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. an over fermented dough is called...
Foaming (sponge)
Lean dough products
Increase keeping quality - increase moistness - tenderize the product
An old dough

2. 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...
Without twisting it
Add flour and yeast and mix to a smooth dough
Development of air cells into the batter
The first part of the baking period

3. primary thickening agent in pecan pie is...
Apple pie
All at once
Eggs
True

4. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Regular shortening
Flavorings
Smooth texture
Not fermented long enough

5. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Eggs
Slows yeast action
Vanilla custard sauce
A fully combined bater

6. one pint of water weighs...
Pastry flour
Exactly one pound
Slows yeast action
140 degrees

7. yeast is killed at what temp?
140 degrees
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Bran
All at once

8. cream scones should be frozen berfore...
Absorb moisture
Cutting and baking
Exactly one pound
Apple pie

9. for a 9 inch bottom crust you will need ____ ounces of dough
Foaming (sponge)
15
Same degree of sweetness
Lean dough products

10. cake flour is the preferred choice for short dough because of its ability to...
All at once
Absorb moisture
Exactly one pound
15

11. graham cracker crumb crust
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
High protein content
Smooth texture
Gluten

12. best starch for pie fillings that are to be froxen is...
Not fermented long enough
375-385
Modified starch
Absorb moisture

13. a young dough is one that has...
Patent
Pastry flour
Not fermented long enough
Flavorings

14. approximate ratio of ingredients in flaky pie dough is...
6 pounds flour - 3 pounds fat - 1 pound liquid
Modified starch
Bran
Flavorings

15. functions of fat in baked goods
Pumpkin pie
Tough
Increase keeping quality - increase moistness - tenderize the product
Absorb moisture

16. not all sugars have the...
True
Same degree of sweetness
Do not contain eggs
Bran

17. Clear flour is normally used to make
Flavorings
6 pounds flour - 3 pounds fat - 1 pound liquid
Modified starch
Rye bread

18. yeast products should not be stored in the refrigerator because refrigeration...
Lean dough products
170
Increases the staling process
Absorb moisture

19. only wheat flour will develop enough _______ to make yeast bread
Gluten
Chilled before makeup
Pull away from the sides of the bowl
Slows yeast action

20. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Do not contain eggs
Apple pie
May be stored on a rack
Development of air cells into the batter

21. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Patent
Their crusts will soften
Eggs and starch
A fully combined bater

22. salt is used in bread making because it improves flavor - conditions gluten - and...
True
Slows yeast action
15
6 pounds flour - 3 pounds fat - 1 pound liquid

23. fat used in volume production of pie dough is...
Absorb moisture
High protein content
Regular shortening
Is kneaded lightly

24. strong flour is made from wheat with a...
An old dough
170
High protein content
High ratio shortening

25. the hard outer covering of wheat kernels and other grains is called...
Regular shortening
Not fermented long enough
Bran
Tough

26. if active dry yeast is used - it is mixed with water before being added to the dough
Slows yeast action
Without twisting it
True
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

27. flour for sponge cakes must be very weak to avoid making the cake...
6 pounds flour - 3 pounds fat - 1 pound liquid
Tough
Development of air cells into the batter
Slows yeast action

28. french bread - and hard rolls are examples of...
Foaming (sponge)
Cutting and baking
Lean dough products
Eggs and starch

29. hard crusted rolls should not be wrapped or...
Their crusts will soften
Twice as much chocolate as butter
Foaming (sponge)
Prevents a crust from forming

30. forcing the gases out of a fermented dough is called...
Egg content
May be stored on a rack
140 degrees
Punching

31. to produce a flaky biscuit - the dough...
Is kneaded lightly
Cornstarch
Same degree of sweetness
Patent

32. when cutting biscuits you should press down...
140 degrees
Flour
Without twisting it
Their crusts will soften

33. best thickening for cream pie is...
Pumpkin pie
Increase keeping quality - increase moistness - tenderize the product
No steam vents
Cornstarch

34. functions of sugar in baked goods
Patent
Increases the staling process
Increase keeping qualities - develop crust color - provide food for the yeast
An old dough

35. ideal starch for _______ is cornstarch
High ratio shortening
May be stored on a rack
Apple pie
Exactly one pound

36. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Pull away from the sides of the bowl
Not fermented long enough
Flavorings
Eggs and starch

37. hard crusted breads such as french bread are usually baked with steam in the oven during....
Bran
Increases the staling process
The first part of the baking period
No steam vents

38. baked custard is done when its internal temp is...
Flavorings
Foaming (sponge)
Chilled before makeup
170

39. mealy pie dough is for...
Absorb moisture
Regular shortening
Cutting and baking
Pumpkin pie

40. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Eggs and starch
Vanilla custard sauce
170
15

41. high fat and sugar content hop make cookies...
Crisp
Pastry flour
Foaming (sponge)
Low speed

42. when eggs are added to a cake batter in the creaming method they should not be added...
Regular shortening
Smooth texture
All at once
The first part of the baking period

43. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Gluten
No steam vents
375-385
140 degrees

44. three methods of making cookies are the creaming - one-stage - and...
Regular shortening
High ratio shortening
Patent
Foaming (sponge)

45. emulsified shortening is usually softer in texture than...
Regular shortening
High ratio shortening
Egg content
Foaming (sponge)

46. best flour for flaky pie crust is...
Cutting and baking
Cornstarch
Pastry flour
Rye bread

47. choc glaze is...
Gluten
Twice as much chocolate as butter
Add flour and yeast and mix to a smooth dough
Chilled before makeup

48. cookies can be made chewier by increasing the...
Egg content
True
Prevents a crust from forming
Gluten

49. Rolls to be served within eight hours...
Pastry flour
High ratio shortening
May be stored on a rack
No steam vents

50. doughs for rolled cookies and icebox cookies must usually be...
Is kneaded lightly
Cornstarch
Chilled before makeup
Add flour and yeast and mix to a smooth dough