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. cookies can be made chewier by increasing the...
Not fermented long enough
Vanilla custard sauce
Egg content
Apple pie

2. measuring solid ingredients by weight is ______ accurate than by volume
More
Pumpkin pie
High protein content
Increase keeping qualities - develop crust color - provide food for the yeast

3. best starch for pie fillings that are to be froxen is...
Do not contain eggs
Increases the staling process
All at once
Modified starch

4. cake flour is usually weaker than...
Crisp
Pastry flour
May be stored on a rack
Add flour and yeast and mix to a smooth dough

5. functions of fat in baked goods
Increase keeping quality - increase moistness - tenderize the product
Punching
Do not contain eggs
Pastry flour

6. functions of sugar in baked goods
Increase keeping qualities - develop crust color - provide food for the yeast
Increases the staling process
Pastry flour
No steam vents

7. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Flavorings
Eggs
Egg content

8. hard crusted breads such as french bread are usually baked with steam in the oven during....
The first part of the baking period
Rye bread
Low speed
Regular shortening

9. forcing the gases out of a fermented dough is called...
140 degrees
Development of air cells into the batter
Punching
A fully combined bater

10. a young dough is one that has...
Not fermented long enough
Cutting and baking
Foaming (sponge)
Bran

11. ideal starch for _______ is cornstarch
Apple pie
Chilled before makeup
Rye bread
170

12. strong flour is made from wheat with a...
High protein content
Vanilla custard sauce
The first part of the baking period
No steam vents

13. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Increase keeping qualities - develop crust color - provide food for the yeast
Pumpkin pie
Apple pie
Patent

14. during the pickup period the ingredients are blended on ______ just until combined
Foaming (sponge)
The first part of the baking period
Low speed
Without twisting it

15. baked custard is done when its internal temp is...
Punching
Without twisting it
170
Pumpkin pie

16. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
All at once
No steam vents
Regular shortening
A fully combined bater

17. three methods of making cookies are the creaming - one-stage - and...
Without twisting it
Foaming (sponge)
Vanilla custard sauce
Same degree of sweetness

18. flour for sponge cakes must be very weak to avoid making the cake...
Twice as much chocolate as butter
Pastry flour
Flavorings
Tough

19. french bread - and hard rolls are examples of...
Smooth texture
Lean dough products
Pull away from the sides of the bowl
Is kneaded lightly

20. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Flavorings
Rye bread
Flour
Gluten

21. emulsified shortening is usually softer in texture than...
The first part of the baking period
Regular shortening
Not fermented long enough
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

22. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Exactly one pound
No steam vents
Low speed
High protein content

23. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
140 degrees
Low speed
170
Development of air cells into the batter

24. a cake mix made with butter will not hold as much liquid as one made with...
Punching
No steam vents
High ratio shortening
Do not contain eggs

25. cream scones should be frozen berfore...
Twice as much chocolate as butter
375-385
Cutting and baking
Add flour and yeast and mix to a smooth dough

26. only wheat flour will develop enough _______ to make yeast bread
The first part of the baking period
All at once
Pastry flour
Gluten

27. choc glaze is...
Patent
Twice as much chocolate as butter
Foaming (sponge)
Eggs and starch

28. graham cracker crumb crust
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Regular shortening
Chilled before makeup
Eggs

29. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Modified starch
High protein content
Tough
Do not contain eggs

30. doughs for rolled cookies and icebox cookies must usually be...
Chilled before makeup
Is kneaded lightly
170
Absorb moisture

31. when cutting biscuits you should press down...
A fully combined bater
Egg content
May be stored on a rack
Without twisting it

32. if active dry yeast is used - it is mixed with water before being added to the dough
Flavorings
True
Do not contain eggs
Exactly one pound

33. fat used in volume production of pie dough is...
Regular shortening
Increases the staling process
Foaming (sponge)
Pumpkin pie

34. an over fermented dough is called...
An old dough
Eggs and starch
High ratio shortening
Twice as much chocolate as butter

35. proper frying temp for cake doughnuts is...
6 pounds flour - 3 pounds fat - 1 pound liquid
Their crusts will soften
Pastry flour
375-385

36. 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...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
No steam vents
Smooth texture
Add flour and yeast and mix to a smooth dough

37. high fat and sugar content hop make cookies...
Vanilla custard sauce
Eggs
Crisp
Pumpkin pie

38. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Their crusts will soften
Pull away from the sides of the bowl
Smooth texture
15

39. best thickening for cream pie is...
Same degree of sweetness
Flavorings
Cornstarch
No steam vents

40. to produce a flaky biscuit - the dough...
Is kneaded lightly
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
6 pounds flour - 3 pounds fat - 1 pound liquid
Crisp

41. the hard outer covering of wheat kernels and other grains is called...
Chilled before makeup
A fully combined bater
Bran
Pull away from the sides of the bowl

42. for a 9 inch bottom crust you will need ____ ounces of dough
Increases the staling process
Not fermented long enough
Bran
15

43. best flour for flaky pie crust is...
Pastry flour
Modified starch
Gluten
Tough

44. not all sugars have the...
Eggs
Same degree of sweetness
Increase keeping quality - increase moistness - tenderize the product
Modified starch

45. one pint of water weighs...
Slows yeast action
Exactly one pound
Regular shortening
Punching

46. primary thickening agent in pecan pie is...
Eggs
No steam vents
Absorb moisture
High ratio shortening

47. yeast is killed at what temp?
No steam vents
140 degrees
Pumpkin pie
High ratio shortening

48. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Low speed
Vanilla custard sauce
No steam vents
Same degree of sweetness

49. Clear flour is normally used to make
Egg content
Rye bread
Add flour and yeast and mix to a smooth dough
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

50. when eggs are added to a cake batter in the creaming method they should not be added...
Crisp
All at once
Add flour and yeast and mix to a smooth dough
Patent