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. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Do not contain eggs
Development of air cells into the batter
The first part of the baking period
6 pounds flour - 3 pounds fat - 1 pound liquid

2. oiling the surface of a fermenting dough...
Prevents a crust from forming
Twice as much chocolate as butter
Flavorings
Punching

3. a cake mix made with butter will not hold as much liquid as one made with...
375-385
Smooth texture
High ratio shortening
170

4. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Do not contain eggs
Eggs and starch
No steam vents
6 pounds flour - 3 pounds fat - 1 pound liquid

5. best starch for pie fillings that are to be froxen is...
Bran
Modified starch
Tough
6 pounds flour - 3 pounds fat - 1 pound liquid

6. mealy pie dough is for...
True
Punching
Pumpkin pie
170

7. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Same degree of sweetness
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Flour
Eggs

8. cookies can be made chewier by increasing the...
Prevents a crust from forming
Increase keeping qualities - develop crust color - provide food for the yeast
Egg content
Cornstarch

9. not all sugars have the...
High protein content
Without twisting it
Bran
Same degree of sweetness

10. strong flour is made from wheat with a...
High protein content
A fully combined bater
More
Tough

11. cake flour is the preferred choice for short dough because of its ability to...
Absorb moisture
Add flour and yeast and mix to a smooth dough
Increase keeping quality - increase moistness - tenderize the product
170

12. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
A fully combined bater
Bran
170
No steam vents

13. graham cracker crumb crust
Smooth texture
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Foaming (sponge)
Apple pie

14. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
6 pounds flour - 3 pounds fat - 1 pound liquid
Flavorings
May be stored on a rack
Vanilla custard sauce

15. primary thickening agent in pecan pie is...
Absorb moisture
The first part of the baking period
6 pounds flour - 3 pounds fat - 1 pound liquid
Eggs

16. french bread - and hard rolls are examples of...
Rye bread
Foaming (sponge)
Lean dough products
Punching

17. functions of fat in baked goods
Increase keeping quality - increase moistness - tenderize the product
Development of air cells into the batter
Absorb moisture
Vanilla custard sauce

18. a young dough is one that has...
Rye bread
Flavorings
Crisp
Not fermented long enough

19. during the development period the elasticity of the gluten begins to develop and starts to...
Pull away from the sides of the bowl
Cornstarch
Do not contain eggs
Gluten

20. measuring solid ingredients by weight is ______ accurate than by volume
Add flour and yeast and mix to a smooth dough
More
Tough
Foaming (sponge)

21. the hard outer covering of wheat kernels and other grains is called...
Same degree of sweetness
A fully combined bater
Bran
375-385

22. an over fermented dough is called...
Increases the staling process
No steam vents
Is kneaded lightly
An old dough

23. forcing the gases out of a fermented dough is called...
Punching
Low speed
Patent
Rye bread

24. salt is used in bread making because it improves flavor - conditions gluten - and...
All at once
Lean dough products
Slows yeast action
Eggs

25. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Apple pie
Patent
Twice as much chocolate as butter
Modified starch

26. best flour for flaky pie crust is...
Pastry flour
Cutting and baking
Foaming (sponge)
Lean dough products

27. proper frying temp for cake doughnuts is...
Slows yeast action
An old dough
375-385
Twice as much chocolate as butter

28. when eggs are added to a cake batter in the creaming method they should not be added...
No steam vents
All at once
Eggs
Pastry flour

29. cream scones should be frozen berfore...
Cutting and baking
Pumpkin pie
Pastry flour
Modified starch

30. best thickening for cream pie is...
Regular shortening
Tough
More
Cornstarch

31. one pint of water weighs...
Punching
Foaming (sponge)
Their crusts will soften
Exactly one pound

32. Clear flour is normally used to make
Flavorings
Lean dough products
Regular shortening
Rye bread

33. emulsified shortening is usually softer in texture than...
More
Regular shortening
Bran
375-385

34. approximate ratio of ingredients in flaky pie dough is...
Crisp
6 pounds flour - 3 pounds fat - 1 pound liquid
Not fermented long enough
15

35. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Increases the staling process
A fully combined bater
Eggs
High ratio shortening

36. only wheat flour will develop enough _______ to make yeast bread
Pumpkin pie
Add flour and yeast and mix to a smooth dough
Gluten
Pastry flour

37. during the pickup period the ingredients are blended on ______ just until combined
Apple pie
High ratio shortening
Low speed
More

38. doughs for rolled cookies and icebox cookies must usually be...
Tough
Chilled before makeup
Modified starch
The first part of the baking period

39. fat used in volume production of pie dough is...
Increase keeping quality - increase moistness - tenderize the product
Egg content
Regular shortening
Eggs and starch

40. flour for sponge cakes must be very weak to avoid making the cake...
Pastry flour
Flour
Regular shortening
Tough

41. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Without twisting it
Increase keeping quality - increase moistness - tenderize the product
Absorb moisture
Smooth texture

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...
Eggs
May be stored on a rack
Absorb moisture
Add flour and yeast and mix to a smooth dough

43. yeast products should not be stored in the refrigerator because refrigeration...
Increase keeping qualities - develop crust color - provide food for the yeast
Punching
Increases the staling process
Regular shortening

44. high fat and sugar content hop make cookies...
Smooth texture
May be stored on a rack
Regular shortening
Crisp

45. ideal starch for _______ is cornstarch
Apple pie
Not fermented long enough
Increase keeping quality - increase moistness - tenderize the product
Increases the staling process

46. cake flour is usually weaker than...
The first part of the baking period
Crisp
Pastry flour
High protein content

47. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
170
Pastry flour
Flavorings
The first part of the baking period

48. choc glaze is...
Twice as much chocolate as butter
A fully combined bater
Add flour and yeast and mix to a smooth dough
Flour

49. when cutting biscuits you should press down...
Egg content
Without twisting it
Is kneaded lightly
Add flour and yeast and mix to a smooth dough

50. if active dry yeast is used - it is mixed with water before being added to the dough
Not fermented long enough
Same degree of sweetness
Increase keeping qualities - develop crust color - provide food for the yeast
True