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. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Flour
The first part of the baking period
Bran
Pastry flour

2. emulsified shortening is usually softer in texture than...
Foaming (sponge)
Regular shortening
Punching
Bran

3. Which is the stronges flours? Patent - pastry - pumpernickel - cake
The first part of the baking period
Patent
Cutting and baking
Eggs

4. hard crusted rolls should not be wrapped or...
Not fermented long enough
Their crusts will soften
A fully combined bater
375-385

5. high fat and sugar content hop make cookies...
170
Crisp
Regular shortening
Increase keeping quality - increase moistness - tenderize the product

6. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
A fully combined bater
Cornstarch
True
Without twisting it

7. a cake mix made with butter will not hold as much liquid as one made with...
Crisp
No steam vents
Pull away from the sides of the bowl
High ratio shortening

8. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Tough
Pumpkin pie
Flavorings
High ratio shortening

9. choc glaze is...
Bran
Twice as much chocolate as butter
More
Cutting and baking

10. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Smooth texture
Twice as much chocolate as butter
No steam vents
The first part of the baking period

11. best thickening for cream pie is...
Lean dough products
Cornstarch
Exactly one pound
The first part of the baking period

12. for a 9 inch bottom crust you will need ____ ounces of dough
15
Eggs and starch
Apple pie
375-385

13. flour for sponge cakes must be very weak to avoid making the cake...
Tough
375-385
Regular shortening
Eggs and starch

14. when cutting biscuits you should press down...
Without twisting it
Rye bread
High protein content
Absorb moisture

15. the hard outer covering of wheat kernels and other grains is called...
Increase keeping quality - increase moistness - tenderize the product
Bran
Increase keeping qualities - develop crust color - provide food for the yeast
May be stored on a rack

16. during the pickup period the ingredients are blended on ______ just until combined
Without twisting it
Low speed
Increase keeping quality - increase moistness - tenderize the product
High protein content

17. to produce a flaky biscuit - the dough...
6 pounds flour - 3 pounds fat - 1 pound liquid
140 degrees
Regular shortening
Is kneaded lightly

18. oiling the surface of a fermenting dough...
Development of air cells into the batter
Prevents a crust from forming
Exactly one pound
Not fermented long enough

19. 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...
Punching
Smooth texture
Add flour and yeast and mix to a smooth dough
375-385

20. an over fermented dough is called...
Cutting and baking
Gluten
More
An old dough

21. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Cornstarch
Apple pie
Smooth texture
Cutting and baking

22. cake flour is usually weaker than...
Absorb moisture
Twice as much chocolate as butter
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Pastry flour

23. best flour for flaky pie crust is...
Increases the staling process
Pastry flour
More
Low speed

24. three methods of making cookies are the creaming - one-stage - and...
Absorb moisture
All at once
Foaming (sponge)
Gluten

25. not all sugars have the...
Same degree of sweetness
A fully combined bater
Pastry flour
Not fermented long enough

26. fat used in volume production of pie dough is...
High ratio shortening
Egg content
Slows yeast action
Regular shortening

27. a young dough is one that has...
Eggs
Is kneaded lightly
Prevents a crust from forming
Not fermented long enough

28. ideal starch for _______ is cornstarch
More
Cornstarch
Apple pie
Pastry flour

29. if active dry yeast is used - it is mixed with water before being added to the dough
True
A fully combined bater
Absorb moisture
Increases the staling process

30. yeast products should not be stored in the refrigerator because refrigeration...
Increases the staling process
All at once
Slows yeast action
140 degrees

31. salt is used in bread making because it improves flavor - conditions gluten - and...
Cutting and baking
Slows yeast action
Eggs and starch
Prevents a crust from forming

32. hard crusted breads such as french bread are usually baked with steam in the oven during....
Cornstarch
6 pounds flour - 3 pounds fat - 1 pound liquid
Punching
The first part of the baking period

33. Clear flour is normally used to make
Same degree of sweetness
Modified starch
6 pounds flour - 3 pounds fat - 1 pound liquid
Rye bread

34. forcing the gases out of a fermented dough is called...
Pull away from the sides of the bowl
Punching
High protein content
Twice as much chocolate as butter

35. cream scones should be frozen berfore...
375-385
High protein content
Cutting and baking
Punching

36. baked custard is done when its internal temp is...
140 degrees
More
Flour
170

37. only wheat flour will develop enough _______ to make yeast bread
Their crusts will soften
Not fermented long enough
Development of air cells into the batter
Gluten

38. pastry cream is thickened with...
True
Gluten
Eggs and starch
All at once

39. Rolls to be served within eight hours...
High protein content
An old dough
May be stored on a rack
Cornstarch

40. cookies can be made chewier by increasing the...
Vanilla custard sauce
Foaming (sponge)
Pumpkin pie
Egg content

41. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Exactly one pound
Eggs
Increases the staling process
Do not contain eggs

42. functions of fat in baked goods
Increase keeping quality - increase moistness - tenderize the product
Without twisting it
Modified starch
Prevents a crust from forming

43. best starch for pie fillings that are to be froxen is...
No steam vents
All at once
Modified starch
Regular shortening

44. functions of sugar in baked goods
Increases the staling process
Pumpkin pie
True
Increase keeping qualities - develop crust color - provide food for the yeast

45. proper frying temp for cake doughnuts is...
375-385
Flavorings
Absorb moisture
The first part of the baking period

46. french bread - and hard rolls are examples of...
Lean dough products
Eggs
375-385
Exactly one pound

47. mealy pie dough is for...
Pumpkin pie
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Pastry flour
The first part of the baking period

48. during the development period the elasticity of the gluten begins to develop and starts to...
Prevents a crust from forming
Pull away from the sides of the bowl
Foaming (sponge)
Increases the staling process

49. yeast is killed at what temp?
Apple pie
Punching
140 degrees
Not fermented long enough

50. doughs for rolled cookies and icebox cookies must usually be...
Chilled before makeup
Pull away from the sides of the bowl
Apple pie
High protein content