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. oiling the surface of a fermenting dough...
140 degrees
High protein content
Patent
Prevents a crust from forming

2. during the pickup period the ingredients are blended on ______ just until combined
Low speed
Pastry flour
Is kneaded lightly
Smooth texture

3. primary thickening agent in pecan pie is...
6 pounds flour - 3 pounds fat - 1 pound liquid
Bran
Eggs
Regular shortening

4. cake flour is the preferred choice for short dough because of its ability to...
The first part of the baking period
Absorb moisture
170
Slows yeast action

5. yeast products should not be stored in the refrigerator because refrigeration...
Increases the staling process
Gluten
Increase keeping qualities - develop crust color - provide food for the yeast
Foaming (sponge)

6. for a 9 inch bottom crust you will need ____ ounces of dough
Twice as much chocolate as butter
15
All at once
Eggs and starch

7. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Development of air cells into the batter
375-385
Same degree of sweetness
Chilled before makeup

8. forcing the gases out of a fermented dough is called...
140 degrees
Apple pie
Punching
Pastry flour

9. cream scones should be frozen berfore...
Pull away from the sides of the bowl
Without twisting it
Cutting and baking
140 degrees

10. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Cornstarch
High protein content
Patent
Pumpkin pie

11. if active dry yeast is used - it is mixed with water before being added to the dough
Pastry flour
Apple pie
Flavorings
True

12. when cutting biscuits you should press down...
True
Foaming (sponge)
140 degrees
Without twisting it

13. best starch for pie fillings that are to be froxen is...
Rye bread
Pull away from the sides of the bowl
Modified starch
Patent

14. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
True
Smooth texture
Do not contain eggs
Increase keeping qualities - develop crust color - provide food for the yeast

15. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Increase keeping quality - increase moistness - tenderize the product
Flour
140 degrees
Regular shortening

16. not all sugars have the...
Same degree of sweetness
Pastry flour
Punching
Add flour and yeast and mix to a smooth dough

17. strong flour is made from wheat with a...
All at once
High protein content
Increase keeping qualities - develop crust color - provide food for the yeast
The first part of the baking period

18. mealy pie dough is for...
6 pounds flour - 3 pounds fat - 1 pound liquid
Pumpkin pie
375-385
Slows yeast action

19. high fat and sugar content hop make cookies...
An old dough
Crisp
6 pounds flour - 3 pounds fat - 1 pound liquid
Their crusts will soften

20. functions of fat in baked goods
Do not contain eggs
Not fermented long enough
Increase keeping quality - increase moistness - tenderize the product
Absorb moisture

21. ideal starch for _______ is cornstarch
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Apple pie
Exactly one pound
Increases the staling process

22. only wheat flour will develop enough _______ to make yeast bread
Apple pie
Is kneaded lightly
Gluten
Tough

23. hard crusted rolls should not be wrapped or...
140 degrees
Apple pie
Their crusts will soften
Punching

24. three methods of making cookies are the creaming - one-stage - and...
Slows yeast action
Regular shortening
Foaming (sponge)
May be stored on a rack

25. graham cracker crumb crust
Exactly one pound
375-385
May be stored on a rack
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

26. approximate ratio of ingredients in flaky pie dough is...
170
6 pounds flour - 3 pounds fat - 1 pound liquid
Is kneaded lightly
Low speed

27. confectioners sugar is used to give the ____________ to cream cheese and flat icings
True
Chilled before makeup
Flavorings
Smooth texture

28. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Cornstarch
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Vanilla custard sauce
Foaming (sponge)

29. the hard outer covering of wheat kernels and other grains is called...
Bran
6 pounds flour - 3 pounds fat - 1 pound liquid
Rye bread
Increase keeping quality - increase moistness - tenderize the product

30. yeast is killed at what temp?
140 degrees
Chilled before makeup
Cutting and baking
Apple pie

31. best flour for flaky pie crust is...
Crisp
Eggs
Cornstarch
Pastry flour

32. Rolls to be served within eight hours...
140 degrees
An old dough
Smooth texture
May be stored on a rack

33. cookies can be made chewier by increasing the...
Regular shortening
Egg content
6 pounds flour - 3 pounds fat - 1 pound liquid
No steam vents

34. during the development period the elasticity of the gluten begins to develop and starts to...
Regular shortening
Pull away from the sides of the bowl
Same degree of sweetness
Pastry flour

35. Clear flour is normally used to make
Pastry flour
170
Rye bread
Increase keeping qualities - develop crust color - provide food for the yeast

36. a cake mix made with butter will not hold as much liquid as one made with...
Lean dough products
Twice as much chocolate as butter
True
High ratio shortening

37. functions of sugar in baked goods
6 pounds flour - 3 pounds fat - 1 pound liquid
Increase keeping qualities - develop crust color - provide food for the yeast
15
Egg content

38. 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...
Is kneaded lightly
Increases the staling process
Add flour and yeast and mix to a smooth dough
Crisp

39. to produce a flaky biscuit - the dough...
Vanilla custard sauce
Is kneaded lightly
170
Increases the staling process

40. choc glaze is...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Gluten
Increase keeping qualities - develop crust color - provide food for the yeast
Twice as much chocolate as butter

41. flour for sponge cakes must be very weak to avoid making the cake...
No steam vents
Tough
More
The first part of the baking period

42. salt is used in bread making because it improves flavor - conditions gluten - and...
Slows yeast action
Pumpkin pie
Absorb moisture
140 degrees

43. a young dough is one that has...
Not fermented long enough
Foaming (sponge)
Prevents a crust from forming
Patent

44. french bread - and hard rolls are examples of...
Lean dough products
Rye bread
Crisp
6 pounds flour - 3 pounds fat - 1 pound liquid

45. emulsified shortening is usually softer in texture than...
Egg content
Eggs and starch
Smooth texture
Regular shortening

46. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Development of air cells into the batter
6 pounds flour - 3 pounds fat - 1 pound liquid
No steam vents
Chilled before makeup

47. hard crusted breads such as french bread are usually baked with steam in the oven during....
Pumpkin pie
Crisp
The first part of the baking period
Add flour and yeast and mix to a smooth dough

48. best thickening for cream pie is...
Cornstarch
Pastry flour
Do not contain eggs
Pumpkin pie

49. when eggs are added to a cake batter in the creaming method they should not be added...
All at once
Crisp
Vanilla custard sauce
An old dough

50. cake flour is usually weaker than...
Rye bread
More
Pastry flour
The first part of the baking period