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. baked custard is done when its internal temp is...
170
Rye bread
Chilled before makeup
High protein content

2. a cake mix made with butter will not hold as much liquid as one made with...
May be stored on a rack
High protein content
Lean dough products
High ratio shortening

3. graham cracker crumb crust
True
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
High protein content
170

4. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Flour
Chilled before makeup
170
Apple pie

5. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Rye bread
Eggs
High ratio shortening
Do not contain eggs

6. Clear flour is normally used to make
Gluten
Twice as much chocolate as butter
The first part of the baking period
Rye bread

7. mealy pie dough is for...
Not fermented long enough
375-385
Pumpkin pie
170

8. yeast products should not be stored in the refrigerator because refrigeration...
Tough
Modified starch
Is kneaded lightly
Increases the staling process

9. 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
Eggs and starch
Increase keeping quality - increase moistness - tenderize the product
Vanilla custard sauce

10. approximate ratio of ingredients in flaky pie dough is...
6 pounds flour - 3 pounds fat - 1 pound liquid
15
Smooth texture
High ratio shortening

11. for a 9 inch bottom crust you will need ____ ounces of dough
Increase keeping qualities - develop crust color - provide food for the yeast
15
Tough
Eggs

12. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Flavorings
Cornstarch
Patent
Low speed

13. yeast is killed at what temp?
140 degrees
6 pounds flour - 3 pounds fat - 1 pound liquid
170
Increase keeping quality - increase moistness - tenderize the product

14. cookies can be made chewier by increasing the...
Egg content
High ratio shortening
Pumpkin pie
Pull away from the sides of the bowl

15. best flour for flaky pie crust is...
True
More
Without twisting it
Pastry flour

16. during the pickup period the ingredients are blended on ______ just until combined
Low speed
Without twisting it
True
Pull away from the sides of the bowl

17. only wheat flour will develop enough _______ to make yeast bread
Absorb moisture
Gluten
No steam vents
Increase keeping quality - increase moistness - tenderize the product

18. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Smooth texture
A fully combined bater
Cutting and baking
Lean dough products

19. pastry cream is thickened with...
Flavorings
Egg content
6 pounds flour - 3 pounds fat - 1 pound liquid
Eggs and starch

20. not all sugars have the...
Same degree of sweetness
Without twisting it
Increase keeping quality - increase moistness - tenderize the product
Increase keeping qualities - develop crust color - provide food for the yeast

21. the hard outer covering of wheat kernels and other grains is called...
Bran
No steam vents
Gluten
Rye bread

22. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Cutting and baking
The first part of the baking period
Smooth texture
Regular shortening

23. french bread - and hard rolls are examples of...
An old dough
Lean dough products
Add flour and yeast and mix to a smooth dough
True

24. cake flour is usually weaker than...
Without twisting it
Slows yeast action
A fully combined bater
Pastry flour

25. when eggs are added to a cake batter in the creaming method they should not be added...
May be stored on a rack
Slows yeast action
Twice as much chocolate as butter
All at once

26. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Vanilla custard sauce
Pumpkin pie
Flavorings
6 pounds flour - 3 pounds fat - 1 pound liquid

27. an over fermented dough is called...
Chilled before makeup
Do not contain eggs
An old dough
Cornstarch

28. fat used in volume production of pie dough is...
Prevents a crust from forming
Regular shortening
Egg content
Do not contain eggs

29. measuring solid ingredients by weight is ______ accurate than by volume
A fully combined bater
More
Chilled before makeup
Vanilla custard sauce

30. when cutting biscuits you should press down...
15
Without twisting it
Chilled before makeup
Pastry flour

31. forcing the gases out of a fermented dough is called...
Development of air cells into the batter
Punching
Gluten
Chilled before makeup

32. ideal starch for _______ is cornstarch
Apple pie
Rye bread
140 degrees
Modified starch

33. choc glaze is...
Twice as much chocolate as butter
Increase keeping quality - increase moistness - tenderize the product
Prevents a crust from forming
Development of air cells into the batter

34. cake flour is the preferred choice for short dough because of its ability to...
6 pounds flour - 3 pounds fat - 1 pound liquid
No steam vents
Absorb moisture
Is kneaded lightly

35. cream scones should be frozen berfore...
Apple pie
Patent
Cutting and baking
Twice as much chocolate as butter

36. salt is used in bread making because it improves flavor - conditions gluten - and...
High protein content
Increases the staling process
Slows yeast action
Regular shortening

37. a young dough is one that has...
15
Not fermented long enough
Flour
No steam vents

38. emulsified shortening is usually softer in texture than...
Prevents a crust from forming
Regular shortening
Their crusts will soften
Smooth texture

39. hard crusted rolls should not be wrapped or...
Their crusts will soften
Pastry flour
Twice as much chocolate as butter
Increases the staling process

40. to produce a flaky biscuit - the dough...
140 degrees
Pastry flour
All at once
Is kneaded lightly

41. proper frying temp for cake doughnuts is...
The first part of the baking period
Flavorings
Regular shortening
375-385

42. hard crusted breads such as french bread are usually baked with steam in the oven during....
Pumpkin pie
The first part of the baking period
Gluten
Their crusts will soften

43. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Eggs and starch
Development of air cells into the batter
Gluten
Their crusts will soften

44. three methods of making cookies are the creaming - one-stage - and...
Increase keeping qualities - develop crust color - provide food for the yeast
Foaming (sponge)
Apple pie
170

45. best starch for pie fillings that are to be froxen is...
Modified starch
15
Flour
All at once

46. 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...
The first part of the baking period
A fully combined bater
Tough
Add flour and yeast and mix to a smooth dough

47. one pint of water weighs...
Eggs and starch
Exactly one pound
All at once
Increase keeping quality - increase moistness - tenderize the product

48. doughs for rolled cookies and icebox cookies must usually be...
15
375-385
Chilled before makeup
A fully combined bater

49. flour for sponge cakes must be very weak to avoid making the cake...
Tough
Exactly one pound
Bran
Development of air cells into the batter

50. oiling the surface of a fermenting dough...
Prevents a crust from forming
Is kneaded lightly
Chilled before makeup
Increase keeping qualities - develop crust color - provide food for the yeast