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. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Increases the staling process
Slows yeast action
Vanilla custard sauce
Development of air cells into the batter

2. 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...
Rye bread
Apple pie
Lean dough products
Add flour and yeast and mix to a smooth dough

3. one pint of water weighs...
Vanilla custard sauce
Modified starch
Eggs and starch
Exactly one pound

4. cream scones should be frozen berfore...
Crisp
True
Cutting and baking
Foaming (sponge)

5. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Vanilla custard sauce
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Add flour and yeast and mix to a smooth dough
True

6. pastry cream is thickened with...
Eggs and starch
All at once
Regular shortening
Flour

7. salt is used in bread making because it improves flavor - conditions gluten - and...
Rye bread
A fully combined bater
Increases the staling process
Slows yeast action

8. during the pickup period the ingredients are blended on ______ just until combined
Increases the staling process
Tough
High ratio shortening
Low speed

9. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Pastry flour
375-385
A fully combined bater
Increase keeping qualities - develop crust color - provide food for the yeast

10. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
170
Flavorings
Egg content
More

11. cookies can be made chewier by increasing the...
Regular shortening
Pumpkin pie
Egg content
Tough

12. three methods of making cookies are the creaming - one-stage - and...
Development of air cells into the batter
Add flour and yeast and mix to a smooth dough
Vanilla custard sauce
Foaming (sponge)

13. choc glaze is...
All at once
Twice as much chocolate as butter
Do not contain eggs
More

14. emulsified shortening is usually softer in texture than...
Modified starch
Add flour and yeast and mix to a smooth dough
Their crusts will soften
Regular shortening

15. Clear flour is normally used to make
Flour
Increases the staling process
Same degree of sweetness
Rye bread

16. an over fermented dough is called...
High ratio shortening
Pastry flour
Increases the staling process
An old dough

17. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
15
Rye bread
Do not contain eggs
Patent

18. when eggs are added to a cake batter in the creaming method they should not be added...
Absorb moisture
Vanilla custard sauce
Pumpkin pie
All at once

19. baked custard is done when its internal temp is...
Twice as much chocolate as butter
Increase keeping qualities - develop crust color - provide food for the yeast
170
Add flour and yeast and mix to a smooth dough

20. 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
Pumpkin pie
Prevents a crust from forming
Punching

21. fat used in volume production of pie dough is...
Eggs and starch
Eggs
Exactly one pound
Regular shortening

22. a young dough is one that has...
140 degrees
Not fermented long enough
Add flour and yeast and mix to a smooth dough
Patent

23. best thickening for cream pie is...
170
No steam vents
375-385
Cornstarch

24. yeast products should not be stored in the refrigerator because refrigeration...
Do not contain eggs
Pull away from the sides of the bowl
Increases the staling process
All at once

25. for a 9 inch bottom crust you will need ____ ounces of dough
Same degree of sweetness
Rye bread
15
140 degrees

26. during the development period the elasticity of the gluten begins to develop and starts to...
Vanilla custard sauce
Patent
Foaming (sponge)
Pull away from the sides of the bowl

27. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Smooth texture
Patent
More
Egg content

28. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Without twisting it
Pull away from the sides of the bowl
Flour
Lean dough products

29. strong flour is made from wheat with a...
Not fermented long enough
High protein content
Crisp
Increases the staling process

30. high fat and sugar content hop make cookies...
Modified starch
Crisp
170
Not fermented long enough

31. primary thickening agent in pecan pie is...
Their crusts will soften
Eggs
Chilled before makeup
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

32. only wheat flour will develop enough _______ to make yeast bread
Pull away from the sides of the bowl
Punching
Chilled before makeup
Gluten

33. best flour for flaky pie crust is...
High protein content
Chilled before makeup
Bran
Pastry flour

34. doughs for rolled cookies and icebox cookies must usually be...
Chilled before makeup
Without twisting it
Increase keeping quality - increase moistness - tenderize the product
True

35. mealy pie dough is for...
Egg content
Pumpkin pie
Gluten
Cutting and baking

36. the hard outer covering of wheat kernels and other grains is called...
Eggs
Low speed
Gluten
Bran

37. flour for sponge cakes must be very weak to avoid making the cake...
Modified starch
Tough
375-385
Is kneaded lightly

38. graham cracker crumb crust
Apple pie
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Pumpkin pie
True

39. to produce a flaky biscuit - the dough...
Apple pie
Chilled before makeup
6 pounds flour - 3 pounds fat - 1 pound liquid
Is kneaded lightly

40. approximate ratio of ingredients in flaky pie dough is...
Eggs and starch
6 pounds flour - 3 pounds fat - 1 pound liquid
Slows yeast action
Not fermented long enough

41. cake flour is usually weaker than...
Eggs
High protein content
Exactly one pound
Pastry flour

42. forcing the gases out of a fermented dough is called...
Absorb moisture
6 pounds flour - 3 pounds fat - 1 pound liquid
Apple pie
Punching

43. hard crusted breads such as french bread are usually baked with steam in the oven during....
Is kneaded lightly
Pumpkin pie
The first part of the baking period
Add flour and yeast and mix to a smooth dough

44. french bread - and hard rolls are examples of...
Regular shortening
Flour
Lean dough products
Crisp

45. functions of sugar in baked goods
Flour
Eggs and starch
Increase keeping qualities - develop crust color - provide food for the yeast
Regular shortening

46. hard crusted rolls should not be wrapped or...
Slows yeast action
Apple pie
Their crusts will soften
Smooth texture

47. oiling the surface of a fermenting dough...
High protein content
More
Prevents a crust from forming
Tough

48. best starch for pie fillings that are to be froxen is...
Regular shortening
Pastry flour
Modified starch
Without twisting it

49. when cutting biscuits you should press down...
Crisp
Absorb moisture
Regular shortening
Without twisting it

50. ideal starch for _______ is cornstarch
Patent
Apple pie
Development of air cells into the batter
Eggs and starch