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. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Is kneaded lightly
Increases the staling process
Regular shortening
A fully combined bater

2. ideal starch for _______ is cornstarch
Increases the staling process
Apple pie
Punching
Tough

3. the hard outer covering of wheat kernels and other grains is called...
Rye bread
All at once
Bran
An old dough

4. one pint of water weighs...
Egg content
Exactly one pound
Add flour and yeast and mix to a smooth dough
140 degrees

5. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Cutting and baking
Do not contain eggs
6 pounds flour - 3 pounds fat - 1 pound liquid
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

6. during the development period the elasticity of the gluten begins to develop and starts to...
6 pounds flour - 3 pounds fat - 1 pound liquid
Lean dough products
170
Pull away from the sides of the bowl

7. high fat and sugar content hop make cookies...
Crisp
Egg content
Smooth texture
Pastry flour

8. cookies can be made chewier by increasing the...
Development of air cells into the batter
Lean dough products
High ratio shortening
Egg content

9. salt is used in bread making because it improves flavor - conditions gluten - and...
Slows yeast action
Punching
Smooth texture
Increase keeping qualities - develop crust color - provide food for the yeast

10. functions of sugar in baked goods
15
Prevents a crust from forming
Increase keeping qualities - develop crust color - provide food for the yeast
Slows yeast action

11. cake flour is usually weaker than...
Lean dough products
A fully combined bater
Cornstarch
Pastry flour

12. functions of fat in baked goods
Same degree of sweetness
Increase keeping quality - increase moistness - tenderize the product
May be stored on a rack
Chilled before makeup

13. Rolls to be served within eight hours...
An old dough
May be stored on a rack
Pastry flour
Development of air cells into the batter

14. when cutting biscuits you should press down...
6 pounds flour - 3 pounds fat - 1 pound liquid
Low speed
Without twisting it
Development of air cells into the batter

15. best starch for pie fillings that are to be froxen is...
Eggs
Flour
Modified starch
15

16. graham cracker crumb crust
May be stored on a rack
An old dough
Lean dough products
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

17. during the pickup period the ingredients are blended on ______ just until combined
Increase keeping quality - increase moistness - tenderize the product
Regular shortening
Regular shortening
Low speed

18. when eggs are added to a cake batter in the creaming method they should not be added...
All at once
Regular shortening
Eggs
Pull away from the sides of the bowl

19. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Patent
Prevents a crust from forming
6 pounds flour - 3 pounds fat - 1 pound liquid
A fully combined bater

20. baked custard is done when its internal temp is...
The first part of the baking period
Pastry flour
Smooth texture
170

21. only wheat flour will develop enough _______ to make yeast bread
Bran
Punching
Pumpkin pie
Gluten

22. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Increase keeping quality - increase moistness - tenderize the product
Vanilla custard sauce
Development of air cells into the batter
Cutting and baking

23. hard crusted breads such as french bread are usually baked with steam in the oven during....
The first part of the baking period
Development of air cells into the batter
Low speed
Crisp

24. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Flour
Development of air cells into the batter
Exactly one pound
All at once

25. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Vanilla custard sauce
Eggs
375-385
An old dough

26. yeast is killed at what temp?
140 degrees
Crisp
Cutting and baking
Vanilla custard sauce

27. choc glaze is...
Twice as much chocolate as butter
More
Prevents a crust from forming
Eggs and starch

28. 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...
Vanilla custard sauce
Add flour and yeast and mix to a smooth dough
Bran
Prevents a crust from forming

29. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Gluten
Flavorings
Cutting and baking
No steam vents

30. hard crusted rolls should not be wrapped or...
Their crusts will soften
Flavorings
Eggs and starch
Low speed

31. for a 9 inch bottom crust you will need ____ ounces of dough
No steam vents
High protein content
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
15

32. french bread - and hard rolls are examples of...
Modified starch
A fully combined bater
Lean dough products
Absorb moisture

33. primary thickening agent in pecan pie is...
Eggs
More
Punching
Egg content

34. mealy pie dough is for...
Their crusts will soften
Pumpkin pie
Regular shortening
Do not contain eggs

35. doughs for rolled cookies and icebox cookies must usually be...
Exactly one pound
Same degree of sweetness
Egg content
Chilled before makeup

36. pastry cream is thickened with...
Exactly one pound
High protein content
Without twisting it
Eggs and starch

37. not all sugars have the...
Do not contain eggs
170
Is kneaded lightly
Same degree of sweetness

38. Clear flour is normally used to make
High ratio shortening
Foaming (sponge)
Rye bread
Tough

39. if active dry yeast is used - it is mixed with water before being added to the dough
Prevents a crust from forming
True
Eggs and starch
Vanilla custard sauce

40. a young dough is one that has...
Egg content
Twice as much chocolate as butter
Increases the staling process
Not fermented long enough

41. emulsified shortening is usually softer in texture than...
170
375-385
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Regular shortening

42. approximate ratio of ingredients in flaky pie dough is...
6 pounds flour - 3 pounds fat - 1 pound liquid
True
Tough
Regular shortening

43. fat used in volume production of pie dough is...
Foaming (sponge)
Regular shortening
An old dough
Bran

44. proper frying temp for cake doughnuts is...
Patent
Twice as much chocolate as butter
The first part of the baking period
375-385

45. flour for sponge cakes must be very weak to avoid making the cake...
Tough
No steam vents
Rye bread
High ratio shortening

46. best flour for flaky pie crust is...
Not fermented long enough
More
Pastry flour
Apple pie

47. a cake mix made with butter will not hold as much liquid as one made with...
Not fermented long enough
High ratio shortening
No steam vents
A fully combined bater

48. an over fermented dough is called...
An old dough
Regular shortening
Flour
Rye bread

49. three methods of making cookies are the creaming - one-stage - and...
No steam vents
Flour
Pastry flour
Foaming (sponge)

50. to produce a flaky biscuit - the dough...
Is kneaded lightly
Patent
Slows yeast action
Eggs and starch