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. best starch for pie fillings that are to be froxen is...
Slows yeast action
Modified starch
Eggs
The first part of the baking period

2. not all sugars have the...
Not fermented long enough
Same degree of sweetness
Their crusts will soften
Add flour and yeast and mix to a smooth dough

3. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Flour
15
Rye bread
Regular shortening

4. during the pickup period the ingredients are blended on ______ just until combined
Eggs and starch
Low speed
15
6 pounds flour - 3 pounds fat - 1 pound liquid

5. for a 9 inch bottom crust you will need ____ ounces of dough
15
An old dough
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Patent

6. mealy pie dough is for...
Pumpkin pie
Apple pie
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Pastry flour

7. emulsified shortening is usually softer in texture than...
Regular shortening
Same degree of sweetness
Regular shortening
Tough

8. primary thickening agent in pecan pie is...
Low speed
Tough
Not fermented long enough
Eggs

9. functions of fat in baked goods
Increase keeping quality - increase moistness - tenderize the product
Foaming (sponge)
Cornstarch
Their crusts will soften

10. three methods of making cookies are the creaming - one-stage - and...
15
Foaming (sponge)
Their crusts will soften
Rye bread

11. strong flour is made from wheat with a...
Foaming (sponge)
Low speed
15
High protein content

12. when cutting biscuits you should press down...
Without twisting it
Bran
Prevents a crust from forming
Foaming (sponge)

13. cake flour is the preferred choice for short dough because of its ability to...
Lean dough products
Development of air cells into the batter
Absorb moisture
Crisp

14. best flour for flaky pie crust is...
Pastry flour
170
Is kneaded lightly
Do not contain eggs

15. cookies can be made chewier by increasing the...
May be stored on a rack
Egg content
Pastry flour
Without twisting it

16. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
15
Flavorings
Their crusts will soften
Increases the staling process

17. approximate ratio of ingredients in flaky pie dough is...
Vanilla custard sauce
6 pounds flour - 3 pounds fat - 1 pound liquid
Development of air cells into the batter
Not fermented long enough

18. best thickening for cream pie is...
Bran
6 pounds flour - 3 pounds fat - 1 pound liquid
Without twisting it
Cornstarch

19. forcing the gases out of a fermented dough is called...
Prevents a crust from forming
Crisp
Punching
Exactly one pound

20. fat used in volume production of pie dough is...
Regular shortening
Eggs and starch
Apple pie
High protein content

21. an over fermented dough is called...
375-385
An old dough
No steam vents
15

22. functions of sugar in baked goods
Pumpkin pie
Punching
Increase keeping qualities - develop crust color - provide food for the yeast
Not fermented long enough

23. doughs for rolled cookies and icebox cookies must usually be...
Slows yeast action
Tough
Chilled before makeup
140 degrees

24. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Smooth texture
170
Is kneaded lightly
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

25. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
More
Pastry flour
Without twisting it
Development of air cells into the batter

26. if active dry yeast is used - it is mixed with water before being added to the dough
A fully combined bater
Pull away from the sides of the bowl
True
Bran

27. 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...
More
No steam vents
Apple pie
Add flour and yeast and mix to a smooth dough

28. to produce a flaky biscuit - the dough...
No steam vents
True
Is kneaded lightly
Egg content

29. oiling the surface of a fermenting dough...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Prevents a crust from forming
Add flour and yeast and mix to a smooth dough
An old dough

30. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Chilled before makeup
Pumpkin pie
6 pounds flour - 3 pounds fat - 1 pound liquid
Vanilla custard sauce

31. Clear flour is normally used to make
140 degrees
Do not contain eggs
Rye bread
Tough

32. hard crusted breads such as french bread are usually baked with steam in the oven during....
High protein content
Vanilla custard sauce
The first part of the baking period
Prevents a crust from forming

33. only wheat flour will develop enough _______ to make yeast bread
More
Is kneaded lightly
Gluten
Pumpkin pie

34. hard crusted rolls should not be wrapped or...
Their crusts will soften
Exactly one pound
High ratio shortening
Prevents a crust from forming

35. baked custard is done when its internal temp is...
Lean dough products
High ratio shortening
170
Same degree of sweetness

36. a young dough is one that has...
Not fermented long enough
Pull away from the sides of the bowl
No steam vents
Cornstarch

37. french bread - and hard rolls are examples of...
Add flour and yeast and mix to a smooth dough
Punching
All at once
Lean dough products

38. proper frying temp for cake doughnuts is...
375-385
Prevents a crust from forming
Add flour and yeast and mix to a smooth dough
Slows yeast action

39. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
High protein content
Twice as much chocolate as butter
Pastry flour
A fully combined bater

40. choc glaze is...
Twice as much chocolate as butter
Lean dough products
Pull away from the sides of the bowl
High protein content

41. during the development period the elasticity of the gluten begins to develop and starts to...
Low speed
Punching
375-385
Pull away from the sides of the bowl

42. graham cracker crumb crust
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Without twisting it
Increase keeping qualities - develop crust color - provide food for the yeast
Patent

43. when eggs are added to a cake batter in the creaming method they should not be added...
Same degree of sweetness
All at once
High ratio shortening
Not fermented long enough

44. cake flour is usually weaker than...
Cornstarch
Same degree of sweetness
May be stored on a rack
Pastry flour

45. pastry cream is thickened with...
Eggs and starch
Regular shortening
Patent
Pastry flour

46. the hard outer covering of wheat kernels and other grains is called...
Lean dough products
Absorb moisture
Not fermented long enough
Bran

47. measuring solid ingredients by weight is ______ accurate than by volume
Cutting and baking
Eggs and starch
170
More

48. cream scones should be frozen berfore...
Flour
Pastry flour
Cutting and baking
Pumpkin pie

49. yeast products should not be stored in the refrigerator because refrigeration...
All at once
The first part of the baking period
170
Increases the staling process

50. a cake mix made with butter will not hold as much liquid as one made with...
Cornstarch
High ratio shortening
Cutting and baking
Gluten