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...
Lean dough products
Regular shortening
Eggs and starch
Crisp

2. oiling the surface of a fermenting dough...
Low speed
Prevents a crust from forming
Foaming (sponge)
Vanilla custard sauce

3. for a 9 inch bottom crust you will need ____ ounces of dough
Rye bread
Patent
Pastry flour
15

4. an over fermented dough is called...
Regular shortening
An old dough
Increase keeping quality - increase moistness - tenderize the product
Smooth texture

5. flour for sponge cakes must be very weak to avoid making the cake...
Apple pie
Punching
Tough
Regular shortening

6. functions of sugar in baked goods
Increase keeping qualities - develop crust color - provide food for the yeast
Prevents a crust from forming
Their crusts will soften
Increase keeping quality - increase moistness - tenderize the product

7. when eggs are added to a cake batter in the creaming method they should not be added...
Bran
All at once
Patent
Not fermented long enough

8. french bread - and hard rolls are examples of...
Lean dough products
Regular shortening
A fully combined bater
Modified starch

9. hard crusted breads such as french bread are usually baked with steam in the oven during....
Twice as much chocolate as butter
The first part of the baking period
Tough
6 pounds flour - 3 pounds fat - 1 pound liquid

10. a young dough is one that has...
Lean dough products
Not fermented long enough
Gluten
High ratio shortening

11. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Twice as much chocolate as butter
Egg content
Is kneaded lightly
Patent

12. high fat and sugar content hop make cookies...
Foaming (sponge)
High protein content
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Crisp

13. pastry cream is thickened with...
15
Eggs and starch
6 pounds flour - 3 pounds fat - 1 pound liquid
High ratio shortening

14. best starch for pie fillings that are to be froxen is...
Add flour and yeast and mix to a smooth dough
Cutting and baking
Modified starch
No steam vents

15. cream scones should be frozen berfore...
Eggs
140 degrees
Cutting and baking
Their crusts will soften

16. baked custard is done when its internal temp is...
The first part of the baking period
Gluten
Rye bread
170

17. to produce a flaky biscuit - the dough...
High ratio shortening
Cornstarch
Is kneaded lightly
Pull away from the sides of the bowl

18. a cake mix made with butter will not hold as much liquid as one made with...
Increase keeping qualities - develop crust color - provide food for the yeast
High ratio shortening
140 degrees
Crisp

19. cake flour is usually weaker than...
Modified starch
6 pounds flour - 3 pounds fat - 1 pound liquid
Pastry flour
15

20. best flour for flaky pie crust is...
Patent
Pastry flour
6 pounds flour - 3 pounds fat - 1 pound liquid
Regular shortening

21. choc glaze is...
Gluten
Twice as much chocolate as butter
15
High ratio shortening

22. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Crisp
Increase keeping quality - increase moistness - tenderize the product
Not fermented long enough
Flavorings

23. when cutting biscuits you should press down...
More
Patent
Without twisting it
Exactly one pound

24. Clear flour is normally used to make
Eggs
Low speed
Cornstarch
Rye bread

25. only wheat flour will develop enough _______ to make yeast bread
Twice as much chocolate as butter
Slows yeast action
Add flour and yeast and mix to a smooth dough
Gluten

26. hard crusted rolls should not be wrapped or...
Increase keeping qualities - develop crust color - provide food for the yeast
Their crusts will soften
Not fermented long enough
Increases the staling process

27. primary thickening agent in pecan pie is...
Eggs
Lean dough products
Punching
Patent

28. functions of fat in baked goods
Modified starch
Twice as much chocolate as butter
Increase keeping quality - increase moistness - tenderize the product
Prevents a crust from forming

29. cookies can be made chewier by increasing the...
True
Egg content
Rye bread
Absorb moisture

30. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Flour
Exactly one pound
An old dough
Gluten

31. if active dry yeast is used - it is mixed with water before being added to the dough
Cornstarch
A fully combined bater
True
Twice as much chocolate as butter

32. strong flour is made from wheat with a...
Lean dough products
Pumpkin pie
High protein content
Foaming (sponge)

33. yeast is killed at what temp?
Tough
Development of air cells into the batter
140 degrees
No steam vents

34. three methods of making cookies are the creaming - one-stage - and...
True
Foaming (sponge)
170
15

35. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Bran
Modified starch
Smooth texture
Without twisting it

36. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Smooth texture
No steam vents
Chilled before makeup
Flour

37. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Is kneaded lightly
Vanilla custard sauce
Lean dough products
Cornstarch

38. cake flour is the preferred choice for short dough because of its ability to...
Vanilla custard sauce
Modified starch
Absorb moisture
140 degrees

39. during the development period the elasticity of the gluten begins to develop and starts to...
Pull away from the sides of the bowl
Pumpkin pie
True
Add flour and yeast and mix to a smooth dough

40. salt is used in bread making because it improves flavor - conditions gluten - and...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Punching
Eggs
Slows yeast action

41. Rolls to be served within eight hours...
Rye bread
May be stored on a rack
Lean dough products
Their crusts will soften

42. doughs for rolled cookies and icebox cookies must usually be...
Add flour and yeast and mix to a smooth dough
Absorb moisture
Chilled before makeup
Eggs

43. proper frying temp for cake doughnuts is...
High protein content
375-385
True
Tough

44. mealy pie dough is for...
High protein content
Pumpkin pie
15
More

45. the hard outer covering of wheat kernels and other grains is called...
6 pounds flour - 3 pounds fat - 1 pound liquid
Eggs and starch
True
Bran

46. one pint of water weighs...
All at once
Exactly one pound
No steam vents
Foaming (sponge)

47. approximate ratio of ingredients in flaky pie dough is...
Cornstarch
Gluten
6 pounds flour - 3 pounds fat - 1 pound liquid
Absorb moisture

48. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Tough
Development of air cells into the batter
Do not contain eggs
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

49. measuring solid ingredients by weight is ______ accurate than by volume
May be stored on a rack
A fully combined bater
More
Flavorings

50. 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...
Add flour and yeast and mix to a smooth dough
Their crusts will soften
375-385
May be stored on a rack