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. forcing the gases out of a fermented dough is called...
More
Flour
Punching
High ratio shortening

2. 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
140 degrees
Same degree of sweetness
Pumpkin pie

3. ideal starch for _______ is cornstarch
6 pounds flour - 3 pounds fat - 1 pound liquid
Egg content
Apple pie
Their crusts will soften

4. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
A fully combined bater
Do not contain eggs
An old dough
Development of air cells into the batter

5. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Development of air cells into the batter
140 degrees
An old dough
High ratio shortening

6. emulsified shortening is usually softer in texture than...
Prevents a crust from forming
Do not contain eggs
Cutting and baking
Regular shortening

7. for a 9 inch bottom crust you will need ____ ounces of dough
Lean dough products
15
An old dough
No steam vents

8. to produce a flaky biscuit - the dough...
Is kneaded lightly
A fully combined bater
Smooth texture
Exactly one pound

9. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Smooth texture
Patent
Same degree of sweetness
Foaming (sponge)

10. Rolls to be served within eight hours...
Prevents a crust from forming
May be stored on a rack
Smooth texture
Bran

11. cake flour is the preferred choice for short dough because of its ability to...
Smooth texture
Their crusts will soften
Absorb moisture
Increases the staling process

12. hard crusted rolls should not be wrapped or...
Increase keeping quality - increase moistness - tenderize the product
Their crusts will soften
Bran
Eggs

13. best starch for pie fillings that are to be froxen is...
Increase keeping quality - increase moistness - tenderize the product
Modified starch
15
Add flour and yeast and mix to a smooth dough

14. three methods of making cookies are the creaming - one-stage - and...
Bran
Low speed
Foaming (sponge)
Gluten

15. an over fermented dough is called...
Exactly one pound
Pastry flour
Same degree of sweetness
An old dough

16. the hard outer covering of wheat kernels and other grains is called...
An old dough
Absorb moisture
Pumpkin pie
Bran

17. french bread - and hard rolls are examples of...
Is kneaded lightly
Lean dough products
Regular shortening
Chilled before makeup

18. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Cornstarch
Prevents a crust from forming
The first part of the baking period
Vanilla custard sauce

19. yeast products should not be stored in the refrigerator because refrigeration...
Smooth texture
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
140 degrees
Increases the staling process

20. measuring solid ingredients by weight is ______ accurate than by volume
No steam vents
Regular shortening
More
Slows yeast action

21. not all sugars have the...
Same degree of sweetness
Regular shortening
Increases the staling process
Lean dough products

22. when cutting biscuits you should press down...
More
Bran
Without twisting it
375-385

23. functions of fat in baked goods
Pastry flour
Bran
Increase keeping quality - increase moistness - tenderize the product
Pastry flour

24. cream scones should be frozen berfore...
Increases the staling process
Pull away from the sides of the bowl
375-385
Cutting and baking

25. strong flour is made from wheat with a...
High protein content
375-385
An old dough
Apple pie

26. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Vanilla custard sauce
6 pounds flour - 3 pounds fat - 1 pound liquid
Patent
140 degrees

27. hard crusted breads such as french bread are usually baked with steam in the oven during....
Cutting and baking
Egg content
The first part of the baking period
Gluten

28. one pint of water weighs...
The first part of the baking period
Exactly one pound
Punching
Pastry flour

29. best flour for flaky pie crust is...
High protein content
Pull away from the sides of the bowl
Pastry flour
Regular shortening

30. cake flour is usually weaker than...
Eggs
Bran
Pastry flour
6 pounds flour - 3 pounds fat - 1 pound liquid

31. salt is used in bread making because it improves flavor - conditions gluten - and...
A fully combined bater
Cutting and baking
Slows yeast action
Development of air cells into the batter

32. only wheat flour will develop enough _______ to make yeast bread
Cutting and baking
Gluten
375-385
Slows yeast action

33. a cake mix made with butter will not hold as much liquid as one made with...
Increase keeping qualities - develop crust color - provide food for the yeast
High ratio shortening
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Not fermented long enough

34. graham cracker crumb crust
Not fermented long enough
Increases the staling process
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Smooth texture

35. approximate ratio of ingredients in flaky pie dough is...
Increase keeping quality - increase moistness - tenderize the product
6 pounds flour - 3 pounds fat - 1 pound liquid
More
Absorb moisture

36. high fat and sugar content hop make cookies...
Exactly one pound
Without twisting it
Crisp
6 pounds flour - 3 pounds fat - 1 pound liquid

37. fat used in volume production of pie dough is...
Pull away from the sides of the bowl
Cutting and baking
Regular shortening
High protein content

38. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Egg content
Add flour and yeast and mix to a smooth dough
Flavorings
Patent

39. during the pickup period the ingredients are blended on ______ just until combined
Pull away from the sides of the bowl
Low speed
The first part of the baking period
True

40. best thickening for cream pie is...
Pastry flour
Flour
Modified starch
Cornstarch

41. yeast is killed at what temp?
140 degrees
High ratio shortening
Twice as much chocolate as butter
Development of air cells into the batter

42. doughs for rolled cookies and icebox cookies must usually be...
Eggs
Regular shortening
Cutting and baking
Chilled before makeup

43. flour for sponge cakes must be very weak to avoid making the cake...
No steam vents
Tough
True
A fully combined bater

44. a young dough is one that has...
Not fermented long enough
Do not contain eggs
High protein content
Pastry flour

45. when eggs are added to a cake batter in the creaming method they should not be added...
All at once
An old dough
Flour
Same degree of sweetness

46. 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
Low speed
15
Their crusts will soften

47. primary thickening agent in pecan pie is...
Eggs
May be stored on a rack
Chilled before makeup
A fully combined bater

48. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Is kneaded lightly
Flour
Same degree of sweetness
Slows yeast action

49. Clear flour is normally used to make
Rye bread
Slows yeast action
Development of air cells into the batter
Not fermented long enough

50. functions of sugar in baked goods
Rye bread
Flavorings
Increase keeping qualities - develop crust color - provide food for the yeast
More