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Fundamentals Of Baking

Subject : cooking

Instructions:

Answer 50 questions in 15 minutes.
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Match each statement with the correct term.
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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. approximate ratio of ingredients in flaky pie dough is...
Twice as much chocolate as butter
High ratio shortening
Foaming (sponge)
6 pounds flour - 3 pounds fat - 1 pound liquid

2. only wheat flour will develop enough _______ to make yeast bread
Do not contain eggs
Pastry flour
Cornstarch
Gluten

3. yeast products should not be stored in the refrigerator because refrigeration...
Patent
Pull away from the sides of the bowl
Increases the staling process
Modified starch

4. the hard outer covering of wheat kernels and other grains is called...
Do not contain eggs
High ratio shortening
A fully combined bater
Bran

5. confectioners sugar is used to give the ____________ to cream cheese and flat icings
6 pounds flour - 3 pounds fat - 1 pound liquid
Smooth texture
Pastry flour
A fully combined bater

6. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Chilled before makeup
Regular shortening
Vanilla custard sauce
All at once

7. hard crusted breads such as french bread are usually baked with steam in the oven during....
Increase keeping quality - increase moistness - tenderize the product
170
The first part of the baking period
Crisp

8. a cake mix made with butter will not hold as much liquid as one made with...
High ratio shortening
Absorb moisture
Eggs and starch
Chilled before makeup

9. cake flour is usually weaker than...
Cutting and baking
Increases the staling process
A fully combined bater
Pastry flour

10. three methods of making cookies are the creaming - one-stage - and...
Foaming (sponge)
No steam vents
High protein content
An old dough

11. during the pickup period the ingredients are blended on ______ just until combined
Egg content
Low speed
Lean dough products
Apple pie

12. proper frying temp for cake doughnuts is...
Patent
Add flour and yeast and mix to a smooth dough
Chilled before makeup
375-385

13. doughs for rolled cookies and icebox cookies must usually be...
Chilled before makeup
All at once
Patent
Prevents a crust from forming

14. Rolls to be served within eight hours...
Same degree of sweetness
Egg content
May be stored on a rack
Add flour and yeast and mix to a smooth dough

15. a young dough is one that has...
Not fermented long enough
More
Do not contain eggs
Regular shortening

16. salt is used in bread making because it improves flavor - conditions gluten - and...
Slows yeast action
A fully combined bater
Flavorings
Increases the staling process

17. an over fermented dough is called...
Vanilla custard sauce
An old dough
Increase keeping quality - increase moistness - tenderize the product
15

18. strong flour is made from wheat with a...
Their crusts will soften
Pumpkin pie
High protein content
High ratio shortening

19. primary thickening agent in pecan pie is...
Slows yeast action
High ratio shortening
Eggs
An old dough

20. functions of sugar in baked goods
Do not contain eggs
Increase keeping qualities - develop crust color - provide food for the yeast
High ratio shortening
Eggs and starch

21. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
All at once
Regular shortening
Flavorings
More

22. cream scones should be frozen berfore...
Increases the staling process
Exactly one pound
Foaming (sponge)
Cutting and baking

23. fat used in volume production of pie dough is...
Regular shortening
Lean dough products
Eggs
Gluten

24. oiling the surface of a fermenting dough...
Rye bread
6 pounds flour - 3 pounds fat - 1 pound liquid
Flavorings
Prevents a crust from forming

25. flour for sponge cakes must be very weak to avoid making the cake...
Crisp
Tough
Pastry flour
Vanilla custard sauce

26. ideal starch for _______ is cornstarch
Exactly one pound
Apple pie
170
Lean dough products

27. when cutting biscuits you should press down...
Eggs
Foaming (sponge)
Not fermented long enough
Without twisting it

28. functions of fat in baked goods
Apple pie
Increase keeping quality - increase moistness - tenderize the product
140 degrees
Eggs

29. best flour for flaky pie crust is...
Pastry flour
Same degree of sweetness
A fully combined bater
High ratio shortening

30. french bread - and hard rolls are examples of...
Pumpkin pie
Not fermented long enough
Lean dough products
Absorb moisture

31. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Without twisting it
No steam vents
Do not contain eggs
Increase keeping qualities - develop crust color - provide food for the yeast

32. best starch for pie fillings that are to be froxen is...
140 degrees
Eggs
No steam vents
Modified starch

33. yeast is killed at what temp?
Add flour and yeast and mix to a smooth dough
140 degrees
Vanilla custard sauce
Foaming (sponge)

34. pastry cream is thickened with...
An old dough
Eggs and starch
Smooth texture
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

35. emulsified shortening is usually softer in texture than...
Prevents a crust from forming
True
Increases the staling process
Regular shortening

36. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Flavorings
Crisp
Patent
Add flour and yeast and mix to a smooth dough

37. to produce a flaky biscuit - the dough...
Is kneaded lightly
Do not contain eggs
Development of air cells into the batter
Eggs and starch

38. 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...
Rye bread
Bran
Add flour and yeast and mix to a smooth dough
More

39. high fat and sugar content hop make cookies...
Crisp
375-385
Regular shortening
140 degrees

40. Clear flour is normally used to make
Regular shortening
15
Rye bread
Without twisting it

41. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Their crusts will soften
375-385
Twice as much chocolate as butter
Development of air cells into the batter

42. mealy pie dough is for...
Add flour and yeast and mix to a smooth dough
Pumpkin pie
Slows yeast action
Prevents a crust from forming

43. one pint of water weighs...
Exactly one pound
Their crusts will soften
Pastry flour
High protein content

44. when eggs are added to a cake batter in the creaming method they should not be added...
An old dough
All at once
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Flour

45. hard crusted rolls should not be wrapped or...
Punching
Smooth texture
Their crusts will soften
Twice as much chocolate as butter

46. if active dry yeast is used - it is mixed with water before being added to the dough
Prevents a crust from forming
Regular shortening
Crisp
True

47. graham cracker crumb crust
Pumpkin pie
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Patent
Pastry flour

48. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Flour
Low speed
Flavorings
Smooth texture

49. during the development period the elasticity of the gluten begins to develop and starts to...
High ratio shortening
Eggs and starch
Pull away from the sides of the bowl
Modified starch

50. not all sugars have the...
All at once
Slows yeast action
Apple pie
Same degree of sweetness

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Fundamentals Of Baking

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