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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. 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
Eggs and starch
An old dough
Slows yeast action

2. yeast is killed at what temp?
375-385
All at once
140 degrees
Smooth texture

3. choc glaze is...
Pastry flour
Twice as much chocolate as butter
Gluten
No steam vents

4. best flour for flaky pie crust is...
The first part of the baking period
Is kneaded lightly
Pastry flour
Development of air cells into the batter

5. french bread - and hard rolls are examples of...
Twice as much chocolate as butter
Lean dough products
Flour
Crisp

6. during the development period the elasticity of the gluten begins to develop and starts to...
Pull away from the sides of the bowl
Absorb moisture
Chilled before makeup
Regular shortening

7. best starch for pie fillings that are to be froxen is...
Prevents a crust from forming
Lean dough products
Modified starch
An old dough

8. when eggs are added to a cake batter in the creaming method they should not be added...
Exactly one pound
Regular shortening
Egg content
All at once

9. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
High protein content
Slows yeast action
Vanilla custard sauce
Regular shortening

10. pastry cream is thickened with...
Cutting and baking
Flour
Eggs and starch
Twice as much chocolate as butter

11. flour for sponge cakes must be very weak to avoid making the cake...
Tough
More
Flour
Vanilla custard sauce

12. cake flour is the preferred choice for short dough because of its ability to...
Development of air cells into the batter
Is kneaded lightly
Absorb moisture
All at once

13. cake flour is usually weaker than...
Pull away from the sides of the bowl
Chilled before makeup
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Pastry flour

14. mealy pie dough is for...
Low speed
Exactly one pound
No steam vents
Pumpkin pie

15. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
170
A fully combined bater
Prevents a crust from forming
Regular shortening

16. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Development of air cells into the batter
Do not contain eggs
Gluten
Crisp

17. fat used in volume production of pie dough is...
Development of air cells into the batter
Gluten
Regular shortening
Eggs and starch

18. to produce a flaky biscuit - the dough...
Increase keeping quality - increase moistness - tenderize the product
140 degrees
Without twisting it
Is kneaded lightly

19. three methods of making cookies are the creaming - one-stage - and...
Not fermented long enough
170
Foaming (sponge)
Increase keeping quality - increase moistness - tenderize the product

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

21. during the pickup period the ingredients are blended on ______ just until combined
May be stored on a rack
Low speed
The first part of the baking period
Same degree of sweetness

22. strong flour is made from wheat with a...
Flour
High protein content
Add flour and yeast and mix to a smooth dough
Gluten

23. one pint of water weighs...
Regular shortening
Exactly one pound
May be stored on a rack
No steam vents

24. Rolls to be served within eight hours...
May be stored on a rack
Bran
Crisp
Smooth texture

25. ideal starch for _______ is cornstarch
Apple pie
Pastry flour
Flavorings
Flour

26. Which is the stronges flours? Patent - pastry - pumpernickel - cake
True
6 pounds flour - 3 pounds fat - 1 pound liquid
Patent
Vanilla custard sauce

27. cookies can be made chewier by increasing the...
Pumpkin pie
Is kneaded lightly
Egg content
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

28. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Pumpkin pie
140 degrees
Not fermented long enough
Smooth texture

29. proper frying temp for cake doughnuts is...
Prevents a crust from forming
Crisp
375-385
Their crusts will soften

30. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Do not contain eggs
Regular shortening
No steam vents
A fully combined bater

31. measuring solid ingredients by weight is ______ accurate than by volume
More
Pastry flour
Increase keeping quality - increase moistness - tenderize the product
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

32. hard crusted breads such as french bread are usually baked with steam in the oven during....
Apple pie
Regular shortening
The first part of the baking period
Rye bread

33. yeast products should not be stored in the refrigerator because refrigeration...
Pastry flour
Increases the staling process
6 pounds flour - 3 pounds fat - 1 pound liquid
Modified starch

34. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Flour
May be stored on a rack
Vanilla custard sauce
Add flour and yeast and mix to a smooth dough

35. only wheat flour will develop enough _______ to make yeast bread
Gluten
Eggs and starch
Flour
The first part of the baking period

36. functions of fat in baked goods
Add flour and yeast and mix to a smooth dough
Do not contain eggs
Low speed
Increase keeping quality - increase moistness - tenderize the product

37. the hard outer covering of wheat kernels and other grains is called...
Bran
6 pounds flour - 3 pounds fat - 1 pound liquid
Pumpkin pie
Exactly one pound

38. functions of sugar in baked goods
Modified starch
A fully combined bater
Cornstarch
Increase keeping qualities - develop crust color - provide food for the yeast

39. a cake mix made with butter will not hold as much liquid as one made with...
High ratio shortening
Development of air cells into the batter
Their crusts will soften
375-385

40. high fat and sugar content hop make cookies...
Twice as much chocolate as butter
Cutting and baking
Pumpkin pie
Crisp

41. not all sugars have the...
Exactly one pound
Same degree of sweetness
Without twisting it
Is kneaded lightly

42. doughs for rolled cookies and icebox cookies must usually be...
May be stored on a rack
No steam vents
Chilled before makeup
Rye bread

43. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Prevents a crust from forming
Do not contain eggs
6 pounds flour - 3 pounds fat - 1 pound liquid
140 degrees

44. primary thickening agent in pecan pie is...
Cornstarch
Eggs
Not fermented long enough
Same degree of sweetness

45. when cutting biscuits you should press down...
Without twisting it
Gluten
Exactly one pound
Crisp

46. if active dry yeast is used - it is mixed with water before being added to the dough
True
Pastry flour
Increase keeping qualities - develop crust color - provide food for the yeast
More

47. emulsified shortening is usually softer in texture than...
Gluten
All at once
Regular shortening
More

48. hard crusted rolls should not be wrapped or...
Pumpkin pie
Punching
Smooth texture
Their crusts will soften

49. forcing the gases out of a fermented dough is called...
Punching
High ratio shortening
Smooth texture
Without twisting it

50. best thickening for cream pie is...
Crisp
Cornstarch
Pull away from the sides of the bowl
6 pounds flour - 3 pounds fat - 1 pound liquid

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Fundamentals Of Baking

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