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. for a 9 inch bottom crust you will need ____ ounces of dough






2. if active dry yeast is used - it is mixed with water before being added to the dough






3. to produce a flaky biscuit - the dough...






4. not all sugars have the...






5. proper frying temp for cake doughnuts is...






6. hard crusted rolls should not be wrapped or...






7. french bread - and hard rolls are examples of...






8. oiling the surface of a fermenting dough...






9. cake flour is usually weaker than...






10. measuring solid ingredients by weight is ______ accurate than by volume






11. Which is the stronges flours? Patent - pastry - pumpernickel - cake






12. salt is used in bread making because it improves flavor - conditions gluten - and...






13. best flour for flaky pie crust is...






14. ideal starch for _______ is cornstarch






15. forcing the gases out of a fermented dough is called...






16. yeast is killed at what temp?






17. best thickening for cream pie is...






18. functions of sugar in baked goods






19. mealy pie dough is for...






20. Clear flour is normally used to make






21. during the development period the elasticity of the gluten begins to develop and starts to...






22. 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...






23. when eggs are added to a cake batter in the creaming method they should not be added...






24. fat used in volume production of pie dough is...






25. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...






26. only wheat flour will develop enough _______ to make yeast bread






27. best starch for pie fillings that are to be froxen is...






28. baked custard is done when its internal temp is...






29. yeast products should not be stored in the refrigerator because refrigeration...






30. a young dough is one that has...






31. high fat and sugar content hop make cookies...






32. for quick breads and cakes it is important to sift the dry ingredients together to ensure...






33. doughs for rolled cookies and icebox cookies must usually be...






34. cornstarch puddings are similar to cream puddings except that cornstarch puddings...






35. primary thickening agent in pecan pie is...






36. hard crusted breads such as french bread are usually baked with steam in the oven during....






37. a cake mix made with butter will not hold as much liquid as one made with...






38. cookies can be made chewier by increasing the...






39. cake flour is the preferred choice for short dough because of its ability to...






40. weight of the sugar in a high ratio cake is usually greater than the weight of the...






41. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process






42. Rolls to be served within eight hours...






43. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla






44. three methods of making cookies are the creaming - one-stage - and...






45. when cutting biscuits you should press down...






46. one pint of water weighs...






47. cream scones should be frozen berfore...






48. during the pickup period the ingredients are blended on ______ just until combined






49. functions of fat in baked goods






50. the hard outer covering of wheat kernels and other grains is called...