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. doughs for rolled cookies and icebox cookies must usually be...
Add flour and yeast and mix to a smooth dough
Chilled before makeup
Pastry flour
Egg content

2. high fat and sugar content hop make cookies...
375-385
Without twisting it
Crisp
Patent

3. three methods of making cookies are the creaming - one-stage - and...
Same degree of sweetness
Is kneaded lightly
Chilled before makeup
Foaming (sponge)

4. hard crusted rolls should not be wrapped or...
140 degrees
Their crusts will soften
170
Rye bread

5. 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
Modified starch
Flavorings
Increases the staling process

6. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
A fully combined bater
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Absorb moisture
Do not contain eggs

7. cake flour is usually weaker than...
15
Pastry flour
Lean dough products
More

8. measuring solid ingredients by weight is ______ accurate than by volume
Punching
Flour
Flavorings
More

9. one pint of water weighs...
A fully combined bater
Lean dough products
Pastry flour
Exactly one pound

10. yeast is killed at what temp?
Bran
Pumpkin pie
140 degrees
Cornstarch

11. cake flour is the preferred choice for short dough because of its ability to...
Bran
Regular shortening
Absorb moisture
Crisp

12. graham cracker crumb crust
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Increase keeping quality - increase moistness - tenderize the product
Flavorings
Tough

13. to produce a flaky biscuit - the dough...
An old dough
No steam vents
Cornstarch
Is kneaded lightly

14. french bread - and hard rolls are examples of...
Lean dough products
Bran
Apple pie
Tough

15. emulsified shortening is usually softer in texture than...
Regular shortening
140 degrees
Patent
May be stored on a rack

16. Rolls to be served within eight hours...
Is kneaded lightly
May be stored on a rack
Absorb moisture
6 pounds flour - 3 pounds fat - 1 pound liquid

17. flour for sponge cakes must be very weak to avoid making the cake...
Tough
375-385
More
Crisp

18. cookies can be made chewier by increasing the...
All at once
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Slows yeast action
Egg content

19. only wheat flour will develop enough _______ to make yeast bread
High protein content
Gluten
Tough
Patent

20. best starch for pie fillings that are to be froxen is...
Modified starch
Pastry flour
Smooth texture
High protein content

21. hard crusted breads such as french bread are usually baked with steam in the oven during....
Lean dough products
Pumpkin pie
The first part of the baking period
A fully combined bater

22. if active dry yeast is used - it is mixed with water before being added to the dough
Flavorings
Increases the staling process
True
Not fermented long enough

23. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Absorb moisture
Smooth texture
All at once
Eggs

24. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Pull away from the sides of the bowl
An old dough
Increases the staling process
Flour

25. pastry cream is thickened with...
Eggs and starch
Same degree of sweetness
Is kneaded lightly
Egg content

26. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
375-385
Do not contain eggs
Eggs and starch
Pastry flour

27. a young dough is one that has...
Pastry flour
Low speed
Not fermented long enough
Without twisting it

28. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
More
Flavorings
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Pastry flour

29. salt is used in bread making because it improves flavor - conditions gluten - and...
Modified starch
Pumpkin pie
Slows yeast action
Absorb moisture

30. best flour for flaky pie crust is...
Lean dough products
375-385
Pastry flour
Flavorings

31. cream scones should be frozen berfore...
Cornstarch
Cutting and baking
Increase keeping quality - increase moistness - tenderize the product
Regular shortening

32. fat used in volume production of pie dough is...
Pull away from the sides of the bowl
Regular shortening
Not fermented long enough
Slows yeast action

33. proper frying temp for cake doughnuts is...
Egg content
375-385
6 pounds flour - 3 pounds fat - 1 pound liquid
Increases the staling process

34. a cake mix made with butter will not hold as much liquid as one made with...
Without twisting it
Increase keeping quality - increase moistness - tenderize the product
Development of air cells into the batter
High ratio shortening

35. strong flour is made from wheat with a...
High protein content
Pastry flour
May be stored on a rack
Their crusts will soften

36. for a 9 inch bottom crust you will need ____ ounces of dough
Pumpkin pie
May be stored on a rack
Twice as much chocolate as butter
15

37. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
May be stored on a rack
Development of air cells into the batter
Twice as much chocolate as butter
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

38. when cutting biscuits you should press down...
Exactly one pound
Same degree of sweetness
More
Without twisting it

39. baked custard is done when its internal temp is...
170
Without twisting it
6 pounds flour - 3 pounds fat - 1 pound liquid
375-385

40. choc glaze is...
Is kneaded lightly
Twice as much chocolate as butter
Lean dough products
Do not contain eggs

41. yeast products should not be stored in the refrigerator because refrigeration...
Gluten
170
Not fermented long enough
Increases the staling process

42. approximate ratio of ingredients in flaky pie dough is...
Eggs and starch
6 pounds flour - 3 pounds fat - 1 pound liquid
Gluten
140 degrees

43. during the development period the elasticity of the gluten begins to develop and starts to...
Pull away from the sides of the bowl
True
Punching
Pastry flour

44. Clear flour is normally used to make
Rye bread
Not fermented long enough
Absorb moisture
High protein content

45. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
6 pounds flour - 3 pounds fat - 1 pound liquid
The first part of the baking period
Eggs and starch
Vanilla custard sauce

46. functions of sugar in baked goods
Increase keeping qualities - develop crust color - provide food for the yeast
Crisp
Gluten
Bran

47. ideal starch for _______ is cornstarch
Twice as much chocolate as butter
High protein content
Apple pie
Vanilla custard sauce

48. during the pickup period the ingredients are blended on ______ just until combined
Gluten
Twice as much chocolate as butter
A fully combined bater
Low speed

49. forcing the gases out of a fermented dough is called...
High ratio shortening
Regular shortening
Punching
Add flour and yeast and mix to a smooth dough

50. when eggs are added to a cake batter in the creaming method they should not be added...
Rye bread
True
All at once
Cornstarch