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. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Regular shortening
Same degree of sweetness
Smooth texture
A fully combined bater

2. forcing the gases out of a fermented dough is called...
Vanilla custard sauce
Low speed
Punching
Add flour and yeast and mix to a smooth dough

3. fat used in volume production of pie dough is...
Without twisting it
Regular shortening
The first part of the baking period
170

4. functions of sugar in baked goods
375-385
Regular shortening
Tough
Increase keeping qualities - develop crust color - provide food for the yeast

5. primary thickening agent in pecan pie is...
Eggs
Increase keeping qualities - develop crust color - provide food for the yeast
Crisp
Same degree of sweetness

6. oiling the surface of a fermenting dough...
Bran
Prevents a crust from forming
Eggs
Without twisting it

7. baked custard is done when its internal temp is...
Smooth texture
Increase keeping quality - increase moistness - tenderize the product
170
Punching

8. choc glaze is...
Twice as much chocolate as butter
Increases the staling process
High protein content
Cornstarch

9. 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
Apple pie
6 pounds flour - 3 pounds fat - 1 pound liquid

10. yeast is killed at what temp?
140 degrees
Smooth texture
Flour
170

11. when cutting biscuits you should press down...
140 degrees
Without twisting it
Prevents a crust from forming
Pull away from the sides of the bowl

12. mealy pie dough is for...
Tough
Eggs
Pumpkin pie
Regular shortening

13. french bread - and hard rolls are examples of...
Modified starch
Bran
Lean dough products
140 degrees

14. three methods of making cookies are the creaming - one-stage - and...
The first part of the baking period
Apple pie
Pull away from the sides of the bowl
Foaming (sponge)

15. emulsified shortening is usually softer in texture than...
Increase keeping quality - increase moistness - tenderize the product
Pull away from the sides of the bowl
15
Regular shortening

16. for a 9 inch bottom crust you will need ____ ounces of dough
15
Same degree of sweetness
No steam vents
Eggs and starch

17. pastry cream is thickened with...
Exactly one pound
Punching
Eggs and starch
Regular shortening

18. 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
Without twisting it
Gluten

19. Clear flour is normally used to make
True
Rye bread
140 degrees
Bran

20. cake flour is usually weaker than...
May be stored on a rack
Lean dough products
Their crusts will soften
Pastry flour

21. cake flour is the preferred choice for short dough because of its ability to...
All at once
6 pounds flour - 3 pounds fat - 1 pound liquid
Flavorings
Absorb moisture

22. doughs for rolled cookies and icebox cookies must usually be...
Rye bread
Chilled before makeup
Punching
No steam vents

23. approximate ratio of ingredients in flaky pie dough is...
Increase keeping quality - increase moistness - tenderize the product
140 degrees
6 pounds flour - 3 pounds fat - 1 pound liquid
375-385

24. hard crusted rolls should not be wrapped or...
The first part of the baking period
Their crusts will soften
Pumpkin pie
Twice as much chocolate as butter

25. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
15
Pastry flour
High protein content
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
True
375-385
Absorb moisture
6 pounds flour - 3 pounds fat - 1 pound liquid

27. Rolls to be served within eight hours...
Smooth texture
Apple pie
May be stored on a rack
Flavorings

28. cream scones should be frozen berfore...
Cutting and baking
Slows yeast action
Foaming (sponge)
Do not contain eggs

29. 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...
Pastry flour
Add flour and yeast and mix to a smooth dough
Chilled before makeup
More

30. best starch for pie fillings that are to be froxen is...
Modified starch
High protein content
Increases the staling process
170

31. to produce a flaky biscuit - the dough...
Pumpkin pie
170
An old dough
Is kneaded lightly

32. when eggs are added to a cake batter in the creaming method they should not be added...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Vanilla custard sauce
Increase keeping quality - increase moistness - tenderize the product
All at once

33. confectioners sugar is used to give the ____________ to cream cheese and flat icings
An old dough
Increases the staling process
Flour
Smooth texture

34. yeast products should not be stored in the refrigerator because refrigeration...
Flour
Regular shortening
True
Increases the staling process

35. best flour for flaky pie crust is...
Pull away from the sides of the bowl
Increase keeping qualities - develop crust color - provide food for the yeast
True
Pastry flour

36. proper frying temp for cake doughnuts is...
Prevents a crust from forming
Do not contain eggs
375-385
Tough

37. Which is the stronges flours? Patent - pastry - pumpernickel - cake
True
Patent
All at once
High ratio shortening

38. best thickening for cream pie is...
Do not contain eggs
Cornstarch
Is kneaded lightly
Pastry flour

39. during the pickup period the ingredients are blended on ______ just until combined
Smooth texture
6 pounds flour - 3 pounds fat - 1 pound liquid
Rye bread
Low speed

40. functions of fat in baked goods
Not fermented long enough
Increase keeping quality - increase moistness - tenderize the product
15
Low speed

41. during the development period the elasticity of the gluten begins to develop and starts to...
Lean dough products
Rye bread
Pull away from the sides of the bowl
Flavorings

42. not all sugars have the...
Same degree of sweetness
170
Punching
Cutting and baking

43. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Flavorings
Vanilla custard sauce
Increases the staling process
Cornstarch

44. flour for sponge cakes must be very weak to avoid making the cake...
Modified starch
Tough
Increases the staling process
A fully combined bater

45. the hard outer covering of wheat kernels and other grains is called...
Pastry flour
Crisp
Bran
Smooth texture

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

47. high fat and sugar content hop make cookies...
Crisp
Increases the staling process
Is kneaded lightly
Cutting and baking

48. a cake mix made with butter will not hold as much liquid as one made with...
140 degrees
The first part of the baking period
More
High ratio shortening

49. a young dough is one that has...
Eggs and starch
Pumpkin pie
Bran
Not fermented long enough

50. strong flour is made from wheat with a...
Regular shortening
Increase keeping quality - increase moistness - tenderize the product
The first part of the baking period
High protein content