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. best flour for flaky pie crust is...
Pumpkin pie
Pastry flour
Low speed
May be stored on a rack

2. strong flour is made from wheat with a...
Absorb moisture
Cornstarch
Increase keeping qualities - develop crust color - provide food for the yeast
High protein content

3. best starch for pie fillings that are to be froxen is...
Modified starch
Do not contain eggs
170
The first part of the baking period

4. ideal starch for _______ is cornstarch
Without twisting it
Apple pie
True
Prevents a crust from forming

5. if active dry yeast is used - it is mixed with water before being added to the dough
Tough
Do not contain eggs
True
Slows yeast action

6. primary thickening agent in pecan pie is...
Twice as much chocolate as butter
Eggs
Egg content
High protein content

7. fat used in volume production of pie dough is...
Absorb moisture
Regular shortening
Bran
An old dough

8. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
All at once
May be stored on a rack
170
No steam vents

9. cake flour is usually weaker than...
Increase keeping quality - increase moistness - tenderize the product
More
Pastry flour
Not fermented long enough

10. functions of fat in baked goods
True
More
Increase keeping quality - increase moistness - tenderize the product
Regular shortening

11. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Exactly one pound
6 pounds flour - 3 pounds fat - 1 pound liquid
Patent
Regular shortening

12. cookies can be made chewier by increasing the...
May be stored on a rack
Egg content
Apple pie
Eggs

13. oiling the surface of a fermenting dough...
Regular shortening
Do not contain eggs
Prevents a crust from forming
Exactly one pound

14. one pint of water weighs...
High protein content
Exactly one pound
375-385
Their crusts will soften

15. flour for sponge cakes must be very weak to avoid making the cake...
No steam vents
All at once
Tough
Smooth texture

16. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Regular shortening
Twice as much chocolate as butter
Smooth texture
Punching

17. hard crusted breads such as french bread are usually baked with steam in the oven during....
The first part of the baking period
Regular shortening
Eggs
Flavorings

18. for a 9 inch bottom crust you will need ____ ounces of dough
May be stored on a rack
High protein content
15
A fully combined bater

19. only wheat flour will develop enough _______ to make yeast bread
A fully combined bater
High ratio shortening
Gluten
Cutting and baking

20. during the pickup period the ingredients are blended on ______ just until combined
Low speed
More
No steam vents
Smooth texture

21. yeast is killed at what temp?
Flavorings
Prevents a crust from forming
140 degrees
Low speed

22. best thickening for cream pie is...
Rye bread
Regular shortening
Regular shortening
Cornstarch

23. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Pull away from the sides of the bowl
A fully combined bater
Cutting and baking
Flavorings

24. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Modified starch
Prevents a crust from forming
Punching
Development of air cells into the batter

25. emulsified shortening is usually softer in texture than...
Eggs
Regular shortening
High protein content
Regular shortening

26. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Vanilla custard sauce
Do not contain eggs
Without twisting it
High protein content

27. 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...
An old dough
Add flour and yeast and mix to a smooth dough
True
Exactly one pound

28. Rolls to be served within eight hours...
Pastry flour
Smooth texture
Do not contain eggs
May be stored on a rack

29. french bread - and hard rolls are examples of...
Patent
140 degrees
Lean dough products
Bran

30. three methods of making cookies are the creaming - one-stage - and...
Vanilla custard sauce
Chilled before makeup
All at once
Foaming (sponge)

31. not all sugars have the...
Same degree of sweetness
An old dough
Increase keeping qualities - develop crust color - provide food for the yeast
Punching

32. to produce a flaky biscuit - the dough...
15
Their crusts will soften
Is kneaded lightly
Bran

33. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Modified starch
Flavorings
Vanilla custard sauce
Increase keeping quality - increase moistness - tenderize the product

34. during the development period the elasticity of the gluten begins to develop and starts to...
An old dough
More
Low speed
Pull away from the sides of the bowl

35. choc glaze is...
Twice as much chocolate as butter
Cutting and baking
Rye bread
Cornstarch

36. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Pumpkin pie
Exactly one pound
Eggs
Vanilla custard sauce

37. a cake mix made with butter will not hold as much liquid as one made with...
Egg content
6 pounds flour - 3 pounds fat - 1 pound liquid
No steam vents
High ratio shortening

38. salt is used in bread making because it improves flavor - conditions gluten - and...
Regular shortening
Slows yeast action
Punching
High ratio shortening

39. when cutting biscuits you should press down...
Cornstarch
More
Do not contain eggs
Without twisting it

40. cream scones should be frozen berfore...
Cutting and baking
Development of air cells into the batter
Low speed
Is kneaded lightly

41. forcing the gases out of a fermented dough is called...
Punching
High protein content
Apple pie
Eggs

42. yeast products should not be stored in the refrigerator because refrigeration...
Increases the staling process
Increase keeping qualities - develop crust color - provide food for the yeast
Development of air cells into the batter
True

43. when eggs are added to a cake batter in the creaming method they should not be added...
Flour
375-385
All at once
More

44. an over fermented dough is called...
Regular shortening
An old dough
Foaming (sponge)
High protein content

45. approximate ratio of ingredients in flaky pie dough is...
6 pounds flour - 3 pounds fat - 1 pound liquid
Exactly one pound
Pastry flour
Cutting and baking

46. graham cracker crumb crust
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Pastry flour
170
Rye bread

47. a young dough is one that has...
Without twisting it
Not fermented long enough
Regular shortening
Development of air cells into the batter

48. doughs for rolled cookies and icebox cookies must usually be...
Egg content
Chilled before makeup
Regular shortening
Smooth texture

49. pastry cream is thickened with...
Chilled before makeup
Apple pie
Eggs and starch
High protein content

50. hard crusted rolls should not be wrapped or...
Pull away from the sides of the bowl
Not fermented long enough
Their crusts will soften
Regular shortening