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. fat used in volume production of pie dough is...
Regular shortening
Cutting and baking
Gluten
6 pounds flour - 3 pounds fat - 1 pound liquid

2. Rolls to be served within eight hours...
Without twisting it
Their crusts will soften
Increases the staling process
May be stored on a rack

3. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Not fermented long enough
6 pounds flour - 3 pounds fat - 1 pound liquid
Same degree of sweetness
Smooth texture

4. functions of sugar in baked goods
Smooth texture
375-385
Eggs and starch
Increase keeping qualities - develop crust color - provide food for the yeast

5. mealy pie dough is for...
Eggs
Increase keeping quality - increase moistness - tenderize the product
Eggs and starch
Pumpkin pie

6. best flour for flaky pie crust is...
Patent
Flour
Cutting and baking
Pastry flour

7. a cake mix made with butter will not hold as much liquid as one made with...
Rye bread
High ratio shortening
Pastry flour
An old dough

8. measuring solid ingredients by weight is ______ accurate than by volume
Rye bread
More
True
170

9. hard crusted breads such as french bread are usually baked with steam in the oven during....
6 pounds flour - 3 pounds fat - 1 pound liquid
The first part of the baking period
Eggs
Increase keeping qualities - develop crust color - provide food for the yeast

10. cookies can be made chewier by increasing the...
High ratio shortening
Their crusts will soften
Modified starch
Egg content

11. doughs for rolled cookies and icebox cookies must usually be...
Chilled before makeup
Cutting and baking
Patent
High protein content

12. primary thickening agent in pecan pie is...
Cutting and baking
May be stored on a rack
No steam vents
Eggs

13. best thickening for cream pie is...
Eggs
Apple pie
Cornstarch
Pastry flour

14. 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...
Add flour and yeast and mix to a smooth dough
Pastry flour
Exactly one pound
A fully combined bater

15. ideal starch for _______ is cornstarch
True
Foaming (sponge)
Apple pie
Their crusts will soften

16. during the development period the elasticity of the gluten begins to develop and starts to...
Pull away from the sides of the bowl
Cornstarch
Twice as much chocolate as butter
Regular shortening

17. forcing the gases out of a fermented dough is called...
Increase keeping qualities - develop crust color - provide food for the yeast
Chilled before makeup
Cutting and baking
Punching

18. cake flour is usually weaker than...
Twice as much chocolate as butter
Exactly one pound
Pastry flour
High ratio shortening

19. baked custard is done when its internal temp is...
170
375-385
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Cornstarch

20. to produce a flaky biscuit - the dough...
Is kneaded lightly
Flavorings
Flour
Prevents a crust from forming

21. cake flour is the preferred choice for short dough because of its ability to...
Regular shortening
Slows yeast action
Absorb moisture
High protein content

22. only wheat flour will develop enough _______ to make yeast bread
Increase keeping quality - increase moistness - tenderize the product
High ratio shortening
Gluten
The first part of the baking period

23. if active dry yeast is used - it is mixed with water before being added to the dough
True
A fully combined bater
More
Low speed

24. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Flour
Patent
Lean dough products
15

25. Clear flour is normally used to make
Apple pie
Add flour and yeast and mix to a smooth dough
Rye bread
Foaming (sponge)

26. french bread - and hard rolls are examples of...
Egg content
Lean dough products
Chilled before makeup
Pull away from the sides of the bowl

27. an over fermented dough is called...
Modified starch
An old dough
Regular shortening
Increase keeping qualities - develop crust color - provide food for the yeast

28. graham cracker crumb crust
Pumpkin pie
Pastry flour
Eggs
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

29. yeast is killed at what temp?
140 degrees
Same degree of sweetness
Crisp
15

30. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Pastry flour
Eggs and starch
Flour
Flavorings

31. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Chilled before makeup
170
No steam vents
Rye bread

32. the hard outer covering of wheat kernels and other grains is called...
Bran
Slows yeast action
Not fermented long enough
140 degrees

33. a young dough is one that has...
Not fermented long enough
An old dough
Chilled before makeup
Smooth texture

34. salt is used in bread making because it improves flavor - conditions gluten - and...
Rye bread
Lean dough products
Slows yeast action
Punching

35. approximate ratio of ingredients in flaky pie dough is...
Regular shortening
Exactly one pound
6 pounds flour - 3 pounds fat - 1 pound liquid
Do not contain eggs

36. strong flour is made from wheat with a...
Smooth texture
Vanilla custard sauce
High protein content
Rye bread

37. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Pastry flour
A fully combined bater
Prevents a crust from forming
Increases the staling process

38. best starch for pie fillings that are to be froxen is...
Increases the staling process
Prevents a crust from forming
Modified starch
Foaming (sponge)

39. pastry cream is thickened with...
Eggs and starch
375-385
Lean dough products
Pastry flour

40. emulsified shortening is usually softer in texture than...
Regular shortening
May be stored on a rack
Without twisting it
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

41. during the pickup period the ingredients are blended on ______ just until combined
Without twisting it
170
Gluten
Low speed

42. for a 9 inch bottom crust you will need ____ ounces of dough
15
True
170
Regular shortening

43. cream scones should be frozen berfore...
Pastry flour
Cutting and baking
All at once
Exactly one pound

44. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Modified starch
Add flour and yeast and mix to a smooth dough
Vanilla custard sauce
Increase keeping qualities - develop crust color - provide food for the yeast

45. choc glaze is...
Crisp
Foaming (sponge)
Twice as much chocolate as butter
An old dough

46. one pint of water weighs...
Tough
Patent
Not fermented long enough
Exactly one pound

47. flour for sponge cakes must be very weak to avoid making the cake...
140 degrees
Tough
Gluten
170

48. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Patent
A fully combined bater
Cornstarch
Increase keeping qualities - develop crust color - provide food for the yeast

49. oiling the surface of a fermenting dough...
True
Prevents a crust from forming
Cutting and baking
Exactly one pound

50. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Do not contain eggs
Their crusts will soften
Rye bread
Bran