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...






2. functions of fat in baked goods






3. an over fermented dough is called...






4. cake flour is usually weaker than...






5. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process






6. emulsified shortening is usually softer in texture than...






7. Clear flour is normally used to make






8. hard crusted rolls should not be wrapped or...






9. strong flour is made from wheat with a...






10. choc glaze is...






11. to produce a flaky biscuit - the dough...






12. proper frying temp for cake doughnuts is...






13. Rolls to be served within eight hours...






14. cornstarch puddings are similar to cream puddings except that cornstarch puddings...






15. one pint of water weighs...






16. a young dough is one that has...






17. mealy pie dough is for...






18. forcing the gases out of a fermented dough is called...






19. weight of the sugar in a high ratio cake is usually greater than the weight of the...






20. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...






21. confectioners sugar is used to give the ____________ to cream cheese and flat icings






22. hard crusted breads such as french bread are usually baked with steam in the oven during....






23. primary thickening agent in pecan pie is...






24. three methods of making cookies are the creaming - one-stage - and...






25. baked custard is done when its internal temp is...






26. Which is the stronges flours? Patent - pastry - pumpernickel - cake






27. the hard outer covering of wheat kernels and other grains is called...






28. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...






29. a cake mix made with butter will not hold as much liquid as one made with...






30. high fat and sugar content hop make cookies...






31. if active dry yeast is used - it is mixed with water before being added to the dough






32. when eggs are added to a cake batter in the creaming method they should not be added...






33. fat used in volume production of pie dough is...






34. during the pickup period the ingredients are blended on ______ just until combined






35. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla






36. best starch for pie fillings that are to be froxen is...






37. oiling the surface of a fermenting dough...






38. 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...






39. pastry cream is thickened with...






40. cream scones should be frozen berfore...






41. functions of sugar in baked goods






42. measuring solid ingredients by weight is ______ accurate than by volume






43. graham cracker crumb crust






44. doughs for rolled cookies and icebox cookies must usually be...






45. cake flour is the preferred choice for short dough because of its ability to...






46. when cutting biscuits you should press down...






47. only wheat flour will develop enough _______ to make yeast bread






48. not all sugars have the...






49. ideal starch for _______ is cornstarch






50. cookies can be made chewier by increasing the...