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. when eggs are added to a cake batter in the creaming method they should not be added...
Regular shortening
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
All at once
A fully combined bater

2. doughs for rolled cookies and icebox cookies must usually be...
Increase keeping quality - increase moistness - tenderize the product
Regular shortening
Chilled before makeup
Cornstarch

3. choc glaze is...
Is kneaded lightly
Twice as much chocolate as butter
Rye bread
Punching

4. strong flour is made from wheat with a...
Rye bread
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Eggs and starch
High protein content

5. emulsified shortening is usually softer in texture than...
Regular shortening
Modified starch
Without twisting it
6 pounds flour - 3 pounds fat - 1 pound liquid

6. a cake mix made with butter will not hold as much liquid as one made with...
More
Slows yeast action
Increases the staling process
High ratio shortening

7. an over fermented dough is called...
An old dough
Their crusts will soften
Increases the staling process
Rye bread

8. fat used in volume production of pie dough is...
Regular shortening
Absorb moisture
Regular shortening
An old dough

9. forcing the gases out of a fermented dough is called...
Punching
Pastry flour
Pastry flour
Cutting and baking

10. one pint of water weighs...
Prevents a crust from forming
Exactly one pound
Smooth texture
Increase keeping qualities - develop crust color - provide food for the yeast

11. pastry cream is thickened with...
Regular shortening
Their crusts will soften
Eggs and starch
Absorb moisture

12. Rolls to be served within eight hours...
More
May be stored on a rack
Chilled before makeup
Smooth texture

13. Clear flour is normally used to make
Rye bread
Regular shortening
Cutting and baking
High ratio shortening

14. hard crusted rolls should not be wrapped or...
Flavorings
Cornstarch
True
Their crusts will soften

15. cookies can be made chewier by increasing the...
Lean dough products
An old dough
Slows yeast action
Egg content

16. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Do not contain eggs
Eggs
Twice as much chocolate as butter
375-385

17. hard crusted breads such as french bread are usually baked with steam in the oven during....
The first part of the baking period
High protein content
Twice as much chocolate as butter
Punching

18. functions of sugar in baked goods
15
Increase keeping qualities - develop crust color - provide food for the yeast
No steam vents
Cornstarch

19. salt is used in bread making because it improves flavor - conditions gluten - and...
Flavorings
Slows yeast action
An old dough
The first part of the baking period

20. flour for sponge cakes must be very weak to avoid making the cake...
High protein content
Pumpkin pie
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Tough

21. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Flour
Increases the staling process
Add flour and yeast and mix to a smooth dough
Twice as much chocolate as butter

22. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Pull away from the sides of the bowl
Smooth texture
Eggs and starch
375-385

23. yeast products should not be stored in the refrigerator because refrigeration...
Rye bread
Patent
Increases the staling process
Increase keeping qualities - develop crust color - provide food for the yeast

24. baked custard is done when its internal temp is...
Patent
170
Cutting and baking
Pumpkin pie

25. cake flour is the preferred choice for short dough because of its ability to...
May be stored on a rack
Absorb moisture
Cutting and baking
Pull away from the sides of the bowl

26. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Regular shortening
Eggs
Cutting and baking
A fully combined bater

27. during the pickup period the ingredients are blended on ______ just until combined
Low speed
Pastry flour
Patent
Twice as much chocolate as butter

28. primary thickening agent in pecan pie is...
140 degrees
Patent
Eggs
Apple pie

29. a young dough is one that has...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Cutting and baking
375-385
Not fermented long enough

30. ideal starch for _______ is cornstarch
140 degrees
Apple pie
More
Absorb moisture

31. 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
Apple pie
140 degrees
Pastry flour

32. functions of fat in baked goods
Pastry flour
Increase keeping quality - increase moistness - tenderize the product
Punching
Cutting and baking

33. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Tough
Punching
Flavorings
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

34. approximate ratio of ingredients in flaky pie dough is...
High protein content
6 pounds flour - 3 pounds fat - 1 pound liquid
High ratio shortening
Modified starch

35. french bread - and hard rolls are examples of...
Low speed
The first part of the baking period
Prevents a crust from forming
Lean dough products

36. best starch for pie fillings that are to be froxen is...
Not fermented long enough
Modified starch
High protein content
Crisp

37. high fat and sugar content hop make cookies...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Modified starch
Crisp
All at once

38. when cutting biscuits you should press down...
Without twisting it
The first part of the baking period
Lean dough products
Crisp

39. only wheat flour will develop enough _______ to make yeast bread
Absorb moisture
Gluten
Egg content
Punching

40. during the development period the elasticity of the gluten begins to develop and starts to...
Pastry flour
Pull away from the sides of the bowl
Add flour and yeast and mix to a smooth dough
375-385

41. measuring solid ingredients by weight is ______ accurate than by volume
Gluten
More
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Bran

42. proper frying temp for cake doughnuts is...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Development of air cells into the batter
Gluten
375-385

43. 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
Foaming (sponge)
Add flour and yeast and mix to a smooth dough
Vanilla custard sauce

44. cream scones should be frozen berfore...
Cutting and baking
Development of air cells into the batter
Punching
Crisp

45. three methods of making cookies are the creaming - one-stage - and...
High ratio shortening
Tough
Gluten
Foaming (sponge)

46. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Eggs
A fully combined bater
Development of air cells into the batter
Patent

47. if active dry yeast is used - it is mixed with water before being added to the dough
Modified starch
True
Do not contain eggs
Crisp

48. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Pull away from the sides of the bowl
Modified starch
170
Development of air cells into the batter

49. the hard outer covering of wheat kernels and other grains is called...
May be stored on a rack
Cornstarch
Bran
Pull away from the sides of the bowl

50. to produce a flaky biscuit - the dough...
Is kneaded lightly
Prevents a crust from forming
May be stored on a rack
375-385