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. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Development of air cells into the batter
An old dough
Without twisting it
A fully combined bater

2. primary thickening agent in pecan pie is...
Eggs
Eggs and starch
All at once
Chilled before makeup

3. best starch for pie fillings that are to be froxen is...
Modified starch
Foaming (sponge)
Crisp
Pull away from the sides of the bowl

4. ideal starch for _______ is cornstarch
Apple pie
Do not contain eggs
Increases the staling process
Punching

5. measuring solid ingredients by weight is ______ accurate than by volume
170
May be stored on a rack
Eggs and starch
More

6. functions of sugar in baked goods
Flavorings
Without twisting it
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Increase keeping qualities - develop crust color - provide food for the yeast

7. baked custard is done when its internal temp is...
Increases the staling process
No steam vents
170
Gluten

8. if active dry yeast is used - it is mixed with water before being added to the dough
Absorb moisture
All at once
A fully combined bater
True

9. salt is used in bread making because it improves flavor - conditions gluten - and...
More
The first part of the baking period
Slows yeast action
Gluten

10. best flour for flaky pie crust is...
High ratio shortening
Pull away from the sides of the bowl
Pastry flour
The first part of the baking period

11. doughs for rolled cookies and icebox cookies must usually be...
High ratio shortening
All at once
Chilled before makeup
Regular shortening

12. Clear flour is normally used to make
Rye bread
Foaming (sponge)
Add flour and yeast and mix to a smooth dough
Without twisting it

13. not all sugars have the...
Flavorings
Same degree of sweetness
Pull away from the sides of the bowl
Egg content

14. an over fermented dough is called...
Not fermented long enough
Vanilla custard sauce
An old dough
140 degrees

15. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Without twisting it
Tough
Flour
Regular shortening

16. only wheat flour will develop enough _______ to make yeast bread
A fully combined bater
Gluten
Rye bread
Absorb moisture

17. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Increases the staling process
Apple pie
Increase keeping qualities - develop crust color - provide food for the yeast
Vanilla custard sauce

18. yeast products should not be stored in the refrigerator because refrigeration...
High protein content
Increases the staling process
Punching
Absorb moisture

19. a cake mix made with butter will not hold as much liquid as one made with...
Tough
High ratio shortening
Patent
Bran

20. cake flour is the preferred choice for short dough because of its ability to...
170
Not fermented long enough
Lean dough products
Absorb moisture

21. to produce a flaky biscuit - the dough...
Is kneaded lightly
Prevents a crust from forming
Increases the staling process
An old dough

22. best thickening for cream pie is...
Cornstarch
Eggs and starch
Lean dough products
Pumpkin pie

23. hard crusted breads such as french bread are usually baked with steam in the oven during....
Modified starch
Without twisting it
The first part of the baking period
Pastry flour

24. during the pickup period the ingredients are blended on ______ just until combined
An old dough
Eggs and starch
Low speed
Flour

25. three methods of making cookies are the creaming - one-stage - and...
Chilled before makeup
Punching
Foaming (sponge)
More

26. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Is kneaded lightly
Flavorings
True
Egg content

27. approximate ratio of ingredients in flaky pie dough is...
Eggs
Bran
6 pounds flour - 3 pounds fat - 1 pound liquid
Pastry flour

28. proper frying temp for cake doughnuts is...
Egg content
375-385
More
True

29. pastry cream is thickened with...
High protein content
May be stored on a rack
Eggs and starch
Smooth texture

30. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Without twisting it
All at once
Patent
Eggs

31. one pint of water weighs...
Pumpkin pie
Exactly one pound
Crisp
Vanilla custard sauce

32. cream scones should be frozen berfore...
Regular shortening
True
Cutting and baking
Eggs

33. fat used in volume production of pie dough is...
375-385
Regular shortening
Is kneaded lightly
Pastry flour

34. a young dough is one that has...
170
Development of air cells into the batter
Add flour and yeast and mix to a smooth dough
Not fermented long enough

35. oiling the surface of a fermenting dough...
Prevents a crust from forming
Low speed
Is kneaded lightly
Smooth texture

36. choc glaze is...
An old dough
Twice as much chocolate as butter
More
Regular shortening

37. french bread - and hard rolls are examples of...
The first part of the baking period
Lean dough products
May be stored on a rack
High protein content

38. hard crusted rolls should not be wrapped or...
Patent
Prevents a crust from forming
Absorb moisture
Their crusts will soften

39. graham cracker crumb crust
Twice as much chocolate as butter
May be stored on a rack
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Eggs

40. cookies can be made chewier by increasing the...
Egg content
All at once
High protein content
Vanilla custard sauce

41. during the development period the elasticity of the gluten begins to develop and starts to...
Pull away from the sides of the bowl
Is kneaded lightly
An old dough
Cornstarch

42. 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
Pastry flour
All at once
Rye bread

43. functions of fat in baked goods
Pastry flour
Increase keeping quality - increase moistness - tenderize the product
Smooth texture
Egg content

44. yeast is killed at what temp?
Pastry flour
Vanilla custard sauce
Cutting and baking
140 degrees

45. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Development of air cells into the batter
Foaming (sponge)
Increases the staling process
Chilled before makeup

46. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Do not contain eggs
Cutting and baking
All at once
Is kneaded lightly

47. cake flour is usually weaker than...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Pastry flour
Eggs
Without twisting it

48. Rolls to be served within eight hours...
Pastry flour
Cutting and baking
Their crusts will soften
May be stored on a rack

49. mealy pie dough is for...
May be stored on a rack
Pumpkin pie
Is kneaded lightly
Vanilla custard sauce

50. forcing the gases out of a fermented dough is called...
Vanilla custard sauce
Punching
Pull away from the sides of the bowl
True