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. best thickening for cream pie is...
Flavorings
Cornstarch
More
Pull away from the sides of the bowl

2. proper frying temp for cake doughnuts is...
375-385
Is kneaded lightly
Same degree of sweetness
Rye bread

3. the hard outer covering of wheat kernels and other grains is called...
Not fermented long enough
Modified starch
Bran
Regular shortening

4. strong flour is made from wheat with a...
High protein content
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
No steam vents
Do not contain eggs

5. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Low speed
Same degree of sweetness
Do not contain eggs
Patent

6. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
A fully combined bater
6 pounds flour - 3 pounds fat - 1 pound liquid
High protein content
High ratio shortening

7. hard crusted breads such as french bread are usually baked with steam in the oven during....
The first part of the baking period
Pumpkin pie
Cutting and baking
Flour

8. best flour for flaky pie crust is...
Lean dough products
Pastry flour
No steam vents
Do not contain eggs

9. cream scones should be frozen berfore...
Increase keeping qualities - develop crust color - provide food for the yeast
Cutting and baking
Their crusts will soften
Development of air cells into the batter

10. three methods of making cookies are the creaming - one-stage - and...
A fully combined bater
May be stored on a rack
Prevents a crust from forming
Foaming (sponge)

11. baked custard is done when its internal temp is...
170
Regular shortening
Modified starch
Pastry flour

12. cake flour is usually weaker than...
Slows yeast action
Pastry flour
Increases the staling process
High protein content

13. confectioners sugar is used to give the ____________ to cream cheese and flat icings
High ratio shortening
Smooth texture
Pastry flour
Crisp

14. to produce a flaky biscuit - the dough...
Modified starch
All at once
Do not contain eggs
Is kneaded lightly

15. weight of the sugar in a high ratio cake is usually greater than the weight of the...
May be stored on a rack
Foaming (sponge)
High ratio shortening
Flour

16. oiling the surface of a fermenting dough...
Increase keeping qualities - develop crust color - provide food for the yeast
Smooth texture
Vanilla custard sauce
Prevents a crust from forming

17. Rolls to be served within eight hours...
140 degrees
Pastry flour
May be stored on a rack
Apple pie

18. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Pull away from the sides of the bowl
Development of air cells into the batter
Cutting and baking
Absorb moisture

19. french bread - and hard rolls are examples of...
Same degree of sweetness
An old dough
Lean dough products
Regular shortening

20. when eggs are added to a cake batter in the creaming method they should not be added...
Pull away from the sides of the bowl
The first part of the baking period
All at once
Twice as much chocolate as butter

21. cookies can be made chewier by increasing the...
Regular shortening
Is kneaded lightly
Egg content
Slows yeast action

22. only wheat flour will develop enough _______ to make yeast bread
A fully combined bater
Gluten
Do not contain eggs
Their crusts will soften

23. an over fermented dough is called...
Tough
An old dough
Pull away from the sides of the bowl
Chilled before makeup

24. ideal starch for _______ is cornstarch
Add flour and yeast and mix to a smooth dough
May be stored on a rack
Apple pie
Crisp

25. high fat and sugar content hop make cookies...
Regular shortening
Chilled before makeup
Patent
Crisp

26. pastry cream is thickened with...
Eggs and starch
Prevents a crust from forming
Tough
Crisp

27. cake flour is the preferred choice for short dough because of its ability to...
All at once
Absorb moisture
Smooth texture
Crisp

28. measuring solid ingredients by weight is ______ accurate than by volume
Increase keeping qualities - develop crust color - provide food for the yeast
Cornstarch
More
Pastry flour

29. if active dry yeast is used - it is mixed with water before being added to the dough
True
375-385
Pastry flour
Low speed

30. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Do not contain eggs
Pumpkin pie
Rye bread
Patent

31. during the development period the elasticity of the gluten begins to develop and starts to...
No steam vents
Cornstarch
Vanilla custard sauce
Pull away from the sides of the bowl

32. hard crusted rolls should not be wrapped or...
6 pounds flour - 3 pounds fat - 1 pound liquid
Chilled before makeup
Punching
Their crusts will soften

33. a cake mix made with butter will not hold as much liquid as one made with...
6 pounds flour - 3 pounds fat - 1 pound liquid
Foaming (sponge)
Rye bread
High ratio shortening

34. primary thickening agent in pecan pie is...
Pumpkin pie
Apple pie
Eggs and starch
Eggs

35. flour for sponge cakes must be very weak to avoid making the cake...
Pull away from the sides of the bowl
Development of air cells into the batter
Tough
Bran

36. for a 9 inch bottom crust you will need ____ ounces of dough
15
Exactly one pound
Pumpkin pie
Cutting and baking

37. functions of fat in baked goods
Increase keeping quality - increase moistness - tenderize the product
No steam vents
Eggs and starch
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

38. salt is used in bread making because it improves flavor - conditions gluten - and...
375-385
All at once
Increase keeping qualities - develop crust color - provide food for the yeast
Slows yeast action

39. mealy pie dough is for...
6 pounds flour - 3 pounds fat - 1 pound liquid
Slows yeast action
Pumpkin pie
Bran

40. yeast is killed at what temp?
An old dough
Flour
170
140 degrees

41. during the pickup period the ingredients are blended on ______ just until combined
Low speed
Flavorings
Vanilla custard sauce
Regular shortening

42. doughs for rolled cookies and icebox cookies must usually be...
Increase keeping quality - increase moistness - tenderize the product
6 pounds flour - 3 pounds fat - 1 pound liquid
Chilled before makeup
Egg content

43. not all sugars have the...
May be stored on a rack
A fully combined bater
Same degree of sweetness
Pastry flour

44. emulsified shortening is usually softer in texture than...
May be stored on a rack
Regular shortening
Lean dough products
Bran

45. forcing the gases out of a fermented dough is called...
Increase keeping qualities - develop crust color - provide food for the yeast
Punching
Not fermented long enough
More

46. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
15
Increase keeping qualities - develop crust color - provide food for the yeast
No steam vents
Apple pie

47. a young dough is one that has...
Regular shortening
Increase keeping qualities - develop crust color - provide food for the yeast
Not fermented long enough
Pumpkin pie

48. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Chilled before makeup
Twice as much chocolate as butter
Pumpkin pie
Vanilla custard sauce

49. yeast products should not be stored in the refrigerator because refrigeration...
Flour
True
Increases the staling process
Cutting and baking

50. when cutting biscuits you should press down...
Pastry flour
Without twisting it
Pastry flour
Is kneaded lightly