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. weight of the sugar in a high ratio cake is usually greater than the weight of the...
High ratio shortening
375-385
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Flour

2. approximate ratio of ingredients in flaky pie dough is...
Bran
Chilled before makeup
Increases the staling process
6 pounds flour - 3 pounds fat - 1 pound liquid

3. the hard outer covering of wheat kernels and other grains is called...
The first part of the baking period
Cornstarch
Bran
Add flour and yeast and mix to a smooth dough

4. Rolls to be served within eight hours...
May be stored on a rack
15
Eggs
Regular shortening

5. functions of sugar in baked goods
Patent
Chilled before makeup
Pumpkin pie
Increase keeping qualities - develop crust color - provide food for the yeast

6. proper frying temp for cake doughnuts is...
May be stored on a rack
Regular shortening
Chilled before makeup
375-385

7. best starch for pie fillings that are to be froxen is...
Bran
Increase keeping qualities - develop crust color - provide food for the yeast
Modified starch
True

8. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Vanilla custard sauce
Tough
The first part of the baking period
Pull away from the sides of the bowl

9. yeast products should not be stored in the refrigerator because refrigeration...
Is kneaded lightly
6 pounds flour - 3 pounds fat - 1 pound liquid
Increases the staling process
Same degree of sweetness

10. strong flour is made from wheat with a...
High ratio shortening
High protein content
Flavorings
375-385

11. cookies can be made chewier by increasing the...
Increase keeping qualities - develop crust color - provide food for the yeast
Egg content
Foaming (sponge)
High protein content

12. a cake mix made with butter will not hold as much liquid as one made with...
High ratio shortening
High protein content
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
All at once

13. a young dough is one that has...
Pastry flour
A fully combined bater
High protein content
Not fermented long enough

14. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Cornstarch
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
A fully combined bater
Eggs

15. choc glaze is...
Twice as much chocolate as butter
Vanilla custard sauce
Eggs
Same degree of sweetness

16. high fat and sugar content hop make cookies...
Increase keeping quality - increase moistness - tenderize the product
Eggs and starch
No steam vents
Crisp

17. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Gluten
Patent
Cornstarch
Pastry flour

18. an over fermented dough is called...
An old dough
High ratio shortening
Pastry flour
Egg content

19. three methods of making cookies are the creaming - one-stage - and...
More
Lean dough products
Foaming (sponge)
A fully combined bater

20. pastry cream is thickened with...
Eggs and starch
Apple pie
High ratio shortening
Pumpkin pie

21. doughs for rolled cookies and icebox cookies must usually be...
Egg content
Increases the staling process
Rye bread
Chilled before makeup

22. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Do not contain eggs
Regular shortening
Modified starch
Crisp

23. baked custard is done when its internal temp is...
375-385
Gluten
Flavorings
170

24. french bread - and hard rolls are examples of...
The first part of the baking period
Low speed
No steam vents
Lean dough products

25. salt is used in bread making because it improves flavor - conditions gluten - and...
Flour
Slows yeast action
Exactly one pound
High ratio shortening

26. 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...
Lean dough products
Exactly one pound
Add flour and yeast and mix to a smooth dough
Same degree of sweetness

27. primary thickening agent in pecan pie is...
Eggs
Pastry flour
High protein content
170

28. hard crusted breads such as french bread are usually baked with steam in the oven during....
Increases the staling process
The first part of the baking period
Punching
A fully combined bater

29. one pint of water weighs...
Low speed
Regular shortening
Exactly one pound
Pastry flour

30. during the development period the elasticity of the gluten begins to develop and starts to...
Do not contain eggs
Twice as much chocolate as butter
No steam vents
Pull away from the sides of the bowl

31. to produce a flaky biscuit - the dough...
Is kneaded lightly
Same degree of sweetness
Development of air cells into the batter
Apple pie

32. best thickening for cream pie is...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Cutting and baking
Cornstarch
No steam vents

33. yeast is killed at what temp?
Foaming (sponge)
Flour
Do not contain eggs
140 degrees

34. during the pickup period the ingredients are blended on ______ just until combined
Cutting and baking
Punching
Low speed
Smooth texture

35. when cutting biscuits you should press down...
Twice as much chocolate as butter
Increase keeping quality - increase moistness - tenderize the product
Flavorings
Without twisting it

36. forcing the gases out of a fermented dough is called...
Punching
Foaming (sponge)
Without twisting it
More

37. not all sugars have the...
Same degree of sweetness
Eggs and starch
Modified starch
Add flour and yeast and mix to a smooth dough

38. for a 9 inch bottom crust you will need ____ ounces of dough
Crisp
15
Exactly one pound
Cutting and baking

39. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Development of air cells into the batter
Chilled before makeup
Pastry flour
All at once

40. emulsified shortening is usually softer in texture than...
The first part of the baking period
High protein content
Vanilla custard sauce
Regular shortening

41. hard crusted rolls should not be wrapped or...
Their crusts will soften
Regular shortening
Slows yeast action
375-385

42. only wheat flour will develop enough _______ to make yeast bread
Twice as much chocolate as butter
Regular shortening
Gluten
Foaming (sponge)

43. cream scones should be frozen berfore...
Cutting and baking
Regular shortening
Slows yeast action
High ratio shortening

44. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Cornstarch
Pull away from the sides of the bowl
No steam vents
Gluten

45. when eggs are added to a cake batter in the creaming method they should not be added...
High protein content
Pumpkin pie
Rye bread
All at once

46. ideal starch for _______ is cornstarch
Flavorings
Prevents a crust from forming
Lean dough products
Apple pie

47. best flour for flaky pie crust is...
Pastry flour
Pastry flour
Development of air cells into the batter
Apple pie

48. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
An old dough
140 degrees
All at once
Flavorings

49. cake flour is the preferred choice for short dough because of its ability to...
6 pounds flour - 3 pounds fat - 1 pound liquid
Patent
Flour
Absorb moisture

50. measuring solid ingredients by weight is ______ accurate than by volume
More
Increase keeping qualities - develop crust color - provide food for the yeast
Rye bread
Eggs