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. Clear flour is normally used to make
Add flour and yeast and mix to a smooth dough
Increase keeping qualities - develop crust color - provide food for the yeast
Rye bread
6 pounds flour - 3 pounds fat - 1 pound liquid

2. hard crusted rolls should not be wrapped or...
Cornstarch
Their crusts will soften
Rye bread
Twice as much chocolate as butter

3. hard crusted breads such as french bread are usually baked with steam in the oven during....
Pull away from the sides of the bowl
The first part of the baking period
Gluten
140 degrees

4. 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...
Slows yeast action
Pumpkin pie
Add flour and yeast and mix to a smooth dough
Eggs

5. weight of the sugar in a high ratio cake is usually greater than the weight of the...
High ratio shortening
Flour
No steam vents
Eggs and starch

6. three methods of making cookies are the creaming - one-stage - and...
Bran
Foaming (sponge)
True
Slows yeast action

7. during the pickup period the ingredients are blended on ______ just until combined
Low speed
Apple pie
Is kneaded lightly
Crisp

8. high fat and sugar content hop make cookies...
No steam vents
Cornstarch
Crisp
Lean dough products

9. flour for sponge cakes must be very weak to avoid making the cake...
Add flour and yeast and mix to a smooth dough
Tough
Prevents a crust from forming
Bran

10. cake flour is the preferred choice for short dough because of its ability to...
Flour
375-385
Their crusts will soften
Absorb moisture

11. a cake mix made with butter will not hold as much liquid as one made with...
Low speed
High ratio shortening
Increases the staling process
Regular shortening

12. forcing the gases out of a fermented dough is called...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
6 pounds flour - 3 pounds fat - 1 pound liquid
Punching
Pastry flour

13. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Vanilla custard sauce
Do not contain eggs
No steam vents
The first part of the baking period

14. emulsified shortening is usually softer in texture than...
170
Regular shortening
Prevents a crust from forming
Their crusts will soften

15. functions of fat in baked goods
Without twisting it
Increase keeping quality - increase moistness - tenderize the product
Flour
Pastry flour

16. confectioners sugar is used to give the ____________ to cream cheese and flat icings
170
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Smooth texture
Punching

17. yeast is killed at what temp?
Crisp
Do not contain eggs
140 degrees
Regular shortening

18. proper frying temp for cake doughnuts is...
375-385
High ratio shortening
Exactly one pound
Eggs and starch

19. ideal starch for _______ is cornstarch
Apple pie
Do not contain eggs
Punching
Regular shortening

20. yeast products should not be stored in the refrigerator because refrigeration...
Tough
Increases the staling process
Increase keeping quality - increase moistness - tenderize the product
Development of air cells into the batter

21. cookies can be made chewier by increasing the...
Increase keeping quality - increase moistness - tenderize the product
Egg content
A fully combined bater
Add flour and yeast and mix to a smooth dough

22. a young dough is one that has...
Increase keeping qualities - develop crust color - provide food for the yeast
Bran
A fully combined bater
Not fermented long enough

23. for a 9 inch bottom crust you will need ____ ounces of dough
15
High protein content
Increases the staling process
Egg content

24. oiling the surface of a fermenting dough...
Prevents a crust from forming
Eggs and starch
Apple pie
Rye bread

25. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Vanilla custard sauce
Is kneaded lightly
Lean dough products
Gluten

26. pastry cream is thickened with...
High protein content
Eggs and starch
375-385
Slows yeast action

27. one pint of water weighs...
High protein content
Increase keeping qualities - develop crust color - provide food for the yeast
Exactly one pound
No steam vents

28. baked custard is done when its internal temp is...
Tough
170
Bran
Eggs and starch

29. measuring solid ingredients by weight is ______ accurate than by volume
Add flour and yeast and mix to a smooth dough
Rye bread
May be stored on a rack
More

30. approximate ratio of ingredients in flaky pie dough is...
6 pounds flour - 3 pounds fat - 1 pound liquid
No steam vents
Development of air cells into the batter
Crisp

31. cake flour is usually weaker than...
Regular shortening
May be stored on a rack
More
Pastry flour

32. mealy pie dough is for...
Tough
Development of air cells into the batter
Pumpkin pie
May be stored on a rack

33. best flour for flaky pie crust is...
True
Pastry flour
Eggs and starch
Exactly one pound

34. when eggs are added to a cake batter in the creaming method they should not be added...
All at once
Chilled before makeup
Cornstarch
Is kneaded lightly

35. strong flour is made from wheat with a...
High protein content
Prevents a crust from forming
Apple pie
Vanilla custard sauce

36. an over fermented dough is called...
More
Tough
Egg content
An old dough

37. graham cracker crumb crust
Bran
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Absorb moisture
More

38. Rolls to be served within eight hours...
Egg content
Foaming (sponge)
High protein content
May be stored on a rack

39. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Egg content
Absorb moisture
Patent
375-385

40. primary thickening agent in pecan pie is...
Eggs
Flavorings
An old dough
Gluten

41. cream scones should be frozen berfore...
Do not contain eggs
May be stored on a rack
Cutting and baking
Regular shortening

42. best starch for pie fillings that are to be froxen is...
Flavorings
Modified starch
Twice as much chocolate as butter
Regular shortening

43. french bread - and hard rolls are examples of...
Regular shortening
140 degrees
May be stored on a rack
Lean dough products

44. choc glaze is...
Twice as much chocolate as butter
Pumpkin pie
High ratio shortening
Pull away from the sides of the bowl

45. during the development period the elasticity of the gluten begins to develop and starts to...
Pastry flour
Development of air cells into the batter
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Pull away from the sides of the bowl

46. fat used in volume production of pie dough is...
6 pounds flour - 3 pounds fat - 1 pound liquid
Flavorings
Regular shortening
Bran

47. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Cornstarch
Smooth texture
A fully combined bater
Eggs and starch

48. not all sugars have the...
Same degree of sweetness
Egg content
140 degrees
The first part of the baking period

49. to produce a flaky biscuit - the dough...
Same degree of sweetness
Is kneaded lightly
Cornstarch
Cutting and baking

50. the hard outer covering of wheat kernels and other grains is called...
May be stored on a rack
Is kneaded lightly
Bran
All at once