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. approximate ratio of ingredients in flaky pie dough is...
Cornstarch
6 pounds flour - 3 pounds fat - 1 pound liquid
Regular shortening
Slows yeast action

2. Clear flour is normally used to make
Tough
Pumpkin pie
Eggs and starch
Rye bread

3. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Bran
Cornstarch
140 degrees
Smooth texture

4. high fat and sugar content hop make cookies...
Crisp
Add flour and yeast and mix to a smooth dough
More
True

5. cake flour is the preferred choice for short dough because of its ability to...
Eggs and starch
More
Low speed
Absorb moisture

6. forcing the gases out of a fermented dough is called...
Add flour and yeast and mix to a smooth dough
Pull away from the sides of the bowl
Punching
More

7. measuring solid ingredients by weight is ______ accurate than by volume
Do not contain eggs
All at once
More
Vanilla custard sauce

8. best thickening for cream pie is...
Flour
Cornstarch
May be stored on a rack
Flavorings

9. during the pickup period the ingredients are blended on ______ just until combined
170
Low speed
Pastry flour
Slows yeast action

10. if active dry yeast is used - it is mixed with water before being added to the dough
Development of air cells into the batter
Same degree of sweetness
Flavorings
True

11. doughs for rolled cookies and icebox cookies must usually be...
The first part of the baking period
Punching
Chilled before makeup
375-385

12. to produce a flaky biscuit - the dough...
High ratio shortening
No steam vents
Is kneaded lightly
Vanilla custard sauce

13. baked custard is done when its internal temp is...
Add flour and yeast and mix to a smooth dough
170
Vanilla custard sauce
More

14. Rolls to be served within eight hours...
Slows yeast action
Increase keeping qualities - develop crust color - provide food for the yeast
Low speed
May be stored on a rack

15. during the development period the elasticity of the gluten begins to develop and starts to...
Bran
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
375-385
Pull away from the sides of the bowl

16. cake flour is usually weaker than...
Pastry flour
Without twisting it
Low speed
Chilled before makeup

17. cream scones should be frozen berfore...
Cutting and baking
6 pounds flour - 3 pounds fat - 1 pound liquid
Add flour and yeast and mix to a smooth dough
High ratio shortening

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
Exactly one pound
Tough

19. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Increase keeping quality - increase moistness - tenderize the product
Pastry flour
No steam vents
Chilled before makeup

20. a young dough is one that has...
Not fermented long enough
Eggs
Cornstarch
Smooth texture

21. only wheat flour will develop enough _______ to make yeast bread
An old dough
Gluten
Tough
Increases the staling process

22. hard crusted breads such as french bread are usually baked with steam in the oven during....
Prevents a crust from forming
The first part of the baking period
An old dough
Their crusts will soften

23. best flour for flaky pie crust is...
Lean dough products
Vanilla custard sauce
The first part of the baking period
Pastry flour

24. for a 9 inch bottom crust you will need ____ ounces of dough
An old dough
All at once
Cutting and baking
15

25. when eggs are added to a cake batter in the creaming method they should not be added...
6 pounds flour - 3 pounds fat - 1 pound liquid
Punching
A fully combined bater
All at once

26. primary thickening agent in pecan pie is...
An old dough
Chilled before makeup
Eggs
Is kneaded lightly

27. emulsified shortening is usually softer in texture than...
Regular shortening
Same degree of sweetness
Without twisting it
Punching

28. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Smooth texture
Patent
Rye bread
Increases the staling process

29. salt is used in bread making because it improves flavor - conditions gluten - and...
Slows yeast action
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
140 degrees
Regular shortening

30. when cutting biscuits you should press down...
Twice as much chocolate as butter
Crisp
Foaming (sponge)
Without twisting it

31. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Do not contain eggs
True
More
Increases the staling process

32. cookies can be made chewier by increasing the...
Gluten
Flour
Egg content
High protein content

33. french bread - and hard rolls are examples of...
Same degree of sweetness
Vanilla custard sauce
Lean dough products
Cornstarch

34. the hard outer covering of wheat kernels and other grains is called...
High ratio shortening
Modified starch
Bran
True

35. flour for sponge cakes must be very weak to avoid making the cake...
Cutting and baking
Pumpkin pie
Tough
Same degree of sweetness

36. best starch for pie fillings that are to be froxen is...
More
True
Modified starch
Eggs

37. 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...
Eggs and starch
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

38. strong flour is made from wheat with a...
Increases the staling process
Eggs and starch
An old dough
High protein content

39. oiling the surface of a fermenting dough...
Development of air cells into the batter
Egg content
Regular shortening
Prevents a crust from forming

40. functions of sugar in baked goods
Flour
The first part of the baking period
All at once
Increase keeping qualities - develop crust color - provide food for the yeast

41. fat used in volume production of pie dough is...
Slows yeast action
Regular shortening
Gluten
Increases the staling process

42. yeast products should not be stored in the refrigerator because refrigeration...
Rye bread
Apple pie
Increases the staling process
Low speed

43. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Twice as much chocolate as butter
More
Vanilla custard sauce
6 pounds flour - 3 pounds fat - 1 pound liquid

44. proper frying temp for cake doughnuts is...
375-385
170
Twice as much chocolate as butter
Smooth texture

45. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
170
Cornstarch
A fully combined bater
Vanilla custard sauce

46. hard crusted rolls should not be wrapped or...
Their crusts will soften
Crisp
Pull away from the sides of the bowl
High ratio shortening

47. choc glaze is...
Cutting and baking
Eggs
No steam vents
Twice as much chocolate as butter

48. three methods of making cookies are the creaming - one-stage - and...
Rye bread
No steam vents
375-385
Foaming (sponge)

49. one pint of water weighs...
Exactly one pound
Do not contain eggs
Foaming (sponge)
Bran

50. an over fermented dough is called...
Foaming (sponge)
Slows yeast action
No steam vents
An old dough