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. doughs for rolled cookies and icebox cookies must usually be...
Chilled before makeup
Apple pie
True
Eggs and starch

2. ideal starch for _______ is cornstarch
Pastry flour
Apple pie
Prevents a crust from forming
More

3. the hard outer covering of wheat kernels and other grains is called...
Apple pie
Bran
Crisp
May be stored on a rack

4. french bread - and hard rolls are examples of...
Twice as much chocolate as butter
Lean dough products
Chilled before makeup
Crisp

5. during the pickup period the ingredients are blended on ______ just until combined
140 degrees
15
Low speed
Punching

6. when eggs are added to a cake batter in the creaming method they should not be added...
Rye bread
Lean dough products
Patent
All at once

7. Rolls to be served within eight hours...
Is kneaded lightly
Pastry flour
May be stored on a rack
Chilled before makeup

8. strong flour is made from wheat with a...
Gluten
Flour
High protein content
Increase keeping qualities - develop crust color - provide food for the yeast

9. functions of fat in baked goods
Prevents a crust from forming
Increase keeping quality - increase moistness - tenderize the product
Add flour and yeast and mix to a smooth dough
Increases the staling process

10. hard crusted breads such as french bread are usually baked with steam in the oven during....
Increase keeping quality - increase moistness - tenderize the product
May be stored on a rack
The first part of the baking period
Same degree of sweetness

11. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
A fully combined bater
Same degree of sweetness
All at once
High protein content

12. best starch for pie fillings that are to be froxen is...
Development of air cells into the batter
Bran
Cornstarch
Modified starch

13. an over fermented dough is called...
Increase keeping qualities - develop crust color - provide food for the yeast
True
An old dough
Twice as much chocolate as butter

14. hard crusted rolls should not be wrapped or...
Increase keeping quality - increase moistness - tenderize the product
Prevents a crust from forming
Their crusts will soften
Chilled before makeup

15. a cake mix made with butter will not hold as much liquid as one made with...
High ratio shortening
Slows yeast action
Eggs and starch
Modified starch

16. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
140 degrees
Vanilla custard sauce
Pumpkin pie
Egg content

17. Clear flour is normally used to make
15
Low speed
Rye bread
Smooth texture

18. best flour for flaky pie crust is...
Development of air cells into the batter
Egg content
Not fermented long enough
Pastry flour

19. approximate ratio of ingredients in flaky pie dough is...
6 pounds flour - 3 pounds fat - 1 pound liquid
Pumpkin pie
Is kneaded lightly
Without twisting it

20. best thickening for cream pie is...
Smooth texture
Cornstarch
Same degree of sweetness
Pastry flour

21. forcing the gases out of a fermented dough is called...
Add flour and yeast and mix to a smooth dough
Punching
Eggs and starch
375-385

22. mealy pie dough is for...
Tough
Pull away from the sides of the bowl
More
Pumpkin pie

23. only wheat flour will develop enough _______ to make yeast bread
Increase keeping quality - increase moistness - tenderize the product
Gluten
A fully combined bater
Increase keeping qualities - develop crust color - provide food for the yeast

24. cookies can be made chewier by increasing the...
Regular shortening
Development of air cells into the batter
Foaming (sponge)
Egg content

25. choc glaze is...
May be stored on a rack
Do not contain eggs
Twice as much chocolate as butter
Vanilla custard sauce

26. cake flour is usually weaker than...
Apple pie
Pastry flour
Their crusts will soften
Lean dough products

27. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
No steam vents
Pumpkin pie
Cutting and baking
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

28. emulsified shortening is usually softer in texture than...
Slows yeast action
Regular shortening
Prevents a crust from forming
Punching

29. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Twice as much chocolate as butter
Flour
Pumpkin pie
Crisp

30. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Development of air cells into the batter
Same degree of sweetness
Flour
Regular shortening

31. pastry cream is thickened with...
Crisp
Eggs and starch
140 degrees
Without twisting it

32. measuring solid ingredients by weight is ______ accurate than by volume
Apple pie
More
Is kneaded lightly
Foaming (sponge)

33. during the development period the elasticity of the gluten begins to develop and starts to...
Pull away from the sides of the bowl
Exactly one pound
Regular shortening
Without twisting it

34. baked custard is done when its internal temp is...
Increase keeping quality - increase moistness - tenderize the product
Add flour and yeast and mix to a smooth dough
True
170

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...
Add flour and yeast and mix to a smooth dough
Slows yeast action
Pull away from the sides of the bowl
Pumpkin pie

36. one pint of water weighs...
An old dough
Exactly one pound
Pull away from the sides of the bowl
Regular shortening

37. cake flour is the preferred choice for short dough because of its ability to...
15
True
Regular shortening
Absorb moisture

38. cream scones should be frozen berfore...
Low speed
Cutting and baking
Absorb moisture
140 degrees

39. three methods of making cookies are the creaming - one-stage - and...
Foaming (sponge)
Rye bread
Add flour and yeast and mix to a smooth dough
Regular shortening

40. yeast products should not be stored in the refrigerator because refrigeration...
Vanilla custard sauce
Cutting and baking
Increases the staling process
May be stored on a rack

41. a young dough is one that has...
Eggs and starch
Not fermented long enough
140 degrees
Increase keeping qualities - develop crust color - provide food for the yeast

42. graham cracker crumb crust
Development of air cells into the batter
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Crisp
Rye bread

43. yeast is killed at what temp?
Punching
Same degree of sweetness
140 degrees
All at once

44. proper frying temp for cake doughnuts is...
6 pounds flour - 3 pounds fat - 1 pound liquid
Lean dough products
375-385
15

45. salt is used in bread making because it improves flavor - conditions gluten - and...
Increases the staling process
Regular shortening
Pastry flour
Slows yeast action

46. confectioners sugar is used to give the ____________ to cream cheese and flat icings
The first part of the baking period
Smooth texture
Pastry flour
Bran

47. not all sugars have the...
Same degree of sweetness
Bran
Eggs
Pumpkin pie

48. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Patent
Slows yeast action
6 pounds flour - 3 pounds fat - 1 pound liquid
Do not contain eggs

49. fat used in volume production of pie dough is...
Apple pie
Regular shortening
High ratio shortening
Cornstarch

50. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Punching
Increase keeping quality - increase moistness - tenderize the product
Do not contain eggs