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. for a 9 inch bottom crust you will need ____ ounces of dough
Eggs
15
Chilled before makeup
Egg content

2. one pint of water weighs...
Flavorings
Not fermented long enough
170
Exactly one pound

3. when eggs are added to a cake batter in the creaming method they should not be added...
Chilled before makeup
375-385
Eggs and starch
All at once

4. pastry cream is thickened with...
Eggs and starch
Exactly one pound
Pull away from the sides of the bowl
Increases the staling process

5. hard crusted breads such as french bread are usually baked with steam in the oven during....
Regular shortening
Increases the staling process
Add flour and yeast and mix to a smooth dough
The first part of the baking period

6. during the pickup period the ingredients are blended on ______ just until combined
More
Low speed
Without twisting it
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

7. not all sugars have the...
Gluten
Is kneaded lightly
Same degree of sweetness
May be stored on a rack

8. functions of fat in baked goods
Increase keeping quality - increase moistness - tenderize the product
Increase keeping qualities - develop crust color - provide food for the yeast
Rye bread
Prevents a crust from forming

9. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Low speed
An old dough
Smooth texture
Absorb moisture

10. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Exactly one pound
Flour
Patent
A fully combined bater

11. cookies can be made chewier by increasing the...
Slows yeast action
Egg content
Increase keeping quality - increase moistness - tenderize the product
True

12. proper frying temp for cake doughnuts is...
An old dough
375-385
Tough
Without twisting it

13. choc glaze is...
Twice as much chocolate as butter
Crisp
High ratio shortening
A fully combined bater

14. a cake mix made with butter will not hold as much liquid as one made with...
High ratio shortening
Modified starch
The first part of the baking period
Pumpkin pie

15. best thickening for cream pie is...
Cornstarch
6 pounds flour - 3 pounds fat - 1 pound liquid
More
Is kneaded lightly

16. salt is used in bread making because it improves flavor - conditions gluten - and...
Pull away from the sides of the bowl
Tough
Absorb moisture
Slows yeast action

17. hard crusted rolls should not be wrapped or...
May be stored on a rack
High ratio shortening
Gluten
Their crusts will soften

18. 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...
Exactly one pound
Add flour and yeast and mix to a smooth dough
Vanilla custard sauce
No steam vents

19. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Flour
High ratio shortening
Punching
Regular shortening

20. best flour for flaky pie crust is...
Cornstarch
Pastry flour
Gluten
170

21. a young dough is one that has...
Bran
Pumpkin pie
Is kneaded lightly
Not fermented long enough

22. forcing the gases out of a fermented dough is called...
15
Increases the staling process
Punching
Increase keeping qualities - develop crust color - provide food for the yeast

23. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
A fully combined bater
Egg content
Slows yeast action
Eggs and starch

24. baked custard is done when its internal temp is...
High protein content
May be stored on a rack
Rye bread
170

25. yeast is killed at what temp?
Gluten
140 degrees
Prevents a crust from forming
Is kneaded lightly

26. flour for sponge cakes must be very weak to avoid making the cake...
140 degrees
170
Flavorings
Tough

27. high fat and sugar content hop make cookies...
Prevents a crust from forming
The first part of the baking period
Crisp
High ratio shortening

28. graham cracker crumb crust
All at once
Is kneaded lightly
170
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

29. ideal starch for _______ is cornstarch
Egg content
Apple pie
All at once
True

30. functions of sugar in baked goods
Increase keeping qualities - develop crust color - provide food for the yeast
Add flour and yeast and mix to a smooth dough
Increase keeping quality - increase moistness - tenderize the product
Development of air cells into the batter

31. the hard outer covering of wheat kernels and other grains is called...
Bran
The first part of the baking period
Regular shortening
Increases the staling process

32. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Crisp
Vanilla custard sauce
Development of air cells into the batter
Rye bread

33. primary thickening agent in pecan pie is...
Bran
Egg content
Flour
Eggs

34. cake flour is the preferred choice for short dough because of its ability to...
Flour
No steam vents
Foaming (sponge)
Absorb moisture

35. best starch for pie fillings that are to be froxen is...
Modified starch
An old dough
Slows yeast action
Pumpkin pie

36. an over fermented dough is called...
Without twisting it
High protein content
Pastry flour
An old dough

37. emulsified shortening is usually softer in texture than...
An old dough
Modified starch
Regular shortening
Increases the staling process

38. doughs for rolled cookies and icebox cookies must usually be...
Chilled before makeup
Regular shortening
Foaming (sponge)
Regular shortening

39. fat used in volume production of pie dough is...
Pastry flour
Vanilla custard sauce
Regular shortening
Development of air cells into the batter

40. measuring solid ingredients by weight is ______ accurate than by volume
Increase keeping quality - increase moistness - tenderize the product
More
No steam vents
Apple pie

41. approximate ratio of ingredients in flaky pie dough is...
6 pounds flour - 3 pounds fat - 1 pound liquid
Lean dough products
Do not contain eggs
No steam vents

42. Clear flour is normally used to make
Tough
Rye bread
High ratio shortening
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

43. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Patent
6 pounds flour - 3 pounds fat - 1 pound liquid
No steam vents
Development of air cells into the batter

44. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
High ratio shortening
Flavorings
No steam vents
Pastry flour

45. oiling the surface of a fermenting dough...
Prevents a crust from forming
Same degree of sweetness
An old dough
Increase keeping qualities - develop crust color - provide food for the yeast

46. to produce a flaky biscuit - the dough...
Is kneaded lightly
Flour
6 pounds flour - 3 pounds fat - 1 pound liquid
High protein content

47. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
No steam vents
High ratio shortening
Slows yeast action
Do not contain eggs

48. yeast products should not be stored in the refrigerator because refrigeration...
May be stored on a rack
Foaming (sponge)
Increases the staling process
True

49. three methods of making cookies are the creaming - one-stage - and...
Crisp
Foaming (sponge)
Gluten
Same degree of sweetness

50. when cutting biscuits you should press down...
Lean dough products
All at once
Without twisting it
140 degrees