Fundamentals Of Baking

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. forcing the gases out of a fermented dough is called...
Chilled before makeup
Vanilla custard sauce
Their crusts will soften
Punching


2. Clear flour is normally used to make
15
Same degree of sweetness
Prevents a crust from forming
Rye bread


3. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
The first part of the baking period
Flavorings
15
Punching


4. the hard outer covering of wheat kernels and other grains is called...
Do not contain eggs
Bran
Not fermented long enough
Their crusts will soften


5. oiling the surface of a fermenting dough...
Prevents a crust from forming
Vanilla custard sauce
Slows yeast action
Crisp


6. when eggs are added to a cake batter in the creaming method they should not be added...
All at once
No steam vents
Increases the staling process
Not fermented long enough


7. high fat and sugar content hop make cookies...
Crisp
Regular shortening
Without twisting it
15


8. not all sugars have the...
Same degree of sweetness
Rye bread
True
Apple pie


9. only wheat flour will develop enough _______ to make yeast bread
Bran
Egg content
Gluten
Crisp


10. primary thickening agent in pecan pie is...
Smooth texture
High ratio shortening
Eggs
Crisp


11. ideal starch for _______ is cornstarch
Tough
Lean dough products
Apple pie
An old dough


12. best thickening for cream pie is...
Without twisting it
Smooth texture
Cornstarch
An old dough


13. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Foaming (sponge)
Do not contain eggs
High ratio shortening
Tough


14. when cutting biscuits you should press down...
Pastry flour
Same degree of sweetness
May be stored on a rack
Without twisting it


15. cream scones should be frozen berfore...
Prevents a crust from forming
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Slows yeast action
Cutting and baking


16. for a 9 inch bottom crust you will need ____ ounces of dough
Absorb moisture
Increases the staling process
Gluten
15


17. to produce a flaky biscuit - the dough...
Is kneaded lightly
Lean dough products
Foaming (sponge)
A fully combined bater


18. french bread - and hard rolls are examples of...
Pastry flour
Cornstarch
Lean dough products
The first part of the baking period


19. emulsified shortening is usually softer in texture than...
Increases the staling process
Regular shortening
Regular shortening
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal


20. best starch for pie fillings that are to be froxen is...
Pumpkin pie
Modified starch
Not fermented long enough
Increase keeping qualities - develop crust color - provide food for the yeast


21. three methods of making cookies are the creaming - one-stage - and...
Lean dough products
No steam vents
Foaming (sponge)
Flavorings


22. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Punching
Absorb moisture
A fully combined bater
True


23. cake flour is usually weaker than...
Is kneaded lightly
Not fermented long enough
Bran
Pastry flour


24. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Patent
Smooth texture
Same degree of sweetness
High ratio shortening


25. salt is used in bread making because it improves flavor - conditions gluten - and...
Slows yeast action
Pull away from the sides of the bowl
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Egg content


26. functions of fat in baked goods
Eggs and starch
Increase keeping quality - increase moistness - tenderize the product
Absorb moisture
The first part of the baking period


27. flour for sponge cakes must be very weak to avoid making the cake...
Twice as much chocolate as butter
Bran
Egg content
Tough


28. measuring solid ingredients by weight is ______ accurate than by volume
375-385
More
Chilled before makeup
Slows yeast action


29. 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...
All at once
Apple pie
Add flour and yeast and mix to a smooth dough
True


30. baked custard is done when its internal temp is...
170
An old dough
Apple pie
Lean dough products


31. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Increase keeping qualities - develop crust color - provide food for the yeast
Foaming (sponge)
Eggs and starch
Flour


32. one pint of water weighs...
Vanilla custard sauce
Cornstarch
All at once
Exactly one pound


33. approximate ratio of ingredients in flaky pie dough is...
6 pounds flour - 3 pounds fat - 1 pound liquid
Not fermented long enough
Pumpkin pie
Same degree of sweetness


34. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Not fermented long enough
Tough
Increase keeping qualities - develop crust color - provide food for the yeast
No steam vents


35. a young dough is one that has...
Not fermented long enough
An old dough
Flour
All at once


36. pastry cream is thickened with...
Eggs and starch
Modified starch
Increase keeping quality - increase moistness - tenderize the product
High ratio shortening


37. if active dry yeast is used - it is mixed with water before being added to the dough
True
The first part of the baking period
Bran
Absorb moisture


38. a cake mix made with butter will not hold as much liquid as one made with...
High ratio shortening
Without twisting it
15
Is kneaded lightly


39. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
High ratio shortening
Lean dough products
Pastry flour
Development of air cells into the batter


40. hard crusted rolls should not be wrapped or...
Cutting and baking
Add flour and yeast and mix to a smooth dough
Pumpkin pie
Their crusts will soften


41. during the pickup period the ingredients are blended on ______ just until combined
Low speed
Prevents a crust from forming
Is kneaded lightly
Twice as much chocolate as butter


42. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Pastry flour
Do not contain eggs
The first part of the baking period
Patent


43. doughs for rolled cookies and icebox cookies must usually be...
Chilled before makeup
Prevents a crust from forming
Regular shortening
High protein content


44. best flour for flaky pie crust is...
Pastry flour
Increase keeping qualities - develop crust color - provide food for the yeast
Regular shortening
Absorb moisture


45. cake flour is the preferred choice for short dough because of its ability to...
Lean dough products
Absorb moisture
Apple pie
Regular shortening


46. mealy pie dough is for...
Exactly one pound
Is kneaded lightly
Pumpkin pie
Eggs


47. graham cracker crumb crust
Low speed
Vanilla custard sauce
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Egg content


48. an over fermented dough is called...
An old dough
Their crusts will soften
Pastry flour
Same degree of sweetness


49. yeast products should not be stored in the refrigerator because refrigeration...
Chilled before makeup
No steam vents
Do not contain eggs
Increases the staling process


50. yeast is killed at what temp?
Eggs
Development of air cells into the batter
140 degrees
Flour