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. forcing the gases out of a fermented dough is called...
Without twisting it
Punching
Vanilla custard sauce
All at once

2. emulsified shortening is usually softer in texture than...
Regular shortening
Development of air cells into the batter
Add flour and yeast and mix to a smooth dough
Pastry flour

3. when cutting biscuits you should press down...
Modified starch
Without twisting it
Increases the staling process
Exactly one pound

4. 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...
Add flour and yeast and mix to a smooth dough
No steam vents
True
Do not contain eggs

5. high fat and sugar content hop make cookies...
Crisp
Patent
The first part of the baking period
Flavorings

6. best starch for pie fillings that are to be froxen is...
Add flour and yeast and mix to a smooth dough
Prevents a crust from forming
Modified starch
Low speed

7. an over fermented dough is called...
An old dough
Prevents a crust from forming
True
High ratio shortening

8. functions of fat in baked goods
Regular shortening
Twice as much chocolate as butter
6 pounds flour - 3 pounds fat - 1 pound liquid
Increase keeping quality - increase moistness - tenderize the product

9. fat used in volume production of pie dough is...
Eggs and starch
Is kneaded lightly
15
Regular shortening

10. a cake mix made with butter will not hold as much liquid as one made with...
High ratio shortening
No steam vents
Absorb moisture
6 pounds flour - 3 pounds fat - 1 pound liquid

11. salt is used in bread making because it improves flavor - conditions gluten - and...
Chilled before makeup
More
Slows yeast action
Increase keeping qualities - develop crust color - provide food for the yeast

12. yeast products should not be stored in the refrigerator because refrigeration...
Regular shortening
Increases the staling process
Twice as much chocolate as butter
Absorb moisture

13. to produce a flaky biscuit - the dough...
Is kneaded lightly
Absorb moisture
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Crisp

14. Rolls to be served within eight hours...
No steam vents
May be stored on a rack
Same degree of sweetness
Twice as much chocolate as butter

15. only wheat flour will develop enough _______ to make yeast bread
Gluten
Rye bread
Patent
All at once

16. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Not fermented long enough
High protein content
Exactly one pound
Patent

17. the hard outer covering of wheat kernels and other grains is called...
The first part of the baking period
375-385
Bran
Exactly one pound

18. best thickening for cream pie is...
Regular shortening
Absorb moisture
Vanilla custard sauce
Cornstarch

19. french bread - and hard rolls are examples of...
Prevents a crust from forming
15
Lean dough products
Gluten

20. one pint of water weighs...
375-385
Lean dough products
Exactly one pound
Bran

21. three methods of making cookies are the creaming - one-stage - and...
Regular shortening
Increase keeping quality - increase moistness - tenderize the product
Development of air cells into the batter
Foaming (sponge)

22. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Pastry flour
Modified starch
Lean dough products
A fully combined bater

23. during the development period the elasticity of the gluten begins to develop and starts to...
Foaming (sponge)
Eggs
140 degrees
Pull away from the sides of the bowl

24. hard crusted rolls should not be wrapped or...
High ratio shortening
Do not contain eggs
Regular shortening
Their crusts will soften

25. for a 9 inch bottom crust you will need ____ ounces of dough
Slows yeast action
Apple pie
Prevents a crust from forming
15

26. graham cracker crumb crust
Smooth texture
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
May be stored on a rack
Increase keeping quality - increase moistness - tenderize the product

27. approximate ratio of ingredients in flaky pie dough is...
Absorb moisture
6 pounds flour - 3 pounds fat - 1 pound liquid
Gluten
Not fermented long enough

28. cake flour is the preferred choice for short dough because of its ability to...
Absorb moisture
Increase keeping qualities - develop crust color - provide food for the yeast
Patent
Cutting and baking

29. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Tough
Do not contain eggs
6 pounds flour - 3 pounds fat - 1 pound liquid
Increase keeping quality - increase moistness - tenderize the product

30. cake flour is usually weaker than...
Pastry flour
The first part of the baking period
Chilled before makeup
Regular shortening

31. cream scones should be frozen berfore...
A fully combined bater
Chilled before makeup
Pumpkin pie
Cutting and baking

32. cookies can be made chewier by increasing the...
Pumpkin pie
Gluten
Chilled before makeup
Egg content

33. a young dough is one that has...
Not fermented long enough
Is kneaded lightly
Eggs and starch
Punching

34. proper frying temp for cake doughnuts is...
Bran
Their crusts will soften
Cutting and baking
375-385

35. pastry cream is thickened with...
Patent
Eggs and starch
6 pounds flour - 3 pounds fat - 1 pound liquid
Apple pie

36. primary thickening agent in pecan pie is...
Not fermented long enough
May be stored on a rack
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Eggs

37. baked custard is done when its internal temp is...
170
Chilled before makeup
Not fermented long enough
Add flour and yeast and mix to a smooth dough

38. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Vanilla custard sauce
An old dough
May be stored on a rack
Crisp

39. Clear flour is normally used to make
Foaming (sponge)
Rye bread
6 pounds flour - 3 pounds fat - 1 pound liquid
Cutting and baking

40. ideal starch for _______ is cornstarch
Apple pie
Low speed
Increase keeping qualities - develop crust color - provide food for the yeast
A fully combined bater

41. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
All at once
Tough
Development of air cells into the batter
Pastry flour

42. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Slows yeast action
15
No steam vents
Pastry flour

43. hard crusted breads such as french bread are usually baked with steam in the oven during....
Add flour and yeast and mix to a smooth dough
More
Gluten
The first part of the baking period

44. yeast is killed at what temp?
Their crusts will soften
140 degrees
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Increase keeping quality - increase moistness - tenderize the product

45. doughs for rolled cookies and icebox cookies must usually be...
Regular shortening
Chilled before makeup
A fully combined bater
Foaming (sponge)

46. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Flavorings
The first part of the baking period
Increase keeping qualities - develop crust color - provide food for the yeast
Pastry flour

47. oiling the surface of a fermenting dough...
Prevents a crust from forming
High ratio shortening
Cornstarch
Their crusts will soften

48. during the pickup period the ingredients are blended on ______ just until combined
Crisp
Smooth texture
Low speed
Eggs

49. functions of sugar in baked goods
Without twisting it
Increase keeping qualities - develop crust color - provide food for the yeast
Patent
Modified starch

50. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Crisp
375-385
Eggs and starch
Smooth texture