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. functions of sugar in baked goods
Cornstarch
Rye bread
Low speed
Increase keeping qualities - develop crust color - provide food for the yeast

2. mealy pie dough is for...
Pumpkin pie
Cutting and baking
Lean dough products
Absorb moisture

3. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Development of air cells into the batter
More
An old dough
Bran

4. pastry cream is thickened with...
Pastry flour
Eggs and starch
Their crusts will soften
Do not contain eggs

5. graham cracker crumb crust
The first part of the baking period
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
No steam vents
Not fermented long enough

6. doughs for rolled cookies and icebox cookies must usually be...
Slows yeast action
140 degrees
Add flour and yeast and mix to a smooth dough
Chilled before makeup

7. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Low speed
Increases the staling process
Smooth texture
Egg content

8. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Flour
Eggs and starch
Increases the staling process
Slows yeast action

9. during the development period the elasticity of the gluten begins to develop and starts to...
Gluten
Pull away from the sides of the bowl
Add flour and yeast and mix to a smooth dough
The first part of the baking period

10. to produce a flaky biscuit - the dough...
Patent
Flour
Is kneaded lightly
Prevents a crust from forming

11. Clear flour is normally used to make
Foaming (sponge)
Rye bread
Slows yeast action
Regular shortening

12. emulsified shortening is usually softer in texture than...
Regular shortening
An old dough
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Do not contain eggs

13. salt is used in bread making because it improves flavor - conditions gluten - and...
More
True
Pastry flour
Slows yeast action

14. three methods of making cookies are the creaming - one-stage - and...
Pumpkin pie
Foaming (sponge)
The first part of the baking period
15

15. strong flour is made from wheat with a...
Increase keeping qualities - develop crust color - provide food for the yeast
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
High protein content
Cornstarch

16. primary thickening agent in pecan pie is...
Eggs
Foaming (sponge)
A fully combined bater
The first part of the baking period

17. only wheat flour will develop enough _______ to make yeast bread
Pull away from the sides of the bowl
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Punching
Gluten

18. baked custard is done when its internal temp is...
An old dough
Gluten
Increase keeping quality - increase moistness - tenderize the product
170

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

20. if active dry yeast is used - it is mixed with water before being added to the dough
Flour
Not fermented long enough
True
Gluten

21. proper frying temp for cake doughnuts is...
Cornstarch
375-385
Exactly one pound
140 degrees

22. flour for sponge cakes must be very weak to avoid making the cake...
Regular shortening
Is kneaded lightly
375-385
Tough

23. cake flour is the preferred choice for short dough because of its ability to...
Absorb moisture
High ratio shortening
15
Cutting and baking

24. best flour for flaky pie crust is...
Cutting and baking
170
Egg content
Pastry flour

25. one pint of water weighs...
High protein content
Exactly one pound
Pumpkin pie
15

26. high fat and sugar content hop make cookies...
Crisp
No steam vents
High ratio shortening
Twice as much chocolate as butter

27. Rolls to be served within eight hours...
May be stored on a rack
140 degrees
Same degree of sweetness
Pastry flour

28. functions of fat in baked goods
Development of air cells into the batter
Increase keeping quality - increase moistness - tenderize the product
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Add flour and yeast and mix to a smooth dough

29. hard crusted breads such as french bread are usually baked with steam in the oven during....
The first part of the baking period
No steam vents
Regular shortening
Gluten

30. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
No steam vents
Punching
Development of air cells into the batter
Increase keeping qualities - develop crust color - provide food for the yeast

31. when eggs are added to a cake batter in the creaming method they should not be added...
Same degree of sweetness
Without twisting it
All at once
Absorb moisture

32. best thickening for cream pie is...
An old dough
Cutting and baking
High protein content
Cornstarch

33. french bread - and hard rolls are examples of...
Pull away from the sides of the bowl
The first part of the baking period
Pastry flour
Lean dough products

34. best starch for pie fillings that are to be froxen is...
Modified starch
Vanilla custard sauce
Do not contain eggs
Apple pie

35. yeast products should not be stored in the refrigerator because refrigeration...
Increases the staling process
An old dough
Their crusts will soften
Pumpkin pie

36. hard crusted rolls should not be wrapped or...
Cornstarch
Development of air cells into the batter
Regular shortening
Their crusts will soften

37. a cake mix made with butter will not hold as much liquid as one made with...
Is kneaded lightly
Vanilla custard sauce
Patent
High ratio shortening

38. during the pickup period the ingredients are blended on ______ just until combined
Pastry flour
A fully combined bater
Low speed
Exactly one pound

39. 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...
An old dough
Add flour and yeast and mix to a smooth dough
Flour
Pumpkin pie

40. yeast is killed at what temp?
375-385
140 degrees
More
15

41. cream scones should be frozen berfore...
Vanilla custard sauce
Cutting and baking
A fully combined bater
Chilled before makeup

42. not all sugars have the...
A fully combined bater
More
Prevents a crust from forming
Same degree of sweetness

43. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Punching
Patent
15
Smooth texture

44. fat used in volume production of pie dough is...
Regular shortening
Foaming (sponge)
Regular shortening
Do not contain eggs

45. an over fermented dough is called...
Flour
An old dough
Vanilla custard sauce
High protein content

46. when cutting biscuits you should press down...
Without twisting it
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Pastry flour
Increase keeping qualities - develop crust color - provide food for the yeast

47. ideal starch for _______ is cornstarch
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Apple pie
True
Prevents a crust from forming

48. cake flour is usually weaker than...
Increase keeping qualities - develop crust color - provide food for the yeast
Chilled before makeup
Cutting and baking
Pastry flour

49. a young dough is one that has...
Not fermented long enough
Their crusts will soften
Vanilla custard sauce
Egg content

50. approximate ratio of ingredients in flaky pie dough is...
Rye bread
6 pounds flour - 3 pounds fat - 1 pound liquid
High ratio shortening
Modified starch