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. flour for sponge cakes must be very weak to avoid making the cake...
Add flour and yeast and mix to a smooth dough
Tough
All at once
More

2. baked custard is done when its internal temp is...
170
Absorb moisture
Eggs
High ratio shortening

3. doughs for rolled cookies and icebox cookies must usually be...
Prevents a crust from forming
Chilled before makeup
Absorb moisture
Regular shortening

4. high fat and sugar content hop make cookies...
Regular shortening
Cutting and baking
Crisp
15

5. when cutting biscuits you should press down...
Rye bread
Add flour and yeast and mix to a smooth dough
Punching
Without twisting it

6. Rolls to be served within eight hours...
15
Eggs and starch
May be stored on a rack
Exactly one pound

7. choc glaze is...
Pastry flour
Egg content
Twice as much chocolate as butter
Increase keeping qualities - develop crust color - provide food for the yeast

8. during the pickup period the ingredients are blended on ______ just until combined
Cutting and baking
Pull away from the sides of the bowl
Low speed
Flavorings

9. hard crusted breads such as french bread are usually baked with steam in the oven during....
High ratio shortening
15
The first part of the baking period
Slows yeast action

10. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Pastry flour
Flour
Regular shortening
True

11. mealy pie dough is for...
Pastry flour
Smooth texture
Pumpkin pie
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

12. strong flour is made from wheat with a...
Egg content
High protein content
Absorb moisture
Crisp

13. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Bran
170
Eggs
Do not contain eggs

14. a cake mix made with butter will not hold as much liquid as one made with...
Gluten
High ratio shortening
A fully combined bater
6 pounds flour - 3 pounds fat - 1 pound liquid

15. primary thickening agent in pecan pie is...
True
High protein content
High ratio shortening
Eggs

16. Clear flour is normally used to make
Eggs
Rye bread
Twice as much chocolate as butter
Pastry flour

17. if active dry yeast is used - it is mixed with water before being added to the dough
Patent
True
Modified starch
Low speed

18. proper frying temp for cake doughnuts is...
Add flour and yeast and mix to a smooth dough
More
375-385
Pastry flour

19. functions of fat in baked goods
Pumpkin pie
Their crusts will soften
Low speed
Increase keeping quality - increase moistness - tenderize the product

20. approximate ratio of ingredients in flaky pie dough is...
6 pounds flour - 3 pounds fat - 1 pound liquid
Apple pie
Increase keeping qualities - develop crust color - provide food for the yeast
Flour

21. best flour for flaky pie crust is...
Low speed
Rye bread
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Pastry flour

22. Which is the stronges flours? Patent - pastry - pumpernickel - cake
A fully combined bater
Lean dough products
Gluten
Patent

23. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Vanilla custard sauce
Foaming (sponge)
No steam vents
True

24. oiling the surface of a fermenting dough...
Prevents a crust from forming
Increase keeping qualities - develop crust color - provide food for the yeast
15
Exactly one pound

25. to produce a flaky biscuit - the dough...
Do not contain eggs
Twice as much chocolate as butter
Is kneaded lightly
Flour

26. cream scones should be frozen berfore...
Not fermented long enough
Add flour and yeast and mix to a smooth dough
Cutting and baking
15

27. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Chilled before makeup
Add flour and yeast and mix to a smooth dough
Vanilla custard sauce
Is kneaded lightly

28. when eggs are added to a cake batter in the creaming method they should not be added...
Pastry flour
The first part of the baking period
Modified starch
All at once

29. during the development period the elasticity of the gluten begins to develop and starts to...
Increase keeping qualities - develop crust color - provide food for the yeast
Lean dough products
Pull away from the sides of the bowl
Same degree of sweetness

30. three methods of making cookies are the creaming - one-stage - and...
High ratio shortening
No steam vents
Foaming (sponge)
Development of air cells into the batter

31. yeast products should not be stored in the refrigerator because refrigeration...
Their crusts will soften
Increase keeping qualities - develop crust color - provide food for the yeast
Increases the staling process
Bran

32. cake flour is the preferred choice for short dough because of its ability to...
Absorb moisture
Their crusts will soften
Gluten
Exactly one pound

33. emulsified shortening is usually softer in texture than...
Flavorings
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Regular shortening
Without twisting it

34. french bread - and hard rolls are examples of...
Without twisting it
Bran
High ratio shortening
Lean dough products

35. hard crusted rolls should not be wrapped or...
A fully combined bater
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Their crusts will soften
Add flour and yeast and mix to a smooth dough

36. 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...
Modified starch
Add flour and yeast and mix to a smooth dough
Smooth texture
Exactly one pound

37. pastry cream is thickened with...
May be stored on a rack
The first part of the baking period
Lean dough products
Eggs and starch

38. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Smooth texture
A fully combined bater
Is kneaded lightly
Pastry flour

39. yeast is killed at what temp?
140 degrees
Regular shortening
Same degree of sweetness
Increase keeping quality - increase moistness - tenderize the product

40. graham cracker crumb crust
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
No steam vents
Increase keeping qualities - develop crust color - provide food for the yeast
Slows yeast action

41. only wheat flour will develop enough _______ to make yeast bread
Gluten
Vanilla custard sauce
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Not fermented long enough

42. confectioners sugar is used to give the ____________ to cream cheese and flat icings
May be stored on a rack
Smooth texture
Patent
Flavorings

43. cake flour is usually weaker than...
Eggs
Same degree of sweetness
Regular shortening
Pastry flour

44. for a 9 inch bottom crust you will need ____ ounces of dough
Pull away from the sides of the bowl
375-385
No steam vents
15

45. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Low speed
Development of air cells into the batter
375-385
Smooth texture

46. not all sugars have the...
Not fermented long enough
Same degree of sweetness
High ratio shortening
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

47. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Exactly one pound
Bran
Pastry flour
Flavorings

48. an over fermented dough is called...
Vanilla custard sauce
Exactly one pound
No steam vents
An old dough

49. best thickening for cream pie is...
Cutting and baking
Cornstarch
Their crusts will soften
High protein content

50. one pint of water weighs...
Tough
High protein content
Low speed
Exactly one pound