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. emulsified shortening is usually softer in texture than...
May be stored on a rack
Eggs
Tough
Regular shortening

2. graham cracker crumb crust
Punching
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
6 pounds flour - 3 pounds fat - 1 pound liquid
375-385

3. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Bran
Crisp
Flour
Their crusts will soften

4. during the pickup period the ingredients are blended on ______ just until combined
Their crusts will soften
Crisp
Flavorings
Low speed

5. a young dough is one that has...
Regular shortening
Pumpkin pie
Not fermented long enough
Egg content

6. not all sugars have the...
Pumpkin pie
Prevents a crust from forming
Same degree of sweetness
Pastry flour

7. primary thickening agent in pecan pie is...
Tough
Pastry flour
Eggs
May be stored on a rack

8. the hard outer covering of wheat kernels and other grains is called...
Bran
Cornstarch
Their crusts will soften
Rye bread

9. functions of sugar in baked goods
Egg content
Twice as much chocolate as butter
Slows yeast action
Increase keeping qualities - develop crust color - provide food for the yeast

10. Rolls to be served within eight hours...
Flour
Regular shortening
May be stored on a rack
Rye bread

11. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Cutting and baking
Do not contain eggs
6 pounds flour - 3 pounds fat - 1 pound liquid
A fully combined bater

12. 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...
Chilled before makeup
Crisp
An old dough
Add flour and yeast and mix to a smooth dough

13. when eggs are added to a cake batter in the creaming method they should not be added...
Apple pie
All at once
Rye bread
Bran

14. functions of fat in baked goods
Increase keeping quality - increase moistness - tenderize the product
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Pull away from the sides of the bowl
Bran

15. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Absorb moisture
Vanilla custard sauce
Pastry flour
Increase keeping qualities - develop crust color - provide food for the yeast

16. when cutting biscuits you should press down...
Without twisting it
Crisp
Pastry flour
Bran

17. measuring solid ingredients by weight is ______ accurate than by volume
More
Is kneaded lightly
Twice as much chocolate as butter
May be stored on a rack

18. pastry cream is thickened with...
Add flour and yeast and mix to a smooth dough
High protein content
Increases the staling process
Eggs and starch

19. oiling the surface of a fermenting dough...
Increase keeping qualities - develop crust color - provide food for the yeast
Modified starch
May be stored on a rack
Prevents a crust from forming

20. to produce a flaky biscuit - the dough...
6 pounds flour - 3 pounds fat - 1 pound liquid
Without twisting it
Gluten
Is kneaded lightly

21. one pint of water weighs...
High ratio shortening
True
Exactly one pound
Tough

22. strong flour is made from wheat with a...
High protein content
The first part of the baking period
High ratio shortening
170

23. for a 9 inch bottom crust you will need ____ ounces of dough
Apple pie
Flour
Development of air cells into the batter
15

24. proper frying temp for cake doughnuts is...
Chilled before makeup
All at once
375-385
Low speed

25. cake flour is usually weaker than...
Egg content
Low speed
Same degree of sweetness
Pastry flour

26. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Twice as much chocolate as butter
Patent
Is kneaded lightly
The first part of the baking period

27. a cake mix made with butter will not hold as much liquid as one made with...
All at once
Prevents a crust from forming
High ratio shortening
Egg content

28. yeast products should not be stored in the refrigerator because refrigeration...
Increases the staling process
May be stored on a rack
6 pounds flour - 3 pounds fat - 1 pound liquid
Cornstarch

29. best flour for flaky pie crust is...
Absorb moisture
The first part of the baking period
Exactly one pound
Pastry flour

30. cookies can be made chewier by increasing the...
Pumpkin pie
Egg content
Prevents a crust from forming
An old dough

31. Clear flour is normally used to make
Development of air cells into the batter
Gluten
High ratio shortening
Rye bread

32. approximate ratio of ingredients in flaky pie dough is...
Crisp
All at once
Same degree of sweetness
6 pounds flour - 3 pounds fat - 1 pound liquid

33. yeast is killed at what temp?
Lean dough products
Regular shortening
140 degrees
Same degree of sweetness

34. high fat and sugar content hop make cookies...
Bran
An old dough
Crisp
Cornstarch

35. hard crusted rolls should not be wrapped or...
Smooth texture
Prevents a crust from forming
Foaming (sponge)
Their crusts will soften

36. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Pumpkin pie
Smooth texture
An old dough
Development of air cells into the batter

37. baked custard is done when its internal temp is...
Twice as much chocolate as butter
170
Is kneaded lightly
Increase keeping quality - increase moistness - tenderize the product

38. best thickening for cream pie is...
Crisp
Apple pie
Cornstarch
Pull away from the sides of the bowl

39. fat used in volume production of pie dough is...
Regular shortening
Eggs and starch
May be stored on a rack
True

40. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Flavorings
Not fermented long enough
6 pounds flour - 3 pounds fat - 1 pound liquid
Modified starch

41. forcing the gases out of a fermented dough is called...
Punching
Without twisting it
Smooth texture
Pull away from the sides of the bowl

42. choc glaze is...
Absorb moisture
6 pounds flour - 3 pounds fat - 1 pound liquid
Twice as much chocolate as butter
Patent

43. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Cutting and baking
Smooth texture
Punching
Prevents a crust from forming

44. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
6 pounds flour - 3 pounds fat - 1 pound liquid
Patent
Do not contain eggs
Chilled before makeup

45. mealy pie dough is for...
Development of air cells into the batter
Pull away from the sides of the bowl
Pastry flour
Pumpkin pie

46. salt is used in bread making because it improves flavor - conditions gluten - and...
Bran
More
Slows yeast action
Flavorings

47. three methods of making cookies are the creaming - one-stage - and...
Chilled before makeup
A fully combined bater
The first part of the baking period
Foaming (sponge)

48. if active dry yeast is used - it is mixed with water before being added to the dough
Absorb moisture
Without twisting it
True
All at once

49. best starch for pie fillings that are to be froxen is...
Without twisting it
Pastry flour
Modified starch
Slows yeast action

50. cake flour is the preferred choice for short dough because of its ability to...
Apple pie
Eggs
Absorb moisture
The first part of the baking period