Test your basic knowledge |

Fundamentals Of Baking

Subject : cooking

Instructions:

Answer 50 questions in 15 minutes.
If you are not ready to take this test, you can study here.
Match each statement with the correct term.
Don't refresh. All questions and answers are randomly picked and ordered every time you load a test.

This is a study tool. The 3 wrong answers for each question are randomly chosen from answers to other questions. So, you might find at times the answers obvious, but you will see it re-enforces your understanding as you take the test each time.

1. baked custard is done when its internal temp is...
Lean dough products
More
170
No steam vents

2. pastry cream is thickened with...
140 degrees
Smooth texture
Apple pie
Eggs and starch

3. emulsified shortening is usually softer in texture than...
Regular shortening
Eggs and starch
Gluten
Pastry flour

4. fat used in volume production of pie dough is...
Pumpkin pie
True
Regular shortening
An old dough

5. high fat and sugar content hop make cookies...
Crisp
Low speed
Vanilla custard sauce
Add flour and yeast and mix to a smooth dough

6. yeast is killed at what temp?
Cutting and baking
Smooth texture
Punching
140 degrees

7. during the pickup period the ingredients are blended on ______ just until combined
Low speed
Absorb moisture
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Gluten

8. choc glaze is...
True
Twice as much chocolate as butter
Regular shortening
Slows yeast action

9. forcing the gases out of a fermented dough is called...
Do not contain eggs
More
Punching
Low speed

10. cake flour is usually weaker than...
Low speed
High ratio shortening
Exactly one pound
Pastry flour

11. cookies can be made chewier by increasing the...
Add flour and yeast and mix to a smooth dough
Vanilla custard sauce
Development of air cells into the batter
Egg content

12. graham cracker crumb crust
Exactly one pound
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Crisp
Chilled before makeup

13. hard crusted rolls should not be wrapped or...
Punching
Exactly one pound
Their crusts will soften
Pastry flour

14. best flour for flaky pie crust is...
Prevents a crust from forming
Increase keeping quality - increase moistness - tenderize the product
Eggs and starch
Pastry flour

15. proper frying temp for cake doughnuts is...
True
375-385
Cornstarch
The first part of the baking period

16. when eggs are added to a cake batter in the creaming method they should not be added...
More
Pastry flour
375-385
All at once

17. ideal starch for _______ is cornstarch
Low speed
Apple pie
Increases the staling process
Cornstarch

18. during the development period the elasticity of the gluten begins to develop and starts to...
Tough
Apple pie
Pastry flour
Pull away from the sides of the bowl

19. not all sugars have the...
Cornstarch
Absorb moisture
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Same degree of sweetness

20. primary thickening agent in pecan pie is...
Increase keeping quality - increase moistness - tenderize the product
Low speed
Absorb moisture
Eggs

21. cake flour is the preferred choice for short dough because of its ability to...
Absorb moisture
Punching
High ratio shortening
Regular shortening

22. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Smooth texture
The first part of the baking period
More
Lean dough products

23. mealy pie dough is for...
Low speed
Twice as much chocolate as butter
Pumpkin pie
True

24. hard crusted breads such as french bread are usually baked with steam in the oven during....
The first part of the baking period
Smooth texture
Pastry flour
Gluten

25. yeast products should not be stored in the refrigerator because refrigeration...
Modified starch
Rye bread
Increases the staling process
An old dough

26. Which is the stronges flours? Patent - pastry - pumpernickel - cake
True
Patent
Rye bread
Apple pie

27. three methods of making cookies are the creaming - one-stage - and...
Without twisting it
Pumpkin pie
Foaming (sponge)
Pastry flour

28. doughs for rolled cookies and icebox cookies must usually be...
True
Pumpkin pie
Increase keeping qualities - develop crust color - provide food for the yeast
Chilled before makeup

29. an over fermented dough is called...
An old dough
Regular shortening
Pull away from the sides of the bowl
Cutting and baking

30. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Punching
Vanilla custard sauce
Absorb moisture
Rye bread

31. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Add flour and yeast and mix to a smooth dough
Apple pie
Cornstarch
A fully combined bater

32. french bread - and hard rolls are examples of...
Apple pie
Lean dough products
Vanilla custard sauce
Flour

33. Rolls to be served within eight hours...
Egg content
May be stored on a rack
Flour
Cornstarch

34. a young dough is one that has...
Not fermented long enough
True
Pastry flour
Apple pie

35. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Flavorings
Chilled before makeup
Twice as much chocolate as butter
Same degree of sweetness

36. for a 9 inch bottom crust you will need ____ ounces of dough
Bran
15
Pastry flour
Chilled before makeup

37. approximate ratio of ingredients in flaky pie dough is...
Apple pie
6 pounds flour - 3 pounds fat - 1 pound liquid
Cornstarch
Development of air cells into the batter

38. a cake mix made with butter will not hold as much liquid as one made with...
Regular shortening
High protein content
High ratio shortening
Increase keeping quality - increase moistness - tenderize the product

39. Modified straight dough method: soften the yeast in some of the formula's liquids - combine fat - sugar - salt - milk solids - flavorings and mix - add eggs gradually - then liquids and mix briefly - and...
High ratio shortening
Add flour and yeast and mix to a smooth dough
Crisp
Not fermented long enough

40. the hard outer covering of wheat kernels and other grains is called...
Vanilla custard sauce
Bran
Pumpkin pie
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

41. salt is used in bread making because it improves flavor - conditions gluten - and...
Slows yeast action
Add flour and yeast and mix to a smooth dough
Regular shortening
Do not contain eggs

42. best thickening for cream pie is...
170
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Cornstarch
Same degree of sweetness

43. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
No steam vents
Apple pie
Exactly one pound
Punching

44. to produce a flaky biscuit - the dough...
Is kneaded lightly
Low speed
Crisp
Cornstarch

45. best starch for pie fillings that are to be froxen is...
The first part of the baking period
More
Modified starch
Increase keeping qualities - develop crust color - provide food for the yeast

46. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Development of air cells into the batter
May be stored on a rack
Lean dough products
Vanilla custard sauce

47. only wheat flour will develop enough _______ to make yeast bread
All at once
Vanilla custard sauce
Pumpkin pie
Gluten

48. functions of sugar in baked goods
Rye bread
Increase keeping qualities - develop crust color - provide food for the yeast
No steam vents
All at once

49. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Punching
Prevents a crust from forming
Flour
Cornstarch

50. strong flour is made from wheat with a...
Rye bread
High protein content
Increase keeping quality - increase moistness - tenderize the product
A fully combined bater