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. doughs for rolled cookies and icebox cookies must usually be...
Increase keeping quality - increase moistness - tenderize the product
170
Chilled before makeup
Pumpkin pie

2. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
A fully combined bater
Same degree of sweetness
Development of air cells into the batter
Low speed

3. oiling the surface of a fermenting dough...
Cutting and baking
Prevents a crust from forming
Exactly one pound
Increase keeping qualities - develop crust color - provide food for the yeast

4. best thickening for cream pie is...
Rye bread
Pull away from the sides of the bowl
Cornstarch
Regular shortening

5. three methods of making cookies are the creaming - one-stage - and...
Chilled before makeup
15
Foaming (sponge)
Rye bread

6. during the pickup period the ingredients are blended on ______ just until combined
Slows yeast action
Do not contain eggs
Pastry flour
Low speed

7. forcing the gases out of a fermented dough is called...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Punching
Pastry flour
Pull away from the sides of the bowl

8. one pint of water weighs...
Exactly one pound
Tough
Increase keeping quality - increase moistness - tenderize the product
Add flour and yeast and mix to a smooth dough

9. cake flour is the preferred choice for short dough because of its ability to...
Do not contain eggs
Eggs
Add flour and yeast and mix to a smooth dough
Absorb moisture

10. Rolls to be served within eight hours...
Add flour and yeast and mix to a smooth dough
May be stored on a rack
True
Egg content

11. a cake mix made with butter will not hold as much liquid as one made with...
Tough
High ratio shortening
The first part of the baking period
Foaming (sponge)

12. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Flavorings
Not fermented long enough
True
Eggs and starch

13. flour for sponge cakes must be very weak to avoid making the cake...
No steam vents
Tough
Patent
Same degree of sweetness

14. not all sugars have the...
Same degree of sweetness
Regular shortening
Regular shortening
15

15. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Is kneaded lightly
Eggs and starch
Development of air cells into the batter
Vanilla custard sauce

16. proper frying temp for cake doughnuts is...
Development of air cells into the batter
375-385
Regular shortening
Rye bread

17. only wheat flour will develop enough _______ to make yeast bread
Lean dough products
Cutting and baking
Do not contain eggs
Gluten

18. a young dough is one that has...
Is kneaded lightly
Pull away from the sides of the bowl
Not fermented long enough
Flavorings

19. yeast is killed at what temp?
Increases the staling process
Gluten
Pull away from the sides of the bowl
140 degrees

20. choc glaze is...
6 pounds flour - 3 pounds fat - 1 pound liquid
Twice as much chocolate as butter
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Add flour and yeast and mix to a smooth dough

21. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Foaming (sponge)
More
Without twisting it
No steam vents

22. emulsified shortening is usually softer in texture than...
A fully combined bater
Regular shortening
Twice as much chocolate as butter
Crisp

23. yeast products should not be stored in the refrigerator because refrigeration...
High ratio shortening
All at once
Increases the staling process
Crisp

24. best starch for pie fillings that are to be froxen is...
Modified starch
No steam vents
Cutting and baking
Lean dough products

25. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Increase keeping quality - increase moistness - tenderize the product
Cutting and baking
Flour
Their crusts will soften

26. if active dry yeast is used - it is mixed with water before being added to the dough
Flavorings
Vanilla custard sauce
True
Punching

27. functions of sugar in baked goods
Low speed
Lean dough products
Development of air cells into the batter
Increase keeping qualities - develop crust color - provide food for the yeast

28. functions of fat in baked goods
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Increase keeping quality - increase moistness - tenderize the product
Their crusts will soften
Do not contain eggs

29. mealy pie dough is for...
Gluten
Pumpkin pie
Pastry flour
Crisp

30. cake flour is usually weaker than...
Pastry flour
A fully combined bater
Regular shortening
Low speed

31. french bread - and hard rolls are examples of...
Cornstarch
Egg content
Lean dough products
May be stored on a rack

32. hard crusted breads such as french bread are usually baked with steam in the oven during....
The first part of the baking period
Low speed
Is kneaded lightly
High protein content

33. when eggs are added to a cake batter in the creaming method they should not be added...
Without twisting it
Prevents a crust from forming
All at once
Eggs

34. approximate ratio of ingredients in flaky pie dough is...
Apple pie
Development of air cells into the batter
Rye bread
6 pounds flour - 3 pounds fat - 1 pound liquid

35. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Vanilla custard sauce
Not fermented long enough
Regular shortening
170

36. graham cracker crumb crust
Gluten
An old dough
The first part of the baking period
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

37. 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...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
140 degrees
Cutting and baking
Add flour and yeast and mix to a smooth dough

38. cream scones should be frozen berfore...
Chilled before makeup
Cutting and baking
Increase keeping qualities - develop crust color - provide food for the yeast
6 pounds flour - 3 pounds fat - 1 pound liquid

39. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Patent
More
Increases the staling process
Twice as much chocolate as butter

40. when cutting biscuits you should press down...
Without twisting it
Their crusts will soften
375-385
A fully combined bater

41. baked custard is done when its internal temp is...
Increase keeping quality - increase moistness - tenderize the product
Patent
Increases the staling process
170

42. during the development period the elasticity of the gluten begins to develop and starts to...
Pull away from the sides of the bowl
140 degrees
Regular shortening
Their crusts will soften

43. Clear flour is normally used to make
Rye bread
Punching
170
Eggs and starch

44. pastry cream is thickened with...
Bran
No steam vents
Eggs and starch
Absorb moisture

45. for a 9 inch bottom crust you will need ____ ounces of dough
Cutting and baking
6 pounds flour - 3 pounds fat - 1 pound liquid
Foaming (sponge)
15

46. salt is used in bread making because it improves flavor - conditions gluten - and...
Vanilla custard sauce
Absorb moisture
Same degree of sweetness
Slows yeast action

47. primary thickening agent in pecan pie is...
Slows yeast action
Flavorings
Eggs
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

48. hard crusted rolls should not be wrapped or...
Their crusts will soften
The first part of the baking period
Without twisting it
Chilled before makeup

49. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
170
Without twisting it
Do not contain eggs
Crisp

50. best flour for flaky pie crust is...
Pastry flour
170
15
Smooth texture