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. during the development period the elasticity of the gluten begins to develop and starts to...
Foaming (sponge)
Pull away from the sides of the bowl
Increases the staling process
Gluten

2. functions of sugar in baked goods
Increase keeping qualities - develop crust color - provide food for the yeast
Their crusts will soften
Exactly one pound
All at once

3. doughs for rolled cookies and icebox cookies must usually be...
Chilled before makeup
Their crusts will soften
Modified starch
6 pounds flour - 3 pounds fat - 1 pound liquid

4. Rolls to be served within eight hours...
Increase keeping quality - increase moistness - tenderize the product
Is kneaded lightly
May be stored on a rack
Vanilla custard sauce

5. to produce a flaky biscuit - the dough...
Is kneaded lightly
15
Do not contain eggs
Flour

6. mealy pie dough is for...
Patent
Regular shortening
Tough
Pumpkin pie

7. strong flour is made from wheat with a...
Pastry flour
High protein content
Absorb moisture
More

8. functions of fat in baked goods
May be stored on a rack
Increase keeping quality - increase moistness - tenderize the product
Tough
Patent

9. high fat and sugar content hop make cookies...
Flavorings
Pull away from the sides of the bowl
The first part of the baking period
Crisp

10. hard crusted breads such as french bread are usually baked with steam in the oven during....
Development of air cells into the batter
Bran
The first part of the baking period
140 degrees

11. an over fermented dough is called...
Modified starch
Pumpkin pie
An old dough
Development of air cells into the batter

12. Clear flour is normally used to make
Crisp
Rye bread
Gluten
Add flour and yeast and mix to a smooth dough

13. ideal starch for _______ is cornstarch
A fully combined bater
Regular shortening
375-385
Apple pie

14. not all sugars have the...
The first part of the baking period
Flour
Modified starch
Same degree of sweetness

15. french bread - and hard rolls are examples of...
Lean dough products
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Cutting and baking
Increase keeping quality - increase moistness - tenderize the product

16. when eggs are added to a cake batter in the creaming method they should not be added...
All at once
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Cutting and baking
True

17. salt is used in bread making because it improves flavor - conditions gluten - and...
Gluten
Increase keeping quality - increase moistness - tenderize the product
Slows yeast action
More

18. cookies can be made chewier by increasing the...
Development of air cells into the batter
Modified starch
Egg content
May be stored on a rack

19. yeast products should not be stored in the refrigerator because refrigeration...
6 pounds flour - 3 pounds fat - 1 pound liquid
Increases the staling process
Modified starch
Slows yeast action

20. 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...
Increase keeping quality - increase moistness - tenderize the product
6 pounds flour - 3 pounds fat - 1 pound liquid
High ratio shortening
Add flour and yeast and mix to a smooth dough

21. flour for sponge cakes must be very weak to avoid making the cake...
Tough
May be stored on a rack
Slows yeast action
Chilled before makeup

22. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Gluten
6 pounds flour - 3 pounds fat - 1 pound liquid
Do not contain eggs
A fully combined bater

23. emulsified shortening is usually softer in texture than...
Regular shortening
Punching
Modified starch
Cutting and baking

24. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Increase keeping qualities - develop crust color - provide food for the yeast
Egg content
Flavorings
Add flour and yeast and mix to a smooth dough

25. fat used in volume production of pie dough is...
More
Pastry flour
Prevents a crust from forming
Regular shortening

26. a young dough is one that has...
Patent
A fully combined bater
Not fermented long enough
No steam vents

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

28. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Regular shortening
Absorb moisture
Is kneaded lightly
Flour

29. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
A fully combined bater
Without twisting it
Cornstarch
Bran

30. primary thickening agent in pecan pie is...
Pastry flour
Foaming (sponge)
Eggs
More

31. cream scones should be frozen berfore...
The first part of the baking period
Cutting and baking
Is kneaded lightly
Pumpkin pie

32. graham cracker crumb crust
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
More
Egg content
Cutting and baking

33. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
An old dough
140 degrees
True
Vanilla custard sauce

34. best flour for flaky pie crust is...
6 pounds flour - 3 pounds fat - 1 pound liquid
Pastry flour
Crisp
Patent

35. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Development of air cells into the batter
Is kneaded lightly
Exactly one pound
Regular shortening

36. proper frying temp for cake doughnuts is...
375-385
Smooth texture
6 pounds flour - 3 pounds fat - 1 pound liquid
Low speed

37. approximate ratio of ingredients in flaky pie dough is...
Vanilla custard sauce
No steam vents
140 degrees
6 pounds flour - 3 pounds fat - 1 pound liquid

38. yeast is killed at what temp?
Cutting and baking
More
140 degrees
Vanilla custard sauce

39. cake flour is the preferred choice for short dough because of its ability to...
High protein content
Pastry flour
Absorb moisture
Pastry flour

40. only wheat flour will develop enough _______ to make yeast bread
Add flour and yeast and mix to a smooth dough
Chilled before makeup
Flour
Gluten

41. best thickening for cream pie is...
No steam vents
Same degree of sweetness
Cornstarch
Cutting and baking

42. for a 9 inch bottom crust you will need ____ ounces of dough
Pull away from the sides of the bowl
True
Punching
15

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

44. best starch for pie fillings that are to be froxen is...
Increase keeping quality - increase moistness - tenderize the product
More
Modified starch
Apple pie

45. during the pickup period the ingredients are blended on ______ just until combined
Prevents a crust from forming
High protein content
Low speed
Twice as much chocolate as butter

46. pastry cream is thickened with...
Absorb moisture
Apple pie
Without twisting it
Eggs and starch

47. the hard outer covering of wheat kernels and other grains is called...
Bran
Chilled before makeup
Pastry flour
Modified starch

48. three methods of making cookies are the creaming - one-stage - and...
Eggs
170
Foaming (sponge)
Tough

49. choc glaze is...
Is kneaded lightly
Twice as much chocolate as butter
Tough
Vanilla custard sauce

50. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Their crusts will soften
Smooth texture
Pastry flour
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal