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. yeast is killed at what temp?
Not fermented long enough
High ratio shortening
140 degrees
Do not contain eggs

2. when cutting biscuits you should press down...
170
6 pounds flour - 3 pounds fat - 1 pound liquid
Without twisting it
An old dough

3. oiling the surface of a fermenting dough...
Smooth texture
Prevents a crust from forming
Apple pie
Pull away from the sides of the bowl

4. hard crusted breads such as french bread are usually baked with steam in the oven during....
Cornstarch
Punching
The first part of the baking period
Do not contain eggs

5. graham cracker crumb crust
Exactly one pound
More
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Not fermented long enough

6. Clear flour is normally used to make
Exactly one pound
All at once
375-385
Rye bread

7. high fat and sugar content hop make cookies...
Crisp
Absorb moisture
Increase keeping qualities - develop crust color - provide food for the yeast
Lean dough products

8. 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
Punching
Exactly one pound
Not fermented long enough

9. pastry cream is thickened with...
Eggs and starch
Increase keeping qualities - develop crust color - provide food for the yeast
Pastry flour
Cutting and baking

10. not all sugars have the...
Regular shortening
Increases the staling process
Same degree of sweetness
375-385

11. 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
15
Low speed

12. cake flour is usually weaker than...
Pull away from the sides of the bowl
Twice as much chocolate as butter
High protein content
Pastry flour

13. approximate ratio of ingredients in flaky pie dough is...
Increase keeping quality - increase moistness - tenderize the product
Punching
6 pounds flour - 3 pounds fat - 1 pound liquid
Flour

14. emulsified shortening is usually softer in texture than...
Regular shortening
True
Egg content
Patent

15. during the development period the elasticity of the gluten begins to develop and starts to...
Twice as much chocolate as butter
True
Pull away from the sides of the bowl
A fully combined bater

16. mealy pie dough is for...
Exactly one pound
Not fermented long enough
Regular shortening
Pumpkin pie

17. doughs for rolled cookies and icebox cookies must usually be...
Chilled before makeup
Increases the staling process
Increase keeping quality - increase moistness - tenderize the product
Tough

18. best flour for flaky pie crust is...
Twice as much chocolate as butter
Foaming (sponge)
Pastry flour
More

19. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Vanilla custard sauce
Increase keeping quality - increase moistness - tenderize the product
Pumpkin pie
Their crusts will soften

20. one pint of water weighs...
Exactly one pound
Pull away from the sides of the bowl
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Gluten

21. baked custard is done when its internal temp is...
Their crusts will soften
Do not contain eggs
Exactly one pound
170

22. for a 9 inch bottom crust you will need ____ ounces of dough
Patent
15
Low speed
An old dough

23. during the pickup period the ingredients are blended on ______ just until combined
Eggs
A fully combined bater
Tough
Low speed

24. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Pumpkin pie
Do not contain eggs
Lean dough products
Vanilla custard sauce

25. the hard outer covering of wheat kernels and other grains is called...
Modified starch
Cutting and baking
A fully combined bater
Bran

26. to produce a flaky biscuit - the dough...
Prevents a crust from forming
Is kneaded lightly
Exactly one pound
Do not contain eggs

27. salt is used in bread making because it improves flavor - conditions gluten - and...
Slows yeast action
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Prevents a crust from forming
Bran

28. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
An old dough
Rye bread
Development of air cells into the batter
Without twisting it

29. cake flour is the preferred choice for short dough because of its ability to...
375-385
All at once
Absorb moisture
Apple pie

30. hard crusted rolls should not be wrapped or...
Same degree of sweetness
Crisp
An old dough
Their crusts will soften

31. proper frying temp for cake doughnuts is...
Prevents a crust from forming
375-385
Regular shortening
Patent

32. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Smooth texture
Twice as much chocolate as butter
140 degrees
375-385

33. 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
375-385
Slows yeast action
Foaming (sponge)

34. functions of sugar in baked goods
Increase keeping qualities - develop crust color - provide food for the yeast
Is kneaded lightly
Pastry flour
All at once

35. weight of the sugar in a high ratio cake is usually greater than the weight of the...
170
Is kneaded lightly
Same degree of sweetness
Flour

36. a cake mix made with butter will not hold as much liquid as one made with...
Eggs and starch
High ratio shortening
Absorb moisture
Is kneaded lightly

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

38. an over fermented dough is called...
May be stored on a rack
An old dough
Cornstarch
Flavorings

39. a young dough is one that has...
Add flour and yeast and mix to a smooth dough
Not fermented long enough
High protein content
Tough

40. measuring solid ingredients by weight is ______ accurate than by volume
Increase keeping qualities - develop crust color - provide food for the yeast
More
Cutting and baking
No steam vents

41. choc glaze is...
True
Twice as much chocolate as butter
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Without twisting it

42. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
An old dough
A fully combined bater
Is kneaded lightly
Absorb moisture

43. only wheat flour will develop enough _______ to make yeast bread
Development of air cells into the batter
Not fermented long enough
Eggs and starch
Gluten

44. french bread - and hard rolls are examples of...
Cornstarch
Lean dough products
Bran
More

45. cookies can be made chewier by increasing the...
Development of air cells into the batter
Egg content
Low speed
170

46. primary thickening agent in pecan pie is...
More
Eggs
Pastry flour
Increase keeping quality - increase moistness - tenderize the product

47. if active dry yeast is used - it is mixed with water before being added to the dough
Modified starch
Not fermented long enough
True
Smooth texture

48. functions of fat in baked goods
Without twisting it
High protein content
Increase keeping quality - increase moistness - tenderize the product
170

49. fat used in volume production of pie dough is...
Increases the staling process
Regular shortening
Flavorings
More

50. forcing the gases out of a fermented dough is called...
Rye bread
Punching
Modified starch
Add flour and yeast and mix to a smooth dough