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. during the development period the elasticity of the gluten begins to develop and starts to...
Without twisting it
15
Cornstarch
Pull away from the sides of the bowl

2. cake flour is usually weaker than...
Apple pie
Pastry flour
Rye bread
Increase keeping qualities - develop crust color - provide food for the yeast

3. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
True
An old dough
Regular shortening
A fully combined bater

4. baked custard is done when its internal temp is...
170
Do not contain eggs
Exactly one pound
Rye bread

5. oiling the surface of a fermenting dough...
Their crusts will soften
Prevents a crust from forming
Egg content
Is kneaded lightly

6. doughs for rolled cookies and icebox cookies must usually be...
Chilled before makeup
Flavorings
An old dough
Pastry flour

7. forcing the gases out of a fermented dough is called...
Punching
Increase keeping qualities - develop crust color - provide food for the yeast
Not fermented long enough
Cutting and baking

8. fat used in volume production of pie dough is...
170
Regular shortening
Crisp
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

9. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Rye bread
Exactly one pound
Do not contain eggs
Cornstarch

10. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Patent
15
High ratio shortening
Eggs and starch

11. cream scones should be frozen berfore...
Lean dough products
Cutting and baking
Flour
Without twisting it

12. choc glaze is...
May be stored on a rack
Twice as much chocolate as butter
Cutting and baking
Chilled before makeup

13. an over fermented dough is called...
Cornstarch
Twice as much chocolate as butter
An old dough
The first part of the baking period

14. high fat and sugar content hop make cookies...
140 degrees
May be stored on a rack
Crisp
Regular shortening

15. proper frying temp for cake doughnuts is...
375-385
Cutting and baking
Foaming (sponge)
The first part of the baking period

16. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Lean dough products
Pull away from the sides of the bowl
Do not contain eggs
Vanilla custard sauce

17. hard crusted rolls should not be wrapped or...
Not fermented long enough
Their crusts will soften
Chilled before makeup
High protein content

18. Clear flour is normally used to make
Gluten
Increase keeping qualities - develop crust color - provide food for the yeast
Rye bread
Smooth texture

19. yeast is killed at what temp?
Regular shortening
Crisp
140 degrees
Lean dough products

20. Rolls to be served within eight hours...
Vanilla custard sauce
All at once
May be stored on a rack
Regular shortening

21. primary thickening agent in pecan pie is...
6 pounds flour - 3 pounds fat - 1 pound liquid
Prevents a crust from forming
May be stored on a rack
Eggs

22. best thickening for cream pie is...
The first part of the baking period
Cornstarch
Regular shortening
6 pounds flour - 3 pounds fat - 1 pound liquid

23. for a 9 inch bottom crust you will need ____ ounces of dough
15
Not fermented long enough
Development of air cells into the batter
Lean dough products

24. pastry cream is thickened with...
Gluten
Twice as much chocolate as butter
Eggs and starch
No steam vents

25. weight of the sugar in a high ratio cake is usually greater than the weight of the...
High protein content
High ratio shortening
Flour
Same degree of sweetness

26. approximate ratio of ingredients in flaky pie dough is...
6 pounds flour - 3 pounds fat - 1 pound liquid
170
True
High protein content

27. french bread - and hard rolls are examples of...
Tough
An old dough
Lean dough products
Regular shortening

28. strong flour is made from wheat with a...
Pumpkin pie
High protein content
Absorb moisture
Crisp

29. when eggs are added to a cake batter in the creaming method they should not be added...
An old dough
170
All at once
Tough

30. a young dough is one that has...
Bran
Not fermented long enough
Lean dough products
Foaming (sponge)

31. functions of sugar in baked goods
Increase keeping qualities - develop crust color - provide food for the yeast
Lean dough products
An old dough
Vanilla custard sauce

32. graham cracker crumb crust
Apple pie
Gluten
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Punching

33. measuring solid ingredients by weight is ______ accurate than by volume
More
Modified starch
Cutting and baking
Patent

34. emulsified shortening is usually softer in texture than...
140 degrees
Eggs and starch
Regular shortening
Regular shortening

35. salt is used in bread making because it improves flavor - conditions gluten - and...
Slows yeast action
375-385
Crisp
Not fermented long enough

36. only wheat flour will develop enough _______ to make yeast bread
Their crusts will soften
Gluten
No steam vents
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

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

38. best flour for flaky pie crust is...
Without twisting it
Patent
Chilled before makeup
Pastry flour

39. one pint of water weighs...
An old dough
Exactly one pound
375-385
Development of air cells into the batter

40. a cake mix made with butter will not hold as much liquid as one made with...
375-385
15
High ratio shortening
Same degree of sweetness

41. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
170
Flavorings
True
Exactly one pound

42. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Pastry flour
6 pounds flour - 3 pounds fat - 1 pound liquid
No steam vents
Absorb moisture

43. flour for sponge cakes must be very weak to avoid making the cake...
Tough
High protein content
Smooth texture
Their crusts will soften

44. cake flour is the preferred choice for short dough because of its ability to...
Increase keeping quality - increase moistness - tenderize the product
Without twisting it
Absorb moisture
The first part of the baking period

45. when cutting biscuits you should press down...
Flour
Absorb moisture
Without twisting it
Crisp

46. if active dry yeast is used - it is mixed with water before being added to the dough
True
Eggs and starch
Vanilla custard sauce
Crisp

47. not all sugars have the...
Same degree of sweetness
Their crusts will soften
Pastry flour
375-385

48. 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...
Cornstarch
Eggs and starch
A fully combined bater
Add flour and yeast and mix to a smooth dough

49. best starch for pie fillings that are to be froxen is...
Modified starch
Rye bread
Apple pie
The first part of the baking period

50. to produce a flaky biscuit - the dough...
Is kneaded lightly
Low speed
Smooth texture
Not fermented long enough