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. mealy pie dough is for...
Flavorings
Pumpkin pie
No steam vents
Vanilla custard sauce

2. measuring solid ingredients by weight is ______ accurate than by volume
More
No steam vents
Regular shortening
Development of air cells into the batter

3. high fat and sugar content hop make cookies...
Cutting and baking
Punching
Crisp
All at once

4. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Egg content
Lean dough products
More
Development of air cells into the batter

5. pastry cream is thickened with...
Apple pie
Increase keeping qualities - develop crust color - provide food for the yeast
Eggs and starch
Lean dough products

6. choc glaze is...
Regular shortening
Twice as much chocolate as butter
Regular shortening
Eggs

7. primary thickening agent in pecan pie is...
15
Punching
Add flour and yeast and mix to a smooth dough
Eggs

8. doughs for rolled cookies and icebox cookies must usually be...
Pastry flour
Vanilla custard sauce
Exactly one pound
Chilled before makeup

9. forcing the gases out of a fermented dough is called...
More
Punching
Same degree of sweetness
Do not contain eggs

10. best starch for pie fillings that are to be froxen is...
Development of air cells into the batter
Modified starch
140 degrees
Smooth texture

11. if active dry yeast is used - it is mixed with water before being added to the dough
Cornstarch
Prevents a crust from forming
True
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

12. functions of sugar in baked goods
Increase keeping qualities - develop crust color - provide food for the yeast
Prevents a crust from forming
Pastry flour
Regular shortening

13. yeast is killed at what temp?
Pumpkin pie
Vanilla custard sauce
140 degrees
6 pounds flour - 3 pounds fat - 1 pound liquid

14. Rolls to be served within eight hours...
170
May be stored on a rack
Patent
Regular shortening

15. a young dough is one that has...
Modified starch
Punching
Bran
Not fermented long enough

16. hard crusted rolls should not be wrapped or...
Do not contain eggs
All at once
Their crusts will soften
Punching

17. functions of fat in baked goods
170
Increase keeping quality - increase moistness - tenderize the product
Low speed
Patent

18. one pint of water weighs...
Increase keeping quality - increase moistness - tenderize the product
May be stored on a rack
Smooth texture
Exactly one pound

19. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Increase keeping qualities - develop crust color - provide food for the yeast
Do not contain eggs
Slows yeast action

20. french bread - and hard rolls are examples of...
Lean dough products
170
Eggs and starch
Apple pie

21. fat used in volume production of pie dough is...
Development of air cells into the batter
Flour
Regular shortening
Twice as much chocolate as butter

22. three methods of making cookies are the creaming - one-stage - and...
Bran
Not fermented long enough
Vanilla custard sauce
Foaming (sponge)

23. hard crusted breads such as french bread are usually baked with steam in the oven during....
The first part of the baking period
Low speed
No steam vents
High protein content

24. not all sugars have the...
15
Vanilla custard sauce
Punching
Same degree of sweetness

25. emulsified shortening is usually softer in texture than...
Patent
Regular shortening
Eggs
Twice as much chocolate as butter

26. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
A fully combined bater
Chilled before makeup
Development of air cells into the batter
Regular shortening

27. only wheat flour will develop enough _______ to make yeast bread
Gluten
Without twisting it
High protein content
Lean dough products

28. Which is the stronges flours? Patent - pastry - pumpernickel - cake
140 degrees
Patent
High protein content
Pastry flour

29. best flour for flaky pie crust is...
Foaming (sponge)
Pastry flour
Their crusts will soften
Rye bread

30. flour for sponge cakes must be very weak to avoid making the cake...
Vanilla custard sauce
Egg content
Crisp
Tough

31. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Foaming (sponge)
A fully combined bater
Pastry flour
Vanilla custard sauce

32. oiling the surface of a fermenting dough...
Pull away from the sides of the bowl
Not fermented long enough
Flavorings
Prevents a crust from forming

33. 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...
Add flour and yeast and mix to a smooth dough
Flour
Lean dough products
Egg content

34. cake flour is the preferred choice for short dough because of its ability to...
Lean dough products
Their crusts will soften
Egg content
Absorb moisture

35. an over fermented dough is called...
An old dough
No steam vents
All at once
Exactly one pound

36. when eggs are added to a cake batter in the creaming method they should not be added...
Crisp
All at once
Flavorings
Absorb moisture

37. cream scones should be frozen berfore...
Slows yeast action
Modified starch
Cutting and baking
The first part of the baking period

38. best thickening for cream pie is...
Exactly one pound
Modified starch
Cutting and baking
Cornstarch

39. during the development period the elasticity of the gluten begins to develop and starts to...
170
Increases the staling process
Prevents a crust from forming
Pull away from the sides of the bowl

40. yeast products should not be stored in the refrigerator because refrigeration...
Is kneaded lightly
Twice as much chocolate as butter
Not fermented long enough
Increases the staling process

41. a cake mix made with butter will not hold as much liquid as one made with...
High ratio shortening
15
Slows yeast action
6 pounds flour - 3 pounds fat - 1 pound liquid

42. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Egg content
Regular shortening
Tough
Flour

43. Clear flour is normally used to make
Rye bread
Pull away from the sides of the bowl
Regular shortening
High protein content

44. cookies can be made chewier by increasing the...
Add flour and yeast and mix to a smooth dough
Egg content
Increase keeping qualities - develop crust color - provide food for the yeast
Cutting and baking

45. cake flour is usually weaker than...
Apple pie
Pastry flour
May be stored on a rack
Same degree of sweetness

46. during the pickup period the ingredients are blended on ______ just until combined
Low speed
170
High protein content
375-385

47. salt is used in bread making because it improves flavor - conditions gluten - and...
Slows yeast action
Bran
6 pounds flour - 3 pounds fat - 1 pound liquid
An old dough

48. ideal starch for _______ is cornstarch
High protein content
Apple pie
Same degree of sweetness
True

49. when cutting biscuits you should press down...
True
Is kneaded lightly
Without twisting it
Modified starch

50. to produce a flaky biscuit - the dough...
Is kneaded lightly
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Without twisting it
Patent