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...
15
Not fermented long enough
Flavorings
Increases the staling process

2. when eggs are added to a cake batter in the creaming method they should not be added...
All at once
Absorb moisture
Apple pie
Tough

3. best flour for flaky pie crust is...
Cutting and baking
Vanilla custard sauce
Tough
Pastry flour

4. measuring solid ingredients by weight is ______ accurate than by volume
Is kneaded lightly
More
Bran
The first part of the baking period

5. french bread - and hard rolls are examples of...
Not fermented long enough
Crisp
All at once
Lean dough products

6. three methods of making cookies are the creaming - one-stage - and...
375-385
Prevents a crust from forming
Foaming (sponge)
Pastry flour

7. confectioners sugar is used to give the ____________ to cream cheese and flat icings
6 pounds flour - 3 pounds fat - 1 pound liquid
Smooth texture
Tough
170

8. yeast products should not be stored in the refrigerator because refrigeration...
Add flour and yeast and mix to a smooth dough
Pull away from the sides of the bowl
15
Increases the staling process

9. best thickening for cream pie is...
Regular shortening
The first part of the baking period
Cornstarch
Same degree of sweetness

10. oiling the surface of a fermenting dough...
Crisp
Prevents a crust from forming
Increase keeping quality - increase moistness - tenderize the product
375-385

11. proper frying temp for cake doughnuts is...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
375-385
Eggs and starch
Punching

12. choc glaze is...
Flour
Prevents a crust from forming
Eggs
Twice as much chocolate as butter

13. strong flour is made from wheat with a...
High protein content
Their crusts will soften
All at once
Pastry flour

14. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Do not contain eggs
Pastry flour
Add flour and yeast and mix to a smooth dough
Regular shortening

15. a young dough is one that has...
No steam vents
Low speed
Not fermented long enough
Twice as much chocolate as butter

16. cookies can be made chewier by increasing the...
Pastry flour
Foaming (sponge)
Egg content
Their crusts will soften

17. cake flour is usually weaker than...
Twice as much chocolate as butter
Flavorings
Regular shortening
Pastry flour

18. baked custard is done when its internal temp is...
Increase keeping quality - increase moistness - tenderize the product
170
An old dough
Pastry flour

19. forcing the gases out of a fermented dough is called...
Twice as much chocolate as butter
Without twisting it
Punching
Not fermented long enough

20. 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...
Gluten
Add flour and yeast and mix to a smooth dough
Pull away from the sides of the bowl
Smooth texture

21. functions of fat in baked goods
Increase keeping quality - increase moistness - tenderize the product
Gluten
All at once
Apple pie

22. hard crusted breads such as french bread are usually baked with steam in the oven during....
The first part of the baking period
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Foaming (sponge)
Eggs

23. ideal starch for _______ is cornstarch
Bran
Slows yeast action
Apple pie
Same degree of sweetness

24. an over fermented dough is called...
Crisp
Cornstarch
An old dough
All at once

25. high fat and sugar content hop make cookies...
Flavorings
Crisp
Add flour and yeast and mix to a smooth dough
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

26. hard crusted rolls should not be wrapped or...
Their crusts will soften
Increases the staling process
6 pounds flour - 3 pounds fat - 1 pound liquid
Tough

27. primary thickening agent in pecan pie is...
Eggs
Bran
Egg content
More

28. during the pickup period the ingredients are blended on ______ just until combined
Low speed
Prevents a crust from forming
Their crusts will soften
Pull away from the sides of the bowl

29. a cake mix made with butter will not hold as much liquid as one made with...
170
High protein content
High ratio shortening
Flour

30. best starch for pie fillings that are to be froxen is...
Modified starch
Egg content
Prevents a crust from forming
Cornstarch

31. approximate ratio of ingredients in flaky pie dough is...
More
High protein content
6 pounds flour - 3 pounds fat - 1 pound liquid
Same degree of sweetness

32. emulsified shortening is usually softer in texture than...
Same degree of sweetness
Smooth texture
Regular shortening
True

33. cream scones should be frozen berfore...
Lean dough products
The first part of the baking period
Slows yeast action
Cutting and baking

34. graham cracker crumb crust
More
Egg content
140 degrees
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

35. the hard outer covering of wheat kernels and other grains is called...
Egg content
Regular shortening
Tough
Bran

36. fat used in volume production of pie dough is...
Gluten
Regular shortening
Regular shortening
Increase keeping quality - increase moistness - tenderize the product

37. one pint of water weighs...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Apple pie
Exactly one pound
170

38. mealy pie dough is for...
Bran
Development of air cells into the batter
Vanilla custard sauce
Pumpkin pie

39. Clear flour is normally used to make
Rye bread
Without twisting it
Pull away from the sides of the bowl
Absorb moisture

40. flour for sponge cakes must be very weak to avoid making the cake...
Tough
The first part of the baking period
Increase keeping quality - increase moistness - tenderize the product
Not fermented long enough

41. yeast is killed at what temp?
Low speed
140 degrees
Pumpkin pie
375-385

42. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Flour
Patent
More
The first part of the baking period

43. to produce a flaky biscuit - the dough...
Flavorings
Is kneaded lightly
Chilled before makeup
Without twisting it

44. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
No steam vents
Vanilla custard sauce
Exactly one pound
May be stored on a rack

45. Rolls to be served within eight hours...
Increase keeping quality - increase moistness - tenderize the product
May be stored on a rack
Pastry flour
An old dough

46. for a 9 inch bottom crust you will need ____ ounces of dough
15
375-385
A fully combined bater
Cutting and baking

47. during the development period the elasticity of the gluten begins to develop and starts to...
High ratio shortening
Smooth texture
Pull away from the sides of the bowl
Increase keeping quality - increase moistness - tenderize the product

48. salt is used in bread making because it improves flavor - conditions gluten - and...
True
Is kneaded lightly
Slows yeast action
Gluten

49. not all sugars have the...
Regular shortening
High ratio shortening
Same degree of sweetness
Pastry flour

50. only wheat flour will develop enough _______ to make yeast bread
Gluten
Pumpkin pie
Modified starch
Chilled before makeup