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. forcing the gases out of a fermented dough is called...
Increase keeping quality - increase moistness - tenderize the product
Slows yeast action
Punching
Pull away from the sides of the bowl

2. proper frying temp for cake doughnuts is...
375-385
Gluten
Cutting and baking
Their crusts will soften

3. pastry cream is thickened with...
6 pounds flour - 3 pounds fat - 1 pound liquid
Their crusts will soften
Slows yeast action
Eggs and starch

4. fat used in volume production of pie dough is...
Increase keeping qualities - develop crust color - provide food for the yeast
Bran
Regular shortening
The first part of the baking period

5. yeast is killed at what temp?
Pull away from the sides of the bowl
Low speed
Their crusts will soften
140 degrees

6. functions of fat in baked goods
More
Do not contain eggs
Increase keeping quality - increase moistness - tenderize the product
140 degrees

7. baked custard is done when its internal temp is...
Pull away from the sides of the bowl
Without twisting it
140 degrees
170

8. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
375-385
Do not contain eggs
Smooth texture
Increase keeping qualities - develop crust color - provide food for the yeast

9. measuring solid ingredients by weight is ______ accurate than by volume
No steam vents
Absorb moisture
More
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

10. best flour for flaky pie crust is...
Pastry flour
Regular shortening
Punching
Twice as much chocolate as butter

11. oiling the surface of a fermenting dough...
Prevents a crust from forming
Increase keeping qualities - develop crust color - provide food for the yeast
Eggs and starch
Pull away from the sides of the bowl

12. an over fermented dough is called...
An old dough
6 pounds flour - 3 pounds fat - 1 pound liquid
Development of air cells into the batter
Do not contain eggs

13. during the pickup period the ingredients are blended on ______ just until combined
Low speed
Regular shortening
Exactly one pound
170

14. Clear flour is normally used to make
Pumpkin pie
Chilled before makeup
Rye bread
Tough

15. cake flour is the preferred choice for short dough because of its ability to...
Tough
Absorb moisture
Eggs
Is kneaded lightly

16. mealy pie dough is for...
Add flour and yeast and mix to a smooth dough
Flour
6 pounds flour - 3 pounds fat - 1 pound liquid
Pumpkin pie

17. high fat and sugar content hop make cookies...
Flour
Add flour and yeast and mix to a smooth dough
Crisp
Modified starch

18. Rolls to be served within eight hours...
Foaming (sponge)
May be stored on a rack
Bran
Egg content

19. strong flour is made from wheat with a...
Tough
170
High protein content
Lean dough products

20. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Eggs
Is kneaded lightly
Flour
High ratio shortening

21. cookies can be made chewier by increasing the...
Regular shortening
Egg content
Smooth texture
Tough

22. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Increase keeping quality - increase moistness - tenderize the product
Smooth texture
Without twisting it
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

23. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Flour
Patent
Cornstarch
Lean dough products

24. if active dry yeast is used - it is mixed with water before being added to the dough
6 pounds flour - 3 pounds fat - 1 pound liquid
Low speed
Flavorings
True

25. during the development period the elasticity of the gluten begins to develop and starts to...
Is kneaded lightly
Prevents a crust from forming
Pull away from the sides of the bowl
Lean dough products

26. three methods of making cookies are the creaming - one-stage - and...
Twice as much chocolate as butter
Foaming (sponge)
Eggs and starch
Regular shortening

27. salt is used in bread making because it improves flavor - conditions gluten - and...
Punching
Foaming (sponge)
375-385
Slows yeast action

28. a cake mix made with butter will not hold as much liquid as one made with...
More
6 pounds flour - 3 pounds fat - 1 pound liquid
Twice as much chocolate as butter
High ratio shortening

29. cream scones should be frozen berfore...
Flour
Cutting and baking
True
Apple pie

30. ideal starch for _______ is cornstarch
Increase keeping quality - increase moistness - tenderize the product
Do not contain eggs
Foaming (sponge)
Apple pie

31. hard crusted breads such as french bread are usually baked with steam in the oven during....
The first part of the baking period
True
Low speed
All at once

32. a young dough is one that has...
Absorb moisture
Tough
Not fermented long enough
Vanilla custard sauce

33. choc glaze is...
Twice as much chocolate as butter
Foaming (sponge)
Bran
No steam vents

34. when eggs are added to a cake batter in the creaming method they should not be added...
A fully combined bater
Regular shortening
All at once
Foaming (sponge)

35. 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
High protein content
Flour
170

36. to produce a flaky biscuit - the dough...
375-385
Low speed
Is kneaded lightly
Do not contain eggs

37. the hard outer covering of wheat kernels and other grains is called...
Same degree of sweetness
Patent
More
Bran

38. not all sugars have the...
Increase keeping qualities - develop crust color - provide food for the yeast
Twice as much chocolate as butter
Same degree of sweetness
Vanilla custard sauce

39. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Low speed
Gluten
A fully combined bater
Patent

40. yeast products should not be stored in the refrigerator because refrigeration...
Do not contain eggs
More
Is kneaded lightly
Increases the staling process

41. cake flour is usually weaker than...
True
Slows yeast action
Pastry flour
Gluten

42. hard crusted rolls should not be wrapped or...
Their crusts will soften
6 pounds flour - 3 pounds fat - 1 pound liquid
Without twisting it
May be stored on a rack

43. approximate ratio of ingredients in flaky pie dough is...
140 degrees
Same degree of sweetness
True
6 pounds flour - 3 pounds fat - 1 pound liquid

44. flour for sponge cakes must be very weak to avoid making the cake...
6 pounds flour - 3 pounds fat - 1 pound liquid
Add flour and yeast and mix to a smooth dough
Tough
Their crusts will soften

45. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Cutting and baking
Add flour and yeast and mix to a smooth dough
Vanilla custard sauce
Bran

46. doughs for rolled cookies and icebox cookies must usually be...
Foaming (sponge)
High ratio shortening
Exactly one pound
Chilled before makeup

47. when cutting biscuits you should press down...
Cutting and baking
Without twisting it
Regular shortening
170

48. primary thickening agent in pecan pie is...
Eggs
Eggs and starch
Crisp
Pumpkin pie

49. french bread - and hard rolls are examples of...
Slows yeast action
15
Is kneaded lightly
Lean dough products

50. best thickening for cream pie is...
Flavorings
Eggs and starch
Cornstarch
Regular shortening