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. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Vanilla custard sauce
Egg content
May be stored on a rack
Rye bread

2. yeast products should not be stored in the refrigerator because refrigeration...
Pumpkin pie
Increases the staling process
Cutting and baking
Absorb moisture

3. choc glaze is...
Twice as much chocolate as butter
Rye bread
Pull away from the sides of the bowl
Increase keeping qualities - develop crust color - provide food for the yeast

4. salt is used in bread making because it improves flavor - conditions gluten - and...
Chilled before makeup
A fully combined bater
Slows yeast action
Pull away from the sides of the bowl

5. emulsified shortening is usually softer in texture than...
All at once
6 pounds flour - 3 pounds fat - 1 pound liquid
Regular shortening
Lean dough products

6. forcing the gases out of a fermented dough is called...
Regular shortening
Increase keeping quality - increase moistness - tenderize the product
Crisp
Punching

7. yeast is killed at what temp?
140 degrees
Same degree of sweetness
No steam vents
Not fermented long enough

8. primary thickening agent in pecan pie is...
Exactly one pound
Eggs
Add flour and yeast and mix to a smooth dough
Foaming (sponge)

9. hard crusted breads such as french bread are usually baked with steam in the oven during....
Increase keeping qualities - develop crust color - provide food for the yeast
15
Pumpkin pie
The first part of the baking period

10. ideal starch for _______ is cornstarch
Apple pie
The first part of the baking period
Eggs
Bran

11. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Flour
Regular shortening
Rye bread
375-385

12. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Flavorings
A fully combined bater
Smooth texture
140 degrees

13. during the development period the elasticity of the gluten begins to develop and starts to...
Increase keeping quality - increase moistness - tenderize the product
Punching
Flour
Pull away from the sides of the bowl

14. for a 9 inch bottom crust you will need ____ ounces of dough
15
Modified starch
All at once
Without twisting it

15. fat used in volume production of pie dough is...
Punching
Not fermented long enough
Regular shortening
Pastry flour

16. doughs for rolled cookies and icebox cookies must usually be...
The first part of the baking period
Chilled before makeup
Rye bread
Crisp

17. the hard outer covering of wheat kernels and other grains is called...
Bran
Slows yeast action
Pastry flour
Smooth texture

18. strong flour is made from wheat with a...
High protein content
An old dough
Rye bread
Twice as much chocolate as butter

19. cookies can be made chewier by increasing the...
All at once
Regular shortening
Egg content
Twice as much chocolate as butter

20. during the pickup period the ingredients are blended on ______ just until combined
Exactly one pound
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Patent
Low speed

21. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Smooth texture
Flavorings
Do not contain eggs
Exactly one pound

22. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Flour
Do not contain eggs
Increase keeping qualities - develop crust color - provide food for the yeast
Their crusts will soften

23. oiling the surface of a fermenting dough...
Pull away from the sides of the bowl
Prevents a crust from forming
Pumpkin pie
6 pounds flour - 3 pounds fat - 1 pound liquid

24. high fat and sugar content hop make cookies...
Tough
Crisp
Gluten
Modified starch

25. functions of sugar in baked goods
Bran
Increase keeping qualities - develop crust color - provide food for the yeast
Foaming (sponge)
Eggs

26. when cutting biscuits you should press down...
Vanilla custard sauce
Flavorings
Regular shortening
Without twisting it

27. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Smooth texture
Patent
Increase keeping qualities - develop crust color - provide food for the yeast
Pull away from the sides of the bowl

28. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Cornstarch
A fully combined bater
Development of air cells into the batter
No steam vents

29. pastry cream is thickened with...
Exactly one pound
Eggs and starch
Add flour and yeast and mix to a smooth dough
Development of air cells into the batter

30. cream scones should be frozen berfore...
Punching
Their crusts will soften
Regular shortening
Cutting and baking

31. cake flour is usually weaker than...
Cornstarch
140 degrees
Cutting and baking
Pastry flour

32. approximate ratio of ingredients in flaky pie dough is...
Cornstarch
Foaming (sponge)
More
6 pounds flour - 3 pounds fat - 1 pound liquid

33. one pint of water weighs...
Patent
Pull away from the sides of the bowl
Exactly one pound
Modified starch

34. only wheat flour will develop enough _______ to make yeast bread
Gluten
An old dough
Their crusts will soften
Pastry flour

35. Clear flour is normally used to make
Increase keeping qualities - develop crust color - provide food for the yeast
Gluten
Eggs and starch
Rye bread

36. best flour for flaky pie crust is...
High ratio shortening
Do not contain eggs
Pastry flour
Crisp

37. french bread - and hard rolls are examples of...
Apple pie
Lean dough products
Increase keeping quality - increase moistness - tenderize the product
The first part of the baking period

38. mealy pie dough is for...
Flour
Prevents a crust from forming
Pumpkin pie
Pull away from the sides of the bowl

39. proper frying temp for cake doughnuts is...
Same degree of sweetness
375-385
No steam vents
Gluten

40. a young dough is one that has...
Vanilla custard sauce
Not fermented long enough
High ratio shortening
Is kneaded lightly

41. three methods of making cookies are the creaming - one-stage - and...
Increase keeping quality - increase moistness - tenderize the product
Add flour and yeast and mix to a smooth dough
Foaming (sponge)
High protein content

42. confectioners sugar is used to give the ____________ to cream cheese and flat icings
May be stored on a rack
Eggs
High ratio shortening
Smooth texture

43. baked custard is done when its internal temp is...
140 degrees
Increases the staling process
May be stored on a rack
170

44. to produce a flaky biscuit - the dough...
Is kneaded lightly
Modified starch
170
Development of air cells into the batter

45. hard crusted rolls should not be wrapped or...
Their crusts will soften
An old dough
Development of air cells into the batter
Pull away from the sides of the bowl

46. an over fermented dough is called...
Lean dough products
Egg content
Pastry flour
An old dough

47. measuring solid ingredients by weight is ______ accurate than by volume
More
Vanilla custard sauce
High ratio shortening
Regular shortening

48. flour for sponge cakes must be very weak to avoid making the cake...
Cornstarch
Chilled before makeup
Tough
Foaming (sponge)

49. functions of fat in baked goods
Increase keeping qualities - develop crust color - provide food for the yeast
Vanilla custard sauce
140 degrees
Increase keeping quality - increase moistness - tenderize the product

50. cake flour is the preferred choice for short dough because of its ability to...
Modified starch
Smooth texture
Absorb moisture
Twice as much chocolate as butter