Fundamentals Of Baking

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. oiling the surface of a fermenting dough...
Tough
Low speed
Prevents a crust from forming
Slows yeast action


2. best thickening for cream pie is...
Cornstarch
Crisp
Without twisting it
Twice as much chocolate as butter


3. emulsified shortening is usually softer in texture than...
Twice as much chocolate as butter
Regular shortening
Not fermented long enough
Increases the staling process


4. a young dough is one that has...
Flavorings
Increase keeping qualities - develop crust color - provide food for the yeast
Eggs and starch
Not fermented long enough


5. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Cornstarch
Patent
Smooth texture
A fully combined bater


6. only wheat flour will develop enough _______ to make yeast bread
Patent
Increase keeping quality - increase moistness - tenderize the product
Gluten
All at once


7. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
An old dough
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
A fully combined bater
Increase keeping quality - increase moistness - tenderize the product


8. yeast products should not be stored in the refrigerator because refrigeration...
Increases the staling process
No steam vents
Bran
Not fermented long enough


9. an over fermented dough is called...
An old dough
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
High ratio shortening
Low speed


10. for a 9 inch bottom crust you will need ____ ounces of dough
15
170
All at once
Eggs and starch


11. during the pickup period the ingredients are blended on ______ just until combined
Chilled before makeup
375-385
Low speed
May be stored on a rack


12. best flour for flaky pie crust is...
Rye bread
Do not contain eggs
Pastry flour
Low speed


13. functions of sugar in baked goods
6 pounds flour - 3 pounds fat - 1 pound liquid
Increase keeping qualities - develop crust color - provide food for the yeast
Absorb moisture
140 degrees


14. approximate ratio of ingredients in flaky pie dough is...
Prevents a crust from forming
6 pounds flour - 3 pounds fat - 1 pound liquid
May be stored on a rack
Apple pie


15. during the development period the elasticity of the gluten begins to develop and starts to...
Punching
Pull away from the sides of the bowl
Add flour and yeast and mix to a smooth dough
Absorb moisture


16. best starch for pie fillings that are to be froxen is...
Increase keeping quality - increase moistness - tenderize the product
Cutting and baking
Modified starch
Regular shortening


17. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Chilled before makeup
Flour
High protein content
Lean dough products


18. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Increase keeping qualities - develop crust color - provide food for the yeast
Vanilla custard sauce
Low speed
Pastry flour


19. mealy pie dough is for...
The first part of the baking period
Pumpkin pie
Same degree of sweetness
Gluten


20. hard crusted breads such as french bread are usually baked with steam in the oven during....
The first part of the baking period
Do not contain eggs
Exactly one pound
Apple pie


21. proper frying temp for cake doughnuts is...
Exactly one pound
375-385
Pastry flour
Twice as much chocolate as butter


22. salt is used in bread making because it improves flavor - conditions gluten - and...
Same degree of sweetness
An old dough
Not fermented long enough
Slows yeast action


23. high fat and sugar content hop make cookies...
Regular shortening
Eggs and starch
Is kneaded lightly
Crisp


24. measuring solid ingredients by weight is ______ accurate than by volume
Is kneaded lightly
Increases the staling process
More
Smooth texture


25. when cutting biscuits you should press down...
Without twisting it
Cornstarch
True
Pastry flour


26. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Punching
Patent
375-385
More


27. to produce a flaky biscuit - the dough...
Is kneaded lightly
Apple pie
Increase keeping qualities - develop crust color - provide food for the yeast
Increase keeping quality - increase moistness - tenderize the product


28. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Add flour and yeast and mix to a smooth dough
High ratio shortening
Modified starch
Flavorings


29. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
High protein content
Development of air cells into the batter
No steam vents
Eggs and starch


30. Rolls to be served within eight hours...
Is kneaded lightly
Smooth texture
May be stored on a rack
Exactly one pound


31. the hard outer covering of wheat kernels and other grains is called...
May be stored on a rack
Lean dough products
Bran
High protein content


32. one pint of water weighs...
Exactly one pound
More
Punching
Tough


33. primary thickening agent in pecan pie is...
Flavorings
Rye bread
Eggs
The first part of the baking period


34. graham cracker crumb crust
May be stored on a rack
15
Increases the staling process
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal


35. a cake mix made with butter will not hold as much liquid as one made with...
High ratio shortening
No steam vents
Bran
Their crusts will soften


36. cream scones should be frozen berfore...
Is kneaded lightly
Cutting and baking
Chilled before makeup
All at once


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...
Add flour and yeast and mix to a smooth dough
The first part of the baking period
Slows yeast action
Increase keeping qualities - develop crust color - provide food for the yeast


38. strong flour is made from wheat with a...
An old dough
Without twisting it
High protein content
170


39. yeast is killed at what temp?
140 degrees
Without twisting it
Punching
More


40. functions of fat in baked goods
Increase keeping quality - increase moistness - tenderize the product
Low speed
May be stored on a rack
Regular shortening


41. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
The first part of the baking period
140 degrees
Do not contain eggs
Flour


42. three methods of making cookies are the creaming - one-stage - and...
Increases the staling process
Foaming (sponge)
Without twisting it
Add flour and yeast and mix to a smooth dough


43. doughs for rolled cookies and icebox cookies must usually be...
Punching
Chilled before makeup
Crisp
Add flour and yeast and mix to a smooth dough


44. cookies can be made chewier by increasing the...
Egg content
More
Eggs
All at once


45. pastry cream is thickened with...
Low speed
Eggs and starch
Is kneaded lightly
Eggs


46. cake flour is usually weaker than...
Same degree of sweetness
The first part of the baking period
Pastry flour
Chilled before makeup


47. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Regular shortening
May be stored on a rack
High protein content
Development of air cells into the batter


48. cake flour is the preferred choice for short dough because of its ability to...
All at once
High ratio shortening
Absorb moisture
Cutting and baking


49. french bread - and hard rolls are examples of...
More
Eggs
Increase keeping quality - increase moistness - tenderize the product
Lean dough products


50. when eggs are added to a cake batter in the creaming method they should not be added...
Crisp
All at once
Pull away from the sides of the bowl
Twice as much chocolate as butter