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. the hard outer covering of wheat kernels and other grains is called...
May be stored on a rack
Bran
True
Pastry flour

2. cake flour is usually weaker than...
Pastry flour
Development of air cells into the batter
Vanilla custard sauce
Their crusts will soften

3. flour for sponge cakes must be very weak to avoid making the cake...
Regular shortening
Twice as much chocolate as butter
Tough
The first part of the baking period

4. hard crusted rolls should not be wrapped or...
Without twisting it
Regular shortening
Tough
Their crusts will soften

5. yeast is killed at what temp?
Pull away from the sides of the bowl
High protein content
140 degrees
Cornstarch

6. primary thickening agent in pecan pie is...
Pumpkin pie
Eggs
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Lean dough products

7. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
A fully combined bater
High protein content
Vanilla custard sauce
Eggs

8. only wheat flour will develop enough _______ to make yeast bread
Gluten
Patent
Same degree of sweetness
Pull away from the sides of the bowl

9. graham cracker crumb crust
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
True
Bran
375-385

10. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Increases the staling process
Lean dough products
Twice as much chocolate as butter
Patent

11. if active dry yeast is used - it is mixed with water before being added to the dough
140 degrees
True
Is kneaded lightly
6 pounds flour - 3 pounds fat - 1 pound liquid

12. an over fermented dough is called...
May be stored on a rack
15
An old dough
Eggs and starch

13. french bread - and hard rolls are examples of...
Pumpkin pie
Pastry flour
Lean dough products
No steam vents

14. three methods of making cookies are the creaming - one-stage - and...
Foaming (sponge)
Regular shortening
High ratio shortening
All at once

15. choc glaze is...
Without twisting it
The first part of the baking period
Twice as much chocolate as butter
May be stored on a rack

16. proper frying temp for cake doughnuts is...
Their crusts will soften
More
375-385
Development of air cells into the batter

17. a young dough is one that has...
Flavorings
Cutting and baking
Not fermented long enough
Lean dough products

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

19. cake flour is the preferred choice for short dough because of its ability to...
Regular shortening
True
Lean dough products
Absorb moisture

20. not all sugars have the...
High ratio shortening
Same degree of sweetness
Without twisting it
Smooth texture

21. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Increase keeping qualities - develop crust color - provide food for the yeast
May be stored on a rack
A fully combined bater
Twice as much chocolate as butter

22. oiling the surface of a fermenting dough...
Eggs
Slows yeast action
Prevents a crust from forming
True

23. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Cornstarch
Flour
Twice as much chocolate as butter
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

24. forcing the gases out of a fermented dough is called...
Their crusts will soften
Punching
Pastry flour
An old dough

25. best flour for flaky pie crust is...
Pumpkin pie
Flavorings
Pastry flour
Increases the staling process

26. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Increase keeping qualities - develop crust color - provide food for the yeast
Smooth texture
More
Exactly one pound

27. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Flavorings
No steam vents
The first part of the baking period
Same degree of sweetness

28. Clear flour is normally used to make
Not fermented long enough
Flavorings
Their crusts will soften
Rye bread

29. cream scones should be frozen berfore...
Do not contain eggs
Add flour and yeast and mix to a smooth dough
Increase keeping qualities - develop crust color - provide food for the yeast
Cutting and baking

30. mealy pie dough is for...
Eggs
Pumpkin pie
Pastry flour
15

31. hard crusted breads such as french bread are usually baked with steam in the oven during....
More
The first part of the baking period
Increases the staling process
No steam vents

32. approximate ratio of ingredients in flaky pie dough is...
6 pounds flour - 3 pounds fat - 1 pound liquid
Not fermented long enough
Cutting and baking
Crisp

33. best thickening for cream pie is...
Modified starch
Cornstarch
Pastry flour
6 pounds flour - 3 pounds fat - 1 pound liquid

34. baked custard is done when its internal temp is...
Increase keeping qualities - develop crust color - provide food for the yeast
High protein content
170
Without twisting it

35. during the development period the elasticity of the gluten begins to develop and starts to...
Cutting and baking
Pastry flour
170
Pull away from the sides of the bowl

36. one pint of water weighs...
Prevents a crust from forming
Patent
Exactly one pound
Flour

37. when eggs are added to a cake batter in the creaming method they should not be added...
High protein content
Smooth texture
All at once
Tough

38. for a 9 inch bottom crust you will need ____ ounces of dough
Increase keeping qualities - develop crust color - provide food for the yeast
Low speed
375-385
15

39. doughs for rolled cookies and icebox cookies must usually be...
Chilled before makeup
Pull away from the sides of the bowl
Pumpkin pie
Exactly one pound

40. strong flour is made from wheat with a...
High protein content
May be stored on a rack
Gluten
Exactly one pound

41. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Same degree of sweetness
Low speed
Flavorings
15

42. functions of fat in baked goods
Is kneaded lightly
Increase keeping quality - increase moistness - tenderize the product
Development of air cells into the batter
Vanilla custard sauce

43. emulsified shortening is usually softer in texture than...
Eggs and starch
Low speed
Regular shortening
Prevents a crust from forming

44. pastry cream is thickened with...
Not fermented long enough
6 pounds flour - 3 pounds fat - 1 pound liquid
Eggs and starch
Increase keeping quality - increase moistness - tenderize the product

45. best starch for pie fillings that are to be froxen is...
Modified starch
Flavorings
Increase keeping quality - increase moistness - tenderize the product
Do not contain eggs

46. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
15
Pull away from the sides of the bowl
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Do not contain eggs

47. high fat and sugar content hop make cookies...
Crisp
Cutting and baking
Flavorings
Same degree of sweetness

48. cookies can be made chewier by increasing the...
Exactly one pound
Regular shortening
Punching
Egg content

49. to produce a flaky biscuit - the dough...
Increases the staling process
Is kneaded lightly
Increase keeping quality - increase moistness - tenderize the product
Cornstarch

50. Rolls to be served within eight hours...
Do not contain eggs
May be stored on a rack
Add flour and yeast and mix to a smooth dough
Regular shortening