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. cream scones should be frozen berfore...
Cutting and baking
Foaming (sponge)
Absorb moisture
6 pounds flour - 3 pounds fat - 1 pound liquid

2. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Pastry flour
Patent
15
Chilled before makeup

3. not all sugars have the...
Pastry flour
Cutting and baking
Increases the staling process
Same degree of sweetness

4. functions of sugar in baked goods
Pull away from the sides of the bowl
Modified starch
170
Increase keeping qualities - develop crust color - provide food for the yeast

5. best flour for flaky pie crust is...
No steam vents
Punching
Pastry flour
Pastry flour

6. french bread - and hard rolls are examples of...
Punching
Twice as much chocolate as butter
Increase keeping qualities - develop crust color - provide food for the yeast
Lean dough products

7. the hard outer covering of wheat kernels and other grains is called...
Bran
Patent
Cutting and baking
More

8. one pint of water weighs...
True
Exactly one pound
170
Flour

9. pastry cream is thickened with...
Tough
Pastry flour
Do not contain eggs
Eggs and starch

10. best starch for pie fillings that are to be froxen is...
High protein content
Modified starch
Gluten
Rye bread

11. if active dry yeast is used - it is mixed with water before being added to the dough
True
170
Apple pie
Flavorings

12. primary thickening agent in pecan pie is...
Eggs
Flour
Vanilla custard sauce
Increase keeping quality - increase moistness - tenderize the product

13. cake flour is usually weaker than...
Pastry flour
Eggs
Flavorings
Pumpkin pie

14. best thickening for cream pie is...
140 degrees
Cornstarch
Same degree of sweetness
Do not contain eggs

15. graham cracker crumb crust
Cornstarch
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Patent
Slows yeast action

16. Rolls to be served within eight hours...
Pastry flour
Eggs
May be stored on a rack
More

17. during the pickup period the ingredients are blended on ______ just until combined
Low speed
Their crusts will soften
Cornstarch
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

18. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Add flour and yeast and mix to a smooth dough
Flavorings
Development of air cells into the batter
Egg content

19. only wheat flour will develop enough _______ to make yeast bread
Eggs and starch
Gluten
A fully combined bater
Low speed

20. fat used in volume production of pie dough is...
A fully combined bater
Regular shortening
All at once
Apple pie

21. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Flour
Increases the staling process
May be stored on a rack
Regular shortening

22. confectioners sugar is used to give the ____________ to cream cheese and flat icings
A fully combined bater
Development of air cells into the batter
Smooth texture
Rye bread

23. doughs for rolled cookies and icebox cookies must usually be...
Twice as much chocolate as butter
Gluten
Chilled before makeup
Egg content

24. during the development period the elasticity of the gluten begins to develop and starts to...
Development of air cells into the batter
Increases the staling process
Pull away from the sides of the bowl
Punching

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

26. a young dough is one that has...
15
Smooth texture
Vanilla custard sauce
Not fermented long enough

27. emulsified shortening is usually softer in texture than...
Low speed
Pumpkin pie
Without twisting it
Regular shortening

28. proper frying temp for cake doughnuts is...
375-385
Chilled before makeup
Apple pie
A fully combined bater

29. to produce a flaky biscuit - the dough...
Is kneaded lightly
An old dough
Pull away from the sides of the bowl
More

30. measuring solid ingredients by weight is ______ accurate than by volume
The first part of the baking period
More
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Pastry flour

31. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Patent
No steam vents
Lean dough products
Pastry flour

32. approximate ratio of ingredients in flaky pie dough is...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Cornstarch
6 pounds flour - 3 pounds fat - 1 pound liquid
Eggs and starch

33. hard crusted rolls should not be wrapped or...
Increase keeping qualities - develop crust color - provide food for the yeast
Their crusts will soften
Egg content
Do not contain eggs

34. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Exactly one pound
Gluten
Vanilla custard sauce
Do not contain eggs

35. for a 9 inch bottom crust you will need ____ ounces of dough
Rye bread
Absorb moisture
Exactly one pound
15

36. three methods of making cookies are the creaming - one-stage - and...
Vanilla custard sauce
Foaming (sponge)
Flour
Increase keeping quality - increase moistness - tenderize the product

37. high fat and sugar content hop make cookies...
Smooth texture
Crisp
True
Increase keeping quality - increase moistness - tenderize the product

38. ideal starch for _______ is cornstarch
Apple pie
Pastry flour
6 pounds flour - 3 pounds fat - 1 pound liquid
No steam vents

39. when eggs are added to a cake batter in the creaming method they should not be added...
Chilled before makeup
Tough
140 degrees
All at once

40. functions of fat in baked goods
Eggs
A fully combined bater
Increase keeping quality - increase moistness - tenderize the product
Absorb moisture

41. when cutting biscuits you should press down...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
The first part of the baking period
Eggs
Without twisting it

42. an over fermented dough is called...
High ratio shortening
An old dough
Increase keeping qualities - develop crust color - provide food for the yeast
Regular shortening

43. strong flour is made from wheat with a...
6 pounds flour - 3 pounds fat - 1 pound liquid
High protein content
May be stored on a rack
True

44. Clear flour is normally used to make
May be stored on a rack
Cornstarch
Prevents a crust from forming
Rye bread

45. salt is used in bread making because it improves flavor - conditions gluten - and...
Slows yeast action
Pastry flour
Chilled before makeup
Increases the staling process

46. yeast products should not be stored in the refrigerator because refrigeration...
Increases the staling process
Without twisting it
No steam vents
Apple pie

47. hard crusted breads such as french bread are usually baked with steam in the oven during....
Without twisting it
Lean dough products
The first part of the baking period
High protein content

48. choc glaze is...
170
Cornstarch
Foaming (sponge)
Twice as much chocolate as butter

49. cookies can be made chewier by increasing the...
Regular shortening
A fully combined bater
6 pounds flour - 3 pounds fat - 1 pound liquid
Egg content

50. 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...
More
Add flour and yeast and mix to a smooth dough
Without twisting it
Vanilla custard sauce