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. Rolls to be served within eight hours...
Flour
Apple pie
May be stored on a rack
6 pounds flour - 3 pounds fat - 1 pound liquid

2. high fat and sugar content hop make cookies...
Add flour and yeast and mix to a smooth dough
An old dough
Bran
Crisp

3. measuring solid ingredients by weight is ______ accurate than by volume
Egg content
Pumpkin pie
More
Increase keeping quality - increase moistness - tenderize the product

4. strong flour is made from wheat with a...
High protein content
Regular shortening
Cutting and baking
Flavorings

5. approximate ratio of ingredients in flaky pie dough is...
Not fermented long enough
More
Low speed
6 pounds flour - 3 pounds fat - 1 pound liquid

6. primary thickening agent in pecan pie is...
Lean dough products
High protein content
Eggs
Egg content

7. fat used in volume production of pie dough is...
Cornstarch
Gluten
Regular shortening
Without twisting it

8. to produce a flaky biscuit - the dough...
Pumpkin pie
Is kneaded lightly
Tough
Egg content

9. mealy pie dough is for...
Eggs
Increase keeping quality - increase moistness - tenderize the product
170
Pumpkin pie

10. Clear flour is normally used to make
An old dough
Rye bread
Not fermented long enough
Smooth texture

11. not all sugars have the...
Increase keeping qualities - develop crust color - provide food for the yeast
140 degrees
Same degree of sweetness
Egg content

12. the hard outer covering of wheat kernels and other grains is called...
An old dough
Apple pie
Increase keeping quality - increase moistness - tenderize the product
Bran

13. doughs for rolled cookies and icebox cookies must usually be...
Chilled before makeup
Bran
True
Increase keeping quality - increase moistness - tenderize the product

14. cream scones should be frozen berfore...
Increase keeping quality - increase moistness - tenderize the product
Increases the staling process
Flavorings
Cutting and baking

15. french bread - and hard rolls are examples of...
Eggs
May be stored on a rack
Lean dough products
Cutting and baking

16. graham cracker crumb crust
Is kneaded lightly
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Bran
Crisp

17. one pint of water weighs...
Cornstarch
Increase keeping quality - increase moistness - tenderize the product
Crisp
Exactly one pound

18. an over fermented dough is called...
Without twisting it
An old dough
Add flour and yeast and mix to a smooth dough
Cornstarch

19. best thickening for cream pie is...
Add flour and yeast and mix to a smooth dough
Cornstarch
Patent
Modified starch

20. a young dough is one that has...
Rye bread
Is kneaded lightly
Not fermented long enough
Cornstarch

21. oiling the surface of a fermenting dough...
Vanilla custard sauce
Prevents a crust from forming
Apple pie
Lean dough products

22. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Apple pie
All at once
Flour
Cutting and baking

23. if active dry yeast is used - it is mixed with water before being added to the dough
The first part of the baking period
Not fermented long enough
True
Pastry flour

24. best starch for pie fillings that are to be froxen is...
Modified starch
Punching
375-385
High protein content

25. choc glaze is...
Egg content
Crisp
Not fermented long enough
Twice as much chocolate as butter

26. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Pastry flour
Development of air cells into the batter
15
6 pounds flour - 3 pounds fat - 1 pound liquid

27. hard crusted breads such as french bread are usually baked with steam in the oven during....
Twice as much chocolate as butter
Cutting and baking
Chilled before makeup
The first part of the baking period

28. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Is kneaded lightly
A fully combined bater
Vanilla custard sauce
Same degree of sweetness

29. forcing the gases out of a fermented dough is called...
Egg content
Twice as much chocolate as butter
Pumpkin pie
Punching

30. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Flavorings
Cutting and baking
An old dough
Add flour and yeast and mix to a smooth dough

31. baked custard is done when its internal temp is...
Flour
170
Do not contain eggs
Tough

32. only wheat flour will develop enough _______ to make yeast bread
Gluten
An old dough
Smooth texture
Modified starch

33. best flour for flaky pie crust is...
Pastry flour
True
Their crusts will soften
Gluten

34. cake flour is usually weaker than...
Pastry flour
6 pounds flour - 3 pounds fat - 1 pound liquid
Exactly one pound
Prevents a crust from forming

35. proper frying temp for cake doughnuts is...
Increases the staling process
Not fermented long enough
Pull away from the sides of the bowl
375-385

36. during the pickup period the ingredients are blended on ______ just until combined
Twice as much chocolate as butter
Flavorings
Bran
Low speed

37. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
An old dough
A fully combined bater
Egg content
Do not contain eggs

38. a cake mix made with butter will not hold as much liquid as one made with...
170
Absorb moisture
Do not contain eggs
High ratio shortening

39. confectioners sugar is used to give the ____________ to cream cheese and flat icings
The first part of the baking period
Lean dough products
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Smooth texture

40. flour for sponge cakes must be very weak to avoid making the cake...
Tough
All at once
Pastry flour
Slows yeast action

41. yeast products should not be stored in the refrigerator because refrigeration...
Pastry flour
Increase keeping quality - increase moistness - tenderize the product
High protein content
Increases the staling process

42. ideal starch for _______ is cornstarch
Punching
Apple pie
Increase keeping quality - increase moistness - tenderize the product
Regular shortening

43. for a 9 inch bottom crust you will need ____ ounces of dough
Pastry flour
Chilled before makeup
Absorb moisture
15

44. yeast is killed at what temp?
Pumpkin pie
140 degrees
Egg content
Regular shortening

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

46. functions of sugar in baked goods
Development of air cells into the batter
375-385
Increase keeping qualities - develop crust color - provide food for the yeast
May be stored on a rack

47. salt is used in bread making because it improves flavor - conditions gluten - and...
Slows yeast action
Egg content
Regular shortening
High protein content

48. cake flour is the preferred choice for short dough because of its ability to...
Increases the staling process
Cornstarch
Absorb moisture
375-385

49. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Prevents a crust from forming
Do not contain eggs
High protein content
A fully combined bater

50. cookies can be made chewier by increasing the...
All at once
Pumpkin pie
Egg content
Gluten