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Fundamentals Of Baking

Subject : cooking

Instructions:

Answer 50 questions in 15 minutes.
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Match each statement with the correct term.
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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...
An old dough
Do not contain eggs
Their crusts will soften
Slows yeast action

2. for a 9 inch bottom crust you will need ____ ounces of dough
Flavorings
Rye bread
170
15

3. high fat and sugar content hop make cookies...
Regular shortening
Increases the staling process
Crisp
Lean dough products

4. a cake mix made with butter will not hold as much liquid as one made with...
Regular shortening
Increases the staling process
High ratio shortening
The first part of the baking period

5. Which is the stronges flours? Patent - pastry - pumpernickel - cake
An old dough
Patent
All at once
High ratio shortening

6. 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
Increase keeping qualities - develop crust color - provide food for the yeast
Bran
Increases the staling process

7. primary thickening agent in pecan pie is...
Same degree of sweetness
Exactly one pound
Vanilla custard sauce
Eggs

8. the hard outer covering of wheat kernels and other grains is called...
Tough
Pumpkin pie
Bran
Chilled before makeup

9. graham cracker crumb crust
May be stored on a rack
140 degrees
Increase keeping quality - increase moistness - tenderize the product
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

10. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Vanilla custard sauce
Development of air cells into the batter
Smooth texture
Is kneaded lightly

11. ideal starch for _______ is cornstarch
Flavorings
An old dough
Prevents a crust from forming
Apple pie

12. cake flour is the preferred choice for short dough because of its ability to...
Eggs and starch
Foaming (sponge)
Absorb moisture
Punching

13. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Absorb moisture
Modified starch
Apple pie
Flavorings

14. measuring solid ingredients by weight is ______ accurate than by volume
Apple pie
Cutting and baking
Do not contain eggs
More

15. Clear flour is normally used to make
A fully combined bater
Eggs
Chilled before makeup
Rye bread

16. only wheat flour will develop enough _______ to make yeast bread
A fully combined bater
Do not contain eggs
Flavorings
Gluten

17. baked custard is done when its internal temp is...
All at once
Cornstarch
170
Cutting and baking

18. during the development period the elasticity of the gluten begins to develop and starts to...
Twice as much chocolate as butter
More
Pull away from the sides of the bowl
Low speed

19. during the pickup period the ingredients are blended on ______ just until combined
Modified starch
The first part of the baking period
Eggs and starch
Low speed

20. not all sugars have the...
Same degree of sweetness
Flavorings
Modified starch
Smooth texture

21. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Smooth texture
High ratio shortening
Not fermented long enough
Prevents a crust from forming

22. emulsified shortening is usually softer in texture than...
Prevents a crust from forming
Regular shortening
Tough
A fully combined bater

23. mealy pie dough is for...
Foaming (sponge)
Pumpkin pie
Regular shortening
6 pounds flour - 3 pounds fat - 1 pound liquid

24. pastry cream is thickened with...
Cutting and baking
140 degrees
Cornstarch
Eggs and starch

25. best starch for pie fillings that are to be froxen is...
Punching
Modified starch
Crisp
May be stored on a rack

26. yeast is killed at what temp?
Is kneaded lightly
Twice as much chocolate as butter
Egg content
140 degrees

27. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Flour
Flavorings
An old dough
Pastry flour

28. cookies can be made chewier by increasing the...
Egg content
Punching
All at once
Same degree of sweetness

29. approximate ratio of ingredients in flaky pie dough is...
Crisp
Their crusts will soften
A fully combined bater
6 pounds flour - 3 pounds fat - 1 pound liquid

30. an over fermented dough is called...
Bran
An old dough
Foaming (sponge)
Is kneaded lightly

31. choc glaze is...
Same degree of sweetness
Twice as much chocolate as butter
Cornstarch
Regular shortening

32. when cutting biscuits you should press down...
Regular shortening
Without twisting it
Increase keeping quality - increase moistness - tenderize the product
Gluten

33. best thickening for cream pie is...
No steam vents
Low speed
Cornstarch
170

34. oiling the surface of a fermenting dough...
High protein content
Prevents a crust from forming
A fully combined bater
Exactly one pound

35. to produce a flaky biscuit - the dough...
Bran
True
Is kneaded lightly
Flour

36. functions of fat in baked goods
Slows yeast action
Bran
Increase keeping quality - increase moistness - tenderize the product
Same degree of sweetness

37. french bread - and hard rolls are examples of...
Pumpkin pie
Bran
Their crusts will soften
Lean dough products

38. flour for sponge cakes must be very weak to avoid making the cake...
Tough
Pastry flour
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Eggs and starch

39. hard crusted rolls should not be wrapped or...
Modified starch
Eggs and starch
Egg content
Their crusts will soften

40. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Twice as much chocolate as butter
Exactly one pound
Is kneaded lightly
No steam vents

41. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Punching
Do not contain eggs
15
Chilled before makeup

42. forcing the gases out of a fermented dough is called...
Increase keeping quality - increase moistness - tenderize the product
Add flour and yeast and mix to a smooth dough
Punching
Crisp

43. best flour for flaky pie crust is...
Pastry flour
Regular shortening
More
Chilled before makeup

44. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Their crusts will soften
Prevents a crust from forming
A fully combined bater
Cutting and baking

45. cake flour is usually weaker than...
Pastry flour
Twice as much chocolate as butter
Crisp
Modified starch

46. doughs for rolled cookies and icebox cookies must usually be...
140 degrees
Pumpkin pie
Slows yeast action
Chilled before makeup

47. three methods of making cookies are the creaming - one-stage - and...
Pumpkin pie
Prevents a crust from forming
Foaming (sponge)
Apple pie

48. hard crusted breads such as french bread are usually baked with steam in the oven during....
Is kneaded lightly
Cornstarch
An old dough
The first part of the baking period

49. yeast products should not be stored in the refrigerator because refrigeration...
15
Vanilla custard sauce
Low speed
Increases the staling process

50. if active dry yeast is used - it is mixed with water before being added to the dough
True
Smooth texture
May be stored on a rack
Tough

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Fundamentals Of Baking

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