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Fundamentals Of Baking

Subject : cooking

Instructions:

Answer 50 questions in 15 minutes.
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Match each statement with the correct term.
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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. hard crusted breads such as french bread are usually baked with steam in the oven during....
Vanilla custard sauce
Rye bread
Absorb moisture
The first part of the baking period

2. Clear flour is normally used to make
Rye bread
Modified starch
Increase keeping quality - increase moistness - tenderize the product
More

3. a young dough is one that has...
Not fermented long enough
Chilled before makeup
Slows yeast action
140 degrees

4. the hard outer covering of wheat kernels and other grains is called...
Without twisting it
375-385
Bran
Apple pie

5. yeast is killed at what temp?
Increase keeping quality - increase moistness - tenderize the product
Pumpkin pie
Eggs
140 degrees

6. best flour for flaky pie crust is...
Increase keeping quality - increase moistness - tenderize the product
Pastry flour
Increases the staling process
Gluten

7. oiling the surface of a fermenting dough...
170
Prevents a crust from forming
Regular shortening
Slows yeast action

8. when cutting biscuits you should press down...
Without twisting it
Lean dough products
Tough
More

9. pastry cream is thickened with...
Apple pie
Eggs and starch
All at once
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

10. during the pickup period the ingredients are blended on ______ just until combined
Foaming (sponge)
An old dough
Low speed
The first part of the baking period

11. if active dry yeast is used - it is mixed with water before being added to the dough
Eggs
True
6 pounds flour - 3 pounds fat - 1 pound liquid
A fully combined bater

12. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Exactly one pound
Do not contain eggs
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Pastry flour

13. french bread - and hard rolls are examples of...
The first part of the baking period
Modified starch
Not fermented long enough
Lean dough products

14. Which is the stronges flours? Patent - pastry - pumpernickel - cake
High protein content
Patent
Pastry flour
6 pounds flour - 3 pounds fat - 1 pound liquid

15. a cake mix made with butter will not hold as much liquid as one made with...
Their crusts will soften
Low speed
All at once
High ratio shortening

16. an over fermented dough is called...
Bran
Slows yeast action
An old dough
Their crusts will soften

17. fat used in volume production of pie dough is...
Pull away from the sides of the bowl
The first part of the baking period
Regular shortening
Add flour and yeast and mix to a smooth dough

18. yeast products should not be stored in the refrigerator because refrigeration...
375-385
High protein content
The first part of the baking period
Increases the staling process

19. mealy pie dough is for...
Pumpkin pie
Patent
Exactly one pound
Modified starch

20. doughs for rolled cookies and icebox cookies must usually be...
Pastry flour
Their crusts will soften
Chilled before makeup
The first part of the baking period

21. to produce a flaky biscuit - the dough...
Pull away from the sides of the bowl
140 degrees
Is kneaded lightly
Gluten

22. 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...
Pastry flour
375-385
Add flour and yeast and mix to a smooth dough
The first part of the baking period

23. best thickening for cream pie is...
Cornstarch
Pastry flour
Foaming (sponge)
True

24. three methods of making cookies are the creaming - one-stage - and...
Pastry flour
Not fermented long enough
Bran
Foaming (sponge)

25. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Smooth texture
Slows yeast action
140 degrees
Development of air cells into the batter

26. proper frying temp for cake doughnuts is...
Their crusts will soften
375-385
Pastry flour
Cutting and baking

27. Rolls to be served within eight hours...
Gluten
Modified starch
375-385
May be stored on a rack

28. high fat and sugar content hop make cookies...
Smooth texture
Crisp
More
True

29. for a 9 inch bottom crust you will need ____ ounces of dough
Vanilla custard sauce
No steam vents
Egg content
15

30. best starch for pie fillings that are to be froxen is...
Patent
6 pounds flour - 3 pounds fat - 1 pound liquid
Foaming (sponge)
Modified starch

31. cake flour is usually weaker than...
140 degrees
Pastry flour
Increase keeping quality - increase moistness - tenderize the product
Rye bread

32. only wheat flour will develop enough _______ to make yeast bread
High protein content
Do not contain eggs
Gluten
May be stored on a rack

33. choc glaze is...
Low speed
Twice as much chocolate as butter
Prevents a crust from forming
Rye bread

34. flour for sponge cakes must be very weak to avoid making the cake...
Tough
Same degree of sweetness
All at once
Pumpkin pie

35. during the development period the elasticity of the gluten begins to develop and starts to...
Slows yeast action
Pull away from the sides of the bowl
Flavorings
6 pounds flour - 3 pounds fat - 1 pound liquid

36. ideal starch for _______ is cornstarch
Slows yeast action
An old dough
Pumpkin pie
Apple pie

37. cream scones should be frozen berfore...
170
Pastry flour
Chilled before makeup
Cutting and baking

38. functions of fat in baked goods
Increase keeping quality - increase moistness - tenderize the product
An old dough
Do not contain eggs
170

39. approximate ratio of ingredients in flaky pie dough is...
6 pounds flour - 3 pounds fat - 1 pound liquid
Without twisting it
Regular shortening
Smooth texture

40. emulsified shortening is usually softer in texture than...
Regular shortening
Chilled before makeup
Development of air cells into the batter
Crisp

41. not all sugars have the...
Development of air cells into the batter
Same degree of sweetness
Their crusts will soften
Low speed

42. graham cracker crumb crust
Prevents a crust from forming
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
More
6 pounds flour - 3 pounds fat - 1 pound liquid

43. baked custard is done when its internal temp is...
Pull away from the sides of the bowl
Patent
Absorb moisture
170

44. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Egg content
No steam vents
Twice as much chocolate as butter
An old dough

45. functions of sugar in baked goods
Increase keeping qualities - develop crust color - provide food for the yeast
Absorb moisture
Gluten
Slows yeast action

46. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Add flour and yeast and mix to a smooth dough
Flour
Lean dough products
Same degree of sweetness

47. one pint of water weighs...
Increases the staling process
Crisp
Exactly one pound
Prevents a crust from forming

48. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Pull away from the sides of the bowl
Smooth texture
Chilled before makeup
Prevents a crust from forming

49. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Vanilla custard sauce
All at once
Development of air cells into the batter
Prevents a crust from forming

50. measuring solid ingredients by weight is ______ accurate than by volume
More
375-385
Apple pie
Exactly one pound

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Fundamentals Of Baking

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