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. yeast products should not be stored in the refrigerator because refrigeration...
Without twisting it
Flour
Prevents a crust from forming
Increases the staling process

2. primary thickening agent in pecan pie is...
Is kneaded lightly
Eggs
375-385
15

3. yeast is killed at what temp?
170
The first part of the baking period
Pull away from the sides of the bowl
140 degrees

4. not all sugars have the...
Same degree of sweetness
Apple pie
Increase keeping qualities - develop crust color - provide food for the yeast
Crisp

5. pastry cream is thickened with...
Eggs and starch
Pastry flour
Cutting and baking
Prevents a crust from forming

6. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Development of air cells into the batter
Absorb moisture
Add flour and yeast and mix to a smooth dough
170

7. functions of fat in baked goods
Cornstarch
Increase keeping quality - increase moistness - tenderize the product
An old dough
Low speed

8. baked custard is done when its internal temp is...
Slows yeast action
Crisp
170
Is kneaded lightly

9. graham cracker crumb crust
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Egg content
Foaming (sponge)
High ratio shortening

10. high fat and sugar content hop make cookies...
Lean dough products
Crisp
Absorb moisture
Their crusts will soften

11. three methods of making cookies are the creaming - one-stage - and...
Foaming (sponge)
15
Pastry flour
Pastry flour

12. best thickening for cream pie is...
Foaming (sponge)
Bran
Cornstarch
Slows yeast action

13. salt is used in bread making because it improves flavor - conditions gluten - and...
Twice as much chocolate as butter
Absorb moisture
Slows yeast action
Cornstarch

14. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Punching
Patent
Absorb moisture
Pastry flour

15. during the pickup period the ingredients are blended on ______ just until combined
Slows yeast action
The first part of the baking period
Punching
Low speed

16. emulsified shortening is usually softer in texture than...
Slows yeast action
Prevents a crust from forming
Low speed
Regular shortening

17. approximate ratio of ingredients in flaky pie dough is...
More
6 pounds flour - 3 pounds fat - 1 pound liquid
Modified starch
140 degrees

18. ideal starch for _______ is cornstarch
Apple pie
No steam vents
Pull away from the sides of the bowl
Crisp

19. Rolls to be served within eight hours...
May be stored on a rack
Lean dough products
Exactly one pound
Eggs

20. weight of the sugar in a high ratio cake is usually greater than the weight of the...
All at once
Flour
Lean dough products
Not fermented long enough

21. cream scones should be frozen berfore...
Cutting and baking
140 degrees
Apple pie
High ratio shortening

22. forcing the gases out of a fermented dough is called...
Pastry flour
Regular shortening
Punching
Not fermented long enough

23. oiling the surface of a fermenting dough...
Flavorings
Their crusts will soften
375-385
Prevents a crust from forming

24. during the development period the elasticity of the gluten begins to develop and starts to...
Lean dough products
Pull away from the sides of the bowl
High ratio shortening
Modified starch

25. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Vanilla custard sauce
Flour
Slows yeast action
Eggs and starch

26. cake flour is usually weaker than...
Foaming (sponge)
Pastry flour
Pull away from the sides of the bowl
Prevents a crust from forming

27. hard crusted rolls should not be wrapped or...
Lean dough products
Exactly one pound
More
Their crusts will soften

28. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Do not contain eggs
Apple pie
Regular shortening

29. fat used in volume production of pie dough is...
Pumpkin pie
Regular shortening
True
An old dough

30. a cake mix made with butter will not hold as much liquid as one made with...
Their crusts will soften
High ratio shortening
Low speed
Punching

31. one pint of water weighs...
Without twisting it
Apple pie
Crisp
Exactly one pound

32. for a 9 inch bottom crust you will need ____ ounces of dough
15
All at once
Slows yeast action
Rye bread

33. to produce a flaky biscuit - the dough...
Flavorings
Development of air cells into the batter
Is kneaded lightly
True

34. measuring solid ingredients by weight is ______ accurate than by volume
More
Gluten
375-385
Lean dough products

35. cake flour is the preferred choice for short dough because of its ability to...
Add flour and yeast and mix to a smooth dough
No steam vents
Crisp
Absorb moisture

36. Clear flour is normally used to make
Rye bread
Gluten
Low speed
An old dough

37. strong flour is made from wheat with a...
Foaming (sponge)
High protein content
Slows yeast action
Pumpkin pie

38. an over fermented dough is called...
True
Do not contain eggs
Regular shortening
An old dough

39. proper frying temp for cake doughnuts is...
Development of air cells into the batter
Modified starch
Bran
375-385

40. best flour for flaky pie crust is...
Lean dough products
Add flour and yeast and mix to a smooth dough
Pastry flour
Low speed

41. flour for sponge cakes must be very weak to avoid making the cake...
Twice as much chocolate as butter
Without twisting it
Tough
Their crusts will soften

42. best starch for pie fillings that are to be froxen is...
More
Pumpkin pie
Modified starch
Cutting and baking

43. 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
An old dough
Foaming (sponge)
Without twisting it

44. a young dough is one that has...
Low speed
Flavorings
Exactly one pound
Not fermented long enough

45. when cutting biscuits you should press down...
Vanilla custard sauce
Cutting and baking
Do not contain eggs
Without twisting it

46. mealy pie dough is for...
Do not contain eggs
Egg content
Foaming (sponge)
Pumpkin pie

47. hard crusted breads such as french bread are usually baked with steam in the oven during....
Low speed
The first part of the baking period
Bran
Absorb moisture

48. the hard outer covering of wheat kernels and other grains is called...
Bran
High ratio shortening
May be stored on a rack
Tough

49. if active dry yeast is used - it is mixed with water before being added to the dough
Is kneaded lightly
Low speed
More
True

50. cookies can be made chewier by increasing the...
Apple pie
Lean dough products
Egg content
Cutting and baking