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. cake flour is the preferred choice for short dough because of its ability to...
Absorb moisture
Gluten
Regular shortening
Egg content

2. hard crusted rolls should not be wrapped or...
Their crusts will soften
Gluten
An old dough
May be stored on a rack

3. Clear flour is normally used to make
Absorb moisture
15
May be stored on a rack
Rye bread

4. best flour for flaky pie crust is...
Pastry flour
Do not contain eggs
Without twisting it
Gluten

5. the hard outer covering of wheat kernels and other grains is called...
Bran
The first part of the baking period
Lean dough products
Their crusts will soften

6. functions of sugar in baked goods
An old dough
Increase keeping qualities - develop crust color - provide food for the yeast
Development of air cells into the batter
Same degree of sweetness

7. choc glaze is...
Bran
Cutting and baking
Twice as much chocolate as butter
Low speed

8. one pint of water weighs...
Increase keeping quality - increase moistness - tenderize the product
An old dough
Development of air cells into the batter
Exactly one pound

9. when eggs are added to a cake batter in the creaming method they should not be added...
Flavorings
More
Eggs
All at once

10. cream scones should be frozen berfore...
Pull away from the sides of the bowl
Pumpkin pie
Cutting and baking
Exactly one pound

11. during the pickup period the ingredients are blended on ______ just until combined
Twice as much chocolate as butter
Same degree of sweetness
Low speed
Smooth texture

12. yeast products should not be stored in the refrigerator because refrigeration...
Cornstarch
Increases the staling process
Same degree of sweetness
Increase keeping qualities - develop crust color - provide food for the yeast

13. cake flour is usually weaker than...
Patent
Flour
Pastry flour
The first part of the baking period

14. ideal starch for _______ is cornstarch
Apple pie
No steam vents
Without twisting it
Low speed

15. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Do not contain eggs
Punching
Add flour and yeast and mix to a smooth dough
High protein content

16. if active dry yeast is used - it is mixed with water before being added to the dough
Chilled before makeup
Flour
Increase keeping quality - increase moistness - tenderize the product
True

17. strong flour is made from wheat with a...
Gluten
High protein content
Pastry flour
Patent

18. to produce a flaky biscuit - the dough...
Is kneaded lightly
15
Patent
Smooth texture

19. oiling the surface of a fermenting dough...
Do not contain eggs
Eggs
Prevents a crust from forming
Eggs and starch

20. not all sugars have the...
Same degree of sweetness
375-385
The first part of the baking period
Smooth texture

21. an over fermented dough is called...
Cornstarch
Do not contain eggs
Crisp
An old dough

22. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Slows yeast action
Their crusts will soften
Modified starch
No steam vents

23. baked custard is done when its internal temp is...
170
Tough
Do not contain eggs
Pull away from the sides of the bowl

24. french bread - and hard rolls are examples of...
Is kneaded lightly
Pumpkin pie
Lean dough products
Regular shortening

25. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
375-385
Eggs and starch
Development of air cells into the batter
140 degrees

26. a cake mix made with butter will not hold as much liquid as one made with...
High protein content
Punching
Chilled before makeup
High ratio shortening

27. functions of fat in baked goods
Gluten
Increase keeping quality - increase moistness - tenderize the product
A fully combined bater
More

28. graham cracker crumb crust
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Crisp
An old dough
Gluten

29. proper frying temp for cake doughnuts is...
True
375-385
More
Cornstarch

30. 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
Not fermented long enough
Crisp
Is kneaded lightly

31. high fat and sugar content hop make cookies...
Pull away from the sides of the bowl
Regular shortening
Crisp
Add flour and yeast and mix to a smooth dough

32. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
A fully combined bater
Flavorings
Smooth texture
Without twisting it

33. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
A fully combined bater
140 degrees
Is kneaded lightly
Flour

34. flour for sponge cakes must be very weak to avoid making the cake...
Tough
More
Pastry flour
Regular shortening

35. measuring solid ingredients by weight is ______ accurate than by volume
Their crusts will soften
Modified starch
Absorb moisture
More

36. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Regular shortening
True
Same degree of sweetness
Flour

37. during the development period the elasticity of the gluten begins to develop and starts to...
True
Pull away from the sides of the bowl
Increase keeping qualities - develop crust color - provide food for the yeast
6 pounds flour - 3 pounds fat - 1 pound liquid

38. only wheat flour will develop enough _______ to make yeast bread
Slows yeast action
Gluten
Apple pie
Pull away from the sides of the bowl

39. cookies can be made chewier by increasing the...
Pastry flour
Egg content
Regular shortening
Flour

40. approximate ratio of ingredients in flaky pie dough is...
Chilled before makeup
Gluten
Apple pie
6 pounds flour - 3 pounds fat - 1 pound liquid

41. pastry cream is thickened with...
Gluten
140 degrees
Eggs and starch
Flavorings

42. yeast is killed at what temp?
140 degrees
Their crusts will soften
Exactly one pound
375-385

43. salt is used in bread making because it improves flavor - conditions gluten - and...
Regular shortening
Slows yeast action
Twice as much chocolate as butter
Prevents a crust from forming

44. forcing the gases out of a fermented dough is called...
Pastry flour
High ratio shortening
Punching
Crisp

45. best thickening for cream pie is...
15
Increase keeping qualities - develop crust color - provide food for the yeast
Cornstarch
Chilled before makeup

46. when cutting biscuits you should press down...
Increases the staling process
Without twisting it
Do not contain eggs
Tough

47. primary thickening agent in pecan pie is...
Crisp
Flour
Eggs
Same degree of sweetness

48. hard crusted breads such as french bread are usually baked with steam in the oven during....
Is kneaded lightly
The first part of the baking period
Increases the staling process
More

49. a young dough is one that has...
Is kneaded lightly
Chilled before makeup
Not fermented long enough
375-385

50. fat used in volume production of pie dough is...
Egg content
Regular shortening
15
Cornstarch