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. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Pull away from the sides of the bowl
Lean dough products
Is kneaded lightly
A fully combined bater

2. a cake mix made with butter will not hold as much liquid as one made with...
Not fermented long enough
140 degrees
Increases the staling process
High ratio shortening

3. one pint of water weighs...
Exactly one pound
Not fermented long enough
Lean dough products
Do not contain eggs

4. emulsified shortening is usually softer in texture than...
Regular shortening
True
Chilled before makeup
Their crusts will soften

5. primary thickening agent in pecan pie is...
Eggs
Do not contain eggs
The first part of the baking period
Absorb moisture

6. functions of sugar in baked goods
Crisp
Patent
Increase keeping qualities - develop crust color - provide food for the yeast
Punching

7. only wheat flour will develop enough _______ to make yeast bread
Foaming (sponge)
True
Gluten
Absorb moisture

8. ideal starch for _______ is cornstarch
Modified starch
Apple pie
Twice as much chocolate as butter
True

9. choc glaze is...
Add flour and yeast and mix to a smooth dough
6 pounds flour - 3 pounds fat - 1 pound liquid
Regular shortening
Twice as much chocolate as butter

10. salt is used in bread making because it improves flavor - conditions gluten - and...
Slows yeast action
Eggs and starch
All at once
Increases the staling process

11. french bread - and hard rolls are examples of...
Lean dough products
Flavorings
Prevents a crust from forming
Regular shortening

12. yeast products should not be stored in the refrigerator because refrigeration...
Without twisting it
Increases the staling process
Cornstarch
An old dough

13. best flour for flaky pie crust is...
170
Vanilla custard sauce
Pastry flour
375-385

14. during the development period the elasticity of the gluten begins to develop and starts to...
Flour
Pull away from the sides of the bowl
Without twisting it
No steam vents

15. best thickening for cream pie is...
Cornstarch
Egg content
The first part of the baking period
A fully combined bater

16. 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
Development of air cells into the batter
Exactly one pound
Increase keeping quality - increase moistness - tenderize the product

17. approximate ratio of ingredients in flaky pie dough is...
Chilled before makeup
Twice as much chocolate as butter
6 pounds flour - 3 pounds fat - 1 pound liquid
Regular shortening

18. fat used in volume production of pie dough is...
Pastry flour
Flavorings
Regular shortening
Add flour and yeast and mix to a smooth dough

19. not all sugars have the...
Not fermented long enough
Add flour and yeast and mix to a smooth dough
A fully combined bater
Same degree of sweetness

20. an over fermented dough is called...
True
Cornstarch
An old dough
Eggs and starch

21. hard crusted breads such as french bread are usually baked with steam in the oven during....
Vanilla custard sauce
The first part of the baking period
Not fermented long enough
Low speed

22. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Increase keeping qualities - develop crust color - provide food for the yeast
Patent
Regular shortening
375-385

23. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Egg content
Do not contain eggs
Absorb moisture
Add flour and yeast and mix to a smooth dough

24. mealy pie dough is for...
Their crusts will soften
Pumpkin pie
Eggs and starch
Punching

25. hard crusted rolls should not be wrapped or...
Increase keeping quality - increase moistness - tenderize the product
Bran
Their crusts will soften
Vanilla custard sauce

26. yeast is killed at what temp?
Exactly one pound
140 degrees
Flavorings
375-385

27. three methods of making cookies are the creaming - one-stage - and...
Tough
Foaming (sponge)
High protein content
Increase keeping qualities - develop crust color - provide food for the yeast

28. a young dough is one that has...
Chilled before makeup
Not fermented long enough
Apple pie
6 pounds flour - 3 pounds fat - 1 pound liquid

29. forcing the gases out of a fermented dough is called...
15
375-385
Punching
Exactly one pound

30. for a 9 inch bottom crust you will need ____ ounces of dough
Do not contain eggs
Same degree of sweetness
Eggs
15

31. pastry cream is thickened with...
Eggs and starch
Low speed
Modified starch
Regular shortening

32. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Cornstarch
Lean dough products
Flour
Regular shortening

33. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Development of air cells into the batter
Add flour and yeast and mix to a smooth dough
Pastry flour
Regular shortening

34. to produce a flaky biscuit - the dough...
Flavorings
Is kneaded lightly
Rye bread
Pastry flour

35. the hard outer covering of wheat kernels and other grains is called...
Development of air cells into the batter
Bran
Regular shortening
Chilled before makeup

36. measuring solid ingredients by weight is ______ accurate than by volume
Chilled before makeup
Increase keeping quality - increase moistness - tenderize the product
The first part of the baking period
More

37. doughs for rolled cookies and icebox cookies must usually be...
Chilled before makeup
Add flour and yeast and mix to a smooth dough
All at once
Pastry flour

38. 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...
Egg content
Patent
Regular shortening
Add flour and yeast and mix to a smooth dough

39. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
May be stored on a rack
Flavorings
Twice as much chocolate as butter
Pumpkin pie

40. best starch for pie fillings that are to be froxen is...
Eggs and starch
Modified starch
Increase keeping qualities - develop crust color - provide food for the yeast
Prevents a crust from forming

41. during the pickup period the ingredients are blended on ______ just until combined
Patent
Flavorings
Low speed
A fully combined bater

42. when cutting biscuits you should press down...
Without twisting it
Cutting and baking
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
The first part of the baking period

43. when eggs are added to a cake batter in the creaming method they should not be added...
All at once
Eggs and starch
Regular shortening
Vanilla custard sauce

44. cake flour is the preferred choice for short dough because of its ability to...
Not fermented long enough
Absorb moisture
Their crusts will soften
Apple pie

45. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Slows yeast action
Chilled before makeup
Vanilla custard sauce
Pull away from the sides of the bowl

46. strong flour is made from wheat with a...
High protein content
Lean dough products
Pastry flour
Gluten

47. if active dry yeast is used - it is mixed with water before being added to the dough
Cutting and baking
Twice as much chocolate as butter
True
Is kneaded lightly

48. oiling the surface of a fermenting dough...
Prevents a crust from forming
Rye bread
May be stored on a rack
Slows yeast action

49. Clear flour is normally used to make
Same degree of sweetness
Rye bread
Increases the staling process
Vanilla custard sauce

50. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Smooth texture
Bran
An old dough
Increases the staling process