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. an over fermented dough is called...
No steam vents
An old dough
Foaming (sponge)
Patent

2. cookies can be made chewier by increasing the...
170
Egg content
Cornstarch
More

3. choc glaze is...
A fully combined bater
Vanilla custard sauce
Twice as much chocolate as butter
375-385

4. yeast is killed at what temp?
Twice as much chocolate as butter
Development of air cells into the batter
Pastry flour
140 degrees

5. baked custard is done when its internal temp is...
170
Apple pie
140 degrees
High ratio shortening

6. graham cracker crumb crust
Gluten
Tough
High ratio shortening
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

7. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Do not contain eggs
More
Cutting and baking
Pastry flour

8. proper frying temp for cake doughnuts is...
Absorb moisture
Pull away from the sides of the bowl
Exactly one pound
375-385

9. 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
A fully combined bater
An old dough
Increases the staling process

10. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
No steam vents
Smooth texture
Eggs
Bran

11. emulsified shortening is usually softer in texture than...
Increases the staling process
Rye bread
Regular shortening
Gluten

12. best thickening for cream pie is...
Cornstarch
Rye bread
The first part of the baking period
Add flour and yeast and mix to a smooth dough

13. french bread - and hard rolls are examples of...
Lean dough products
Is kneaded lightly
Absorb moisture
Pull away from the sides of the bowl

14. when cutting biscuits you should press down...
Without twisting it
No steam vents
Increase keeping qualities - develop crust color - provide food for the yeast
Pastry flour

15. salt is used in bread making because it improves flavor - conditions gluten - and...
Development of air cells into the batter
Rye bread
Low speed
Slows yeast action

16. fat used in volume production of pie dough is...
Prevents a crust from forming
Foaming (sponge)
Regular shortening
Pumpkin pie

17. confectioners sugar is used to give the ____________ to cream cheese and flat icings
375-385
An old dough
6 pounds flour - 3 pounds fat - 1 pound liquid
Smooth texture

18. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Regular shortening
Pull away from the sides of the bowl
Add flour and yeast and mix to a smooth dough
Patent

19. the hard outer covering of wheat kernels and other grains is called...
Lean dough products
Same degree of sweetness
Exactly one pound
Bran

20. hard crusted breads such as french bread are usually baked with steam in the oven during....
Apple pie
Rye bread
Regular shortening
The first part of the baking period

21. cake flour is usually weaker than...
Pastry flour
Flour
15
Cutting and baking

22. measuring solid ingredients by weight is ______ accurate than by volume
Do not contain eggs
Modified starch
More
Increase keeping qualities - develop crust color - provide food for the yeast

23. for a 9 inch bottom crust you will need ____ ounces of dough
Pumpkin pie
Pastry flour
Pastry flour
15

24. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Do not contain eggs
170
Pastry flour
A fully combined bater

25. three methods of making cookies are the creaming - one-stage - and...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
May be stored on a rack
Increases the staling process
Foaming (sponge)

26. flour for sponge cakes must be very weak to avoid making the cake...
All at once
Exactly one pound
Punching
Tough

27. pastry cream is thickened with...
Modified starch
Eggs and starch
Egg content
Without twisting it

28. best starch for pie fillings that are to be froxen is...
Prevents a crust from forming
Is kneaded lightly
Modified starch
Absorb moisture

29. forcing the gases out of a fermented dough is called...
Modified starch
Crisp
Foaming (sponge)
Punching

30. to produce a flaky biscuit - the dough...
Low speed
Flavorings
Is kneaded lightly
Punching

31. primary thickening agent in pecan pie is...
Eggs
Egg content
Regular shortening
High protein content

32. if active dry yeast is used - it is mixed with water before being added to the dough
15
More
Gluten
True

33. Clear flour is normally used to make
Is kneaded lightly
Cornstarch
Rye bread
Exactly one pound

34. ideal starch for _______ is cornstarch
Increases the staling process
Absorb moisture
True
Apple pie

35. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Tough
Punching
Development of air cells into the batter
May be stored on a rack

36. weight of the sugar in a high ratio cake is usually greater than the weight of the...
An old dough
Crisp
Flour
170

37. during the development period the elasticity of the gluten begins to develop and starts to...
A fully combined bater
True
Is kneaded lightly
Pull away from the sides of the bowl

38. when eggs are added to a cake batter in the creaming method they should not be added...
All at once
Is kneaded lightly
Increases the staling process
Regular shortening

39. only wheat flour will develop enough _______ to make yeast bread
A fully combined bater
Gluten
Modified starch
Egg content

40. cream scones should be frozen berfore...
True
Twice as much chocolate as butter
Slows yeast action
Cutting and baking

41. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Vanilla custard sauce
Is kneaded lightly
Flour
Modified starch

42. strong flour is made from wheat with a...
Vanilla custard sauce
Slows yeast action
Not fermented long enough
High protein content

43. Rolls to be served within eight hours...
Add flour and yeast and mix to a smooth dough
May be stored on a rack
Egg content
Cutting and baking

44. during the pickup period the ingredients are blended on ______ just until combined
Modified starch
Punching
Low speed
Egg content

45. functions of fat in baked goods
Flour
More
Increase keeping quality - increase moistness - tenderize the product
170

46. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Flavorings
6 pounds flour - 3 pounds fat - 1 pound liquid
Bran
Flour

47. approximate ratio of ingredients in flaky pie dough is...
No steam vents
Chilled before makeup
Eggs
6 pounds flour - 3 pounds fat - 1 pound liquid

48. doughs for rolled cookies and icebox cookies must usually be...
140 degrees
Chilled before makeup
May be stored on a rack
No steam vents

49. high fat and sugar content hop make cookies...
375-385
Vanilla custard sauce
Crisp
May be stored on a rack

50. oiling the surface of a fermenting dough...
Not fermented long enough
Prevents a crust from forming
Absorb moisture
Pastry flour