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






2. a young dough is one that has...






3. mealy pie dough is for...






4. not all sugars have the...






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






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






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






8. when eggs are added to a cake batter in the creaming method they should not be added...






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






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






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






12. pastry cream is thickened with...






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






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






15. ideal starch for _______ is cornstarch






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






17. 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...






18. graham cracker crumb crust






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






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






21. Which is the stronges flours? Patent - pastry - pumpernickel - cake






22. functions of sugar in baked goods






23. cream scones should be frozen berfore...






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






25. baked custard is done when its internal temp is...






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






27. forcing the gases out of a fermented dough is called...






28. cake flour is usually weaker than...






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






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






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






32. best thickening for cream pie is...






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






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






35. an over fermented dough is called...






36. Clear flour is normally used to make






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






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






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






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






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






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






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






44. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla






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






46. hard crusted breads such as french bread are usually baked with steam in the oven during....






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






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






49. yeast is killed at what temp?






50. choc glaze is...