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. the hard outer covering of wheat kernels and other grains is called...
Chilled before makeup
True
Modified starch
Bran

2. 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
An old dough
Cornstarch
High protein content

3. salt is used in bread making because it improves flavor - conditions gluten - and...
170
Slows yeast action
Increase keeping qualities - develop crust color - provide food for the yeast
Modified starch

4. best thickening for cream pie is...
Cornstarch
Pastry flour
Egg content
High ratio shortening

5. yeast is killed at what temp?
170
Cornstarch
140 degrees
More

6. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Punching
A fully combined bater
Patent
No steam vents

7. a cake mix made with butter will not hold as much liquid as one made with...
Same degree of sweetness
170
All at once
High ratio shortening

8. forcing the gases out of a fermented dough is called...
Punching
Increase keeping qualities - develop crust color - provide food for the yeast
Patent
Without twisting it

9. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Chilled before makeup
A fully combined bater
High protein content
An old dough

10. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Smooth texture
Chilled before makeup
High ratio shortening
Same degree of sweetness

11. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Foaming (sponge)
Apple pie
No steam vents
Prevents a crust from forming

12. functions of fat in baked goods
Increase keeping quality - increase moistness - tenderize the product
More
Egg content
A fully combined bater

13. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Do not contain eggs
High ratio shortening
True
Their crusts will soften

14. cake flour is the preferred choice for short dough because of its ability to...
Exactly one pound
Their crusts will soften
Absorb moisture
Apple pie

15. primary thickening agent in pecan pie is...
Regular shortening
Cutting and baking
Add flour and yeast and mix to a smooth dough
Eggs

16. to produce a flaky biscuit - the dough...
15
Exactly one pound
Is kneaded lightly
Bran

17. strong flour is made from wheat with a...
Gluten
An old dough
High protein content
Eggs

18. pastry cream is thickened with...
The first part of the baking period
All at once
Eggs and starch
15

19. choc glaze is...
Slows yeast action
Twice as much chocolate as butter
Without twisting it
Pastry flour

20. best flour for flaky pie crust is...
Twice as much chocolate as butter
Pastry flour
Patent
Eggs

21. graham cracker crumb crust
Pastry flour
Regular shortening
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Modified starch

22. french bread - and hard rolls are examples of...
Lean dough products
Prevents a crust from forming
Do not contain eggs
Regular shortening

23. best starch for pie fillings that are to be froxen is...
15
Without twisting it
Modified starch
Egg content

24. emulsified shortening is usually softer in texture than...
Regular shortening
Low speed
Apple pie
Slows yeast action

25. yeast products should not be stored in the refrigerator because refrigeration...
375-385
Patent
Without twisting it
Increases the staling process

26. measuring solid ingredients by weight is ______ accurate than by volume
More
Smooth texture
Vanilla custard sauce
Foaming (sponge)

27. cake flour is usually weaker than...
Pastry flour
15
140 degrees
170

28. during the development period the elasticity of the gluten begins to develop and starts to...
Cornstarch
A fully combined bater
Pull away from the sides of the bowl
Tough

29. functions of sugar in baked goods
Increase keeping qualities - develop crust color - provide food for the yeast
Eggs
140 degrees
Bran

30. for a 9 inch bottom crust you will need ____ ounces of dough
Bran
15
Without twisting it
Increase keeping quality - increase moistness - tenderize the product

31. a young dough is one that has...
True
Not fermented long enough
Same degree of sweetness
More

32. not all sugars have the...
Rye bread
Increase keeping quality - increase moistness - tenderize the product
Same degree of sweetness
140 degrees

33. baked custard is done when its internal temp is...
Increase keeping qualities - develop crust color - provide food for the yeast
170
Increase keeping quality - increase moistness - tenderize the product
Add flour and yeast and mix to a smooth dough

34. flour for sponge cakes must be very weak to avoid making the cake...
Tough
Pastry flour
Cornstarch
Chilled before makeup

35. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Pumpkin pie
Vanilla custard sauce
6 pounds flour - 3 pounds fat - 1 pound liquid
The first part of the baking period

36. fat used in volume production of pie dough is...
Eggs and starch
Regular shortening
6 pounds flour - 3 pounds fat - 1 pound liquid
Apple pie

37. when eggs are added to a cake batter in the creaming method they should not be added...
All at once
Same degree of sweetness
No steam vents
Cornstarch

38. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Bran
Development of air cells into the batter
High protein content
Pastry flour

39. Rolls to be served within eight hours...
May be stored on a rack
Is kneaded lightly
Pastry flour
Modified starch

40. hard crusted rolls should not be wrapped or...
Without twisting it
High protein content
Absorb moisture
Their crusts will soften

41. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Regular shortening
Increases the staling process
Patent
Flour

42. proper frying temp for cake doughnuts is...
15
Cutting and baking
Lean dough products
375-385

43. during the pickup period the ingredients are blended on ______ just until combined
Low speed
Is kneaded lightly
Not fermented long enough
All at once

44. high fat and sugar content hop make cookies...
Tough
Increases the staling process
Crisp
Foaming (sponge)

45. if active dry yeast is used - it is mixed with water before being added to the dough
Vanilla custard sauce
True
Lean dough products
Regular shortening

46. mealy pie dough is for...
Pumpkin pie
Flavorings
The first part of the baking period
Modified starch

47. cookies can be made chewier by increasing the...
Without twisting it
Punching
Egg content
Tough

48. one pint of water weighs...
True
Development of air cells into the batter
Same degree of sweetness
Exactly one pound

49. doughs for rolled cookies and icebox cookies must usually be...
Pastry flour
Patent
Chilled before makeup
Gluten

50. approximate ratio of ingredients in flaky pie dough is...
Increase keeping qualities - develop crust color - provide food for the yeast
6 pounds flour - 3 pounds fat - 1 pound liquid
Increases the staling process
Prevents a crust from forming