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. approximate ratio of ingredients in flaky pie dough is...






2. salt is used in bread making because it improves flavor - conditions gluten - and...






3. baked custard is done when its internal temp is...






4. cake flour is usually weaker than...






5. one pint of water weighs...






6. best starch for pie fillings that are to be froxen is...






7. forcing the gases out of a fermented dough is called...






8. when cutting biscuits you should press down...






9. for a 9 inch bottom crust you will need ____ ounces of dough






10. during the pickup period the ingredients are blended on ______ just until combined






11. flour for sponge cakes must be very weak to avoid making the cake...






12. cornstarch puddings are similar to cream puddings except that cornstarch puddings...






13. choc glaze is...






14. during the development period the elasticity of the gluten begins to develop and starts to...






15. an over fermented dough is called...






16. a young dough is one that has...






17. a cake mix made with butter will not hold as much liquid as one made with...






18. the hard outer covering of wheat kernels and other grains is called...






19. graham cracker crumb crust






20. if active dry yeast is used - it is mixed with water before being added to the dough






21. Clear flour is normally used to make






22. cookies can be made chewier by increasing the...






23. fat used in volume production of pie dough is...






24. hard crusted rolls should not be wrapped or...






25. Rolls to be served within eight hours...






26. pastry cream is thickened with...






27. primary thickening agent in pecan pie is...






28. measuring solid ingredients by weight is ______ accurate than by volume






29. emulsified shortening is usually softer in texture than...






30. confectioners sugar is used to give the ____________ to cream cheese and flat icings






31. Which is the stronges flours? Patent - pastry - pumpernickel - cake






32. yeast is killed at what temp?






33. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla






34. not all sugars have the...






35. strong flour is made from wheat with a...






36. doughs for rolled cookies and icebox cookies must usually be...






37. 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...






38. ideal starch for _______ is cornstarch






39. to produce a flaky biscuit - the dough...






40. best flour for flaky pie crust is...






41. cream scones should be frozen berfore...






42. for quick breads and cakes it is important to sift the dry ingredients together to ensure...






43. when eggs are added to a cake batter in the creaming method they should not be added...






44. proper frying temp for cake doughnuts is...






45. three methods of making cookies are the creaming - one-stage - and...






46. cake flour is the preferred choice for short dough because of its ability to...






47. yeast products should not be stored in the refrigerator because refrigeration...






48. french bread - and hard rolls are examples of...






49. hard crusted breads such as french bread are usually baked with steam in the oven during....






50. functions of sugar in baked goods