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. mealy pie dough is for...






2. pastry cream is thickened with...






3. approximate ratio of ingredients in flaky pie dough is...






4. french bread - and hard rolls are examples of...






5. when eggs are added to a cake batter in the creaming method they should not be added...






6. salt is used in bread making because it improves flavor - conditions gluten - and...






7. a cake mix made with butter will not hold as much liquid as one made with...






8. confectioners sugar is used to give the ____________ to cream cheese and flat icings






9. best starch for pie fillings that are to be froxen is...






10. hard crusted rolls should not be wrapped or...






11. emulsified shortening is usually softer in texture than...






12. only wheat flour will develop enough _______ to make yeast bread






13. high fat and sugar content hop make cookies...






14. yeast is killed at what temp?






15. strong flour is made from wheat with a...






16. oiling the surface of a fermenting dough...






17. for a 9 inch bottom crust you will need ____ ounces of dough






18. flour for sponge cakes must be very weak to avoid making the cake...






19. a young dough is one that has...






20. best flour for flaky pie crust is...






21. Rolls to be served within eight hours...






22. during the development period the elasticity of the gluten begins to develop and starts to...






23. ideal starch for _______ is cornstarch






24. measuring solid ingredients by weight is ______ accurate than by volume






25. weight of the sugar in a high ratio cake is usually greater than the weight of the...






26. one pint of water weighs...






27. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...






28. three methods of making cookies are the creaming - one-stage - and...






29. Which is the stronges flours? Patent - pastry - pumpernickel - cake






30. the hard outer covering of wheat kernels and other grains is called...






31. primary thickening agent in pecan pie is...






32. for quick breads and cakes it is important to sift the dry ingredients together to ensure...






33. an over fermented dough is called...






34. hard crusted breads such as french bread are usually baked with steam in the oven during....






35. not all sugars have the...






36. functions of fat in baked goods






37. fat used in volume production of pie dough is...






38. best thickening for cream pie is...






39. cake flour is usually weaker than...






40. baked custard is done when its internal temp is...






41. choc glaze is...






42. doughs for rolled cookies and icebox cookies must usually be...






43. 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...






44. yeast products should not be stored in the refrigerator because refrigeration...






45. if active dry yeast is used - it is mixed with water before being added to the dough






46. proper frying temp for cake doughnuts is...






47. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla






48. functions of sugar in baked goods






49. cornstarch puddings are similar to cream puddings except that cornstarch puddings...






50. Clear flour is normally used to make