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. a young dough is one that has...
Not fermented long enough
Tough
Twice as much chocolate as butter
Flavorings

2. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Their crusts will soften
Crisp
More
Patent

3. primary thickening agent in pecan pie is...
Vanilla custard sauce
High protein content
Eggs
Cornstarch

4. proper frying temp for cake doughnuts is...
Crisp
375-385
Punching
Increases the staling process

5. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Lean dough products
Flour
High ratio shortening
Exactly one pound

6. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Flavorings
Smooth texture
Chilled before makeup
Eggs

7. doughs for rolled cookies and icebox cookies must usually be...
Chilled before makeup
Slows yeast action
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
170

8. ideal starch for _______ is cornstarch
May be stored on a rack
Their crusts will soften
Eggs
Apple pie

9. strong flour is made from wheat with a...
Gluten
High protein content
Bran
Do not contain eggs

10. mealy pie dough is for...
Pumpkin pie
A fully combined bater
140 degrees
Pull away from the sides of the bowl

11. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Eggs and starch
Do not contain eggs
Tough
More

12. cookies can be made chewier by increasing the...
Egg content
170
140 degrees
15

13. pastry cream is thickened with...
Pastry flour
Eggs and starch
May be stored on a rack
Chilled before makeup

14. yeast is killed at what temp?
170
140 degrees
Do not contain eggs
High protein content

15. salt is used in bread making because it improves flavor - conditions gluten - and...
No steam vents
Cutting and baking
Eggs
Slows yeast action

16. functions of fat in baked goods
Pull away from the sides of the bowl
Gluten
Their crusts will soften
Increase keeping quality - increase moistness - tenderize the product

17. hard crusted breads such as french bread are usually baked with steam in the oven during....
Patent
The first part of the baking period
Low speed
Chilled before makeup

18. cake flour is the preferred choice for short dough because of its ability to...
Is kneaded lightly
Rye bread
Patent
Absorb moisture

19. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Cornstarch
Their crusts will soften
375-385
No steam vents

20. one pint of water weighs...
Increase keeping qualities - develop crust color - provide food for the yeast
Exactly one pound
170
A fully combined bater

21. the hard outer covering of wheat kernels and other grains is called...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Vanilla custard sauce
Bran
Absorb moisture

22. emulsified shortening is usually softer in texture than...
The first part of the baking period
Regular shortening
More
Twice as much chocolate as butter

23. high fat and sugar content hop make cookies...
15
Absorb moisture
Punching
Crisp

24. hard crusted rolls should not be wrapped or...
Do not contain eggs
Pastry flour
Their crusts will soften
A fully combined bater

25. not all sugars have the...
Rye bread
Their crusts will soften
Crisp
Same degree of sweetness

26. to produce a flaky biscuit - the dough...
375-385
140 degrees
Foaming (sponge)
Is kneaded lightly

27. forcing the gases out of a fermented dough is called...
Punching
Eggs and starch
Patent
Apple pie

28. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
375-385
True
Not fermented long enough
Vanilla custard sauce

29. choc glaze is...
Twice as much chocolate as butter
Same degree of sweetness
Pastry flour
170

30. only wheat flour will develop enough _______ to make yeast bread
No steam vents
Gluten
May be stored on a rack
Patent

31. a cake mix made with butter will not hold as much liquid as one made with...
High ratio shortening
Prevents a crust from forming
Lean dough products
Smooth texture

32. Clear flour is normally used to make
Rye bread
More
True
Foaming (sponge)

33. graham cracker crumb crust
Modified starch
Increase keeping qualities - develop crust color - provide food for the yeast
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
170

34. best flour for flaky pie crust is...
Pastry flour
Punching
Cornstarch
The first part of the baking period

35. 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...
Same degree of sweetness
Chilled before makeup
Add flour and yeast and mix to a smooth dough
Flour

36. french bread - and hard rolls are examples of...
The first part of the baking period
Regular shortening
Lean dough products
Regular shortening

37. cream scones should be frozen berfore...
Pastry flour
Cutting and baking
Eggs and starch
140 degrees

38. when eggs are added to a cake batter in the creaming method they should not be added...
Increase keeping quality - increase moistness - tenderize the product
Lean dough products
Apple pie
All at once

39. Rolls to be served within eight hours...
No steam vents
Apple pie
May be stored on a rack
Pull away from the sides of the bowl

40. measuring solid ingredients by weight is ______ accurate than by volume
More
Prevents a crust from forming
Increase keeping quality - increase moistness - tenderize the product
140 degrees

41. best starch for pie fillings that are to be froxen is...
Add flour and yeast and mix to a smooth dough
Modified starch
Low speed
Smooth texture

42. if active dry yeast is used - it is mixed with water before being added to the dough
170
True
A fully combined bater
An old dough

43. flour for sponge cakes must be very weak to avoid making the cake...
Add flour and yeast and mix to a smooth dough
Tough
Egg content
Is kneaded lightly

44. functions of sugar in baked goods
Increase keeping qualities - develop crust color - provide food for the yeast
Flavorings
Not fermented long enough
Same degree of sweetness

45. cake flour is usually weaker than...
Without twisting it
Is kneaded lightly
Pastry flour
15

46. yeast products should not be stored in the refrigerator because refrigeration...
Apple pie
Smooth texture
Increases the staling process
Vanilla custard sauce

47. during the pickup period the ingredients are blended on ______ just until combined
Chilled before makeup
No steam vents
Low speed
Eggs and starch

48. oiling the surface of a fermenting dough...
Pastry flour
Do not contain eggs
Low speed
Prevents a crust from forming

49. fat used in volume production of pie dough is...
Low speed
Do not contain eggs
Is kneaded lightly
Regular shortening

50. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
More
Add flour and yeast and mix to a smooth dough
Cornstarch
Flavorings