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. functions of sugar in baked goods






2. mealy pie dough is for...






3. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process






4. pastry cream is thickened with...






5. graham cracker crumb crust






6. doughs for rolled cookies and icebox cookies must usually be...






7. confectioners sugar is used to give the ____________ to cream cheese and flat icings






8. weight of the sugar in a high ratio cake is usually greater than the weight of the...






9. during the development period the elasticity of the gluten begins to develop and starts to...






10. to produce a flaky biscuit - the dough...






11. Clear flour is normally used to make






12. emulsified shortening is usually softer in texture than...






13. salt is used in bread making because it improves flavor - conditions gluten - and...






14. three methods of making cookies are the creaming - one-stage - and...






15. strong flour is made from wheat with a...






16. primary thickening agent in pecan pie is...






17. only wheat flour will develop enough _______ to make yeast bread






18. baked custard is done when its internal temp is...






19. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla






20. if active dry yeast is used - it is mixed with water before being added to the dough






21. proper frying temp for cake doughnuts is...






22. flour for sponge cakes must be very weak to avoid making the cake...






23. cake flour is the preferred choice for short dough because of its ability to...






24. best flour for flaky pie crust is...






25. one pint of water weighs...






26. high fat and sugar content hop make cookies...






27. Rolls to be served within eight hours...






28. functions of fat in baked goods






29. hard crusted breads such as french bread are usually baked with steam in the oven during....






30. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...






31. when eggs are added to a cake batter in the creaming method they should not be added...






32. best thickening for cream pie is...






33. french bread - and hard rolls are examples of...






34. best starch for pie fillings that are to be froxen is...






35. yeast products should not be stored in the refrigerator because refrigeration...






36. hard crusted rolls should not be wrapped or...






37. a cake mix made with butter will not hold as much liquid as one made with...






38. during the pickup period the ingredients are blended on ______ just until combined






39. 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...






40. yeast is killed at what temp?






41. cream scones should be frozen berfore...






42. not all sugars have the...






43. Which is the stronges flours? Patent - pastry - pumpernickel - cake






44. fat used in volume production of pie dough is...






45. an over fermented dough is called...






46. when cutting biscuits you should press down...






47. ideal starch for _______ is cornstarch






48. cake flour is usually weaker than...






49. a young dough is one that has...






50. approximate ratio of ingredients in flaky pie dough is...