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. hard crusted rolls should not be wrapped or...
Patent
No steam vents
Their crusts will soften
Tough

2. a cake mix made with butter will not hold as much liquid as one made with...
Development of air cells into the batter
High ratio shortening
Increase keeping quality - increase moistness - tenderize the product
Tough

3. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Cornstarch
Exactly one pound
Flavorings
Add flour and yeast and mix to a smooth dough

4. Clear flour is normally used to make
Patent
Flour
True
Rye bread

5. Rolls to be served within eight hours...
May be stored on a rack
Exactly one pound
Foaming (sponge)
Cornstarch

6. choc glaze is...
May be stored on a rack
Twice as much chocolate as butter
375-385
Absorb moisture

7. yeast is killed at what temp?
Same degree of sweetness
The first part of the baking period
Increase keeping quality - increase moistness - tenderize the product
140 degrees

8. to produce a flaky biscuit - the dough...
Is kneaded lightly
Increases the staling process
Absorb moisture
Crisp

9. primary thickening agent in pecan pie is...
Foaming (sponge)
High protein content
Eggs and starch
Eggs

10. oiling the surface of a fermenting dough...
Rye bread
Prevents a crust from forming
Lean dough products
No steam vents

11. an over fermented dough is called...
140 degrees
Pastry flour
An old dough
May be stored on a rack

12. proper frying temp for cake doughnuts is...
375-385
Tough
Apple pie
Same degree of sweetness

13. best flour for flaky pie crust is...
All at once
Slows yeast action
Pastry flour
Smooth texture

14. approximate ratio of ingredients in flaky pie dough is...
Their crusts will soften
6 pounds flour - 3 pounds fat - 1 pound liquid
Vanilla custard sauce
Twice as much chocolate as butter

15. high fat and sugar content hop make cookies...
True
Vanilla custard sauce
Crisp
Eggs

16. hard crusted breads such as french bread are usually baked with steam in the oven during....
Pastry flour
The first part of the baking period
Vanilla custard sauce
Add flour and yeast and mix to a smooth dough

17. doughs for rolled cookies and icebox cookies must usually be...
Do not contain eggs
Patent
Tough
Chilled before makeup

18. weight of the sugar in a high ratio cake is usually greater than the weight of the...
True
375-385
Flour
Regular shortening

19. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Absorb moisture
140 degrees
Do not contain eggs
The first part of the baking period

20. cream scones should be frozen berfore...
Cutting and baking
Tough
Same degree of sweetness
Pumpkin pie

21. not all sugars have the...
True
Same degree of sweetness
A fully combined bater
No steam vents

22. if active dry yeast is used - it is mixed with water before being added to the dough
Gluten
True
Increase keeping qualities - develop crust color - provide food for the yeast
Foaming (sponge)

23. best thickening for cream pie is...
Egg content
Gluten
Cornstarch
Vanilla custard sauce

24. only wheat flour will develop enough _______ to make yeast bread
All at once
Gluten
Low speed
Patent

25. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
High ratio shortening
Cornstarch
A fully combined bater
Low speed

26. functions of fat in baked goods
Exactly one pound
Increase keeping qualities - develop crust color - provide food for the yeast
Increase keeping quality - increase moistness - tenderize the product
Twice as much chocolate as butter

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

28. cookies can be made chewier by increasing the...
Low speed
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Bran
Egg content

29. the hard outer covering of wheat kernels and other grains is called...
Is kneaded lightly
Add flour and yeast and mix to a smooth dough
Bran
Apple pie

30. during the pickup period the ingredients are blended on ______ just until combined
170
Low speed
Development of air cells into the batter
Foaming (sponge)

31. salt is used in bread making because it improves flavor - conditions gluten - and...
Slows yeast action
Prevents a crust from forming
Pastry flour
Cutting and baking

32. measuring solid ingredients by weight is ______ accurate than by volume
Tough
More
Without twisting it
Absorb moisture

33. functions of sugar in baked goods
Increase keeping quality - increase moistness - tenderize the product
Increase keeping qualities - develop crust color - provide food for the yeast
Flavorings
Slows yeast action

34. when cutting biscuits you should press down...
Regular shortening
Pull away from the sides of the bowl
Without twisting it
Chilled before makeup

35. when eggs are added to a cake batter in the creaming method they should not be added...
Increase keeping qualities - develop crust color - provide food for the yeast
Prevents a crust from forming
All at once
Tough

36. a young dough is one that has...
Crisp
Not fermented long enough
Smooth texture
Without twisting it

37. emulsified shortening is usually softer in texture than...
Increase keeping quality - increase moistness - tenderize the product
140 degrees
Apple pie
Regular shortening

38. baked custard is done when its internal temp is...
Eggs
170
The first part of the baking period
Punching

39. graham cracker crumb crust
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Smooth texture
Absorb moisture
Cutting and baking

40. best starch for pie fillings that are to be froxen is...
140 degrees
Modified starch
Crisp
Pastry flour

41. three methods of making cookies are the creaming - one-stage - and...
Lean dough products
170
More
Foaming (sponge)

42. cake flour is usually weaker than...
Pastry flour
High protein content
Increase keeping quality - increase moistness - tenderize the product
Crisp

43. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Vanilla custard sauce
Regular shortening
Flavorings
Is kneaded lightly

44. flour for sponge cakes must be very weak to avoid making the cake...
Gluten
Tough
Increase keeping qualities - develop crust color - provide food for the yeast
High ratio shortening

45. during the development period the elasticity of the gluten begins to develop and starts to...
Patent
Modified starch
The first part of the baking period
Pull away from the sides of the bowl

46. mealy pie dough is for...
More
170
Vanilla custard sauce
Pumpkin pie

47. one pint of water weighs...
Exactly one pound
Tough
Increase keeping qualities - develop crust color - provide food for the yeast
Vanilla custard sauce

48. yeast products should not be stored in the refrigerator because refrigeration...
Increases the staling process
An old dough
Patent
Prevents a crust from forming

49. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Absorb moisture
Smooth texture
375-385
All at once

50. french bread - and hard rolls are examples of...
An old dough
True
Lean dough products
Tough