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. best flour for flaky pie crust is...
Pumpkin pie
Pastry flour
Chilled before makeup
Is kneaded lightly

2. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Increase keeping quality - increase moistness - tenderize the product
Not fermented long enough
Lean dough products
Do not contain eggs

3. cream scones should be frozen berfore...
True
Regular shortening
Rye bread
Cutting and baking

4. high fat and sugar content hop make cookies...
Crisp
Prevents a crust from forming
Pull away from the sides of the bowl
Tough

5. graham cracker crumb crust
Same degree of sweetness
Patent
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Eggs and starch

6. yeast is killed at what temp?
15
140 degrees
Slows yeast action
Increase keeping quality - increase moistness - tenderize the product

7. best thickening for cream pie is...
Crisp
Regular shortening
Cornstarch
Their crusts will soften

8. one pint of water weighs...
Pastry flour
Low speed
6 pounds flour - 3 pounds fat - 1 pound liquid
Exactly one pound

9. an over fermented dough is called...
An old dough
Flour
May be stored on a rack
Patent

10. fat used in volume production of pie dough is...
Increases the staling process
Regular shortening
Flour
Prevents a crust from forming

11. measuring solid ingredients by weight is ______ accurate than by volume
Patent
Pastry flour
More
No steam vents

12. functions of fat in baked goods
Bran
Increases the staling process
Increase keeping quality - increase moistness - tenderize the product
Is kneaded lightly

13. only wheat flour will develop enough _______ to make yeast bread
Gluten
Vanilla custard sauce
Their crusts will soften
Regular shortening

14. when cutting biscuits you should press down...
Eggs and starch
Patent
Increase keeping qualities - develop crust color - provide food for the yeast
Without twisting it

15. forcing the gases out of a fermented dough is called...
Lean dough products
Crisp
Increase keeping qualities - develop crust color - provide food for the yeast
Punching

16. emulsified shortening is usually softer in texture than...
Rye bread
True
Increase keeping quality - increase moistness - tenderize the product
Regular shortening

17. not all sugars have the...
Same degree of sweetness
Lean dough products
Smooth texture
High protein content

18. a cake mix made with butter will not hold as much liquid as one made with...
Eggs
Crisp
High ratio shortening
A fully combined bater

19. flour for sponge cakes must be very weak to avoid making the cake...
Increase keeping quality - increase moistness - tenderize the product
Egg content
An old dough
Tough

20. baked custard is done when its internal temp is...
Not fermented long enough
Crisp
Pastry flour
170

21. cake flour is the preferred choice for short dough because of its ability to...
Flour
Absorb moisture
Foaming (sponge)
May be stored on a rack

22. oiling the surface of a fermenting dough...
Increase keeping quality - increase moistness - tenderize the product
Rye bread
No steam vents
Prevents a crust from forming

23. functions of sugar in baked goods
Prevents a crust from forming
Rye bread
375-385
Increase keeping qualities - develop crust color - provide food for the yeast

24. french bread - and hard rolls are examples of...
Lean dough products
Bran
Increases the staling process
Flour

25. Clear flour is normally used to make
May be stored on a rack
Rye bread
Eggs and starch
170

26. the hard outer covering of wheat kernels and other grains is called...
Add flour and yeast and mix to a smooth dough
Bran
Exactly one pound
Pastry flour

27. if active dry yeast is used - it is mixed with water before being added to the dough
Punching
All at once
True
More

28. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Increases the staling process
Smooth texture
All at once
Eggs

29. choc glaze is...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Twice as much chocolate as butter
140 degrees
Exactly one pound

30. during the development period the elasticity of the gluten begins to develop and starts to...
Without twisting it
Smooth texture
Pull away from the sides of the bowl
Patent

31. during the pickup period the ingredients are blended on ______ just until combined
Low speed
Increase keeping quality - increase moistness - tenderize the product
Cornstarch
Twice as much chocolate as butter

32. for a 9 inch bottom crust you will need ____ ounces of dough
375-385
15
True
Is kneaded lightly

33. Rolls to be served within eight hours...
The first part of the baking period
Slows yeast action
Smooth texture
May be stored on a rack

34. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Flour
High protein content
All at once
True

35. to produce a flaky biscuit - the dough...
Vanilla custard sauce
Is kneaded lightly
The first part of the baking period
Same degree of sweetness

36. approximate ratio of ingredients in flaky pie dough is...
Same degree of sweetness
Chilled before makeup
Modified starch
6 pounds flour - 3 pounds fat - 1 pound liquid

37. cookies can be made chewier by increasing the...
6 pounds flour - 3 pounds fat - 1 pound liquid
A fully combined bater
Egg content
Gluten

38. hard crusted breads such as french bread are usually baked with steam in the oven during....
The first part of the baking period
Absorb moisture
Modified starch
Pastry flour

39. a young dough is one that has...
Not fermented long enough
15
Apple pie
Without twisting it

40. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Egg content
Patent
Eggs and starch
Gluten

41. hard crusted rolls should not be wrapped or...
Their crusts will soften
No steam vents
Punching
Regular shortening

42. 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
140 degrees
Flour
Gluten

43. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Vanilla custard sauce
Do not contain eggs
Tough
A fully combined bater

44. salt is used in bread making because it improves flavor - conditions gluten - and...
Vanilla custard sauce
Bran
Slows yeast action
High protein content

45. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Development of air cells into the batter
Prevents a crust from forming
High ratio shortening
Patent

46. ideal starch for _______ is cornstarch
Development of air cells into the batter
Cornstarch
Apple pie
Smooth texture

47. strong flour is made from wheat with a...
Their crusts will soften
High protein content
Punching
Same degree of sweetness

48. proper frying temp for cake doughnuts is...
May be stored on a rack
375-385
Pull away from the sides of the bowl
170

49. best starch for pie fillings that are to be froxen is...
An old dough
Smooth texture
High protein content
Modified starch

50. mealy pie dough is for...
Eggs and starch
Pumpkin pie
Not fermented long enough
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal