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. ideal starch for _______ is cornstarch






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






3. one pint of water weighs...






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






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






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






7. only wheat flour will develop enough _______ to make yeast bread






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






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






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






11. pastry cream is thickened with...






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






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






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






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






16. mealy pie dough is for...






17. high fat and sugar content hop make cookies...






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






19. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...






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






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






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






23. graham cracker crumb crust






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






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






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






27. an over fermented dough is called...






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






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






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






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






32. choc glaze is...






33. functions of sugar in baked goods






34. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...






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






36. 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...






37. yeast is killed at what temp?






38. cake flour is usually weaker than...






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






40. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process






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






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






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






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






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






46. cream scones should be frozen berfore...






47. weight of the sugar in a high ratio cake is usually greater than the weight of the...






48. not all sugars have the...






49. oiling the surface of a fermenting dough...






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