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. the hard outer covering of wheat kernels and other grains is called...
15
Regular shortening
Bran
True

2. Rolls to be served within eight hours...
May be stored on a rack
Eggs
Same degree of sweetness
Add flour and yeast and mix to a smooth dough

3. a young dough is one that has...
Not fermented long enough
A fully combined bater
Patent
Is kneaded lightly

4. fat used in volume production of pie dough is...
Regular shortening
Pull away from the sides of the bowl
Pastry flour
Flour

5. graham cracker crumb crust
375-385
Eggs
Increase keeping qualities - develop crust color - provide food for the yeast
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

6. yeast products should not be stored in the refrigerator because refrigeration...
Not fermented long enough
Increases the staling process
Lean dough products
Pastry flour

7. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Foaming (sponge)
No steam vents
Do not contain eggs
Is kneaded lightly

8. proper frying temp for cake doughnuts is...
Punching
More
375-385
Flavorings

9. to produce a flaky biscuit - the dough...
True
Is kneaded lightly
Foaming (sponge)
Increase keeping quality - increase moistness - tenderize the product

10. cookies can be made chewier by increasing the...
Same degree of sweetness
15
True
Egg content

11. during the development period the elasticity of the gluten begins to develop and starts to...
Pastry flour
Pull away from the sides of the bowl
An old dough
May be stored on a rack

12. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Cornstarch
Smooth texture
Patent
Foaming (sponge)

13. approximate ratio of ingredients in flaky pie dough is...
Increase keeping quality - increase moistness - tenderize the product
6 pounds flour - 3 pounds fat - 1 pound liquid
Patent
Absorb moisture

14. ideal starch for _______ is cornstarch
Twice as much chocolate as butter
Punching
Crisp
Apple pie

15. functions of sugar in baked goods
Do not contain eggs
Same degree of sweetness
Increase keeping qualities - develop crust color - provide food for the yeast
Low speed

16. best flour for flaky pie crust is...
Absorb moisture
Pastry flour
The first part of the baking period
Slows yeast action

17. pastry cream is thickened with...
15
Eggs and starch
Pastry flour
All at once

18. salt is used in bread making because it improves flavor - conditions gluten - and...
375-385
Lean dough products
Rye bread
Slows yeast action

19. one pint of water weighs...
Chilled before makeup
All at once
Exactly one pound
A fully combined bater

20. an over fermented dough is called...
True
The first part of the baking period
An old dough
Cornstarch

21. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Bran
6 pounds flour - 3 pounds fat - 1 pound liquid
No steam vents
All at once

22. if active dry yeast is used - it is mixed with water before being added to the dough
Slows yeast action
15
True
Is kneaded lightly

23. emulsified shortening is usually softer in texture than...
Regular shortening
High protein content
Patent
Development of air cells into the batter

24. when eggs are added to a cake batter in the creaming method they should not be added...
Regular shortening
All at once
Increase keeping qualities - develop crust color - provide food for the yeast
Smooth texture

25. baked custard is done when its internal temp is...
170
More
Regular shortening
Regular shortening

26. only wheat flour will develop enough _______ to make yeast bread
Gluten
170
No steam vents
Same degree of sweetness

27. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
15
Exactly one pound
Flavorings
A fully combined bater

28. measuring solid ingredients by weight is ______ accurate than by volume
6 pounds flour - 3 pounds fat - 1 pound liquid
More
Regular shortening
The first part of the baking period

29. cream scones should be frozen berfore...
Low speed
May be stored on a rack
Cutting and baking
Tough

30. french bread - and hard rolls are examples of...
Pastry flour
Vanilla custard sauce
Punching
Lean dough products

31. cake flour is usually weaker than...
Exactly one pound
High protein content
Regular shortening
Pastry flour

32. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Absorb moisture
Rye bread
High ratio shortening
Vanilla custard sauce

33. when cutting biscuits you should press down...
Without twisting it
Patent
Development of air cells into the batter
Low speed

34. yeast is killed at what temp?
More
140 degrees
Regular shortening
May be stored on a rack

35. a cake mix made with butter will not hold as much liquid as one made with...
Without twisting it
High ratio shortening
Low speed
Pastry flour

36. high fat and sugar content hop make cookies...
Gluten
Crisp
Low speed
Patent

37. forcing the gases out of a fermented dough is called...
Tough
Punching
Their crusts will soften
Chilled before makeup

38. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
140 degrees
Eggs
Pastry flour
A fully combined bater

39. best starch for pie fillings that are to be froxen is...
Same degree of sweetness
Pumpkin pie
Modified starch
Is kneaded lightly

40. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Development of air cells into the batter
15
Gluten
Prevents a crust from forming

41. flour for sponge cakes must be very weak to avoid making the cake...
Their crusts will soften
Eggs and starch
Tough
Pull away from the sides of the bowl

42. cake flour is the preferred choice for short dough because of its ability to...
Patent
Pastry flour
Absorb moisture
No steam vents

43. doughs for rolled cookies and icebox cookies must usually be...
Twice as much chocolate as butter
Bran
Chilled before makeup
Flour

44. functions of fat in baked goods
Pumpkin pie
Increase keeping quality - increase moistness - tenderize the product
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Smooth texture

45. during the pickup period the ingredients are blended on ______ just until combined
Low speed
Bran
Same degree of sweetness
Flavorings

46. best thickening for cream pie is...
Modified starch
Same degree of sweetness
Add flour and yeast and mix to a smooth dough
Cornstarch

47. not all sugars have the...
Absorb moisture
Same degree of sweetness
Cutting and baking
Bran

48. oiling the surface of a fermenting dough...
Prevents a crust from forming
Without twisting it
Pumpkin pie
Cornstarch

49. choc glaze is...
Twice as much chocolate as butter
Foaming (sponge)
All at once
Development of air cells into the batter

50. three methods of making cookies are the creaming - one-stage - and...
Regular shortening
Smooth texture
Do not contain eggs
Foaming (sponge)