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. cake flour is usually weaker than...
May be stored on a rack
Pastry flour
Bran
Egg content

2. best flour for flaky pie crust is...
Increase keeping qualities - develop crust color - provide food for the yeast
140 degrees
Increase keeping quality - increase moistness - tenderize the product
Pastry flour

3. when eggs are added to a cake batter in the creaming method they should not be added...
No steam vents
All at once
Flavorings
Eggs and starch

4. best starch for pie fillings that are to be froxen is...
Modified starch
Without twisting it
Egg content
Rye bread

5. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Bran
Foaming (sponge)
Smooth texture
Increases the staling process

6. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Is kneaded lightly
140 degrees
Increase keeping qualities - develop crust color - provide food for the yeast
A fully combined bater

7. best thickening for cream pie is...
Cornstarch
Low speed
Add flour and yeast and mix to a smooth dough
Patent

8. french bread - and hard rolls are examples of...
Pastry flour
Lean dough products
Pull away from the sides of the bowl
Rye bread

9. proper frying temp for cake doughnuts is...
Slows yeast action
Lean dough products
375-385
Their crusts will soften

10. an over fermented dough is called...
Twice as much chocolate as butter
An old dough
Cutting and baking
Absorb moisture

11. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Flour
Increases the staling process
6 pounds flour - 3 pounds fat - 1 pound liquid
No steam vents

12. one pint of water weighs...
Is kneaded lightly
Modified starch
Increases the staling process
Exactly one pound

13. 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...
Low speed
Eggs
Rye bread
Add flour and yeast and mix to a smooth dough

14. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Is kneaded lightly
140 degrees
Development of air cells into the batter
Regular shortening

15. during the pickup period the ingredients are blended on ______ just until combined
Low speed
All at once
Crisp
Increase keeping qualities - develop crust color - provide food for the yeast

16. forcing the gases out of a fermented dough is called...
Patent
Vanilla custard sauce
Slows yeast action
Punching

17. a young dough is one that has...
Increase keeping qualities - develop crust color - provide food for the yeast
Low speed
Not fermented long enough
Pull away from the sides of the bowl

18. only wheat flour will develop enough _______ to make yeast bread
15
Egg content
Gluten
Without twisting it

19. ideal starch for _______ is cornstarch
Twice as much chocolate as butter
A fully combined bater
Not fermented long enough
Apple pie

20. strong flour is made from wheat with a...
High protein content
Prevents a crust from forming
Pastry flour
Rye bread

21. not all sugars have the...
Cutting and baking
Increase keeping qualities - develop crust color - provide food for the yeast
Same degree of sweetness
Crisp

22. Clear flour is normally used to make
Prevents a crust from forming
Rye bread
Is kneaded lightly
Pastry flour

23. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Pull away from the sides of the bowl
Patent
Punching
6 pounds flour - 3 pounds fat - 1 pound liquid

24. mealy pie dough is for...
Pumpkin pie
Exactly one pound
Low speed
15

25. pastry cream is thickened with...
All at once
Eggs and starch
Pastry flour
Slows yeast action

26. when cutting biscuits you should press down...
A fully combined bater
Apple pie
Vanilla custard sauce
Without twisting it

27. approximate ratio of ingredients in flaky pie dough is...
Twice as much chocolate as butter
Smooth texture
6 pounds flour - 3 pounds fat - 1 pound liquid
Cutting and baking

28. flour for sponge cakes must be very weak to avoid making the cake...
True
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Tough
Not fermented long enough

29. emulsified shortening is usually softer in texture than...
Regular shortening
Pull away from the sides of the bowl
15
Egg content

30. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
140 degrees
Modified starch
Increases the staling process
No steam vents

31. for a 9 inch bottom crust you will need ____ ounces of dough
High ratio shortening
15
Foaming (sponge)
Patent

32. hard crusted rolls should not be wrapped or...
Egg content
Flavorings
No steam vents
Their crusts will soften

33. doughs for rolled cookies and icebox cookies must usually be...
Chilled before makeup
Cutting and baking
Do not contain eggs
Pastry flour

34. if active dry yeast is used - it is mixed with water before being added to the dough
True
Eggs and starch
Modified starch
Twice as much chocolate as butter

35. primary thickening agent in pecan pie is...
The first part of the baking period
Eggs
Increases the staling process
Without twisting it

36. functions of fat in baked goods
Increase keeping quality - increase moistness - tenderize the product
Is kneaded lightly
High ratio shortening
Tough

37. choc glaze is...
Pastry flour
Regular shortening
Twice as much chocolate as butter
Same degree of sweetness

38. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Do not contain eggs
Slows yeast action
Smooth texture
Prevents a crust from forming

39. fat used in volume production of pie dough is...
Is kneaded lightly
Twice as much chocolate as butter
140 degrees
Regular shortening

40. cream scones should be frozen berfore...
170
Low speed
Punching
Cutting and baking

41. high fat and sugar content hop make cookies...
Add flour and yeast and mix to a smooth dough
Crisp
The first part of the baking period
Low speed

42. yeast products should not be stored in the refrigerator because refrigeration...
Do not contain eggs
Flour
Increases the staling process
Add flour and yeast and mix to a smooth dough

43. oiling the surface of a fermenting dough...
Punching
Prevents a crust from forming
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
High protein content

44. baked custard is done when its internal temp is...
Tough
All at once
Crisp
170

45. to produce a flaky biscuit - the dough...
Increases the staling process
Same degree of sweetness
Pastry flour
Is kneaded lightly

46. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Not fermented long enough
Vanilla custard sauce
140 degrees
Their crusts will soften

47. graham cracker crumb crust
Flavorings
Punching
Eggs and starch
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

48. cake flour is the preferred choice for short dough because of its ability to...
Development of air cells into the batter
Absorb moisture
Cutting and baking
Without twisting it

49. functions of sugar in baked goods
Increase keeping qualities - develop crust color - provide food for the yeast
Pull away from the sides of the bowl
Vanilla custard sauce
Egg content

50. three methods of making cookies are the creaming - one-stage - and...
Absorb moisture
Foaming (sponge)
Chilled before makeup
Increases the staling process