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...
Egg content
Bran
A fully combined bater
Regular shortening

2. measuring solid ingredients by weight is ______ accurate than by volume
The first part of the baking period
More
High ratio shortening
6 pounds flour - 3 pounds fat - 1 pound liquid

3. best flour for flaky pie crust is...
Pastry flour
High ratio shortening
Cornstarch
Same degree of sweetness

4. a cake mix made with butter will not hold as much liquid as one made with...
High ratio shortening
Rye bread
Do not contain eggs
An old dough

5. high fat and sugar content hop make cookies...
Crisp
Pull away from the sides of the bowl
Add flour and yeast and mix to a smooth dough
The first part of the baking period

6. flour for sponge cakes must be very weak to avoid making the cake...
Add flour and yeast and mix to a smooth dough
The first part of the baking period
Tough
Regular shortening

7. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Increases the staling process
The first part of the baking period
6 pounds flour - 3 pounds fat - 1 pound liquid
Patent

8. 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...
Tough
Cornstarch
Apple pie
Add flour and yeast and mix to a smooth dough

9. confectioners sugar is used to give the ____________ to cream cheese and flat icings
All at once
375-385
Development of air cells into the batter
Smooth texture

10. graham cracker crumb crust
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Their crusts will soften
Absorb moisture
Pastry flour

11. one pint of water weighs...
Pumpkin pie
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Increase keeping quality - increase moistness - tenderize the product
Exactly one pound

12. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Twice as much chocolate as butter
Do not contain eggs
An old dough
Patent

13. forcing the gases out of a fermented dough is called...
Egg content
Smooth texture
Low speed
Punching

14. strong flour is made from wheat with a...
Twice as much chocolate as butter
Increases the staling process
Pastry flour
High protein content

15. pastry cream is thickened with...
Flour
Cutting and baking
Eggs and starch
The first part of the baking period

16. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
No steam vents
Prevents a crust from forming
Modified starch
Vanilla custard sauce

17. cream scones should be frozen berfore...
Cutting and baking
140 degrees
Punching
May be stored on a rack

18. baked custard is done when its internal temp is...
Rye bread
Regular shortening
15
170

19. weight of the sugar in a high ratio cake is usually greater than the weight of the...
6 pounds flour - 3 pounds fat - 1 pound liquid
Vanilla custard sauce
Flour
Not fermented long enough

20. hard crusted rolls should not be wrapped or...
Flour
Their crusts will soften
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Crisp

21. primary thickening agent in pecan pie is...
Development of air cells into the batter
Pumpkin pie
Increase keeping quality - increase moistness - tenderize the product
Eggs

22. an over fermented dough is called...
Egg content
Same degree of sweetness
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
An old dough

23. best thickening for cream pie is...
May be stored on a rack
Cornstarch
Same degree of sweetness
Gluten

24. for a 9 inch bottom crust you will need ____ ounces of dough
Pastry flour
15
True
Crisp

25. yeast products should not be stored in the refrigerator because refrigeration...
Without twisting it
Eggs
High ratio shortening
Increases the staling process

26. during the pickup period the ingredients are blended on ______ just until combined
Regular shortening
An old dough
Low speed
140 degrees

27. emulsified shortening is usually softer in texture than...
Absorb moisture
Bran
Eggs and starch
Regular shortening

28. a young dough is one that has...
Punching
Not fermented long enough
Regular shortening
The first part of the baking period

29. best starch for pie fillings that are to be froxen is...
Modified starch
Increase keeping quality - increase moistness - tenderize the product
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Their crusts will soften

30. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Flavorings
Flour
Increases the staling process
Absorb moisture

31. yeast is killed at what temp?
Eggs and starch
A fully combined bater
Apple pie
140 degrees

32. if active dry yeast is used - it is mixed with water before being added to the dough
High protein content
Vanilla custard sauce
Chilled before makeup
True

33. fat used in volume production of pie dough is...
Foaming (sponge)
Flour
Regular shortening
Rye bread

34. to produce a flaky biscuit - the dough...
Prevents a crust from forming
Pastry flour
Is kneaded lightly
375-385

35. during the development period the elasticity of the gluten begins to develop and starts to...
Regular shortening
Punching
Pull away from the sides of the bowl
Low speed

36. cookies can be made chewier by increasing the...
Absorb moisture
The first part of the baking period
Egg content
Punching

37. doughs for rolled cookies and icebox cookies must usually be...
Chilled before makeup
Regular shortening
Flavorings
Prevents a crust from forming

38. functions of fat in baked goods
Cornstarch
Tough
Increase keeping quality - increase moistness - tenderize the product
A fully combined bater

39. approximate ratio of ingredients in flaky pie dough is...
Is kneaded lightly
6 pounds flour - 3 pounds fat - 1 pound liquid
Increase keeping qualities - develop crust color - provide food for the yeast
Increases the staling process

40. three methods of making cookies are the creaming - one-stage - and...
Patent
Foaming (sponge)
Increase keeping qualities - develop crust color - provide food for the yeast
Egg content

41. cake flour is the preferred choice for short dough because of its ability to...
Punching
Flour
Crisp
Absorb moisture

42. ideal starch for _______ is cornstarch
Bran
6 pounds flour - 3 pounds fat - 1 pound liquid
Do not contain eggs
Apple pie

43. when eggs are added to a cake batter in the creaming method they should not be added...
Cornstarch
All at once
Eggs and starch
Lean dough products

44. the hard outer covering of wheat kernels and other grains is called...
Prevents a crust from forming
Pastry flour
Their crusts will soften
Bran

45. Rolls to be served within eight hours...
Pumpkin pie
Eggs
May be stored on a rack
Their crusts will soften

46. french bread - and hard rolls are examples of...
Their crusts will soften
Cornstarch
Flavorings
Lean dough products

47. when cutting biscuits you should press down...
140 degrees
170
Without twisting it
High protein content

48. Clear flour is normally used to make
Rye bread
Crisp
Pastry flour
Is kneaded lightly

49. oiling the surface of a fermenting dough...
Development of air cells into the batter
Prevents a crust from forming
375-385
A fully combined bater

50. choc glaze is...
More
Lean dough products
Twice as much chocolate as butter
Tough