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. if active dry yeast is used - it is mixed with water before being added to the dough
Increase keeping quality - increase moistness - tenderize the product
Cutting and baking
140 degrees
True

2. a young dough is one that has...
Not fermented long enough
Apple pie
Add flour and yeast and mix to a smooth dough
Prevents a crust from forming

3. doughs for rolled cookies and icebox cookies must usually be...
Crisp
170
Increases the staling process
Chilled before makeup

4. during the pickup period the ingredients are blended on ______ just until combined
Low speed
Cutting and baking
All at once
An old dough

5. the hard outer covering of wheat kernels and other grains is called...
Not fermented long enough
Rye bread
Bran
Cutting and baking

6. proper frying temp for cake doughnuts is...
Add flour and yeast and mix to a smooth dough
Increase keeping quality - increase moistness - tenderize the product
375-385
Same degree of sweetness

7. forcing the gases out of a fermented dough is called...
Is kneaded lightly
Apple pie
Rye bread
Punching

8. cake flour is the preferred choice for short dough because of its ability to...
Absorb moisture
6 pounds flour - 3 pounds fat - 1 pound liquid
More
Eggs and starch

9. cream scones should be frozen berfore...
Cutting and baking
Punching
Twice as much chocolate as butter
Eggs

10. primary thickening agent in pecan pie is...
Foaming (sponge)
Prevents a crust from forming
Increases the staling process
Eggs

11. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
High protein content
No steam vents
May be stored on a rack
Smooth texture

12. functions of fat in baked goods
Apple pie
Bran
Patent
Increase keeping quality - increase moistness - tenderize the product

13. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Development of air cells into the batter
Gluten
Smooth texture
Lean dough products

14. best starch for pie fillings that are to be froxen is...
Tough
Modified starch
Twice as much chocolate as butter
Exactly one pound

15. mealy pie dough is for...
Pumpkin pie
All at once
Increases the staling process
Pastry flour

16. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
True
Flavorings
Low speed
Egg content

17. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
A fully combined bater
Is kneaded lightly
Exactly one pound
Increase keeping quality - increase moistness - tenderize the product

18. pastry cream is thickened with...
Apple pie
All at once
Twice as much chocolate as butter
Eggs and starch

19. ideal starch for _______ is cornstarch
6 pounds flour - 3 pounds fat - 1 pound liquid
Slows yeast action
Apple pie
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

20. yeast products should not be stored in the refrigerator because refrigeration...
Apple pie
Twice as much chocolate as butter
Their crusts will soften
Increases the staling process

21. graham cracker crumb crust
Absorb moisture
Without twisting it
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Increase keeping qualities - develop crust color - provide food for the yeast

22. french bread - and hard rolls are examples of...
High protein content
Crisp
Lean dough products
Increases the staling process

23. approximate ratio of ingredients in flaky pie dough is...
Pastry flour
6 pounds flour - 3 pounds fat - 1 pound liquid
Without twisting it
Gluten

24. salt is used in bread making because it improves flavor - conditions gluten - and...
Regular shortening
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Punching
Slows yeast action

25. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Add flour and yeast and mix to a smooth dough
Tough
Do not contain eggs
All at once

26. for a 9 inch bottom crust you will need ____ ounces of dough
True
Bran
Cornstarch
15

27. fat used in volume production of pie dough is...
Pull away from the sides of the bowl
Regular shortening
May be stored on a rack
Tough

28. functions of sugar in baked goods
Increase keeping qualities - develop crust color - provide food for the yeast
Absorb moisture
Their crusts will soften
An old dough

29. weight of the sugar in a high ratio cake is usually greater than the weight of the...
375-385
Flour
Apple pie
Pumpkin pie

30. best thickening for cream pie is...
Do not contain eggs
Foaming (sponge)
Cornstarch
Increase keeping qualities - develop crust color - provide food for the yeast

31. when eggs are added to a cake batter in the creaming method they should not be added...
More
All at once
Crisp
Vanilla custard sauce

32. hard crusted breads such as french bread are usually baked with steam in the oven during....
A fully combined bater
Do not contain eggs
The first part of the baking period
All at once

33. cookies can be made chewier by increasing the...
Same degree of sweetness
Chilled before makeup
Cutting and baking
Egg content

34. during the development period the elasticity of the gluten begins to develop and starts to...
Punching
Foaming (sponge)
Egg content
Pull away from the sides of the bowl

35. one pint of water weighs...
Eggs
Exactly one pound
Absorb moisture
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

36. an over fermented dough is called...
Not fermented long enough
An old dough
Foaming (sponge)
Their crusts will soften

37. best flour for flaky pie crust is...
Absorb moisture
Pastry flour
Punching
Tough

38. oiling the surface of a fermenting dough...
Prevents a crust from forming
Eggs and starch
True
Smooth texture

39. high fat and sugar content hop make cookies...
Increase keeping quality - increase moistness - tenderize the product
Crisp
6 pounds flour - 3 pounds fat - 1 pound liquid
140 degrees

40. three methods of making cookies are the creaming - one-stage - and...
Patent
140 degrees
Flour
Foaming (sponge)

41. when cutting biscuits you should press down...
Pastry flour
Not fermented long enough
Slows yeast action
Without twisting it

42. a cake mix made with butter will not hold as much liquid as one made with...
Eggs
Their crusts will soften
Do not contain eggs
High ratio shortening

43. baked custard is done when its internal temp is...
More
Do not contain eggs
Pastry flour
170

44. flour for sponge cakes must be very weak to avoid making the cake...
Tough
Pastry flour
May be stored on a rack
375-385

45. Which is the stronges flours? Patent - pastry - pumpernickel - cake
High ratio shortening
All at once
Patent
Twice as much chocolate as butter

46. cake flour is usually weaker than...
Low speed
Pastry flour
15
Do not contain eggs

47. to produce a flaky biscuit - the dough...
Pastry flour
Prevents a crust from forming
Chilled before makeup
Is kneaded lightly

48. measuring solid ingredients by weight is ______ accurate than by volume
No steam vents
375-385
Without twisting it
More

49. Rolls to be served within eight hours...
Cutting and baking
May be stored on a rack
Lean dough products
Pumpkin pie

50. emulsified shortening is usually softer in texture than...
Add flour and yeast and mix to a smooth dough
Regular shortening
High protein content
Regular shortening