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...
Apple pie
Absorb moisture
Add flour and yeast and mix to a smooth dough
Chilled before makeup

2. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Increase keeping quality - increase moistness - tenderize the product
Is kneaded lightly
Flavorings
Lean dough products

3. Clear flour is normally used to make
Rye bread
More
Flour
Cornstarch

4. baked custard is done when its internal temp is...
140 degrees
A fully combined bater
Pumpkin pie
170

5. three methods of making cookies are the creaming - one-stage - and...
Foaming (sponge)
Crisp
Bran
A fully combined bater

6. emulsified shortening is usually softer in texture than...
Regular shortening
Pastry flour
Eggs and starch
Lean dough products

7. forcing the gases out of a fermented dough is called...
Is kneaded lightly
Punching
High ratio shortening
Exactly one pound

8. proper frying temp for cake doughnuts is...
Modified starch
Pull away from the sides of the bowl
375-385
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

9. mealy pie dough is for...
Apple pie
A fully combined bater
Pumpkin pie
170

10. best starch for pie fillings that are to be froxen is...
6 pounds flour - 3 pounds fat - 1 pound liquid
A fully combined bater
Modified starch
Rye bread

11. to produce a flaky biscuit - the dough...
Chilled before makeup
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Is kneaded lightly
Bran

12. when cutting biscuits you should press down...
Is kneaded lightly
Increase keeping quality - increase moistness - tenderize the product
Development of air cells into the batter
Without twisting it

13. graham cracker crumb crust
375-385
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
All at once
Prevents a crust from forming

14. strong flour is made from wheat with a...
Pastry flour
High protein content
Not fermented long enough
Development of air cells into the batter

15. a young dough is one that has...
Regular shortening
A fully combined bater
Lean dough products
Not fermented long enough

16. oiling the surface of a fermenting dough...
Bran
Prevents a crust from forming
Regular shortening
Apple pie

17. only wheat flour will develop enough _______ to make yeast bread
True
Chilled before makeup
Eggs and starch
Gluten

18. fat used in volume production of pie dough is...
Prevents a crust from forming
Pastry flour
Add flour and yeast and mix to a smooth dough
Regular shortening

19. best thickening for cream pie is...
Cornstarch
Cutting and baking
Pastry flour
All at once

20. when eggs are added to a cake batter in the creaming method they should not be added...
No steam vents
6 pounds flour - 3 pounds fat - 1 pound liquid
Vanilla custard sauce
All at once

21. french bread - and hard rolls are examples of...
Patent
Rye bread
An old dough
Lean dough products

22. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Increases the staling process
Egg content
Development of air cells into the batter
High ratio shortening

23. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Absorb moisture
Development of air cells into the batter
True
Patent

24. ideal starch for _______ is cornstarch
Rye bread
Apple pie
Pastry flour
140 degrees

25. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Flour
Gluten
No steam vents
Patent

26. yeast is killed at what temp?
140 degrees
More
True
375-385

27. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Rye bread
Cutting and baking
Twice as much chocolate as butter
Do not contain eggs

28. choc glaze is...
Cutting and baking
Twice as much chocolate as butter
Lean dough products
6 pounds flour - 3 pounds fat - 1 pound liquid

29. yeast products should not be stored in the refrigerator because refrigeration...
Increases the staling process
Is kneaded lightly
Do not contain eggs
Patent

30. 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...
More
Add flour and yeast and mix to a smooth dough
Low speed
Cutting and baking

31. measuring solid ingredients by weight is ______ accurate than by volume
May be stored on a rack
Flavorings
More
Apple pie

32. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Bran
Vanilla custard sauce
Crisp
Gluten

33. a cake mix made with butter will not hold as much liquid as one made with...
Slows yeast action
High ratio shortening
15
No steam vents

34. cake flour is usually weaker than...
High protein content
Pastry flour
Twice as much chocolate as butter
Cutting and baking

35. pastry cream is thickened with...
A fully combined bater
Eggs and starch
Rye bread
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

36. primary thickening agent in pecan pie is...
Vanilla custard sauce
Eggs
Twice as much chocolate as butter
Modified starch

37. approximate ratio of ingredients in flaky pie dough is...
Absorb moisture
6 pounds flour - 3 pounds fat - 1 pound liquid
170
Do not contain eggs

38. functions of sugar in baked goods
Increase keeping qualities - develop crust color - provide food for the yeast
Their crusts will soften
Gluten
Pull away from the sides of the bowl

39. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
A fully combined bater
Increase keeping quality - increase moistness - tenderize the product
Vanilla custard sauce
Is kneaded lightly

40. cream scones should be frozen berfore...
Foaming (sponge)
Pastry flour
Do not contain eggs
Cutting and baking

41. the hard outer covering of wheat kernels and other grains is called...
Rye bread
Flour
Bran
Cutting and baking

42. cookies can be made chewier by increasing the...
Increase keeping qualities - develop crust color - provide food for the yeast
Regular shortening
Twice as much chocolate as butter
Egg content

43. flour for sponge cakes must be very weak to avoid making the cake...
Without twisting it
Pastry flour
Tough
Same degree of sweetness

44. cake flour is the preferred choice for short dough because of its ability to...
Eggs
No steam vents
6 pounds flour - 3 pounds fat - 1 pound liquid
Absorb moisture

45. functions of fat in baked goods
Patent
Pumpkin pie
Increase keeping quality - increase moistness - tenderize the product
May be stored on a rack

46. hard crusted breads such as french bread are usually baked with steam in the oven during....
Increase keeping quality - increase moistness - tenderize the product
The first part of the baking period
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
6 pounds flour - 3 pounds fat - 1 pound liquid

47. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Rye bread
Flour
Lean dough products
An old dough

48. for a 9 inch bottom crust you will need ____ ounces of dough
15
Do not contain eggs
Apple pie
Not fermented long enough

49. salt is used in bread making because it improves flavor - conditions gluten - and...
Slows yeast action
Rye bread
Eggs and starch
An old dough

50. high fat and sugar content hop make cookies...
Chilled before makeup
Is kneaded lightly
Crisp
Same degree of sweetness