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. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
High ratio shortening
Flavorings
375-385
15

2. primary thickening agent in pecan pie is...
140 degrees
Eggs
Apple pie
Crisp

3. hard crusted rolls should not be wrapped or...
Pastry flour
Their crusts will soften
170
Modified starch

4. a young dough is one that has...
Not fermented long enough
Rye bread
Flour
Eggs and starch

5. Rolls to be served within eight hours...
May be stored on a rack
Without twisting it
An old dough
Absorb moisture

6. proper frying temp for cake doughnuts is...
375-385
Flavorings
Vanilla custard sauce
Eggs and starch

7. to produce a flaky biscuit - the dough...
Patent
Gluten
Is kneaded lightly
Foaming (sponge)

8. oiling the surface of a fermenting dough...
Regular shortening
Pumpkin pie
Absorb moisture
Prevents a crust from forming

9. high fat and sugar content hop make cookies...
Crisp
Is kneaded lightly
Regular shortening
Vanilla custard sauce

10. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Do not contain eggs
Same degree of sweetness
Apple pie
Vanilla custard sauce

11. if active dry yeast is used - it is mixed with water before being added to the dough
Crisp
True
Eggs and starch
Pull away from the sides of the bowl

12. the hard outer covering of wheat kernels and other grains is called...
A fully combined bater
Tough
No steam vents
Bran

13. Clear flour is normally used to make
Do not contain eggs
Egg content
Rye bread
Not fermented long enough

14. emulsified shortening is usually softer in texture than...
Smooth texture
Regular shortening
Chilled before makeup
True

15. hard crusted breads such as french bread are usually baked with steam in the oven during....
Modified starch
Flour
375-385
The first part of the baking period

16. yeast is killed at what temp?
Increase keeping quality - increase moistness - tenderize the product
Foaming (sponge)
High ratio shortening
140 degrees

17. cookies can be made chewier by increasing the...
Their crusts will soften
Egg content
Patent
Eggs

18. cake flour is the preferred choice for short dough because of its ability to...
Absorb moisture
Do not contain eggs
Pull away from the sides of the bowl
Their crusts will soften

19. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Foaming (sponge)
More
No steam vents
Absorb moisture

20. cream scones should be frozen berfore...
A fully combined bater
An old dough
170
Cutting and baking

21. best thickening for cream pie is...
Same degree of sweetness
15
High ratio shortening
Cornstarch

22. best starch for pie fillings that are to be froxen is...
Modified starch
Pull away from the sides of the bowl
Patent
Lean dough products

23. graham cracker crumb crust
Regular shortening
Apple pie
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Eggs and starch

24. only wheat flour will develop enough _______ to make yeast bread
Gluten
Not fermented long enough
Increase keeping quality - increase moistness - tenderize the product
6 pounds flour - 3 pounds fat - 1 pound liquid

25. during the pickup period the ingredients are blended on ______ just until combined
Increases the staling process
Low speed
High protein content
True

26. not all sugars have the...
Cornstarch
Same degree of sweetness
Patent
Apple pie

27. forcing the gases out of a fermented dough is called...
6 pounds flour - 3 pounds fat - 1 pound liquid
Punching
Increase keeping qualities - develop crust color - provide food for the yeast
Cornstarch

28. salt is used in bread making because it improves flavor - conditions gluten - and...
Rye bread
Slows yeast action
Their crusts will soften
Apple pie

29. pastry cream is thickened with...
Eggs
Eggs and starch
Modified starch
High ratio shortening

30. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Egg content
Modified starch
Vanilla custard sauce
Slows yeast action

31. mealy pie dough is for...
Bran
Twice as much chocolate as butter
Pumpkin pie
Add flour and yeast and mix to a smooth dough

32. 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
Modified starch
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Absorb moisture

33. for a 9 inch bottom crust you will need ____ ounces of dough
15
6 pounds flour - 3 pounds fat - 1 pound liquid
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Chilled before makeup

34. approximate ratio of ingredients in flaky pie dough is...
Without twisting it
Apple pie
6 pounds flour - 3 pounds fat - 1 pound liquid
Do not contain eggs

35. cake flour is usually weaker than...
True
Pastry flour
Prevents a crust from forming
Low speed

36. an over fermented dough is called...
Smooth texture
No steam vents
Vanilla custard sauce
An old dough

37. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Development of air cells into the batter
Pull away from the sides of the bowl
Tough
Vanilla custard sauce

38. functions of fat in baked goods
Do not contain eggs
Increase keeping quality - increase moistness - tenderize the product
15
Prevents a crust from forming

39. measuring solid ingredients by weight is ______ accurate than by volume
More
Prevents a crust from forming
Chilled before makeup
Same degree of sweetness

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

41. functions of sugar in baked goods
Development of air cells into the batter
Gluten
Increase keeping quality - increase moistness - tenderize the product
Increase keeping qualities - develop crust color - provide food for the yeast

42. french bread - and hard rolls are examples of...
Regular shortening
A fully combined bater
Lean dough products
Do not contain eggs

43. doughs for rolled cookies and icebox cookies must usually be...
Add flour and yeast and mix to a smooth dough
Chilled before makeup
True
Pastry flour

44. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Bran
Modified starch
Low speed
Patent

45. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Pastry flour
Without twisting it
Cutting and baking
Flour

46. best flour for flaky pie crust is...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Pastry flour
Their crusts will soften
Increase keeping qualities - develop crust color - provide food for the yeast

47. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Vanilla custard sauce
Increases the staling process
Smooth texture
High ratio shortening

48. fat used in volume production of pie dough is...
Regular shortening
Regular shortening
Flavorings
6 pounds flour - 3 pounds fat - 1 pound liquid

49. strong flour is made from wheat with a...
An old dough
Exactly one pound
Chilled before makeup
High protein content

50. ideal starch for _______ is cornstarch
Vanilla custard sauce
Apple pie
Slows yeast action
Regular shortening