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. a cake mix made with butter will not hold as much liquid as one made with...
Flour
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
High ratio shortening
Low speed

2. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Increases the staling process
The first part of the baking period
Increase keeping qualities - develop crust color - provide food for the yeast
Do not contain eggs

3. flour for sponge cakes must be very weak to avoid making the cake...
Absorb moisture
Exactly one pound
Crisp
Tough

4. emulsified shortening is usually softer in texture than...
Crisp
Regular shortening
Eggs and starch
Without twisting it

5. hard crusted breads such as french bread are usually baked with steam in the oven during....
Pastry flour
Prevents a crust from forming
True
The first part of the baking period

6. yeast is killed at what temp?
140 degrees
15
Lean dough products
Gluten

7. during the development period the elasticity of the gluten begins to develop and starts to...
True
15
Pull away from the sides of the bowl
Flavorings

8. salt is used in bread making because it improves flavor - conditions gluten - and...
High ratio shortening
May be stored on a rack
Twice as much chocolate as butter
Slows yeast action

9. best flour for flaky pie crust is...
Pastry flour
Exactly one pound
Chilled before makeup
Gluten

10. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Gluten
May be stored on a rack
Flour
375-385

11. for a 9 inch bottom crust you will need ____ ounces of dough
Lean dough products
15
The first part of the baking period
Twice as much chocolate as butter

12. if active dry yeast is used - it is mixed with water before being added to the dough
True
Foaming (sponge)
Bran
Their crusts will soften

13. fat used in volume production of pie dough is...
Punching
Regular shortening
Without twisting it
Flour

14. baked custard is done when its internal temp is...
Their crusts will soften
Punching
140 degrees
170

15. hard crusted rolls should not be wrapped or...
375-385
Their crusts will soften
6 pounds flour - 3 pounds fat - 1 pound liquid
Increase keeping qualities - develop crust color - provide food for the yeast

16. cake flour is usually weaker than...
Pastry flour
15
Increase keeping qualities - develop crust color - provide food for the yeast
Punching

17. choc glaze is...
Pull away from the sides of the bowl
Increases the staling process
All at once
Twice as much chocolate as butter

18. doughs for rolled cookies and icebox cookies must usually be...
Vanilla custard sauce
Twice as much chocolate as butter
Chilled before makeup
6 pounds flour - 3 pounds fat - 1 pound liquid

19. 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...
Slows yeast action
Crisp
All at once
Add flour and yeast and mix to a smooth dough

20. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Low speed
No steam vents
Tough
Flavorings

21. Rolls to be served within eight hours...
Punching
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
More
May be stored on a rack

22. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Prevents a crust from forming
Rye bread
Not fermented long enough
No steam vents

23. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Smooth texture
Without twisting it
Eggs
Slows yeast action

24. cream scones should be frozen berfore...
Cutting and baking
Chilled before makeup
Rye bread
Pull away from the sides of the bowl

25. the hard outer covering of wheat kernels and other grains is called...
Bran
Without twisting it
All at once
Increase keeping quality - increase moistness - tenderize the product

26. an over fermented dough is called...
Rye bread
15
An old dough
Pastry flour

27. functions of sugar in baked goods
Low speed
Twice as much chocolate as butter
Pull away from the sides of the bowl
Increase keeping qualities - develop crust color - provide food for the yeast

28. only wheat flour will develop enough _______ to make yeast bread
Pastry flour
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Gluten
140 degrees

29. ideal starch for _______ is cornstarch
Apple pie
375-385
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
More

30. forcing the gases out of a fermented dough is called...
Foaming (sponge)
140 degrees
Punching
Not fermented long enough

31. during the pickup period the ingredients are blended on ______ just until combined
Exactly one pound
Egg content
May be stored on a rack
Low speed

32. high fat and sugar content hop make cookies...
15
High protein content
Apple pie
Crisp

33. french bread - and hard rolls are examples of...
Patent
Lean dough products
Egg content
Slows yeast action

34. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Regular shortening
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Vanilla custard sauce
Egg content

35. functions of fat in baked goods
140 degrees
Lean dough products
High ratio shortening
Increase keeping quality - increase moistness - tenderize the product

36. primary thickening agent in pecan pie is...
Eggs
A fully combined bater
Slows yeast action
Modified starch

37. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
170
375-385
A fully combined bater
Their crusts will soften

38. graham cracker crumb crust
A fully combined bater
Pastry flour
6 pounds flour - 3 pounds fat - 1 pound liquid
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

39. mealy pie dough is for...
Pumpkin pie
Apple pie
140 degrees
Is kneaded lightly

40. measuring solid ingredients by weight is ______ accurate than by volume
More
Prevents a crust from forming
Cornstarch
Same degree of sweetness

41. strong flour is made from wheat with a...
Development of air cells into the batter
Increase keeping quality - increase moistness - tenderize the product
Eggs and starch
High protein content

42. to produce a flaky biscuit - the dough...
Chilled before makeup
Is kneaded lightly
Their crusts will soften
Do not contain eggs

43. when cutting biscuits you should press down...
Without twisting it
Regular shortening
Eggs
No steam vents

44. Clear flour is normally used to make
140 degrees
Pumpkin pie
Vanilla custard sauce
Rye bread

45. three methods of making cookies are the creaming - one-stage - and...
Slows yeast action
Flour
High ratio shortening
Foaming (sponge)

46. when eggs are added to a cake batter in the creaming method they should not be added...
All at once
Increases the staling process
Eggs
Prevents a crust from forming

47. a young dough is one that has...
6 pounds flour - 3 pounds fat - 1 pound liquid
Pull away from the sides of the bowl
Pumpkin pie
Not fermented long enough

48. best starch for pie fillings that are to be froxen is...
Their crusts will soften
Flour
Smooth texture
Modified starch

49. best thickening for cream pie is...
Cornstarch
Flour
Punching
Same degree of sweetness

50. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
The first part of the baking period
An old dough
Development of air cells into the batter
Cutting and baking