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. best flour for flaky pie crust is...
Do not contain eggs
Pastry flour
An old dough
140 degrees

2. best starch for pie fillings that are to be froxen is...
An old dough
Modified starch
Bran
No steam vents

3. for a 9 inch bottom crust you will need ____ ounces of dough
15
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Cutting and baking
Chilled before makeup

4. yeast products should not be stored in the refrigerator because refrigeration...
Increases the staling process
Apple pie
Eggs
Without twisting it

5. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
May be stored on a rack
Increases the staling process
Flavorings
Pull away from the sides of the bowl

6. oiling the surface of a fermenting dough...
All at once
Flavorings
Prevents a crust from forming
Low speed

7. baked custard is done when its internal temp is...
170
Bran
Slows yeast action
Gluten

8. approximate ratio of ingredients in flaky pie dough is...
High ratio shortening
Smooth texture
6 pounds flour - 3 pounds fat - 1 pound liquid
Vanilla custard sauce

9. flour for sponge cakes must be very weak to avoid making the cake...
Cornstarch
High ratio shortening
Tough
Increase keeping qualities - develop crust color - provide food for the yeast

10. salt is used in bread making because it improves flavor - conditions gluten - and...
6 pounds flour - 3 pounds fat - 1 pound liquid
Slows yeast action
Crisp
Bran

11. strong flour is made from wheat with a...
An old dough
Without twisting it
Absorb moisture
High protein content

12. best thickening for cream pie is...
Increase keeping qualities - develop crust color - provide food for the yeast
Patent
Cornstarch
Regular shortening

13. cream scones should be frozen berfore...
Absorb moisture
Cutting and baking
Is kneaded lightly
Pastry flour

14. a young dough is one that has...
Not fermented long enough
High ratio shortening
Eggs
True

15. choc glaze is...
May be stored on a rack
15
Modified starch
Twice as much chocolate as butter

16. fat used in volume production of pie dough is...
170
All at once
Regular shortening
Vanilla custard sauce

17. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Modified starch
Vanilla custard sauce
Is kneaded lightly
Chilled before makeup

18. only wheat flour will develop enough _______ to make yeast bread
Gluten
Pastry flour
Vanilla custard sauce
High protein content

19. emulsified shortening is usually softer in texture than...
May be stored on a rack
Regular shortening
Absorb moisture
The first part of the baking period

20. hard crusted rolls should not be wrapped or...
An old dough
Their crusts will soften
Increase keeping quality - increase moistness - tenderize the product
Apple pie

21. if active dry yeast is used - it is mixed with water before being added to the dough
An old dough
Development of air cells into the batter
Slows yeast action
True

22. cookies can be made chewier by increasing the...
Low speed
Egg content
15
A fully combined bater

23. 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
Pull away from the sides of the bowl
Prevents a crust from forming
Do not contain eggs

24. proper frying temp for cake doughnuts is...
375-385
Foaming (sponge)
Is kneaded lightly
Pull away from the sides of the bowl

25. forcing the gases out of a fermented dough is called...
Rye bread
May be stored on a rack
Punching
Vanilla custard sauce

26. not all sugars have the...
Not fermented long enough
Regular shortening
Same degree of sweetness
Crisp

27. high fat and sugar content hop make cookies...
High protein content
15
Crisp
Exactly one pound

28. yeast is killed at what temp?
Eggs
15
140 degrees
Tough

29. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Development of air cells into the batter
Pastry flour
Crisp
An old dough

30. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Cutting and baking
Pull away from the sides of the bowl
Do not contain eggs
Lean dough products

31. a cake mix made with butter will not hold as much liquid as one made with...
Apple pie
Increase keeping qualities - develop crust color - provide food for the yeast
Cornstarch
High ratio shortening

32. french bread - and hard rolls are examples of...
140 degrees
Crisp
Flavorings
Lean dough products

33. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Foaming (sponge)
6 pounds flour - 3 pounds fat - 1 pound liquid
Crisp
Patent

34. an over fermented dough is called...
An old dough
Cutting and baking
Pull away from the sides of the bowl
Without twisting it

35. primary thickening agent in pecan pie is...
Flavorings
Eggs
Not fermented long enough
Is kneaded lightly

36. confectioners sugar is used to give the ____________ to cream cheese and flat icings
375-385
Chilled before makeup
A fully combined bater
Smooth texture

37. hard crusted breads such as french bread are usually baked with steam in the oven during....
An old dough
Regular shortening
A fully combined bater
The first part of the baking period

38. Rolls to be served within eight hours...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Eggs and starch
Development of air cells into the batter
May be stored on a rack

39. cake flour is the preferred choice for short dough because of its ability to...
Absorb moisture
True
375-385
Egg content

40. one pint of water weighs...
Prevents a crust from forming
Exactly one pound
Slows yeast action
Vanilla custard sauce

41. weight of the sugar in a high ratio cake is usually greater than the weight of the...
True
Prevents a crust from forming
Flour
Is kneaded lightly

42. cake flour is usually weaker than...
Pull away from the sides of the bowl
Pastry flour
Regular shortening
Not fermented long enough

43. during the pickup period the ingredients are blended on ______ just until combined
Eggs and starch
Vanilla custard sauce
Is kneaded lightly
Low speed

44. when cutting biscuits you should press down...
Patent
Pull away from the sides of the bowl
Without twisting it
Is kneaded lightly

45. doughs for rolled cookies and icebox cookies must usually be...
Same degree of sweetness
Chilled before makeup
Pastry flour
Pull away from the sides of the bowl

46. to produce a flaky biscuit - the dough...
Is kneaded lightly
Increases the staling process
Add flour and yeast and mix to a smooth dough
15

47. during the development period the elasticity of the gluten begins to develop and starts to...
Low speed
Chilled before makeup
Pull away from the sides of the bowl
Eggs and starch

48. mealy pie dough is for...
375-385
Smooth texture
Pumpkin pie
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

49. when eggs are added to a cake batter in the creaming method they should not be added...
May be stored on a rack
Pumpkin pie
All at once
Development of air cells into the batter

50. 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
Egg content
Chilled before makeup
Crisp