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...
Twice as much chocolate as butter
More
Flavorings
Do not contain eggs

2. pastry cream is thickened with...
Eggs and starch
A fully combined bater
375-385
Pastry flour

3. Clear flour is normally used to make
Rye bread
Pumpkin pie
Eggs
375-385

4. Rolls to be served within eight hours...
Flour
Twice as much chocolate as butter
May be stored on a rack
Bran

5. best starch for pie fillings that are to be froxen is...
Pastry flour
Same degree of sweetness
Modified starch
High ratio shortening

6. graham cracker crumb crust
Egg content
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
No steam vents
Modified starch

7. a cake mix made with butter will not hold as much liquid as one made with...
Regular shortening
High ratio shortening
15
Exactly one pound

8. not all sugars have the...
Same degree of sweetness
Smooth texture
No steam vents
Absorb moisture

9. high fat and sugar content hop make cookies...
Increases the staling process
Do not contain eggs
Crisp
Bran

10. flour for sponge cakes must be very weak to avoid making the cake...
Egg content
Tough
Pastry flour
Their crusts will soften

11. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Not fermented long enough
Do not contain eggs
Rye bread
Flour

12. baked custard is done when its internal temp is...
Smooth texture
170
Egg content
No steam vents

13. yeast is killed at what temp?
Increase keeping quality - increase moistness - tenderize the product
140 degrees
15
Low speed

14. doughs for rolled cookies and icebox cookies must usually be...
Regular shortening
140 degrees
A fully combined bater
Chilled before makeup

15. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Increase keeping qualities - develop crust color - provide food for the yeast
Development of air cells into the batter
More
Lean dough products

16. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
No steam vents
The first part of the baking period
Eggs and starch
Smooth texture

17. three methods of making cookies are the creaming - one-stage - and...
140 degrees
Regular shortening
Foaming (sponge)
Patent

18. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Low speed
Pumpkin pie
Flour
Modified starch

19. functions of fat in baked goods
Low speed
High ratio shortening
May be stored on a rack
Increase keeping quality - increase moistness - tenderize the product

20. hard crusted breads such as french bread are usually baked with steam in the oven during....
Increase keeping qualities - develop crust color - provide food for the yeast
The first part of the baking period
Eggs and starch
Twice as much chocolate as butter

21. cake flour is the preferred choice for short dough because of its ability to...
Smooth texture
Absorb moisture
Prevents a crust from forming
Increase keeping quality - increase moistness - tenderize the product

22. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Apple pie
An old dough
Pull away from the sides of the bowl
A fully combined bater

23. hard crusted rolls should not be wrapped or...
Smooth texture
170
Their crusts will soften
Eggs and starch

24. proper frying temp for cake doughnuts is...
375-385
Not fermented long enough
Apple pie
Cornstarch

25. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Modified starch
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Prevents a crust from forming
Vanilla custard sauce

26. when eggs are added to a cake batter in the creaming method they should not be added...
All at once
High ratio shortening
Cornstarch
Pastry flour

27. mealy pie dough is for...
Apple pie
Pumpkin pie
Slows yeast action
The first part of the baking period

28. the hard outer covering of wheat kernels and other grains is called...
Bran
Twice as much chocolate as butter
Low speed
Same degree of sweetness

29. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Smooth texture
Low speed
375-385
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

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...
Absorb moisture
Increase keeping qualities - develop crust color - provide food for the yeast
Rye bread
Add flour and yeast and mix to a smooth dough

31. cream scones should be frozen berfore...
Lean dough products
Cutting and baking
Apple pie
True

32. functions of sugar in baked goods
Increase keeping qualities - develop crust color - provide food for the yeast
Rye bread
A fully combined bater
Pastry flour

33. cake flour is usually weaker than...
More
Pastry flour
Cornstarch
Slows yeast action

34. to produce a flaky biscuit - the dough...
Cutting and baking
Flavorings
A fully combined bater
Is kneaded lightly

35. french bread - and hard rolls are examples of...
Pumpkin pie
May be stored on a rack
Lean dough products
375-385

36. strong flour is made from wheat with a...
High protein content
Apple pie
Egg content
Foaming (sponge)

37. salt is used in bread making because it improves flavor - conditions gluten - and...
May be stored on a rack
Slows yeast action
Development of air cells into the batter
More

38. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Cornstarch
Eggs and starch
Patent
Punching

39. measuring solid ingredients by weight is ______ accurate than by volume
Chilled before makeup
More
Cornstarch
May be stored on a rack

40. only wheat flour will develop enough _______ to make yeast bread
Gluten
Crisp
Modified starch
Patent

41. choc glaze is...
Twice as much chocolate as butter
A fully combined bater
Patent
140 degrees

42. for a 9 inch bottom crust you will need ____ ounces of dough
15
The first part of the baking period
6 pounds flour - 3 pounds fat - 1 pound liquid
Prevents a crust from forming

43. primary thickening agent in pecan pie is...
Eggs
May be stored on a rack
Egg content
Prevents a crust from forming

44. cookies can be made chewier by increasing the...
170
Egg content
Slows yeast action
Flavorings

45. if active dry yeast is used - it is mixed with water before being added to the dough
True
High ratio shortening
Exactly one pound
No steam vents

46. forcing the gases out of a fermented dough is called...
Punching
170
140 degrees
Add flour and yeast and mix to a smooth dough

47. best thickening for cream pie is...
Cornstarch
Modified starch
Rye bread
Tough

48. during the development period the elasticity of the gluten begins to develop and starts to...
Pull away from the sides of the bowl
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Slows yeast action
Bran

49. fat used in volume production of pie dough is...
Vanilla custard sauce
Regular shortening
Cutting and baking
Pastry flour

50. an over fermented dough is called...
Bran
140 degrees
An old dough
Eggs