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. flour for sponge cakes must be very weak to avoid making the cake...
Without twisting it
Regular shortening
Tough
Regular shortening

2. cream scones should be frozen berfore...
High ratio shortening
Cutting and baking
Increase keeping quality - increase moistness - tenderize the product
375-385

3. if active dry yeast is used - it is mixed with water before being added to the dough
High ratio shortening
Tough
True
Eggs and starch

4. emulsified shortening is usually softer in texture than...
140 degrees
Not fermented long enough
An old dough
Regular shortening

5. choc glaze is...
Twice as much chocolate as butter
True
Low speed
Pastry flour

6. cake flour is usually weaker than...
Pastry flour
Patent
Pull away from the sides of the bowl
Crisp

7. oiling the surface of a fermenting dough...
Crisp
Gluten
Prevents a crust from forming
140 degrees

8. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Punching
Patent
Bran
Eggs and starch

9. graham cracker crumb crust
Increase keeping quality - increase moistness - tenderize the product
Chilled before makeup
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Foaming (sponge)

10. primary thickening agent in pecan pie is...
Eggs
May be stored on a rack
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Smooth texture

11. functions of sugar in baked goods
Increase keeping qualities - develop crust color - provide food for the yeast
Increase keeping quality - increase moistness - tenderize the product
Flavorings
Pastry flour

12. a cake mix made with butter will not hold as much liquid as one made with...
High ratio shortening
Tough
Punching
Eggs and starch

13. cookies can be made chewier by increasing the...
More
Lean dough products
Egg content
Patent

14. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Flavorings
Absorb moisture
Tough
Chilled before makeup

15. french bread - and hard rolls are examples of...
Lean dough products
Absorb moisture
All at once
Gluten

16. forcing the gases out of a fermented dough is called...
Patent
More
Regular shortening
Punching

17. mealy pie dough is for...
Not fermented long enough
High ratio shortening
Pumpkin pie
Tough

18. pastry cream is thickened with...
Eggs and starch
True
Vanilla custard sauce
15

19. for a 9 inch bottom crust you will need ____ ounces of dough
15
6 pounds flour - 3 pounds fat - 1 pound liquid
High ratio shortening
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

20. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Patent
A fully combined bater
Chilled before makeup
Vanilla custard sauce

21. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Foaming (sponge)
Rye bread
Apple pie
Smooth texture

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

23. when eggs are added to a cake batter in the creaming method they should not be added...
Without twisting it
All at once
Development of air cells into the batter
The first part of the baking period

24. doughs for rolled cookies and icebox cookies must usually be...
Gluten
Chilled before makeup
Cutting and baking
Low speed

25. Clear flour is normally used to make
Regular shortening
Tough
A fully combined bater
Rye bread

26. hard crusted rolls should not be wrapped or...
Their crusts will soften
Not fermented long enough
170
Punching

27. functions of fat in baked goods
No steam vents
Pastry flour
140 degrees
Increase keeping quality - increase moistness - tenderize the product

28. an over fermented dough is called...
Increase keeping qualities - develop crust color - provide food for the yeast
An old dough
More
Add flour and yeast and mix to a smooth dough

29. during the pickup period the ingredients are blended on ______ just until combined
An old dough
Increases the staling process
Low speed
Increase keeping qualities - develop crust color - provide food for the yeast

30. yeast products should not be stored in the refrigerator because refrigeration...
Absorb moisture
Regular shortening
Flour
Increases the staling process

31. when cutting biscuits you should press down...
Pumpkin pie
Without twisting it
Same degree of sweetness
High ratio shortening

32. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Vanilla custard sauce
Their crusts will soften
More
Flour

33. baked custard is done when its internal temp is...
170
Modified starch
Twice as much chocolate as butter
Rye bread

34. Rolls to be served within eight hours...
Is kneaded lightly
Gluten
Pastry flour
May be stored on a rack

35. best thickening for cream pie is...
No steam vents
Flour
Cornstarch
Apple pie

36. approximate ratio of ingredients in flaky pie dough is...
6 pounds flour - 3 pounds fat - 1 pound liquid
Same degree of sweetness
Bran
Slows yeast action

37. high fat and sugar content hop make cookies...
6 pounds flour - 3 pounds fat - 1 pound liquid
Smooth texture
Crisp
Do not contain eggs

38. salt is used in bread making because it improves flavor - conditions gluten - and...
Crisp
Exactly one pound
Slows yeast action
Absorb moisture

39. strong flour is made from wheat with a...
High ratio shortening
6 pounds flour - 3 pounds fat - 1 pound liquid
Without twisting it
High protein content

40. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
True
Tough
Modified starch
Development of air cells into the batter

41. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Cutting and baking
Gluten
15
Do not contain eggs

42. the hard outer covering of wheat kernels and other grains is called...
Lean dough products
375-385
Bran
15

43. not all sugars have the...
Increases the staling process
Prevents a crust from forming
Same degree of sweetness
Increase keeping quality - increase moistness - tenderize the product

44. measuring solid ingredients by weight is ______ accurate than by volume
More
Eggs and starch
Punching
Low speed

45. hard crusted breads such as french bread are usually baked with steam in the oven during....
Foaming (sponge)
Slows yeast action
6 pounds flour - 3 pounds fat - 1 pound liquid
The first part of the baking period

46. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Pull away from the sides of the bowl
Vanilla custard sauce
Patent
Smooth texture

47. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Eggs and starch
No steam vents
Exactly one pound
375-385

48. a young dough is one that has...
Regular shortening
Crisp
Increase keeping quality - increase moistness - tenderize the product
Not fermented long enough

49. only wheat flour will develop enough _______ to make yeast bread
Lean dough products
The first part of the baking period
Gluten
6 pounds flour - 3 pounds fat - 1 pound liquid

50. proper frying temp for cake doughnuts is...
Eggs
375-385
Increase keeping qualities - develop crust color - provide food for the yeast
Is kneaded lightly