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. an over fermented dough is called...
Increase keeping quality - increase moistness - tenderize the product
Cutting and baking
An old dough
Increases the staling process

2. when cutting biscuits you should press down...
Twice as much chocolate as butter
Foaming (sponge)
Patent
Without twisting it

3. emulsified shortening is usually softer in texture than...
Regular shortening
Tough
High ratio shortening
Smooth texture

4. the hard outer covering of wheat kernels and other grains is called...
More
Egg content
Bran
Tough

5. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Gluten
Not fermented long enough
Flour
Low speed

6. Clear flour is normally used to make
Gluten
Cornstarch
Their crusts will soften
Rye bread

7. yeast products should not be stored in the refrigerator because refrigeration...
Increases the staling process
Punching
Is kneaded lightly
Do not contain eggs

8. functions of fat in baked goods
An old dough
Increase keeping quality - increase moistness - tenderize the product
Apple pie
Lean dough products

9. cake flour is the preferred choice for short dough because of its ability to...
Increase keeping qualities - develop crust color - provide food for the yeast
Pull away from the sides of the bowl
Absorb moisture
True

10. best flour for flaky pie crust is...
Slows yeast action
6 pounds flour - 3 pounds fat - 1 pound liquid
Pastry flour
Bran

11. one pint of water weighs...
Pumpkin pie
Chilled before makeup
High ratio shortening
Exactly one pound

12. if active dry yeast is used - it is mixed with water before being added to the dough
Without twisting it
Vanilla custard sauce
True
Punching

13. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Do not contain eggs
Flavorings
High protein content
Is kneaded lightly

14. three methods of making cookies are the creaming - one-stage - and...
No steam vents
Slows yeast action
Eggs
Foaming (sponge)

15. hard crusted breads such as french bread are usually baked with steam in the oven during....
140 degrees
Pastry flour
Smooth texture
The first part of the baking period

16. yeast is killed at what temp?
140 degrees
Regular shortening
Modified starch
May be stored on a rack

17. functions of sugar in baked goods
Crisp
Eggs
Increase keeping qualities - develop crust color - provide food for the yeast
Pastry flour

18. during the pickup period the ingredients are blended on ______ just until combined
Low speed
High protein content
True
Increase keeping qualities - develop crust color - provide food for the yeast

19. graham cracker crumb crust
Smooth texture
Prevents a crust from forming
Without twisting it
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

20. cake flour is usually weaker than...
Exactly one pound
Not fermented long enough
Pastry flour
170

21. high fat and sugar content hop make cookies...
Same degree of sweetness
Punching
No steam vents
Crisp

22. mealy pie dough is for...
Pumpkin pie
Apple pie
Same degree of sweetness
Punching

23. forcing the gases out of a fermented dough is called...
Regular shortening
Bran
Punching
Their crusts will soften

24. 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...
High ratio shortening
Add flour and yeast and mix to a smooth dough
May be stored on a rack
More

25. primary thickening agent in pecan pie is...
The first part of the baking period
High ratio shortening
Eggs
Add flour and yeast and mix to a smooth dough

26. to produce a flaky biscuit - the dough...
Add flour and yeast and mix to a smooth dough
Crisp
Is kneaded lightly
Pastry flour

27. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Their crusts will soften
More
A fully combined bater
Tough

28. ideal starch for _______ is cornstarch
Apple pie
Prevents a crust from forming
Patent
Eggs and starch

29. only wheat flour will develop enough _______ to make yeast bread
No steam vents
Gluten
Rye bread
Vanilla custard sauce

30. when eggs are added to a cake batter in the creaming method they should not be added...
All at once
Pull away from the sides of the bowl
Flour
Lean dough products

31. cream scones should be frozen berfore...
Bran
170
Cutting and baking
High protein content

32. pastry cream is thickened with...
Eggs and starch
Gluten
Pull away from the sides of the bowl
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

33. for a 9 inch bottom crust you will need ____ ounces of dough
Increase keeping qualities - develop crust color - provide food for the yeast
High ratio shortening
15
Cornstarch

34. best starch for pie fillings that are to be froxen is...
Modified starch
375-385
Rye bread
Their crusts will soften

35. proper frying temp for cake doughnuts is...
Do not contain eggs
375-385
Eggs
Apple pie

36. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Rye bread
A fully combined bater
No steam vents
Exactly one pound

37. french bread - and hard rolls are examples of...
Chilled before makeup
Same degree of sweetness
Their crusts will soften
Lean dough products

38. best thickening for cream pie is...
Pull away from the sides of the bowl
Chilled before makeup
Increases the staling process
Cornstarch

39. oiling the surface of a fermenting dough...
Development of air cells into the batter
Prevents a crust from forming
140 degrees
An old dough

40. a young dough is one that has...
Not fermented long enough
Punching
Without twisting it
Modified starch

41. choc glaze is...
Pumpkin pie
Cornstarch
A fully combined bater
Twice as much chocolate as butter

42. strong flour is made from wheat with a...
Smooth texture
Pull away from the sides of the bowl
Cornstarch
High protein content

43. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Their crusts will soften
Patent
Punching
Low speed

44. approximate ratio of ingredients in flaky pie dough is...
6 pounds flour - 3 pounds fat - 1 pound liquid
Crisp
Modified starch
Smooth texture

45. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Pull away from the sides of the bowl
Do not contain eggs
Tough
Slows yeast action

46. hard crusted rolls should not be wrapped or...
The first part of the baking period
Their crusts will soften
375-385
Lean dough products

47. measuring solid ingredients by weight is ______ accurate than by volume
Increase keeping qualities - develop crust color - provide food for the yeast
Low speed
6 pounds flour - 3 pounds fat - 1 pound liquid
More

48. cookies can be made chewier by increasing the...
Egg content
Regular shortening
Eggs and starch
Increases the staling process

49. not all sugars have the...
Increase keeping quality - increase moistness - tenderize the product
Same degree of sweetness
Pumpkin pie
Foaming (sponge)

50. salt is used in bread making because it improves flavor - conditions gluten - and...
Egg content
Exactly one pound
Rye bread
Slows yeast action