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. doughs for rolled cookies and icebox cookies must usually be...
Development of air cells into the batter
More
Chilled before makeup
Pastry flour

2. pastry cream is thickened with...
Apple pie
Tough
Increase keeping quality - increase moistness - tenderize the product
Eggs and starch

3. proper frying temp for cake doughnuts is...
Crisp
Regular shortening
Increase keeping qualities - develop crust color - provide food for the yeast
375-385

4. measuring solid ingredients by weight is ______ accurate than by volume
Tough
Lean dough products
More
A fully combined bater

5. choc glaze is...
Increase keeping quality - increase moistness - tenderize the product
Add flour and yeast and mix to a smooth dough
140 degrees
Twice as much chocolate as butter

6. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Smooth texture
Vanilla custard sauce
Foaming (sponge)
Rye bread

7. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Tough
More
Rye bread
Flour

8. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Cornstarch
Their crusts will soften
Smooth texture
Gluten

9. cake flour is the preferred choice for short dough because of its ability to...
May be stored on a rack
Cornstarch
Absorb moisture
Without twisting it

10. Rolls to be served within eight hours...
Smooth texture
High ratio shortening
May be stored on a rack
Lean dough products

11. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Development of air cells into the batter
Increase keeping qualities - develop crust color - provide food for the yeast
Apple pie
Lean dough products

12. oiling the surface of a fermenting dough...
Prevents a crust from forming
Slows yeast action
Pastry flour
More

13. emulsified shortening is usually softer in texture than...
Regular shortening
Tough
Rye bread
Crisp

14. during the pickup period the ingredients are blended on ______ just until combined
No steam vents
Low speed
Egg content
An old dough

15. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Regular shortening
Patent
375-385
Cutting and baking

16. only wheat flour will develop enough _______ to make yeast bread
Gluten
Regular shortening
Prevents a crust from forming
The first part of the baking period

17. hard crusted breads such as french bread are usually baked with steam in the oven during....
Crisp
The first part of the baking period
Their crusts will soften
More

18. mealy pie dough is for...
Pumpkin pie
Flavorings
Regular shortening
6 pounds flour - 3 pounds fat - 1 pound liquid

19. a young dough is one that has...
Crisp
Not fermented long enough
Flavorings
Do not contain eggs

20. if active dry yeast is used - it is mixed with water before being added to the dough
375-385
140 degrees
True
Pumpkin pie

21. hard crusted rolls should not be wrapped or...
Egg content
All at once
Their crusts will soften
May be stored on a rack

22. a cake mix made with butter will not hold as much liquid as one made with...
Twice as much chocolate as butter
Vanilla custard sauce
High ratio shortening
Regular shortening

23. cookies can be made chewier by increasing the...
Pastry flour
Tough
Egg content
More

24. to produce a flaky biscuit - the dough...
Is kneaded lightly
Increase keeping qualities - develop crust color - provide food for the yeast
Low speed
Chilled before makeup

25. yeast products should not be stored in the refrigerator because refrigeration...
The first part of the baking period
Flour
Increases the staling process
Pumpkin pie

26. when eggs are added to a cake batter in the creaming method they should not be added...
More
Flavorings
All at once
Eggs

27. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Lean dough products
Development of air cells into the batter
A fully combined bater
Prevents a crust from forming

28. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Gluten
High protein content
Their crusts will soften
Flavorings

29. functions of fat in baked goods
Increase keeping quality - increase moistness - tenderize the product
Prevents a crust from forming
No steam vents
Add flour and yeast and mix to a smooth dough

30. best starch for pie fillings that are to be froxen is...
Absorb moisture
Rye bread
Not fermented long enough
Modified starch

31. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
All at once
More
Do not contain eggs
Increases the staling process

32. best flour for flaky pie crust is...
Pastry flour
High protein content
Pull away from the sides of the bowl
Increase keeping quality - increase moistness - tenderize the product

33. strong flour is made from wheat with a...
375-385
High protein content
An old dough
Eggs and starch

34. functions of sugar in baked goods
Increase keeping qualities - develop crust color - provide food for the yeast
Prevents a crust from forming
Smooth texture
Vanilla custard sauce

35. for a 9 inch bottom crust you will need ____ ounces of dough
375-385
Development of air cells into the batter
15
May be stored on a rack

36. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Exactly one pound
Cutting and baking
No steam vents
Do not contain eggs

37. an over fermented dough is called...
An old dough
Eggs
Flour
Without twisting it

38. ideal starch for _______ is cornstarch
The first part of the baking period
Do not contain eggs
Apple pie
An old dough

39. flour for sponge cakes must be very weak to avoid making the cake...
Without twisting it
Rye bread
Regular shortening
Tough

40. approximate ratio of ingredients in flaky pie dough is...
A fully combined bater
Regular shortening
6 pounds flour - 3 pounds fat - 1 pound liquid
Rye bread

41. 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...
15
More
Add flour and yeast and mix to a smooth dough
Punching

42. one pint of water weighs...
Pastry flour
High ratio shortening
Exactly one pound
Pull away from the sides of the bowl

43. yeast is killed at what temp?
Increase keeping quality - increase moistness - tenderize the product
An old dough
140 degrees
Smooth texture

44. fat used in volume production of pie dough is...
Pumpkin pie
Increase keeping qualities - develop crust color - provide food for the yeast
Regular shortening
All at once

45. cake flour is usually weaker than...
Modified starch
The first part of the baking period
Pastry flour
Eggs and starch

46. Clear flour is normally used to make
Slows yeast action
Rye bread
Vanilla custard sauce
Increases the staling process

47. the hard outer covering of wheat kernels and other grains is called...
Flour
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Bran
140 degrees

48. cream scones should be frozen berfore...
Prevents a crust from forming
Cutting and baking
High ratio shortening
Foaming (sponge)

49. salt is used in bread making because it improves flavor - conditions gluten - and...
Low speed
375-385
Slows yeast action
Punching

50. high fat and sugar content hop make cookies...
Not fermented long enough
140 degrees
Crisp
Increase keeping quality - increase moistness - tenderize the product