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. when eggs are added to a cake batter in the creaming method they should not be added...
All at once
Without twisting it
Flour
An old dough

2. three methods of making cookies are the creaming - one-stage - and...
Regular shortening
Foaming (sponge)
Apple pie
Lean dough products

3. functions of sugar in baked goods
May be stored on a rack
Regular shortening
Regular shortening
Increase keeping qualities - develop crust color - provide food for the yeast

4. when cutting biscuits you should press down...
Without twisting it
All at once
Bran
Flavorings

5. primary thickening agent in pecan pie is...
Foaming (sponge)
Eggs
Slows yeast action
140 degrees

6. cream scones should be frozen berfore...
Eggs and starch
Cutting and baking
Lean dough products
Cornstarch

7. Rolls to be served within eight hours...
Lean dough products
Is kneaded lightly
May be stored on a rack
Crisp

8. high fat and sugar content hop make cookies...
Tough
Vanilla custard sauce
Crisp
Low speed

9. flour for sponge cakes must be very weak to avoid making the cake...
High ratio shortening
Tough
A fully combined bater
Pull away from the sides of the bowl

10. cake flour is usually weaker than...
140 degrees
Pastry flour
Lean dough products
Increase keeping quality - increase moistness - tenderize the product

11. forcing the gases out of a fermented dough is called...
All at once
Their crusts will soften
Low speed
Punching

12. the hard outer covering of wheat kernels and other grains is called...
No steam vents
High ratio shortening
Exactly one pound
Bran

13. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
May be stored on a rack
Pumpkin pie
Not fermented long enough
Vanilla custard sauce

14. for a 9 inch bottom crust you will need ____ ounces of dough
Add flour and yeast and mix to a smooth dough
Smooth texture
15
Apple pie

15. measuring solid ingredients by weight is ______ accurate than by volume
More
Patent
Exactly one pound
Punching

16. yeast products should not be stored in the refrigerator because refrigeration...
6 pounds flour - 3 pounds fat - 1 pound liquid
The first part of the baking period
May be stored on a rack
Increases the staling process

17. not all sugars have the...
Patent
A fully combined bater
Without twisting it
Same degree of sweetness

18. if active dry yeast is used - it is mixed with water before being added to the dough
True
Increases the staling process
Flour
Pastry flour

19. Which is the stronges flours? Patent - pastry - pumpernickel - cake
No steam vents
Patent
Modified starch
Cornstarch

20. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Development of air cells into the batter
Punching
No steam vents
Eggs

21. a cake mix made with butter will not hold as much liquid as one made with...
High ratio shortening
375-385
The first part of the baking period
Patent

22. doughs for rolled cookies and icebox cookies must usually be...
Not fermented long enough
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Chilled before makeup
Increase keeping quality - increase moistness - tenderize the product

23. ideal starch for _______ is cornstarch
Low speed
Exactly one pound
Increases the staling process
Apple pie

24. best flour for flaky pie crust is...
Exactly one pound
Pastry flour
Vanilla custard sauce
May be stored on a rack

25. best thickening for cream pie is...
Cornstarch
Apple pie
Same degree of sweetness
15

26. approximate ratio of ingredients in flaky pie dough is...
6 pounds flour - 3 pounds fat - 1 pound liquid
Patent
Rye bread
True

27. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Twice as much chocolate as butter
Not fermented long enough
Flavorings

28. choc glaze is...
Absorb moisture
Without twisting it
Twice as much chocolate as butter
Egg content

29. 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...
Pastry flour
True
6 pounds flour - 3 pounds fat - 1 pound liquid
Add flour and yeast and mix to a smooth dough

30. an over fermented dough is called...
All at once
An old dough
More
Prevents a crust from forming

31. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
A fully combined bater
High protein content
Eggs
The first part of the baking period

32. during the development period the elasticity of the gluten begins to develop and starts to...
Pull away from the sides of the bowl
170
Low speed
Crisp

33. cake flour is the preferred choice for short dough because of its ability to...
True
Patent
Absorb moisture
Increases the staling process

34. only wheat flour will develop enough _______ to make yeast bread
Patent
Gluten
Regular shortening
Do not contain eggs

35. cookies can be made chewier by increasing the...
Gluten
Egg content
Modified starch
Absorb moisture

36. strong flour is made from wheat with a...
Smooth texture
Tough
High protein content
Punching

37. Clear flour is normally used to make
Rye bread
Not fermented long enough
Increases the staling process
Modified starch

38. mealy pie dough is for...
140 degrees
Pumpkin pie
Not fermented long enough
Pastry flour

39. to produce a flaky biscuit - the dough...
Punching
True
Gluten
Is kneaded lightly

40. pastry cream is thickened with...
Tough
High ratio shortening
15
Eggs and starch

41. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Add flour and yeast and mix to a smooth dough
Flour
Punching
Without twisting it

42. functions of fat in baked goods
Crisp
Rye bread
Increase keeping quality - increase moistness - tenderize the product
Cornstarch

43. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Smooth texture
Prevents a crust from forming
Exactly one pound
Regular shortening

44. salt is used in bread making because it improves flavor - conditions gluten - and...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Pull away from the sides of the bowl
Smooth texture
Slows yeast action

45. baked custard is done when its internal temp is...
Chilled before makeup
140 degrees
170
No steam vents

46. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Tough
Absorb moisture
Prevents a crust from forming
No steam vents

47. hard crusted breads such as french bread are usually baked with steam in the oven during....
The first part of the baking period
Increase keeping qualities - develop crust color - provide food for the yeast
Increases the staling process
Same degree of sweetness

48. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Flour
Absorb moisture
Without twisting it
Do not contain eggs

49. french bread - and hard rolls are examples of...
Lean dough products
Cutting and baking
Slows yeast action
Not fermented long enough

50. proper frying temp for cake doughnuts is...
Do not contain eggs
375-385
Exactly one pound
Not fermented long enough