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. when cutting biscuits you should press down...
Without twisting it
Exactly one pound
Eggs
Foaming (sponge)

2. emulsified shortening is usually softer in texture than...
Foaming (sponge)
Regular shortening
Their crusts will soften
Eggs

3. yeast is killed at what temp?
Do not contain eggs
140 degrees
Flour
Twice as much chocolate as butter

4. choc glaze is...
Slows yeast action
Twice as much chocolate as butter
Pastry flour
Development of air cells into the batter

5. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
No steam vents
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Tough
May be stored on a rack

6. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
True
More
Chilled before makeup
Development of air cells into the batter

7. the hard outer covering of wheat kernels and other grains is called...
6 pounds flour - 3 pounds fat - 1 pound liquid
Bran
Eggs
Regular shortening

8. for a 9 inch bottom crust you will need ____ ounces of dough
Increase keeping qualities - develop crust color - provide food for the yeast
15
170
Gluten

9. a cake mix made with butter will not hold as much liquid as one made with...
Their crusts will soften
High ratio shortening
Smooth texture
Crisp

10. cake flour is usually weaker than...
Pastry flour
Smooth texture
Flavorings
Cornstarch

11. hard crusted rolls should not be wrapped or...
Their crusts will soften
Flour
Pastry flour
170

12. an over fermented dough is called...
Egg content
Punching
An old dough
Cutting and baking

13. cake flour is the preferred choice for short dough because of its ability to...
Absorb moisture
Gluten
15
True

14. cream scones should be frozen berfore...
Cutting and baking
Without twisting it
An old dough
Increase keeping qualities - develop crust color - provide food for the yeast

15. best thickening for cream pie is...
Cornstarch
May be stored on a rack
Apple pie
Bran

16. when eggs are added to a cake batter in the creaming method they should not be added...
Cutting and baking
Gluten
Bran
All at once

17. oiling the surface of a fermenting dough...
Punching
Prevents a crust from forming
Chilled before makeup
Eggs

18. primary thickening agent in pecan pie is...
Eggs
Regular shortening
Pull away from the sides of the bowl
Gluten

19. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Pastry flour
The first part of the baking period
Do not contain eggs
Flavorings

20. functions of sugar in baked goods
Cornstarch
15
170
Increase keeping qualities - develop crust color - provide food for the yeast

21. pastry cream is thickened with...
Not fermented long enough
Prevents a crust from forming
Eggs and starch
Regular shortening

22. weight of the sugar in a high ratio cake is usually greater than the weight of the...
15
Exactly one pound
Increase keeping quality - increase moistness - tenderize the product
Flour

23. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
15
Slows yeast action
Cutting and baking
Do not contain eggs

24. functions of fat in baked goods
Increase keeping quality - increase moistness - tenderize the product
15
Eggs
High ratio shortening

25. forcing the gases out of a fermented dough is called...
May be stored on a rack
Pull away from the sides of the bowl
Is kneaded lightly
Punching

26. during the pickup period the ingredients are blended on ______ just until combined
Do not contain eggs
Low speed
Pull away from the sides of the bowl
Development of air cells into the batter

27. during the development period the elasticity of the gluten begins to develop and starts to...
Gluten
Pull away from the sides of the bowl
Without twisting it
Twice as much chocolate as butter

28. three methods of making cookies are the creaming - one-stage - and...
Regular shortening
Foaming (sponge)
Punching
375-385

29. cookies can be made chewier by increasing the...
Absorb moisture
Punching
Egg content
Twice as much chocolate as butter

30. salt is used in bread making because it improves flavor - conditions gluten - and...
May be stored on a rack
Lean dough products
Slows yeast action
A fully combined bater

31. only wheat flour will develop enough _______ to make yeast bread
Gluten
Eggs and starch
Eggs
Cornstarch

32. to produce a flaky biscuit - the dough...
Eggs
True
Punching
Is kneaded lightly

33. approximate ratio of ingredients in flaky pie dough is...
6 pounds flour - 3 pounds fat - 1 pound liquid
More
Apple pie
High ratio shortening

34. baked custard is done when its internal temp is...
170
Add flour and yeast and mix to a smooth dough
Increase keeping quality - increase moistness - tenderize the product
A fully combined bater

35. hard crusted breads such as french bread are usually baked with steam in the oven during....
Crisp
A fully combined bater
The first part of the baking period
Tough

36. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Without twisting it
Smooth texture
Increase keeping qualities - develop crust color - provide food for the yeast
Bran

37. strong flour is made from wheat with a...
Smooth texture
High protein content
Apple pie
Bran

38. not all sugars have the...
Increases the staling process
Vanilla custard sauce
Pull away from the sides of the bowl
Same degree of sweetness

39. measuring solid ingredients by weight is ______ accurate than by volume
More
Exactly one pound
Flavorings
Development of air cells into the batter

40. proper frying temp for cake doughnuts is...
375-385
Without twisting it
May be stored on a rack
High ratio shortening

41. mealy pie dough is for...
Pumpkin pie
Bran
Slows yeast action
Smooth texture

42. fat used in volume production of pie dough is...
Rye bread
Smooth texture
Regular shortening
Foaming (sponge)

43. best flour for flaky pie crust is...
An old dough
Regular shortening
Pastry flour
Apple pie

44. graham cracker crumb crust
Without twisting it
Increase keeping quality - increase moistness - tenderize the product
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Development of air cells into the batter

45. a young dough is one that has...
Rye bread
May be stored on a rack
High ratio shortening
Not fermented long enough

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...
Add flour and yeast and mix to a smooth dough
Exactly one pound
Prevents a crust from forming
Chilled before makeup

47. best starch for pie fillings that are to be froxen is...
Modified starch
Tough
Twice as much chocolate as butter
Smooth texture

48. if active dry yeast is used - it is mixed with water before being added to the dough
Bran
Twice as much chocolate as butter
Flavorings
True

49. yeast products should not be stored in the refrigerator because refrigeration...
Twice as much chocolate as butter
Increases the staling process
A fully combined bater
Pull away from the sides of the bowl

50. Clear flour is normally used to make
Rye bread
Increase keeping quality - increase moistness - tenderize the product
Prevents a crust from forming
Pastry flour