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. during the development period the elasticity of the gluten begins to develop and starts to...
Lean dough products
Increases the staling process
Regular shortening
Pull away from the sides of the bowl

2. mealy pie dough is for...
Twice as much chocolate as butter
Slows yeast action
Bran
Pumpkin pie

3. Clear flour is normally used to make
Regular shortening
Is kneaded lightly
Rye bread
May be stored on a rack

4. forcing the gases out of a fermented dough is called...
Prevents a crust from forming
Punching
Foaming (sponge)
Apple pie

5. cake flour is usually weaker than...
Their crusts will soften
Pastry flour
Vanilla custard sauce
All at once

6. when eggs are added to a cake batter in the creaming method they should not be added...
Pastry flour
Increase keeping quality - increase moistness - tenderize the product
All at once
Tough

7. best starch for pie fillings that are to be froxen is...
Bran
Pumpkin pie
Modified starch
Tough

8. only wheat flour will develop enough _______ to make yeast bread
A fully combined bater
Pastry flour
Not fermented long enough
Gluten

9. best thickening for cream pie is...
Cornstarch
High ratio shortening
Chilled before makeup
Prevents a crust from forming

10. an over fermented dough is called...
Flour
True
Chilled before makeup
An old dough

11. functions of fat in baked goods
All at once
375-385
Rye bread
Increase keeping quality - increase moistness - tenderize the product

12. cream scones should be frozen berfore...
Cutting and baking
Bran
Their crusts will soften
375-385

13. choc glaze is...
Twice as much chocolate as butter
The first part of the baking period
Development of air cells into the batter
Regular shortening

14. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
True
Regular shortening
Do not contain eggs
Chilled before makeup

15. emulsified shortening is usually softer in texture than...
Regular shortening
More
Eggs
Rye bread

16. yeast products should not be stored in the refrigerator because refrigeration...
Eggs
Bran
Increases the staling process
Chilled before makeup

17. french bread - and hard rolls are examples of...
Flour
Lean dough products
Is kneaded lightly
Same degree of sweetness

18. flour for sponge cakes must be very weak to avoid making the cake...
No steam vents
Tough
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Flour

19. Rolls to be served within eight hours...
Regular shortening
Crisp
May be stored on a rack
An old dough

20. a cake mix made with butter will not hold as much liquid as one made with...
Chilled before makeup
The first part of the baking period
High ratio shortening
375-385

21. one pint of water weighs...
Exactly one pound
Add flour and yeast and mix to a smooth dough
An old dough
Bran

22. pastry cream is thickened with...
Add flour and yeast and mix to a smooth dough
375-385
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Eggs and starch

23. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Vanilla custard sauce
Punching
Rye bread
Pull away from the sides of the bowl

24. best flour for flaky pie crust is...
Modified starch
Pastry flour
High protein content
Twice as much chocolate as butter

25. the hard outer covering of wheat kernels and other grains is called...
Foaming (sponge)
Increase keeping qualities - develop crust color - provide food for the yeast
Bran
Cutting and baking

26. primary thickening agent in pecan pie is...
140 degrees
Eggs
Flavorings
Without twisting it

27. baked custard is done when its internal temp is...
Regular shortening
High ratio shortening
170
Low speed

28. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Development of air cells into the batter
15
Apple pie
Is kneaded lightly

29. during the pickup period the ingredients are blended on ______ just until combined
Low speed
A fully combined bater
Regular shortening
Increase keeping quality - increase moistness - tenderize the product

30. cookies can be made chewier by increasing the...
Egg content
Prevents a crust from forming
Flour
Absorb moisture

31. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Gluten
Crisp
Without twisting it
Flavorings

32. three methods of making cookies are the creaming - one-stage - and...
Foaming (sponge)
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Egg content
Development of air cells into the batter

33. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Chilled before makeup
Their crusts will soften
6 pounds flour - 3 pounds fat - 1 pound liquid
A fully combined bater

34. weight of the sugar in a high ratio cake is usually greater than the weight of the...
140 degrees
The first part of the baking period
Flour
Regular shortening

35. cake flour is the preferred choice for short dough because of its ability to...
Regular shortening
Absorb moisture
Pumpkin pie
Apple pie

36. yeast is killed at what temp?
Bran
Same degree of sweetness
140 degrees
Flour

37. if active dry yeast is used - it is mixed with water before being added to the dough
Twice as much chocolate as butter
Rye bread
Punching
True

38. graham cracker crumb crust
Apple pie
Gluten
Add flour and yeast and mix to a smooth dough
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

39. a young dough is one that has...
Smooth texture
Not fermented long enough
Prevents a crust from forming
Eggs and starch

40. for a 9 inch bottom crust you will need ____ ounces of dough
Punching
True
15
Without twisting it

41. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Is kneaded lightly
Pastry flour
Patent
Cutting and baking

42. to produce a flaky biscuit - the dough...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Tough
Is kneaded lightly
Exactly one pound

43. proper frying temp for cake doughnuts is...
Exactly one pound
Twice as much chocolate as butter
Increase keeping qualities - develop crust color - provide food for the yeast
375-385

44. not all sugars have the...
Pastry flour
Same degree of sweetness
140 degrees
Regular shortening

45. ideal starch for _______ is cornstarch
Pull away from the sides of the bowl
Apple pie
375-385
Add flour and yeast and mix to a smooth dough

46. 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...
Add flour and yeast and mix to a smooth dough
Apple pie
Egg content
6 pounds flour - 3 pounds fat - 1 pound liquid

47. fat used in volume production of pie dough is...
Pastry flour
Regular shortening
Pastry flour
Prevents a crust from forming

48. hard crusted breads such as french bread are usually baked with steam in the oven during....
Eggs
The first part of the baking period
More
Exactly one pound

49. functions of sugar in baked goods
Without twisting it
Their crusts will soften
Increase keeping qualities - develop crust color - provide food for the yeast
Absorb moisture

50. high fat and sugar content hop make cookies...
Crisp
Flour
375-385
Increases the staling process