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. doughs for rolled cookies and icebox cookies must usually be...
Flavorings
Is kneaded lightly
Chilled before makeup
More

2. not all sugars have the...
Vanilla custard sauce
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
6 pounds flour - 3 pounds fat - 1 pound liquid
Same degree of sweetness

3. for a 9 inch bottom crust you will need ____ ounces of dough
Eggs
15
140 degrees
Without twisting it

4. yeast products should not be stored in the refrigerator because refrigeration...
Increases the staling process
140 degrees
Pumpkin pie
Prevents a crust from forming

5. measuring solid ingredients by weight is ______ accurate than by volume
More
Low speed
True
Flour

6. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Flour
A fully combined bater
Pumpkin pie
Vanilla custard sauce

7. forcing the gases out of a fermented dough is called...
Eggs
Punching
Chilled before makeup
Regular shortening

8. only wheat flour will develop enough _______ to make yeast bread
May be stored on a rack
Egg content
Gluten
170

9. the hard outer covering of wheat kernels and other grains is called...
Bran
Slows yeast action
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Is kneaded lightly

10. cake flour is the preferred choice for short dough because of its ability to...
15
Exactly one pound
An old dough
Absorb moisture

11. graham cracker crumb crust
Prevents a crust from forming
Flavorings
Lean dough products
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
Without twisting it
Do not contain eggs
Pastry flour

13. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Lean dough products
Patent
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Increase keeping qualities - develop crust color - provide food for the yeast

14. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Do not contain eggs
Smooth texture
Twice as much chocolate as butter
Egg content

15. functions of fat in baked goods
Is kneaded lightly
Increase keeping quality - increase moistness - tenderize the product
Eggs
375-385

16. hard crusted rolls should not be wrapped or...
The first part of the baking period
All at once
Their crusts will soften
Pastry flour

17. strong flour is made from wheat with a...
High protein content
Absorb moisture
Pastry flour
No steam vents

18. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Bran
Slows yeast action
Smooth texture
Cutting and baking

19. during the development period the elasticity of the gluten begins to develop and starts to...
An old dough
Add flour and yeast and mix to a smooth dough
6 pounds flour - 3 pounds fat - 1 pound liquid
Pull away from the sides of the bowl

20. 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
All at once
6 pounds flour - 3 pounds fat - 1 pound liquid
True

21. high fat and sugar content hop make cookies...
Pastry flour
High protein content
Crisp
No steam vents

22. cake flour is usually weaker than...
Pastry flour
Exactly one pound
A fully combined bater
Without twisting it

23. best thickening for cream pie is...
Pastry flour
Cornstarch
Prevents a crust from forming
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

24. french bread - and hard rolls are examples of...
Chilled before makeup
Lean dough products
Vanilla custard sauce
Is kneaded lightly

25. cookies can be made chewier by increasing the...
375-385
Vanilla custard sauce
Egg content
Low speed

26. during the pickup period the ingredients are blended on ______ just until combined
Vanilla custard sauce
Modified starch
Low speed
375-385

27. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Pull away from the sides of the bowl
Vanilla custard sauce
6 pounds flour - 3 pounds fat - 1 pound liquid
Modified starch

28. best starch for pie fillings that are to be froxen is...
Pastry flour
Rye bread
Increase keeping quality - increase moistness - tenderize the product
Modified starch

29. proper frying temp for cake doughnuts is...
375-385
A fully combined bater
Eggs
6 pounds flour - 3 pounds fat - 1 pound liquid

30. a cake mix made with butter will not hold as much liquid as one made with...
Pastry flour
Same degree of sweetness
High ratio shortening
Regular shortening

31. approximate ratio of ingredients in flaky pie dough is...
Add flour and yeast and mix to a smooth dough
6 pounds flour - 3 pounds fat - 1 pound liquid
Exactly one pound
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

32. oiling the surface of a fermenting dough...
Slows yeast action
Flavorings
Prevents a crust from forming
No steam vents

33. an over fermented dough is called...
Smooth texture
All at once
An old dough
May be stored on a rack

34. weight of the sugar in a high ratio cake is usually greater than the weight of the...
High ratio shortening
Development of air cells into the batter
Flour
Pastry flour

35. if active dry yeast is used - it is mixed with water before being added to the dough
Apple pie
Foaming (sponge)
Smooth texture
True

36. when eggs are added to a cake batter in the creaming method they should not be added...
Same degree of sweetness
Egg content
Lean dough products
All at once

37. yeast is killed at what temp?
No steam vents
Eggs and starch
140 degrees
Punching

38. Rolls to be served within eight hours...
May be stored on a rack
Development of air cells into the batter
Exactly one pound
Modified starch

39. primary thickening agent in pecan pie is...
All at once
Low speed
Without twisting it
Eggs

40. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Egg content
The first part of the baking period
More
No steam vents

41. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Development of air cells into the batter
May be stored on a rack
Patent
High ratio shortening

42. a young dough is one that has...
Slows yeast action
Not fermented long enough
Apple pie
Chilled before makeup

43. to produce a flaky biscuit - the dough...
Is kneaded lightly
Crisp
All at once
375-385

44. mealy pie dough is for...
Prevents a crust from forming
Twice as much chocolate as butter
Lean dough products
Pumpkin pie

45. choc glaze is...
Lean dough products
Rye bread
Twice as much chocolate as butter
6 pounds flour - 3 pounds fat - 1 pound liquid

46. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Prevents a crust from forming
May be stored on a rack
Flavorings
Patent

47. three methods of making cookies are the creaming - one-stage - and...
The first part of the baking period
Foaming (sponge)
Increase keeping qualities - develop crust color - provide food for the yeast
140 degrees

48. flour for sponge cakes must be very weak to avoid making the cake...
Vanilla custard sauce
Low speed
Tough
Not fermented long enough

49. best flour for flaky pie crust is...
Pastry flour
No steam vents
Chilled before makeup
Absorb moisture

50. salt is used in bread making because it improves flavor - conditions gluten - and...
Slows yeast action
Do not contain eggs
Increase keeping qualities - develop crust color - provide food for the yeast
Pumpkin pie