Test your basic knowledge |

Fundamentals Of Baking

Subject : cooking

Instructions:

Answer 50 questions in 20 minutes. 1 minute extra for reading the instructions.
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. functions of fat in baked goods
Pumpkin pie
An old dough
Increase keeping quality - increase moistness - tenderize the product
Vanilla custard sauce

2. fat used in volume production of pie dough is...
Regular shortening
Tough
Prevents a crust from forming
Increases the staling process

3. ideal starch for _______ is cornstarch
Exactly one pound
Apple pie
Their crusts will soften
375-385

4. for a 9 inch bottom crust you will need ____ ounces of dough
15
170
Low speed
Chilled before makeup

5. flour for sponge cakes must be very weak to avoid making the cake...
Flavorings
Patent
375-385
Tough

6. strong flour is made from wheat with a...
Eggs
Do not contain eggs
High protein content
Regular shortening

7. measuring solid ingredients by weight is ______ accurate than by volume
More
Modified starch
Foaming (sponge)
Not fermented long enough

8. emulsified shortening is usually softer in texture than...
Flavorings
Regular shortening
All at once
High protein content

9. best starch for pie fillings that are to be froxen is...
Is kneaded lightly
More
Modified starch
Eggs

10. to produce a flaky biscuit - the dough...
Vanilla custard sauce
Eggs and starch
Is kneaded lightly
Prevents a crust from forming

11. best flour for flaky pie crust is...
Gluten
Pastry flour
Increase keeping qualities - develop crust color - provide food for the yeast
Eggs

12. cookies can be made chewier by increasing the...
Egg content
375-385
More
Increases the staling process

13. confectioners sugar is used to give the ____________ to cream cheese and flat icings
The first part of the baking period
Eggs
Smooth texture
Punching

14. mealy pie dough is for...
Cornstarch
Pumpkin pie
Twice as much chocolate as butter
Pastry flour

15. high fat and sugar content hop make cookies...
Prevents a crust from forming
Development of air cells into the batter
Crisp
May be stored on a rack

16. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Development of air cells into the batter
The first part of the baking period
Foaming (sponge)
Smooth texture

17. hard crusted rolls should not be wrapped or...
Without twisting it
Slows yeast action
High protein content
Their crusts will soften

18. proper frying temp for cake doughnuts is...
375-385
More
Foaming (sponge)
Crisp

19. oiling the surface of a fermenting dough...
Cornstarch
May be stored on a rack
Eggs
Prevents a crust from forming

20. if active dry yeast is used - it is mixed with water before being added to the dough
Vanilla custard sauce
Cornstarch
Not fermented long enough
True

21. doughs for rolled cookies and icebox cookies must usually be...
Absorb moisture
Chilled before makeup
More
Smooth texture

22. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Twice as much chocolate as butter
Flour
Increases the staling process
Exactly one pound

23. functions of sugar in baked goods
Increase keeping qualities - develop crust color - provide food for the yeast
Foaming (sponge)
Modified starch
Flavorings

24. cake flour is the preferred choice for short dough because of its ability to...
Add flour and yeast and mix to a smooth dough
Smooth texture
Absorb moisture
Slows yeast action

25. three methods of making cookies are the creaming - one-stage - and...
A fully combined bater
Foaming (sponge)
Slows yeast action
Pastry flour

26. yeast products should not be stored in the refrigerator because refrigeration...
Pastry flour
Their crusts will soften
Smooth texture
Increases the staling process

27. not all sugars have the...
Same degree of sweetness
Crisp
Pastry flour
Regular shortening

28. a cake mix made with butter will not hold as much liquid as one made with...
High ratio shortening
Without twisting it
Flavorings
Crisp

29. only wheat flour will develop enough _______ to make yeast bread
Cutting and baking
Vanilla custard sauce
Pull away from the sides of the bowl
Gluten

30. hard crusted breads such as french bread are usually baked with steam in the oven during....
Tough
Without twisting it
Chilled before makeup
The first part of the baking period

31. french bread - and hard rolls are examples of...
Lean dough products
Twice as much chocolate as butter
375-385
Same degree of sweetness

32. Clear flour is normally used to make
Tough
Egg content
Rye bread
Modified starch

33. during the pickup period the ingredients are blended on ______ just until combined
Low speed
Flour
Same degree of sweetness
Pastry flour

34. 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
Bran
Apple pie
Gluten

35. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Flavorings
May be stored on a rack
Vanilla custard sauce
Punching

36. Which is the stronges flours? Patent - pastry - pumpernickel - cake
An old dough
Foaming (sponge)
Pastry flour
Patent

37. Rolls to be served within eight hours...
Increases the staling process
Gluten
May be stored on a rack
Their crusts will soften

38. cream scones should be frozen berfore...
Pastry flour
Cutting and baking
Absorb moisture
Patent

39. when cutting biscuits you should press down...
Lean dough products
Without twisting it
Crisp
Modified starch

40. best thickening for cream pie is...
Cornstarch
An old dough
Modified starch
Low speed

41. when eggs are added to a cake batter in the creaming method they should not be added...
Pastry flour
All at once
Tough
No steam vents

42. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Eggs and starch
Add flour and yeast and mix to a smooth dough
No steam vents
The first part of the baking period

43. baked custard is done when its internal temp is...
170
All at once
More
Cutting and baking

44. choc glaze is...
375-385
Twice as much chocolate as butter
More
Eggs and starch

45. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Do not contain eggs
A fully combined bater
High ratio shortening
Prevents a crust from forming

46. an over fermented dough is called...
An old dough
Bran
Development of air cells into the batter
Pastry flour

47. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Punching
Modified starch
Regular shortening
A fully combined bater

48. one pint of water weighs...
Increase keeping qualities - develop crust color - provide food for the yeast
Exactly one pound
Cornstarch
Low speed

49. primary thickening agent in pecan pie is...
6 pounds flour - 3 pounds fat - 1 pound liquid
Eggs
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Without twisting it

50. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Crisp
Flavorings
Regular shortening
Pull away from the sides of the bowl