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. french bread - and hard rolls are examples of...
Low speed
Same degree of sweetness
Lean dough products
Pastry flour

2. ideal starch for _______ is cornstarch
No steam vents
375-385
Twice as much chocolate as butter
Apple pie

3. strong flour is made from wheat with a...
Egg content
High protein content
An old dough
Not fermented long enough

4. three methods of making cookies are the creaming - one-stage - and...
170
Regular shortening
Increase keeping quality - increase moistness - tenderize the product
Foaming (sponge)

5. choc glaze is...
Flavorings
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Development of air cells into the batter
Twice as much chocolate as butter

6. best flour for flaky pie crust is...
True
Pastry flour
Pastry flour
Absorb moisture

7. cream scones should be frozen berfore...
Cutting and baking
An old dough
Rye bread
Lean dough products

8. if active dry yeast is used - it is mixed with water before being added to the dough
True
Pastry flour
Rye bread
Lean dough products

9. oiling the surface of a fermenting dough...
Pastry flour
No steam vents
Prevents a crust from forming
Eggs

10. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Eggs
Patent
Do not contain eggs
6 pounds flour - 3 pounds fat - 1 pound liquid

11. cookies can be made chewier by increasing the...
Egg content
Foaming (sponge)
140 degrees
15

12. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Increase keeping quality - increase moistness - tenderize the product
Egg content
Vanilla custard sauce
Add flour and yeast and mix to a smooth dough

13. high fat and sugar content hop make cookies...
Punching
Pastry flour
Crisp
Eggs

14. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Regular shortening
Chilled before makeup
Pastry flour
No steam vents

15. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Bran
Crisp
Eggs and starch
Flavorings

16. yeast is killed at what temp?
May be stored on a rack
140 degrees
Flavorings
Pull away from the sides of the bowl

17. baked custard is done when its internal temp is...
Cutting and baking
The first part of the baking period
375-385
170

18. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Smooth texture
Not fermented long enough
True
An old dough

19. best starch for pie fillings that are to be froxen is...
Lean dough products
Foaming (sponge)
Regular shortening
Modified starch

20. doughs for rolled cookies and icebox cookies must usually be...
Chilled before makeup
Increase keeping quality - increase moistness - tenderize the product
High ratio shortening
Crisp

21. cake flour is usually weaker than...
An old dough
Not fermented long enough
Pastry flour
Increases the staling process

22. measuring solid ingredients by weight is ______ accurate than by volume
More
Low speed
Increases the staling process
Pull away from the sides of the bowl

23. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Egg content
A fully combined bater
Cutting and baking
Pastry flour

24. a young dough is one that has...
Slows yeast action
Crisp
Not fermented long enough
Without twisting it

25. during the development period the elasticity of the gluten begins to develop and starts to...
Smooth texture
An old dough
Pull away from the sides of the bowl
Without twisting it

26. Rolls to be served within eight hours...
Not fermented long enough
Eggs and starch
May be stored on a rack
15

27. graham cracker crumb crust
The first part of the baking period
Same degree of sweetness
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
375-385

28. flour for sponge cakes must be very weak to avoid making the cake...
Egg content
Prevents a crust from forming
The first part of the baking period
Tough

29. hard crusted breads such as french bread are usually baked with steam in the oven during....
Their crusts will soften
The first part of the baking period
Punching
Regular shortening

30. functions of fat in baked goods
Gluten
Pull away from the sides of the bowl
Regular shortening
Increase keeping quality - increase moistness - tenderize the product

31. only wheat flour will develop enough _______ to make yeast bread
Do not contain eggs
140 degrees
Gluten
Add flour and yeast and mix to a smooth dough

32. fat used in volume production of pie dough is...
Slows yeast action
Regular shortening
Increases the staling process
Crisp

33. an over fermented dough is called...
Foaming (sponge)
A fully combined bater
True
An old dough

34. pastry cream is thickened with...
Eggs and starch
15
Punching
May be stored on a rack

35. emulsified shortening is usually softer in texture than...
Cornstarch
Foaming (sponge)
Low speed
Regular shortening

36. primary thickening agent in pecan pie is...
An old dough
Eggs
Foaming (sponge)
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

37. Which is the stronges flours? Patent - pastry - pumpernickel - cake
High protein content
Same degree of sweetness
Low speed
Patent

38. functions of sugar in baked goods
Vanilla custard sauce
Smooth texture
Increase keeping qualities - develop crust color - provide food for the yeast
Is kneaded lightly

39. forcing the gases out of a fermented dough is called...
Punching
Pull away from the sides of the bowl
Regular shortening
High protein content

40. proper frying temp for cake doughnuts is...
375-385
Increases the staling process
Absorb moisture
High protein content

41. during the pickup period the ingredients are blended on ______ just until combined
Increases the staling process
Gluten
Low speed
140 degrees

42. Clear flour is normally used to make
May be stored on a rack
Rye bread
True
Eggs

43. not all sugars have the...
More
Same degree of sweetness
Regular shortening
Apple pie

44. approximate ratio of ingredients in flaky pie dough is...
Same degree of sweetness
Their crusts will soften
6 pounds flour - 3 pounds fat - 1 pound liquid
May be stored on a rack

45. 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
Smooth texture
Is kneaded lightly
Do not contain eggs

46. cake flour is the preferred choice for short dough because of its ability to...
Crisp
Egg content
6 pounds flour - 3 pounds fat - 1 pound liquid
Absorb moisture

47. 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
Their crusts will soften
Increase keeping qualities - develop crust color - provide food for the yeast

48. mealy pie dough is for...
Pull away from the sides of the bowl
Increase keeping quality - increase moistness - tenderize the product
Absorb moisture
Pumpkin pie

49. to produce a flaky biscuit - the dough...
Cutting and baking
Is kneaded lightly
6 pounds flour - 3 pounds fat - 1 pound liquid
Same degree of sweetness

50. hard crusted rolls should not be wrapped or...
An old dough
Their crusts will soften
Development of air cells into the batter
Low speed