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. Clear flour is normally used to make
Rye bread
Pastry flour
Smooth texture
Modified starch

2. proper frying temp for cake doughnuts is...
Gluten
Flavorings
Lean dough products
375-385

3. forcing the gases out of a fermented dough is called...
Smooth texture
Is kneaded lightly
15
Punching

4. french bread - and hard rolls are examples of...
Patent
Lean dough products
An old dough
Eggs

5. to produce a flaky biscuit - the dough...
Lean dough products
Is kneaded lightly
High protein content
High ratio shortening

6. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Low speed
Apple pie
Eggs
A fully combined bater

7. functions of fat in baked goods
Pastry flour
Increase keeping quality - increase moistness - tenderize the product
Crisp
Patent

8. if active dry yeast is used - it is mixed with water before being added to the dough
15
Increases the staling process
Regular shortening
True

9. a young dough is one that has...
May be stored on a rack
True
Not fermented long enough
Increase keeping qualities - develop crust color - provide food for the yeast

10. when cutting biscuits you should press down...
Patent
Without twisting it
Smooth texture
Pumpkin pie

11. confectioners sugar is used to give the ____________ to cream cheese and flat icings
True
140 degrees
Smooth texture
Lean dough products

12. best thickening for cream pie is...
15
Development of air cells into the batter
Cornstarch
Foaming (sponge)

13. ideal starch for _______ is cornstarch
Eggs
An old dough
Apple pie
Same degree of sweetness

14. salt is used in bread making because it improves flavor - conditions gluten - and...
15
Vanilla custard sauce
Slows yeast action
Without twisting it

15. fat used in volume production of pie dough is...
6 pounds flour - 3 pounds fat - 1 pound liquid
Pastry flour
Regular shortening
Bran

16. cookies can be made chewier by increasing the...
Punching
Egg content
Slows yeast action
Lean dough products

17. measuring solid ingredients by weight is ______ accurate than by volume
An old dough
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
More
Add flour and yeast and mix to a smooth dough

18. during the development period the elasticity of the gluten begins to develop and starts to...
Exactly one pound
Eggs
Pull away from the sides of the bowl
Pastry flour

19. flour for sponge cakes must be very weak to avoid making the cake...
Pumpkin pie
Tough
An old dough
Pastry flour

20. Rolls to be served within eight hours...
Patent
Flavorings
Pastry flour
May be stored on a rack

21. strong flour is made from wheat with a...
375-385
Their crusts will soften
True
High protein content

22. one pint of water weighs...
Exactly one pound
Absorb moisture
Flavorings
Same degree of sweetness

23. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
15
Gluten
Exactly one pound
Vanilla custard sauce

24. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Flavorings
6 pounds flour - 3 pounds fat - 1 pound liquid
Smooth texture
Gluten

25. approximate ratio of ingredients in flaky pie dough is...
6 pounds flour - 3 pounds fat - 1 pound liquid
High protein content
170
Add flour and yeast and mix to a smooth dough

26. functions of sugar in baked goods
15
Bran
A fully combined bater
Increase keeping qualities - develop crust color - provide food for the yeast

27. cream scones should be frozen berfore...
Pastry flour
375-385
Lean dough products
Cutting and baking

28. an over fermented dough is called...
Without twisting it
Regular shortening
An old dough
Increase keeping qualities - develop crust color - provide food for the yeast

29. not all sugars have the...
Same degree of sweetness
Eggs and starch
Bran
Modified starch

30. choc glaze is...
Punching
Not fermented long enough
Twice as much chocolate as butter
6 pounds flour - 3 pounds fat - 1 pound liquid

31. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Low speed
Without twisting it
No steam vents
Pumpkin pie

32. when eggs are added to a cake batter in the creaming method they should not be added...
Pumpkin pie
Tough
All at once
Their crusts will soften

33. graham cracker crumb crust
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Regular shortening
True
Crisp

34. a cake mix made with butter will not hold as much liquid as one made with...
Increases the staling process
High ratio shortening
Apple pie
Cornstarch

35. yeast products should not be stored in the refrigerator because refrigeration...
Gluten
Exactly one pound
Increases the staling process
Do not contain eggs

36. oiling the surface of a fermenting dough...
Prevents a crust from forming
Twice as much chocolate as butter
Bran
Vanilla custard sauce

37. high fat and sugar content hop make cookies...
No steam vents
Crisp
Bran
Flour

38. cake flour is the preferred choice for short dough because of its ability to...
Absorb moisture
170
Pastry flour
Cutting and baking

39. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Patent
Cutting and baking
Pumpkin pie
Vanilla custard sauce

40. doughs for rolled cookies and icebox cookies must usually be...
Chilled before makeup
Same degree of sweetness
Lean dough products
More

41. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Foaming (sponge)
Do not contain eggs
Egg content
An old dough

42. emulsified shortening is usually softer in texture than...
Bran
Pastry flour
Regular shortening
Prevents a crust from forming

43. best starch for pie fillings that are to be froxen is...
Low speed
Patent
High protein content
Modified starch

44. hard crusted breads such as french bread are usually baked with steam in the oven during....
Low speed
Gluten
The first part of the baking period
No steam vents

45. mealy pie dough is for...
Add flour and yeast and mix to a smooth dough
170
Regular shortening
Pumpkin pie

46. only wheat flour will develop enough _______ to make yeast bread
375-385
Exactly one pound
Gluten
More

47. yeast is killed at what temp?
140 degrees
Pull away from the sides of the bowl
Cutting and baking
Eggs

48. best flour for flaky pie crust is...
Pastry flour
Regular shortening
Tough
Without twisting it

49. pastry cream is thickened with...
Increases the staling process
Development of air cells into the batter
Eggs and starch
May be stored on a rack

50. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
A fully combined bater
Development of air cells into the batter
Bran
375-385