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. french bread - and hard rolls are examples of...
Pull away from the sides of the bowl
Pumpkin pie
6 pounds flour - 3 pounds fat - 1 pound liquid
Lean dough products

2. a cake mix made with butter will not hold as much liquid as one made with...
A fully combined bater
More
High ratio shortening
Increase keeping qualities - develop crust color - provide food for the yeast

3. if active dry yeast is used - it is mixed with water before being added to the dough
No steam vents
Flavorings
375-385
True

4. best flour for flaky pie crust is...
Not fermented long enough
Smooth texture
Tough
Pastry flour

5. pastry cream is thickened with...
Eggs and starch
Pastry flour
More
Tough

6. yeast is killed at what temp?
Bran
An old dough
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
140 degrees

7. the hard outer covering of wheat kernels and other grains is called...
Eggs and starch
Same degree of sweetness
Flavorings
Bran

8. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Flour
Lean dough products
Patent
Low speed

9. choc glaze is...
Twice as much chocolate as butter
High ratio shortening
Pumpkin pie
Chilled before makeup

10. during the development period the elasticity of the gluten begins to develop and starts to...
Twice as much chocolate as butter
Pull away from the sides of the bowl
Regular shortening
Do not contain eggs

11. functions of fat in baked goods
No steam vents
Increase keeping quality - increase moistness - tenderize the product
Increase keeping qualities - develop crust color - provide food for the yeast
Pumpkin pie

12. an over fermented dough is called...
Increases the staling process
170
An old dough
Egg content

13. 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
Flavorings
Vanilla custard sauce
Increase keeping quality - increase moistness - tenderize the product

14. flour for sponge cakes must be very weak to avoid making the cake...
Tough
6 pounds flour - 3 pounds fat - 1 pound liquid
Apple pie
Egg content

15. during the pickup period the ingredients are blended on ______ just until combined
Lean dough products
Low speed
Exactly one pound
Smooth texture

16. fat used in volume production of pie dough is...
Development of air cells into the batter
Same degree of sweetness
375-385
Regular shortening

17. best starch for pie fillings that are to be froxen is...
15
Flour
Modified starch
Foaming (sponge)

18. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Development of air cells into the batter
Twice as much chocolate as butter
375-385
Is kneaded lightly

19. three methods of making cookies are the creaming - one-stage - and...
Foaming (sponge)
Do not contain eggs
Same degree of sweetness
Is kneaded lightly

20. primary thickening agent in pecan pie is...
Egg content
Smooth texture
Bran
Eggs

21. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Smooth texture
Crisp
High protein content
Rye bread

22. yeast products should not be stored in the refrigerator because refrigeration...
Pumpkin pie
140 degrees
Increases the staling process
Without twisting it

23. ideal starch for _______ is cornstarch
Apple pie
Twice as much chocolate as butter
An old dough
Crisp

24. functions of sugar in baked goods
Increase keeping qualities - develop crust color - provide food for the yeast
Add flour and yeast and mix to a smooth dough
Pull away from the sides of the bowl
High ratio shortening

25. cream scones should be frozen berfore...
Absorb moisture
Regular shortening
Cutting and baking
Tough

26. Which is the stronges flours? Patent - pastry - pumpernickel - cake
375-385
Patent
140 degrees
Lean dough products

27. baked custard is done when its internal temp is...
170
An old dough
No steam vents
Slows yeast action

28. not all sugars have the...
Twice as much chocolate as butter
Same degree of sweetness
Cutting and baking
A fully combined bater

29. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Patent
True
Lean dough products
Do not contain eggs

30. Clear flour is normally used to make
Not fermented long enough
Add flour and yeast and mix to a smooth dough
Rye bread
The first part of the baking period

31. oiling the surface of a fermenting dough...
Modified starch
Prevents a crust from forming
Regular shortening
True

32. a young dough is one that has...
Same degree of sweetness
Is kneaded lightly
Cutting and baking
Not fermented long enough

33. approximate ratio of ingredients in flaky pie dough is...
Bran
Pull away from the sides of the bowl
Prevents a crust from forming
6 pounds flour - 3 pounds fat - 1 pound liquid

34. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Flavorings
May be stored on a rack
Regular shortening
Twice as much chocolate as butter

35. graham cracker crumb crust
Flavorings
140 degrees
Not fermented long enough
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

36. cake flour is usually weaker than...
Pastry flour
Bran
Prevents a crust from forming
True

37. for a 9 inch bottom crust you will need ____ ounces of dough
15
All at once
Rye bread
Eggs and starch

38. hard crusted breads such as french bread are usually baked with steam in the oven during....
The first part of the baking period
Slows yeast action
Do not contain eggs
Bran

39. when cutting biscuits you should press down...
Without twisting it
Development of air cells into the batter
Their crusts will soften
Modified starch

40. mealy pie dough is for...
Absorb moisture
Pumpkin pie
Do not contain eggs
Slows yeast action

41. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Chilled before makeup
Flavorings
No steam vents
Punching

42. emulsified shortening is usually softer in texture than...
Regular shortening
Lean dough products
Flavorings
Patent

43. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Gluten
A fully combined bater
Do not contain eggs
The first part of the baking period

44. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Same degree of sweetness
No steam vents
Exactly one pound
Vanilla custard sauce

45. measuring solid ingredients by weight is ______ accurate than by volume
Regular shortening
More
Bran
May be stored on a rack

46. strong flour is made from wheat with a...
Egg content
Lean dough products
High protein content
15

47. hard crusted rolls should not be wrapped or...
Patent
May be stored on a rack
Their crusts will soften
Crisp

48. best thickening for cream pie is...
Cornstarch
A fully combined bater
Eggs and starch
An old dough

49. one pint of water weighs...
170
Increase keeping qualities - develop crust color - provide food for the yeast
Increase keeping quality - increase moistness - tenderize the product
Exactly one pound

50. cake flour is the preferred choice for short dough because of its ability to...
Rye bread
Absorb moisture
Eggs and starch
Increases the staling process