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. cake flour is usually weaker than...
Their crusts will soften
Pastry flour
Smooth texture
Flavorings

2. cream scones should be frozen berfore...
Bran
Increases the staling process
Cutting and baking
High ratio shortening

3. primary thickening agent in pecan pie is...
6 pounds flour - 3 pounds fat - 1 pound liquid
Eggs
Cutting and baking
Patent

4. when cutting biscuits you should press down...
Without twisting it
Pastry flour
Lean dough products
Flavorings

5. emulsified shortening is usually softer in texture than...
Eggs
Regular shortening
Exactly one pound
Pumpkin pie

6. french bread - and hard rolls are examples of...
Smooth texture
Vanilla custard sauce
Lean dough products
6 pounds flour - 3 pounds fat - 1 pound liquid

7. to produce a flaky biscuit - the dough...
Is kneaded lightly
Crisp
Slows yeast action
Bran

8. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Patent
Pull away from the sides of the bowl
Vanilla custard sauce
No steam vents

9. flour for sponge cakes must be very weak to avoid making the cake...
Increase keeping quality - increase moistness - tenderize the product
Flour
Tough
Exactly one pound

10. during the development period the elasticity of the gluten begins to develop and starts to...
Pull away from the sides of the bowl
Slows yeast action
Crisp
Flavorings

11. oiling the surface of a fermenting dough...
Punching
15
Prevents a crust from forming
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

12. hard crusted breads such as french bread are usually baked with steam in the oven during....
Lean dough products
The first part of the baking period
Flavorings
A fully combined bater

13. if active dry yeast is used - it is mixed with water before being added to the dough
Is kneaded lightly
True
6 pounds flour - 3 pounds fat - 1 pound liquid
Modified starch

14. a cake mix made with butter will not hold as much liquid as one made with...
Is kneaded lightly
Flour
Absorb moisture
High ratio shortening

15. functions of fat in baked goods
Increase keeping quality - increase moistness - tenderize the product
True
Flour
140 degrees

16. Clear flour is normally used to make
Flour
Rye bread
Increase keeping qualities - develop crust color - provide food for the yeast
Chilled before makeup

17. best thickening for cream pie is...
Cornstarch
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
375-385
15

18. a young dough is one that has...
170
Patent
More
Not fermented long enough

19. for a 9 inch bottom crust you will need ____ ounces of dough
15
Cutting and baking
Not fermented long enough
Their crusts will soften

20. cookies can be made chewier by increasing the...
Increase keeping quality - increase moistness - tenderize the product
Crisp
Regular shortening
Egg content

21. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Patent
Absorb moisture
Apple pie
Rye bread

22. graham cracker crumb crust
Pull away from the sides of the bowl
170
Bran
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

23. when eggs are added to a cake batter in the creaming method they should not be added...
15
High ratio shortening
Low speed
All at once

24. approximate ratio of ingredients in flaky pie dough is...
The first part of the baking period
6 pounds flour - 3 pounds fat - 1 pound liquid
Twice as much chocolate as butter
Flour

25. mealy pie dough is for...
Cutting and baking
Low speed
Cornstarch
Pumpkin pie

26. 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
Not fermented long enough
The first part of the baking period
No steam vents

27. not all sugars have the...
Same degree of sweetness
Not fermented long enough
Vanilla custard sauce
Add flour and yeast and mix to a smooth dough

28. only wheat flour will develop enough _______ to make yeast bread
Crisp
Their crusts will soften
Gluten
Regular shortening

29. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
All at once
Is kneaded lightly
Do not contain eggs
Gluten

30. Rolls to be served within eight hours...
No steam vents
May be stored on a rack
Pull away from the sides of the bowl
Egg content

31. yeast is killed at what temp?
140 degrees
A fully combined bater
Not fermented long enough
Regular shortening

32. functions of sugar in baked goods
Eggs
Foaming (sponge)
Increase keeping qualities - develop crust color - provide food for the yeast
More

33. ideal starch for _______ is cornstarch
6 pounds flour - 3 pounds fat - 1 pound liquid
Rye bread
Apple pie
True

34. doughs for rolled cookies and icebox cookies must usually be...
Do not contain eggs
Chilled before makeup
Eggs
Pastry flour

35. one pint of water weighs...
Modified starch
The first part of the baking period
Exactly one pound
15

36. best flour for flaky pie crust is...
Flavorings
Chilled before makeup
Egg content
Pastry flour

37. strong flour is made from wheat with a...
High protein content
Foaming (sponge)
170
Eggs

38. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Gluten
140 degrees
Smooth texture
An old dough

39. the hard outer covering of wheat kernels and other grains is called...
Bran
Pastry flour
Regular shortening
Egg content

40. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Add flour and yeast and mix to a smooth dough
140 degrees
Rye bread
Vanilla custard sauce

41. choc glaze is...
An old dough
Twice as much chocolate as butter
Lean dough products
Exactly one pound

42. an over fermented dough is called...
An old dough
Do not contain eggs
Smooth texture
Low speed

43. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Eggs and starch
Flavorings
6 pounds flour - 3 pounds fat - 1 pound liquid
Exactly one pound

44. best starch for pie fillings that are to be froxen is...
Modified starch
Gluten
True
Egg content

45. measuring solid ingredients by weight is ______ accurate than by volume
Is kneaded lightly
More
Exactly one pound
375-385

46. during the pickup period the ingredients are blended on ______ just until combined
A fully combined bater
Low speed
All at once
Bran

47. pastry cream is thickened with...
Smooth texture
6 pounds flour - 3 pounds fat - 1 pound liquid
Rye bread
Eggs and starch

48. fat used in volume production of pie dough is...
All at once
Pumpkin pie
An old dough
Regular shortening

49. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
15
A fully combined bater
Regular shortening
Absorb moisture

50. yeast products should not be stored in the refrigerator because refrigeration...
A fully combined bater
All at once
Tough
Increases the staling process