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. Rolls to be served within eight hours...
Bran
Eggs and starch
True
May be stored on a rack

2. cookies can be made chewier by increasing the...
No steam vents
Add flour and yeast and mix to a smooth dough
Twice as much chocolate as butter
Egg content

3. if active dry yeast is used - it is mixed with water before being added to the dough
Gluten
True
A fully combined bater
Increase keeping qualities - develop crust color - provide food for the yeast

4. pastry cream is thickened with...
Flour
Punching
Same degree of sweetness
Eggs and starch

5. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Regular shortening
Gluten
A fully combined bater
Low speed

6. for a 9 inch bottom crust you will need ____ ounces of dough
15
High ratio shortening
High protein content
Same degree of sweetness

7. one pint of water weighs...
Low speed
Exactly one pound
15
Cutting and baking

8. not all sugars have the...
Flavorings
Same degree of sweetness
Is kneaded lightly
Increase keeping quality - increase moistness - tenderize the product

9. strong flour is made from wheat with a...
Increase keeping qualities - develop crust color - provide food for the yeast
High protein content
A fully combined bater
Tough

10. three methods of making cookies are the creaming - one-stage - and...
Modified starch
Foaming (sponge)
An old dough
Pull away from the sides of the bowl

11. yeast is killed at what temp?
High protein content
May be stored on a rack
Lean dough products
140 degrees

12. french bread - and hard rolls are examples of...
Pastry flour
Apple pie
Lean dough products
Bran

13. during the pickup period the ingredients are blended on ______ just until combined
Same degree of sweetness
Do not contain eggs
Flavorings
Low speed

14. flour for sponge cakes must be very weak to avoid making the cake...
No steam vents
Without twisting it
Tough
Same degree of sweetness

15. a young dough is one that has...
Not fermented long enough
Foaming (sponge)
Patent
Without twisting it

16. high fat and sugar content hop make cookies...
No steam vents
Eggs and starch
Crisp
Exactly one pound

17. proper frying temp for cake doughnuts is...
Add flour and yeast and mix to a smooth dough
375-385
Development of air cells into the batter
Modified starch

18. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
The first part of the baking period
Egg content
Patent
Vanilla custard sauce

19. best starch for pie fillings that are to be froxen is...
Bran
Absorb moisture
Flavorings
Modified starch

20. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Same degree of sweetness
Bran
Without twisting it
Flavorings

21. baked custard is done when its internal temp is...
Pull away from the sides of the bowl
170
Do not contain eggs
Smooth texture

22. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Cutting and baking
Punching
Slows yeast action
Smooth texture

23. weight of the sugar in a high ratio cake is usually greater than the weight of the...
May be stored on a rack
Flour
Their crusts will soften
An old dough

24. when cutting biscuits you should press down...
Without twisting it
Foaming (sponge)
Egg content
Regular shortening

25. fat used in volume production of pie dough is...
Eggs
Egg content
Vanilla custard sauce
Regular shortening

26. best thickening for cream pie is...
Lean dough products
Cornstarch
Crisp
Slows yeast action

27. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Foaming (sponge)
Low speed
No steam vents
15

28. cake flour is the preferred choice for short dough because of its ability to...
170
Absorb moisture
Increases the staling process
Cornstarch

29. choc glaze is...
Patent
Crisp
Twice as much chocolate as butter
Absorb moisture

30. primary thickening agent in pecan pie is...
Eggs
Flour
Increases the staling process
Egg content

31. doughs for rolled cookies and icebox cookies must usually be...
Regular shortening
No steam vents
Low speed
Chilled before makeup

32. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Patent
Low speed
The first part of the baking period
Development of air cells into the batter

33. yeast products should not be stored in the refrigerator because refrigeration...
Increases the staling process
Increase keeping qualities - develop crust color - provide food for the yeast
An old dough
Regular shortening

34. a cake mix made with butter will not hold as much liquid as one made with...
Pull away from the sides of the bowl
375-385
High ratio shortening
All at once

35. the hard outer covering of wheat kernels and other grains is called...
May be stored on a rack
Bran
140 degrees
Modified starch

36. only wheat flour will develop enough _______ to make yeast bread
Bran
Apple pie
Gluten
Their crusts will soften

37. 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...
Add flour and yeast and mix to a smooth dough
High ratio shortening
Same degree of sweetness
Not fermented long enough

38. forcing the gases out of a fermented dough is called...
More
Low speed
May be stored on a rack
Punching

39. measuring solid ingredients by weight is ______ accurate than by volume
Rye bread
Vanilla custard sauce
More
Cornstarch

40. mealy pie dough is for...
Prevents a crust from forming
Pumpkin pie
Rye bread
375-385

41. functions of sugar in baked goods
Flavorings
Increase keeping qualities - develop crust color - provide food for the yeast
Prevents a crust from forming
Pumpkin pie

42. ideal starch for _______ is cornstarch
Prevents a crust from forming
Slows yeast action
Apple pie
Vanilla custard sauce

43. hard crusted rolls should not be wrapped or...
Chilled before makeup
Patent
Increase keeping qualities - develop crust color - provide food for the yeast
Their crusts will soften

44. Clear flour is normally used to make
Rye bread
An old dough
No steam vents
Increase keeping qualities - develop crust color - provide food for the yeast

45. to produce a flaky biscuit - the dough...
Is kneaded lightly
Regular shortening
Exactly one pound
All at once

46. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Apple pie
All at once
Do not contain eggs
Vanilla custard sauce

47. cream scones should be frozen berfore...
An old dough
Pastry flour
Cutting and baking
Increases the staling process

48. an over fermented dough is called...
Increase keeping quality - increase moistness - tenderize the product
An old dough
Eggs
Tough

49. functions of fat in baked goods
Increase keeping quality - increase moistness - tenderize the product
Gluten
Apple pie
Modified starch

50. oiling the surface of a fermenting dough...
Eggs and starch
Patent
Prevents a crust from forming
Rye bread