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. measuring solid ingredients by weight is ______ accurate than by volume
Egg content
375-385
More
Cornstarch

2. doughs for rolled cookies and icebox cookies must usually be...
Flavorings
Chilled before makeup
A fully combined bater
Lean dough products

3. emulsified shortening is usually softer in texture than...
Prevents a crust from forming
Crisp
Regular shortening
Absorb moisture

4. cake flour is the preferred choice for short dough because of its ability to...
Add flour and yeast and mix to a smooth dough
Absorb moisture
More
Regular shortening

5. Clear flour is normally used to make
Rye bread
Lean dough products
Bran
Flavorings

6. mealy pie dough is for...
Low speed
Foaming (sponge)
Pumpkin pie
A fully combined bater

7. a young dough is one that has...
Vanilla custard sauce
May be stored on a rack
Not fermented long enough
Development of air cells into the batter

8. hard crusted breads such as french bread are usually baked with steam in the oven during....
Flavorings
True
May be stored on a rack
The first part of the baking period

9. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Pull away from the sides of the bowl
Cornstarch
Pastry flour
Flavorings

10. cream scones should be frozen berfore...
A fully combined bater
Cutting and baking
No steam vents
Pumpkin pie

11. one pint of water weighs...
Vanilla custard sauce
Exactly one pound
Regular shortening
Is kneaded lightly

12. if active dry yeast is used - it is mixed with water before being added to the dough
Regular shortening
True
Do not contain eggs
An old dough

13. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Pastry flour
Not fermented long enough
Exactly one pound
Vanilla custard sauce

14. forcing the gases out of a fermented dough is called...
Punching
170
Rye bread
Not fermented long enough

15. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Same degree of sweetness
Is kneaded lightly
Rye bread
Smooth texture

16. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
375-385
No steam vents
Do not contain eggs
Egg content

17. strong flour is made from wheat with a...
Pastry flour
High protein content
Exactly one pound
Development of air cells into the batter

18. not all sugars have the...
May be stored on a rack
Cornstarch
Same degree of sweetness
Vanilla custard sauce

19. oiling the surface of a fermenting dough...
Prevents a crust from forming
Their crusts will soften
Punching
More

20. when cutting biscuits you should press down...
Do not contain eggs
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Without twisting it
Flavorings

21. during the development period the elasticity of the gluten begins to develop and starts to...
Pull away from the sides of the bowl
Do not contain eggs
Flavorings
Same degree of sweetness

22. an over fermented dough is called...
An old dough
High protein content
Crisp
Pastry flour

23. cookies can be made chewier by increasing the...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
High protein content
Egg content
Same degree of sweetness

24. yeast products should not be stored in the refrigerator because refrigeration...
Increases the staling process
Modified starch
Flavorings
Exactly one pound

25. baked custard is done when its internal temp is...
Increases the staling process
170
Punching
15

26. cake flour is usually weaker than...
Pastry flour
Flour
Increases the staling process
Cornstarch

27. functions of sugar in baked goods
Regular shortening
Absorb moisture
Increase keeping qualities - develop crust color - provide food for the yeast
More

28. french bread - and hard rolls are examples of...
Flavorings
Lean dough products
Their crusts will soften
Without twisting it

29. three methods of making cookies are the creaming - one-stage - and...
Flour
Not fermented long enough
Foaming (sponge)
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

30. a cake mix made with butter will not hold as much liquid as one made with...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
High ratio shortening
An old dough
Is kneaded lightly

31. best thickening for cream pie is...
Egg content
Foaming (sponge)
High ratio shortening
Cornstarch

32. salt is used in bread making because it improves flavor - conditions gluten - and...
Prevents a crust from forming
The first part of the baking period
Increases the staling process
Slows yeast action

33. only wheat flour will develop enough _______ to make yeast bread
Gluten
Development of air cells into the batter
Chilled before makeup
All at once

34. the hard outer covering of wheat kernels and other grains is called...
15
Lean dough products
Bran
Eggs

35. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Do not contain eggs
375-385
Increases the staling process
15

36. proper frying temp for cake doughnuts is...
375-385
No steam vents
6 pounds flour - 3 pounds fat - 1 pound liquid
Gluten

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

38. yeast is killed at what temp?
Is kneaded lightly
140 degrees
Development of air cells into the batter
Pastry flour

39. pastry cream is thickened with...
Eggs and starch
Twice as much chocolate as butter
Lean dough products
Add flour and yeast and mix to a smooth dough

40. ideal starch for _______ is cornstarch
Apple pie
375-385
Pastry flour
No steam vents

41. functions of fat in baked goods
15
Increase keeping quality - increase moistness - tenderize the product
Egg content
No steam vents

42. to produce a flaky biscuit - the dough...
Increase keeping qualities - develop crust color - provide food for the yeast
High ratio shortening
Exactly one pound
Is kneaded lightly

43. best flour for flaky pie crust is...
A fully combined bater
Pastry flour
Regular shortening
Chilled before makeup

44. 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...
The first part of the baking period
Regular shortening
High ratio shortening
Add flour and yeast and mix to a smooth dough

45. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Modified starch
Patent
Pull away from the sides of the bowl
A fully combined bater

46. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Development of air cells into the batter
Flavorings
Flour
Without twisting it

47. hard crusted rolls should not be wrapped or...
Exactly one pound
375-385
6 pounds flour - 3 pounds fat - 1 pound liquid
Their crusts will soften

48. approximate ratio of ingredients in flaky pie dough is...
6 pounds flour - 3 pounds fat - 1 pound liquid
High protein content
Is kneaded lightly
Egg content

49. primary thickening agent in pecan pie is...
More
Rye bread
The first part of the baking period
Eggs

50. flour for sponge cakes must be very weak to avoid making the cake...
Crisp
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Rye bread
Tough