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Fundamentals Of Baking

Subject : cooking

Instructions:

Answer 50 questions in 15 minutes.
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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. graham cracker crumb crust
Eggs
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Pull away from the sides of the bowl
Regular shortening

2. doughs for rolled cookies and icebox cookies must usually be...
Crisp
All at once
Chilled before makeup
Regular shortening

3. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Slows yeast action
True
All at once
Smooth texture

4. functions of sugar in baked goods
Not fermented long enough
Tough
Increase keeping qualities - develop crust color - provide food for the yeast
Pastry flour

5. emulsified shortening is usually softer in texture than...
Crisp
Regular shortening
Twice as much chocolate as butter
Add flour and yeast and mix to a smooth dough

6. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Do not contain eggs
Pull away from the sides of the bowl
Flour
All at once

7. baked custard is done when its internal temp is...
140 degrees
The first part of the baking period
170
Rye bread

8. salt is used in bread making because it improves flavor - conditions gluten - and...
Slows yeast action
Pastry flour
Increase keeping qualities - develop crust color - provide food for the yeast
375-385

9. cream scones should be frozen berfore...
Add flour and yeast and mix to a smooth dough
Rye bread
Cutting and baking
Is kneaded lightly

10. not all sugars have the...
Same degree of sweetness
Pumpkin pie
Is kneaded lightly
6 pounds flour - 3 pounds fat - 1 pound liquid

11. Clear flour is normally used to make
Exactly one pound
Rye bread
375-385
Prevents a crust from forming

12. cake flour is the preferred choice for short dough because of its ability to...
140 degrees
All at once
Absorb moisture
No steam vents

13. a young dough is one that has...
Punching
140 degrees
Not fermented long enough
Cornstarch

14. an over fermented dough is called...
Flour
Cutting and baking
Add flour and yeast and mix to a smooth dough
An old dough

15. Rolls to be served within eight hours...
Lean dough products
May be stored on a rack
Eggs and starch
Increase keeping qualities - develop crust color - provide food for the yeast

16. hard crusted breads such as french bread are usually baked with steam in the oven during....
Flavorings
Flour
Pumpkin pie
The first part of the baking period

17. when cutting biscuits you should press down...
Without twisting it
Slows yeast action
Flavorings
True

18. cake flour is usually weaker than...
Pastry flour
True
The first part of the baking period
Tough

19. choc glaze is...
Twice as much chocolate as butter
Prevents a crust from forming
Eggs
No steam vents

20. yeast is killed at what temp?
No steam vents
Not fermented long enough
140 degrees
Development of air cells into the batter

21. to produce a flaky biscuit - the dough...
May be stored on a rack
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Is kneaded lightly
Egg content

22. ideal starch for _______ is cornstarch
Apple pie
Absorb moisture
Development of air cells into the batter
May be stored on a rack

23. measuring solid ingredients by weight is ______ accurate than by volume
15
Absorb moisture
More
May be stored on a rack

24. one pint of water weighs...
True
Exactly one pound
Prevents a crust from forming
Pastry flour

25. if active dry yeast is used - it is mixed with water before being added to the dough
True
Absorb moisture
Prevents a crust from forming
High ratio shortening

26. when eggs are added to a cake batter in the creaming method they should not be added...
All at once
140 degrees
Development of air cells into the batter
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

27. best flour for flaky pie crust is...
Flour
375-385
Increase keeping quality - increase moistness - tenderize the product
Pastry flour

28. mealy pie dough is for...
Lean dough products
Pumpkin pie
15
Regular shortening

29. hard crusted rolls should not be wrapped or...
Their crusts will soften
Egg content
Smooth texture
Pumpkin pie

30. proper frying temp for cake doughnuts is...
Slows yeast action
Gluten
375-385
All at once

31. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Slows yeast action
Flour
Eggs and starch
Gluten

32. cookies can be made chewier by increasing the...
Regular shortening
An old dough
Prevents a crust from forming
Egg content

33. oiling the surface of a fermenting dough...
Vanilla custard sauce
All at once
Prevents a crust from forming
Do not contain eggs

34. functions of fat in baked goods
170
6 pounds flour - 3 pounds fat - 1 pound liquid
Punching
Increase keeping quality - increase moistness - tenderize the product

35. pastry cream is thickened with...
Increases the staling process
Flour
Chilled before makeup
Eggs and starch

36. primary thickening agent in pecan pie is...
Chilled before makeup
Eggs
Cutting and baking
Patent

37. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Vanilla custard sauce
Lean dough products
Without twisting it
Modified starch

38. a cake mix made with butter will not hold as much liquid as one made with...
Vanilla custard sauce
Slows yeast action
High ratio shortening
140 degrees

39. approximate ratio of ingredients in flaky pie dough is...
Not fermented long enough
True
Bran
6 pounds flour - 3 pounds fat - 1 pound liquid

40. yeast products should not be stored in the refrigerator because refrigeration...
Increase keeping qualities - develop crust color - provide food for the yeast
Pumpkin pie
Increases the staling process
High protein content

41. best starch for pie fillings that are to be froxen is...
Modified starch
Their crusts will soften
Foaming (sponge)
Development of air cells into the batter

42. during the development period the elasticity of the gluten begins to develop and starts to...
140 degrees
Punching
Pull away from the sides of the bowl
May be stored on a rack

43. three methods of making cookies are the creaming - one-stage - and...
All at once
Chilled before makeup
Foaming (sponge)
Gluten

44. forcing the gases out of a fermented dough is called...
Cornstarch
Eggs and starch
True
Punching

45. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Flavorings
All at once
Patent
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

46. 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...
Not fermented long enough
Pastry flour
Do not contain eggs
Add flour and yeast and mix to a smooth dough

47. 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
6 pounds flour - 3 pounds fat - 1 pound liquid
No steam vents
Regular shortening

48. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Exactly one pound
Absorb moisture
A fully combined bater
Eggs

49. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Same degree of sweetness
All at once
Eggs
Flavorings

50. during the pickup period the ingredients are blended on ______ just until combined
Bran
Vanilla custard sauce
Low speed
Lean dough products

?:?:)

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Test your basic knowledge |

Fundamentals Of Baking

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Search BasicVersity Tests

Browse BasicVersity

3d Computer Modeling

Actionscript

Adobe Flash

Adobe Illustrator

Adobe Illustrator Shortcuts

Adobe Indesign Publishing

Adobe Photoshop CS 2 - CS 3

Adobe Photoshop CS 5

Adobe Photoshop CS 5 Keyboard Shortcuts

Adobe Photoshop Graphic Design

Adobe Photoshop Tools And Commands

Adobe Premiere Keyboard Shortcuts

Adobe Premiere Pro

After Effects Keyboard Shortcuts

Agile Development

Agile Scrum Methodology

Ajax

Android Programming

Animation

Asp.net Programming