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Fundamentals Of Baking

Subject : cooking

Instructions:

Answer 50 questions in 15 minutes.
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Match each statement with the correct term.
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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. only wheat flour will develop enough _______ to make yeast bread
An old dough
Vanilla custard sauce
Eggs
Gluten

2. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
High ratio shortening
More
A fully combined bater
Flavorings

3. an over fermented dough is called...
Twice as much chocolate as butter
Not fermented long enough
An old dough
Tough

4. to produce a flaky biscuit - the dough...
More
Is kneaded lightly
Egg content
Regular shortening

5. strong flour is made from wheat with a...
Twice as much chocolate as butter
Low speed
High protein content
A fully combined bater

6. if active dry yeast is used - it is mixed with water before being added to the dough
Punching
Is kneaded lightly
Same degree of sweetness
True

7. Rolls to be served within eight hours...
More
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
May be stored on a rack
Slows yeast action

8. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Rye bread
Vanilla custard sauce
Is kneaded lightly
May be stored on a rack

9. three methods of making cookies are the creaming - one-stage - and...
Regular shortening
Foaming (sponge)
Their crusts will soften
Slows yeast action

10. choc glaze is...
Twice as much chocolate as butter
Increases the staling process
Absorb moisture
Pumpkin pie

11. best thickening for cream pie is...
Crisp
True
Twice as much chocolate as butter
Cornstarch

12. best flour for flaky pie crust is...
Same degree of sweetness
An old dough
Pull away from the sides of the bowl
Pastry flour

13. french bread - and hard rolls are examples of...
Same degree of sweetness
Lean dough products
Punching
Foaming (sponge)

14. for a 9 inch bottom crust you will need ____ ounces of dough
An old dough
15
True
Pull away from the sides of the bowl

15. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Twice as much chocolate as butter
Patent
Cornstarch
Chilled before makeup

16. the hard outer covering of wheat kernels and other grains is called...
Flour
Flavorings
Punching
Bran

17. Clear flour is normally used to make
Increases the staling process
More
Rye bread
Their crusts will soften

18. during the development period the elasticity of the gluten begins to develop and starts to...
Foaming (sponge)
Pull away from the sides of the bowl
Add flour and yeast and mix to a smooth dough
6 pounds flour - 3 pounds fat - 1 pound liquid

19. ideal starch for _______ is cornstarch
Slows yeast action
All at once
Apple pie
Eggs and starch

20. not all sugars have the...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Same degree of sweetness
Cornstarch
Exactly one pound

21. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Chilled before makeup
Pastry flour
15
Flavorings

22. 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
375-385
Foaming (sponge)
Regular shortening

23. a young dough is one that has...
Not fermented long enough
Their crusts will soften
375-385
Patent

24. during the pickup period the ingredients are blended on ______ just until combined
Without twisting it
Apple pie
Lean dough products
Low speed

25. yeast products should not be stored in the refrigerator because refrigeration...
Exactly one pound
Increases the staling process
Smooth texture
Development of air cells into the batter

26. yeast is killed at what temp?
More
140 degrees
Pumpkin pie
Increases the staling process

27. primary thickening agent in pecan pie is...
Vanilla custard sauce
Smooth texture
An old dough
Eggs

28. flour for sponge cakes must be very weak to avoid making the cake...
Tough
May be stored on a rack
Low speed
Pumpkin pie

29. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Flour
Flavorings
High protein content
Not fermented long enough

30. when cutting biscuits you should press down...
Vanilla custard sauce
Regular shortening
Without twisting it
Tough

31. baked custard is done when its internal temp is...
170
Pull away from the sides of the bowl
Rye bread
True

32. approximate ratio of ingredients in flaky pie dough is...
6 pounds flour - 3 pounds fat - 1 pound liquid
Chilled before makeup
Regular shortening
Regular shortening

33. functions of sugar in baked goods
True
Increase keeping qualities - develop crust color - provide food for the yeast
More
Is kneaded lightly

34. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Increases the staling process
Increase keeping qualities - develop crust color - provide food for the yeast
Flavorings
Do not contain eggs

35. oiling the surface of a fermenting dough...
High ratio shortening
6 pounds flour - 3 pounds fat - 1 pound liquid
Prevents a crust from forming
Apple pie

36. emulsified shortening is usually softer in texture than...
Regular shortening
High protein content
Lean dough products
Increase keeping qualities - develop crust color - provide food for the yeast

37. one pint of water weighs...
Increases the staling process
Apple pie
Exactly one pound
The first part of the baking period

38. hard crusted breads such as french bread are usually baked with steam in the oven during....
Cutting and baking
The first part of the baking period
Flour
Apple pie

39. pastry cream is thickened with...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Eggs and starch
Apple pie
Lean dough products

40. functions of fat in baked goods
Cutting and baking
Increase keeping quality - increase moistness - tenderize the product
Vanilla custard sauce
6 pounds flour - 3 pounds fat - 1 pound liquid

41. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Development of air cells into the batter
Twice as much chocolate as butter
170
Crisp

42. cake flour is the preferred choice for short dough because of its ability to...
Patent
Absorb moisture
Increase keeping qualities - develop crust color - provide food for the yeast
Lean dough products

43. measuring solid ingredients by weight is ______ accurate than by volume
Vanilla custard sauce
More
6 pounds flour - 3 pounds fat - 1 pound liquid
Their crusts will soften

44. graham cracker crumb crust
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Increases the staling process
Their crusts will soften
Exactly one pound

45. doughs for rolled cookies and icebox cookies must usually be...
Chilled before makeup
May be stored on a rack
Modified starch
High protein content

46. cream scones should be frozen berfore...
Do not contain eggs
Punching
Cutting and baking
6 pounds flour - 3 pounds fat - 1 pound liquid

47. high fat and sugar content hop make cookies...
Lean dough products
15
Punching
Crisp

48. fat used in volume production of pie dough is...
Modified starch
An old dough
Regular shortening
Rye bread

49. best starch for pie fillings that are to be froxen is...
Cornstarch
Modified starch
15
Development of air cells into the batter

50. cookies can be made chewier by increasing the...
Pumpkin pie
Pastry flour
170
Egg content

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Fundamentals Of Baking

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