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. proper frying temp for cake doughnuts is...
375-385
Flavorings
15
Tough

2. functions of fat in baked goods
Low speed
Increase keeping quality - increase moistness - tenderize the product
Pull away from the sides of the bowl
Absorb moisture

3. hard crusted breads such as french bread are usually baked with steam in the oven during....
Absorb moisture
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
The first part of the baking period
Flavorings

4. for a 9 inch bottom crust you will need ____ ounces of dough
15
Increases the staling process
Flour
Modified starch

5. 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
Flour
All at once
Without twisting it

6. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Vanilla custard sauce
Exactly one pound
True
Patent

7. when cutting biscuits you should press down...
More
Crisp
Without twisting it
Add flour and yeast and mix to a smooth dough

8. primary thickening agent in pecan pie is...
May be stored on a rack
Flavorings
Apple pie
Eggs

9. not all sugars have the...
Eggs and starch
Same degree of sweetness
Vanilla custard sauce
15

10. baked custard is done when its internal temp is...
375-385
170
Egg content
Pumpkin pie

11. Which is the stronges flours? Patent - pastry - pumpernickel - cake
375-385
The first part of the baking period
Cornstarch
Patent

12. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Absorb moisture
More
A fully combined bater
Twice as much chocolate as butter

13. the hard outer covering of wheat kernels and other grains is called...
Do not contain eggs
Bran
Chilled before makeup
Gluten

14. cookies can be made chewier by increasing the...
Gluten
Egg content
375-385
Smooth texture

15. fat used in volume production of pie dough is...
Apple pie
Regular shortening
Development of air cells into the batter
6 pounds flour - 3 pounds fat - 1 pound liquid

16. one pint of water weighs...
Twice as much chocolate as butter
Exactly one pound
Gluten
Flour

17. hard crusted rolls should not be wrapped or...
Lean dough products
Same degree of sweetness
Patent
Their crusts will soften

18. functions of sugar in baked goods
Patent
More
Increase keeping qualities - develop crust color - provide food for the yeast
High ratio shortening

19. forcing the gases out of a fermented dough is called...
Punching
A fully combined bater
Their crusts will soften
Bran

20. cake flour is usually weaker than...
Development of air cells into the batter
Exactly one pound
Pastry flour
May be stored on a rack

21. cake flour is the preferred choice for short dough because of its ability to...
Absorb moisture
Development of air cells into the batter
The first part of the baking period
Modified starch

22. when eggs are added to a cake batter in the creaming method they should not be added...
Pastry flour
Regular shortening
All at once
Exactly one pound

23. approximate ratio of ingredients in flaky pie dough is...
Lean dough products
The first part of the baking period
6 pounds flour - 3 pounds fat - 1 pound liquid
Modified starch

24. graham cracker crumb crust
May be stored on a rack
15
Pull away from the sides of the bowl
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

25. ideal starch for _______ is cornstarch
140 degrees
Slows yeast action
Apple pie
Patent

26. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Their crusts will soften
Flour
15
The first part of the baking period

27. oiling the surface of a fermenting dough...
Pastry flour
Twice as much chocolate as butter
Prevents a crust from forming
Increases the staling process

28. salt is used in bread making because it improves flavor - conditions gluten - and...
Chilled before makeup
Slows yeast action
Cornstarch
140 degrees

29. three methods of making cookies are the creaming - one-stage - and...
Foaming (sponge)
Cutting and baking
Low speed
Twice as much chocolate as butter

30. mealy pie dough is for...
May be stored on a rack
Tough
Pumpkin pie
High ratio shortening

31. high fat and sugar content hop make cookies...
Absorb moisture
Crisp
True
170

32. flour for sponge cakes must be very weak to avoid making the cake...
Tough
Their crusts will soften
Eggs
Without twisting it

33. pastry cream is thickened with...
Without twisting it
Eggs and starch
Lean dough products
Their crusts will soften

34. Rolls to be served within eight hours...
Pastry flour
May be stored on a rack
Development of air cells into the batter
Cornstarch

35. during the pickup period the ingredients are blended on ______ just until combined
An old dough
Their crusts will soften
Low speed
Without twisting it

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...
Rye bread
Pastry flour
Cornstarch
Add flour and yeast and mix to a smooth dough

37. to produce a flaky biscuit - the dough...
Chilled before makeup
Is kneaded lightly
6 pounds flour - 3 pounds fat - 1 pound liquid
Gluten

38. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Regular shortening
Flavorings
Add flour and yeast and mix to a smooth dough
Increase keeping quality - increase moistness - tenderize the product

39. best thickening for cream pie is...
375-385
A fully combined bater
Cornstarch
15

40. french bread - and hard rolls are examples of...
140 degrees
Increase keeping quality - increase moistness - tenderize the product
Lean dough products
Pull away from the sides of the bowl

41. during the development period the elasticity of the gluten begins to develop and starts to...
Pull away from the sides of the bowl
Smooth texture
Bran
An old dough

42. a cake mix made with butter will not hold as much liquid as one made with...
A fully combined bater
Lean dough products
High ratio shortening
May be stored on a rack

43. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Smooth texture
No steam vents
Pull away from the sides of the bowl
Foaming (sponge)

44. choc glaze is...
A fully combined bater
Increases the staling process
Twice as much chocolate as butter
Apple pie

45. strong flour is made from wheat with a...
Flour
Increase keeping quality - increase moistness - tenderize the product
A fully combined bater
High protein content

46. only wheat flour will develop enough _______ to make yeast bread
Gluten
Absorb moisture
Cornstarch
Pastry flour

47. emulsified shortening is usually softer in texture than...
Regular shortening
140 degrees
Pull away from the sides of the bowl
6 pounds flour - 3 pounds fat - 1 pound liquid

48. best flour for flaky pie crust is...
Pastry flour
170
Bran
Smooth texture

49. cream scones should be frozen berfore...
Cutting and baking
Low speed
Their crusts will soften
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

50. an over fermented dough is called...
High protein content
An old dough
Their crusts will soften
Bran