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. a young dough is one that has...
Foaming (sponge)
High protein content
Regular shortening
Not fermented long enough

2. best starch for pie fillings that are to be froxen is...
More
No steam vents
Add flour and yeast and mix to a smooth dough
Modified starch

3. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Modified starch
Absorb moisture
Bran
Do not contain eggs

4. cream scones should be frozen berfore...
Without twisting it
True
Cutting and baking
170

5. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Absorb moisture
Patent
Do not contain eggs
An old dough

6. Rolls to be served within eight hours...
May be stored on a rack
All at once
Increase keeping qualities - develop crust color - provide food for the yeast
True

7. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
True
Without twisting it
Vanilla custard sauce
An old dough

8. mealy pie dough is for...
High protein content
Prevents a crust from forming
Pumpkin pie
Their crusts will soften

9. during the development period the elasticity of the gluten begins to develop and starts to...
Pull away from the sides of the bowl
170
Regular shortening
375-385

10. proper frying temp for cake doughnuts is...
All at once
Smooth texture
375-385
Exactly one pound

11. hard crusted breads such as french bread are usually baked with steam in the oven during....
Smooth texture
The first part of the baking period
Cornstarch
Regular shortening

12. salt is used in bread making because it improves flavor - conditions gluten - and...
Pastry flour
Punching
Slows yeast action
Pull away from the sides of the bowl

13. oiling the surface of a fermenting dough...
Cornstarch
Exactly one pound
Chilled before makeup
Prevents a crust from forming

14. functions of sugar in baked goods
Crisp
Increase keeping qualities - develop crust color - provide food for the yeast
Is kneaded lightly
May be stored on a rack

15. best flour for flaky pie crust is...
Pastry flour
170
Increases the staling process
Smooth texture

16. cake flour is the preferred choice for short dough because of its ability to...
Do not contain eggs
Their crusts will soften
Absorb moisture
More

17. doughs for rolled cookies and icebox cookies must usually be...
Punching
Chilled before makeup
Eggs and starch
Bran

18. yeast is killed at what temp?
Prevents a crust from forming
140 degrees
Tough
15

19. one pint of water weighs...
Exactly one pound
Punching
Twice as much chocolate as butter
Pumpkin pie

20. if active dry yeast is used - it is mixed with water before being added to the dough
Pull away from the sides of the bowl
More
Pastry flour
True

21. flour for sponge cakes must be very weak to avoid making the cake...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Their crusts will soften
Tough
Exactly one pound

22. functions of fat in baked goods
Increase keeping quality - increase moistness - tenderize the product
Same degree of sweetness
170
Do not contain eggs

23. primary thickening agent in pecan pie is...
Twice as much chocolate as butter
Is kneaded lightly
Regular shortening
Eggs

24. a cake mix made with butter will not hold as much liquid as one made with...
High ratio shortening
Flavorings
Regular shortening
Low speed

25. approximate ratio of ingredients in flaky pie dough is...
Eggs
6 pounds flour - 3 pounds fat - 1 pound liquid
Foaming (sponge)
True

26. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Smooth texture
Bran
Eggs
Pull away from the sides of the bowl

27. fat used in volume production of pie dough is...
A fully combined bater
Regular shortening
170
May be stored on a rack

28. high fat and sugar content hop make cookies...
Apple pie
Crisp
Punching
Tough

29. cake flour is usually weaker than...
Increases the staling process
Pastry flour
Chilled before makeup
Slows yeast action

30. an over fermented dough is called...
All at once
An old dough
Pumpkin pie
High protein content

31. weight of the sugar in a high ratio cake is usually greater than the weight of the...
High ratio shortening
Flour
375-385
Regular shortening

32. best thickening for cream pie is...
Slows yeast action
Cornstarch
Same degree of sweetness
Patent

33. forcing the gases out of a fermented dough is called...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Add flour and yeast and mix to a smooth dough
Egg content
Punching

34. when cutting biscuits you should press down...
No steam vents
Tough
Without twisting it
170

35. when eggs are added to a cake batter in the creaming method they should not be added...
Eggs
Increase keeping qualities - develop crust color - provide food for the yeast
All at once
Their crusts will soften

36. to produce a flaky biscuit - the dough...
Tough
Patent
High protein content
Is kneaded lightly

37. for a 9 inch bottom crust you will need ____ ounces of dough
15
Pastry flour
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Twice as much chocolate as butter

38. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Low speed
Flavorings
A fully combined bater

39. graham cracker crumb crust
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Modified starch
Increase keeping quality - increase moistness - tenderize the product
Same degree of sweetness

40. not all sugars have the...
Pastry flour
170
Same degree of sweetness
Crisp

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
Eggs and starch
Punching
Lean dough products

42. baked custard is done when its internal temp is...
170
High protein content
6 pounds flour - 3 pounds fat - 1 pound liquid
Smooth texture

43. french bread - and hard rolls are examples of...
Lean dough products
True
Add flour and yeast and mix to a smooth dough
High ratio shortening

44. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Their crusts will soften
A fully combined bater
140 degrees
Eggs and starch

45. during the pickup period the ingredients are blended on ______ just until combined
Cutting and baking
Low speed
Without twisting it
Add flour and yeast and mix to a smooth dough

46. emulsified shortening is usually softer in texture than...
Pastry flour
Bran
Regular shortening
Flavorings

47. pastry cream is thickened with...
Egg content
High ratio shortening
Patent
Eggs and starch

48. the hard outer covering of wheat kernels and other grains is called...
Tough
A fully combined bater
Bran
140 degrees

49. yeast products should not be stored in the refrigerator because refrigeration...
Egg content
Lean dough products
Increases the staling process
Rye bread

50. hard crusted rolls should not be wrapped or...
Their crusts will soften
Absorb moisture
Cornstarch
Gluten