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. strong flour is made from wheat with a...
Patent
Pumpkin pie
High protein content
Foaming (sponge)

2. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Do not contain eggs
Same degree of sweetness
Vanilla custard sauce
Chilled before makeup

3. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Pastry flour
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Patent
Pull away from the sides of the bowl

4. cream scones should be frozen berfore...
Cornstarch
High ratio shortening
Development of air cells into the batter
Cutting and baking

5. three methods of making cookies are the creaming - one-stage - and...
Foaming (sponge)
No steam vents
Gluten
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

6. the hard outer covering of wheat kernels and other grains is called...
Flour
Development of air cells into the batter
Bran
Increase keeping quality - increase moistness - tenderize the product

7. emulsified shortening is usually softer in texture than...
Not fermented long enough
An old dough
Flour
Regular shortening

8. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
High protein content
Their crusts will soften
Regular shortening
A fully combined bater

9. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Not fermented long enough
Vanilla custard sauce
Tough
The first part of the baking period

10. when eggs are added to a cake batter in the creaming method they should not be added...
Slows yeast action
All at once
Development of air cells into the batter
Modified starch

11. ideal starch for _______ is cornstarch
Apple pie
Same degree of sweetness
High ratio shortening
Smooth texture

12. hard crusted breads such as french bread are usually baked with steam in the oven during....
The first part of the baking period
Gluten
Pastry flour
Not fermented long enough

13. only wheat flour will develop enough _______ to make yeast bread
Gluten
An old dough
Regular shortening
Crisp

14. mealy pie dough is for...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Pumpkin pie
170
An old dough

15. to produce a flaky biscuit - the dough...
Egg content
Is kneaded lightly
No steam vents
Exactly one pound

16. doughs for rolled cookies and icebox cookies must usually be...
Cutting and baking
Eggs and starch
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Chilled before makeup

17. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Crisp
An old dough
Not fermented long enough
Flour

18. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
More
Lean dough products
No steam vents
Their crusts will soften

19. measuring solid ingredients by weight is ______ accurate than by volume
Absorb moisture
A fully combined bater
More
Pull away from the sides of the bowl

20. a cake mix made with butter will not hold as much liquid as one made with...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
170
High ratio shortening
140 degrees

21. oiling the surface of a fermenting dough...
Slows yeast action
Modified starch
Eggs
Prevents a crust from forming

22. functions of sugar in baked goods
Increase keeping qualities - develop crust color - provide food for the yeast
True
More
Apple pie

23. best flour for flaky pie crust is...
Pastry flour
Chilled before makeup
Apple pie
Eggs

24. 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
Chilled before makeup
Add flour and yeast and mix to a smooth dough
More

25. cookies can be made chewier by increasing the...
375-385
High ratio shortening
Same degree of sweetness
Egg content

26. if active dry yeast is used - it is mixed with water before being added to the dough
Regular shortening
True
Lean dough products
15

27. an over fermented dough is called...
An old dough
Eggs
True
Flavorings

28. salt is used in bread making because it improves flavor - conditions gluten - and...
Bran
Rye bread
Slows yeast action
A fully combined bater

29. proper frying temp for cake doughnuts is...
Twice as much chocolate as butter
True
Development of air cells into the batter
375-385

30. a young dough is one that has...
Eggs
Not fermented long enough
High protein content
Pastry flour

31. Rolls to be served within eight hours...
May be stored on a rack
Vanilla custard sauce
Is kneaded lightly
Gluten

32. when cutting biscuits you should press down...
Chilled before makeup
Exactly one pound
Pull away from the sides of the bowl
Without twisting it

33. during the development period the elasticity of the gluten begins to develop and starts to...
Bran
Smooth texture
Pull away from the sides of the bowl
No steam vents

34. french bread - and hard rolls are examples of...
Lean dough products
Do not contain eggs
Foaming (sponge)
True

35. one pint of water weighs...
Development of air cells into the batter
Exactly one pound
Vanilla custard sauce
Their crusts will soften

36. high fat and sugar content hop make cookies...
Crisp
High protein content
Do not contain eggs
Vanilla custard sauce

37. pastry cream is thickened with...
Tough
170
Eggs and starch
Increase keeping qualities - develop crust color - provide food for the yeast

38. best thickening for cream pie is...
The first part of the baking period
Prevents a crust from forming
Cornstarch
Smooth texture

39. graham cracker crumb crust
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
May be stored on a rack
A fully combined bater
375-385

40. yeast is killed at what temp?
All at once
140 degrees
High ratio shortening
High protein content

41. for a 9 inch bottom crust you will need ____ ounces of dough
May be stored on a rack
15
Tough
Cutting and baking

42. fat used in volume production of pie dough is...
Eggs and starch
15
Crisp
Regular shortening

43. baked custard is done when its internal temp is...
True
170
Slows yeast action
Not fermented long enough

44. hard crusted rolls should not be wrapped or...
Their crusts will soften
Is kneaded lightly
Without twisting it
15

45. not all sugars have the...
375-385
Low speed
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Same degree of sweetness

46. during the pickup period the ingredients are blended on ______ just until combined
Low speed
Vanilla custard sauce
Tough
6 pounds flour - 3 pounds fat - 1 pound liquid

47. approximate ratio of ingredients in flaky pie dough is...
Increase keeping quality - increase moistness - tenderize the product
Patent
170
6 pounds flour - 3 pounds fat - 1 pound liquid

48. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Vanilla custard sauce
Is kneaded lightly
Flavorings
Pastry flour

49. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Without twisting it
Development of air cells into the batter
A fully combined bater
Crisp

50. confectioners sugar is used to give the ____________ to cream cheese and flat icings
170
Chilled before makeup
Smooth texture
15