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. doughs for rolled cookies and icebox cookies must usually be...
Slows yeast action
Exactly one pound
Chilled before makeup
Low speed

2. three methods of making cookies are the creaming - one-stage - and...
Exactly one pound
Development of air cells into the batter
Regular shortening
Foaming (sponge)

3. during the development period the elasticity of the gluten begins to develop and starts to...
Development of air cells into the batter
High protein content
Cutting and baking
Pull away from the sides of the bowl

4. to produce a flaky biscuit - the dough...
High ratio shortening
Without twisting it
Flavorings
Is kneaded lightly

5. strong flour is made from wheat with a...
Increase keeping quality - increase moistness - tenderize the product
An old dough
Tough
High protein content

6. best thickening for cream pie is...
Slows yeast action
Cornstarch
More
Punching

7. ideal starch for _______ is cornstarch
Development of air cells into the batter
Foaming (sponge)
Their crusts will soften
Apple pie

8. for a 9 inch bottom crust you will need ____ ounces of dough
High protein content
A fully combined bater
More
15

9. 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...
375-385
Development of air cells into the batter
Add flour and yeast and mix to a smooth dough
Eggs

10. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
May be stored on a rack
An old dough
Without twisting it
Vanilla custard sauce

11. primary thickening agent in pecan pie is...
Gluten
Crisp
Exactly one pound
Eggs

12. flour for sponge cakes must be very weak to avoid making the cake...
170
Twice as much chocolate as butter
Tough
Pumpkin pie

13. yeast is killed at what temp?
Add flour and yeast and mix to a smooth dough
Regular shortening
140 degrees
Absorb moisture

14. proper frying temp for cake doughnuts is...
375-385
Flavorings
High protein content
Tough

15. cream scones should be frozen berfore...
More
Cutting and baking
Twice as much chocolate as butter
Eggs

16. forcing the gases out of a fermented dough is called...
Punching
Increases the staling process
All at once
Pastry flour

17. not all sugars have the...
Same degree of sweetness
Modified starch
375-385
Vanilla custard sauce

18. best starch for pie fillings that are to be froxen is...
Crisp
Modified starch
The first part of the baking period
Is kneaded lightly

19. high fat and sugar content hop make cookies...
Rye bread
Crisp
Regular shortening
Egg content

20. approximate ratio of ingredients in flaky pie dough is...
Not fermented long enough
High ratio shortening
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
6 pounds flour - 3 pounds fat - 1 pound liquid

21. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Exactly one pound
All at once
140 degrees
Patent

22. the hard outer covering of wheat kernels and other grains is called...
Bran
Do not contain eggs
Not fermented long enough
Tough

23. Clear flour is normally used to make
Low speed
15
Rye bread
Absorb moisture

24. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Add flour and yeast and mix to a smooth dough
High ratio shortening
Do not contain eggs
Not fermented long enough

25. cake flour is the preferred choice for short dough because of its ability to...
Development of air cells into the batter
Flour
Twice as much chocolate as butter
Absorb moisture

26. during the pickup period the ingredients are blended on ______ just until combined
Lean dough products
An old dough
Low speed
Tough

27. fat used in volume production of pie dough is...
Prevents a crust from forming
Gluten
Regular shortening
Twice as much chocolate as butter

28. choc glaze is...
Crisp
Twice as much chocolate as butter
Exactly one pound
375-385

29. hard crusted breads such as french bread are usually baked with steam in the oven during....
Absorb moisture
More
The first part of the baking period
Flour

30. one pint of water weighs...
Exactly one pound
All at once
Pastry flour
Rye bread

31. when eggs are added to a cake batter in the creaming method they should not be added...
Egg content
High ratio shortening
Regular shortening
All at once

32. graham cracker crumb crust
All at once
Tough
Gluten
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

33. a cake mix made with butter will not hold as much liquid as one made with...
Without twisting it
High ratio shortening
Pastry flour
Patent

34. cake flour is usually weaker than...
Pastry flour
Slows yeast action
Is kneaded lightly
A fully combined bater

35. only wheat flour will develop enough _______ to make yeast bread
Pull away from the sides of the bowl
Gluten
Regular shortening
Absorb moisture

36. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Cutting and baking
Egg content
A fully combined bater
True

37. weight of the sugar in a high ratio cake is usually greater than the weight of the...
No steam vents
Chilled before makeup
Flour
Flavorings

38. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Chilled before makeup
Development of air cells into the batter
Cornstarch
Twice as much chocolate as butter

39. an over fermented dough is called...
An old dough
Eggs and starch
Not fermented long enough
No steam vents

40. if active dry yeast is used - it is mixed with water before being added to the dough
170
Modified starch
Chilled before makeup
True

41. best flour for flaky pie crust is...
Pastry flour
Regular shortening
The first part of the baking period
Slows yeast action

42. pastry cream is thickened with...
Eggs and starch
Twice as much chocolate as butter
An old dough
Same degree of sweetness

43. cookies can be made chewier by increasing the...
Gluten
Low speed
Eggs
Egg content

44. functions of fat in baked goods
High ratio shortening
Regular shortening
Increase keeping quality - increase moistness - tenderize the product
Gluten

45. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Flavorings
Regular shortening
Prevents a crust from forming
High ratio shortening

46. a young dough is one that has...
Exactly one pound
Pastry flour
Not fermented long enough
Do not contain eggs

47. mealy pie dough is for...
Slows yeast action
Pumpkin pie
Gluten
True

48. oiling the surface of a fermenting dough...
Cornstarch
Is kneaded lightly
Regular shortening
Prevents a crust from forming

49. baked custard is done when its internal temp is...
Pull away from the sides of the bowl
Twice as much chocolate as butter
170
Prevents a crust from forming

50. measuring solid ingredients by weight is ______ accurate than by volume
Chilled before makeup
More
Do not contain eggs
Eggs and starch