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. primary thickening agent in pecan pie is...
Eggs
Pull away from the sides of the bowl
An old dough
Egg content

2. confectioners sugar is used to give the ____________ to cream cheese and flat icings
No steam vents
Smooth texture
Twice as much chocolate as butter
Increases the staling process

3. Rolls to be served within eight hours...
No steam vents
Pull away from the sides of the bowl
More
May be stored on a rack

4. when eggs are added to a cake batter in the creaming method they should not be added...
Apple pie
Modified starch
All at once
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

5. yeast products should not be stored in the refrigerator because refrigeration...
Pull away from the sides of the bowl
No steam vents
Patent
Increases the staling process

6. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Increases the staling process
Flavorings
140 degrees
Pumpkin pie

7. measuring solid ingredients by weight is ______ accurate than by volume
375-385
More
Tough
No steam vents

8. fat used in volume production of pie dough is...
Regular shortening
15
Do not contain eggs
Patent

9. high fat and sugar content hop make cookies...
Cutting and baking
Absorb moisture
Exactly one pound
Crisp

10. not all sugars have the...
Development of air cells into the batter
Same degree of sweetness
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
15

11. doughs for rolled cookies and icebox cookies must usually be...
Pull away from the sides of the bowl
Chilled before makeup
Twice as much chocolate as butter
Cutting and baking

12. yeast is killed at what temp?
An old dough
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
140 degrees
Pastry flour

13. during the pickup period the ingredients are blended on ______ just until combined
Punching
Bran
6 pounds flour - 3 pounds fat - 1 pound liquid
Low speed

14. strong flour is made from wheat with a...
Same degree of sweetness
High protein content
High ratio shortening
Exactly one pound

15. forcing the gases out of a fermented dough is called...
Is kneaded lightly
Not fermented long enough
True
Punching

16. cake flour is the preferred choice for short dough because of its ability to...
6 pounds flour - 3 pounds fat - 1 pound liquid
Pull away from the sides of the bowl
Cornstarch
Absorb moisture

17. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Do not contain eggs
Development of air cells into the batter
Lean dough products
Egg content

18. pastry cream is thickened with...
Regular shortening
Pastry flour
High protein content
Eggs and starch

19. mealy pie dough is for...
Egg content
Pumpkin pie
Increase keeping qualities - develop crust color - provide food for the yeast
Punching

20. 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
170
Twice as much chocolate as butter
Apple pie

21. functions of sugar in baked goods
Increase keeping qualities - develop crust color - provide food for the yeast
6 pounds flour - 3 pounds fat - 1 pound liquid
The first part of the baking period
Add flour and yeast and mix to a smooth dough

22. the hard outer covering of wheat kernels and other grains is called...
Regular shortening
Bran
Low speed
Modified starch

23. when cutting biscuits you should press down...
Twice as much chocolate as butter
Gluten
Vanilla custard sauce
Without twisting it

24. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Chilled before makeup
Cutting and baking
No steam vents
Vanilla custard sauce

25. an over fermented dough is called...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
An old dough
Punching
No steam vents

26. Clear flour is normally used to make
Absorb moisture
375-385
Rye bread
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

27. ideal starch for _______ is cornstarch
Low speed
May be stored on a rack
Exactly one pound
Apple pie

28. hard crusted rolls should not be wrapped or...
Add flour and yeast and mix to a smooth dough
Flavorings
An old dough
Their crusts will soften

29. cream scones should be frozen berfore...
170
Cutting and baking
Pumpkin pie
Gluten

30. functions of fat in baked goods
Punching
Lean dough products
Eggs and starch
Increase keeping quality - increase moistness - tenderize the product

31. graham cracker crumb crust
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Gluten
Regular shortening
Vanilla custard sauce

32. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
No steam vents
Not fermented long enough
A fully combined bater
Bran

33. baked custard is done when its internal temp is...
A fully combined bater
Crisp
170
Apple pie

34. approximate ratio of ingredients in flaky pie dough is...
6 pounds flour - 3 pounds fat - 1 pound liquid
May be stored on a rack
Gluten
Increase keeping quality - increase moistness - tenderize the product

35. if active dry yeast is used - it is mixed with water before being added to the dough
True
Smooth texture
Eggs
Pumpkin pie

36. oiling the surface of a fermenting dough...
Prevents a crust from forming
Slows yeast action
The first part of the baking period
Cornstarch

37. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
A fully combined bater
Slows yeast action
Chilled before makeup
No steam vents

38. one pint of water weighs...
Slows yeast action
Lean dough products
High protein content
Exactly one pound

39. best thickening for cream pie is...
The first part of the baking period
Cornstarch
Exactly one pound
Tough

40. for a 9 inch bottom crust you will need ____ ounces of dough
140 degrees
Flour
15
No steam vents

41. proper frying temp for cake doughnuts is...
Same degree of sweetness
Chilled before makeup
375-385
Add flour and yeast and mix to a smooth dough

42. flour for sponge cakes must be very weak to avoid making the cake...
Bran
Modified starch
Punching
Tough

43. to produce a flaky biscuit - the dough...
Punching
Flavorings
Patent
Is kneaded lightly

44. best flour for flaky pie crust is...
More
6 pounds flour - 3 pounds fat - 1 pound liquid
Pumpkin pie
Pastry flour

45. Which is the stronges flours? Patent - pastry - pumpernickel - cake
True
Patent
Modified starch
Low speed

46. choc glaze is...
Increase keeping quality - increase moistness - tenderize the product
Pumpkin pie
Slows yeast action
Twice as much chocolate as butter

47. french bread - and hard rolls are examples of...
Modified starch
Crisp
Lean dough products
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

48. best starch for pie fillings that are to be froxen is...
Without twisting it
6 pounds flour - 3 pounds fat - 1 pound liquid
Gluten
Modified starch

49. only wheat flour will develop enough _______ to make yeast bread
15
Cutting and baking
Smooth texture
Gluten

50. emulsified shortening is usually softer in texture than...
Regular shortening
Their crusts will soften
Regular shortening
Cornstarch