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. the hard outer covering of wheat kernels and other grains is called...
Not fermented long enough
Cornstarch
Bran
140 degrees

2. a cake mix made with butter will not hold as much liquid as one made with...
Eggs
High ratio shortening
Chilled before makeup
Tough

3. functions of sugar in baked goods
Smooth texture
Increase keeping qualities - develop crust color - provide food for the yeast
Punching
Without twisting it

4. doughs for rolled cookies and icebox cookies must usually be...
Cutting and baking
High ratio shortening
Pumpkin pie
Chilled before makeup

5. when eggs are added to a cake batter in the creaming method they should not be added...
Eggs
All at once
170
Twice as much chocolate as butter

6. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
All at once
Increase keeping qualities - develop crust color - provide food for the yeast
True
Flavorings

7. an over fermented dough is called...
May be stored on a rack
An old dough
Not fermented long enough
Punching

8. 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...
Increase keeping qualities - develop crust color - provide food for the yeast
Regular shortening
Add flour and yeast and mix to a smooth dough
Pastry flour

9. not all sugars have the...
Same degree of sweetness
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Increases the staling process
Increase keeping quality - increase moistness - tenderize the product

10. baked custard is done when its internal temp is...
170
Lean dough products
Regular shortening
More

11. approximate ratio of ingredients in flaky pie dough is...
6 pounds flour - 3 pounds fat - 1 pound liquid
Not fermented long enough
Pull away from the sides of the bowl
True

12. during the pickup period the ingredients are blended on ______ just until combined
Regular shortening
All at once
May be stored on a rack
Low speed

13. fat used in volume production of pie dough is...
Lean dough products
Pumpkin pie
375-385
Regular shortening

14. emulsified shortening is usually softer in texture than...
Lean dough products
Do not contain eggs
Regular shortening
More

15. functions of fat in baked goods
Add flour and yeast and mix to a smooth dough
Increase keeping quality - increase moistness - tenderize the product
Smooth texture
140 degrees

16. during the development period the elasticity of the gluten begins to develop and starts to...
375-385
Egg content
Is kneaded lightly
Pull away from the sides of the bowl

17. for a 9 inch bottom crust you will need ____ ounces of dough
Smooth texture
High protein content
15
Chilled before makeup

18. graham cracker crumb crust
More
Flour
Prevents a crust from forming
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

19. strong flour is made from wheat with a...
Crisp
Tough
Without twisting it
High protein content

20. forcing the gases out of a fermented dough is called...
Punching
High protein content
170
Flavorings

21. ideal starch for _______ is cornstarch
Low speed
High protein content
May be stored on a rack
Apple pie

22. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Apple pie
Crisp
Gluten
Patent

23. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Flour
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Do not contain eggs
375-385

24. three methods of making cookies are the creaming - one-stage - and...
140 degrees
Smooth texture
Foaming (sponge)
Bran

25. best thickening for cream pie is...
Gluten
Their crusts will soften
The first part of the baking period
Cornstarch

26. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Vanilla custard sauce
All at once
Cornstarch
Regular shortening

27. a young dough is one that has...
170
Pull away from the sides of the bowl
Not fermented long enough
Pastry flour

28. Clear flour is normally used to make
Vanilla custard sauce
Lean dough products
Rye bread
Is kneaded lightly

29. hard crusted breads such as french bread are usually baked with steam in the oven during....
The first part of the baking period
6 pounds flour - 3 pounds fat - 1 pound liquid
Increase keeping qualities - develop crust color - provide food for the yeast
Smooth texture

30. one pint of water weighs...
Modified starch
Exactly one pound
Patent
Increase keeping qualities - develop crust color - provide food for the yeast

31. high fat and sugar content hop make cookies...
Crisp
Add flour and yeast and mix to a smooth dough
Modified starch
The first part of the baking period

32. measuring solid ingredients by weight is ______ accurate than by volume
High protein content
Foaming (sponge)
Slows yeast action
More

33. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Absorb moisture
Slows yeast action
No steam vents
Lean dough products

34. best flour for flaky pie crust is...
Eggs
No steam vents
Rye bread
Pastry flour

35. best starch for pie fillings that are to be froxen is...
Cutting and baking
Modified starch
True
High protein content

36. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Rye bread
An old dough
Smooth texture
Modified starch

37. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Not fermented long enough
A fully combined bater
Increase keeping qualities - develop crust color - provide food for the yeast
Gluten

38. cream scones should be frozen berfore...
Cutting and baking
Pastry flour
Flour
375-385

39. salt is used in bread making because it improves flavor - conditions gluten - and...
Slows yeast action
Foaming (sponge)
Development of air cells into the batter
Absorb moisture

40. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Lean dough products
Rye bread
Pumpkin pie
Flour

41. mealy pie dough is for...
Pumpkin pie
May be stored on a rack
High protein content
Punching

42. yeast is killed at what temp?
An old dough
Low speed
The first part of the baking period
140 degrees

43. to produce a flaky biscuit - the dough...
High protein content
High ratio shortening
Is kneaded lightly
Twice as much chocolate as butter

44. cookies can be made chewier by increasing the...
More
Vanilla custard sauce
Eggs
Egg content

45. when cutting biscuits you should press down...
Rye bread
Eggs and starch
Without twisting it
Do not contain eggs

46. proper frying temp for cake doughnuts is...
Modified starch
Regular shortening
375-385
Development of air cells into the batter

47. if active dry yeast is used - it is mixed with water before being added to the dough
May be stored on a rack
True
Bran
Same degree of sweetness

48. cake flour is the preferred choice for short dough because of its ability to...
Absorb moisture
All at once
Gluten
15

49. cake flour is usually weaker than...
Patent
Cutting and baking
Pastry flour
Pumpkin pie

50. yeast products should not be stored in the refrigerator because refrigeration...
Increases the staling process
Not fermented long enough
All at once
More