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. cake flour is the preferred choice for short dough because of its ability to...
Increase keeping quality - increase moistness - tenderize the product
Absorb moisture
True
Rye bread

2. graham cracker crumb crust
Exactly one pound
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Prevents a crust from forming
Pumpkin pie

3. fat used in volume production of pie dough is...
Same degree of sweetness
Regular shortening
Tough
Cutting and baking

4. during the pickup period the ingredients are blended on ______ just until combined
Exactly one pound
Egg content
Increase keeping quality - increase moistness - tenderize the product
Low speed

5. cream scones should be frozen berfore...
Is kneaded lightly
Chilled before makeup
140 degrees
Cutting and baking

6. mealy pie dough is for...
Pumpkin pie
Gluten
Increase keeping quality - increase moistness - tenderize the product
Flavorings

7. high fat and sugar content hop make cookies...
140 degrees
Crisp
An old dough
Their crusts will soften

8. functions of sugar in baked goods
True
High ratio shortening
Increase keeping qualities - develop crust color - provide food for the yeast
15

9. approximate ratio of ingredients in flaky pie dough is...
Increases the staling process
Tough
6 pounds flour - 3 pounds fat - 1 pound liquid
15

10. only wheat flour will develop enough _______ to make yeast bread
Modified starch
Gluten
Is kneaded lightly
True

11. hard crusted rolls should not be wrapped or...
Same degree of sweetness
Twice as much chocolate as butter
Their crusts will soften
A fully combined bater

12. for a 9 inch bottom crust you will need ____ ounces of dough
Their crusts will soften
15
More
Tough

13. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Twice as much chocolate as butter
Patent
More
Low speed

14. a cake mix made with butter will not hold as much liquid as one made with...
Modified starch
Patent
170
High ratio shortening

15. functions of fat in baked goods
Prevents a crust from forming
Regular shortening
Egg content
Increase keeping quality - increase moistness - tenderize the product

16. emulsified shortening is usually softer in texture than...
Regular shortening
Cutting and baking
Do not contain eggs
Twice as much chocolate as butter

17. to produce a flaky biscuit - the dough...
Prevents a crust from forming
Rye bread
A fully combined bater
Is kneaded lightly

18. best flour for flaky pie crust is...
Pastry flour
375-385
Apple pie
170

19. pastry cream is thickened with...
Increase keeping qualities - develop crust color - provide food for the yeast
Eggs and starch
Regular shortening
Increases the staling process

20. french bread - and hard rolls are examples of...
True
Cornstarch
Low speed
Lean dough products

21. yeast is killed at what temp?
Development of air cells into the batter
Bran
Do not contain eggs
140 degrees

22. one pint of water weighs...
More
Chilled before makeup
Exactly one pound
6 pounds flour - 3 pounds fat - 1 pound liquid

23. forcing the gases out of a fermented dough is called...
Egg content
Do not contain eggs
Punching
Same degree of sweetness

24. primary thickening agent in pecan pie is...
140 degrees
Eggs
Is kneaded lightly
Flour

25. an over fermented dough is called...
Do not contain eggs
An old dough
Tough
Absorb moisture

26. yeast products should not be stored in the refrigerator because refrigeration...
True
Increases the staling process
Twice as much chocolate as butter
Pastry flour

27. proper frying temp for cake doughnuts is...
Absorb moisture
Vanilla custard sauce
375-385
Exactly one pound

28. 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
Rye bread
Twice as much chocolate as butter
Increases the staling process

29. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
May be stored on a rack
Flour
Chilled before makeup
Vanilla custard sauce

30. a young dough is one that has...
Same degree of sweetness
Not fermented long enough
Pastry flour
Vanilla custard sauce

31. when eggs are added to a cake batter in the creaming method they should not be added...
Development of air cells into the batter
Cornstarch
All at once
Pull away from the sides of the bowl

32. flour for sponge cakes must be very weak to avoid making the cake...
Increases the staling process
Tough
Increase keeping quality - increase moistness - tenderize the product
Chilled before makeup

33. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Rye bread
Is kneaded lightly
Development of air cells into the batter
Gluten

34. baked custard is done when its internal temp is...
170
Low speed
Add flour and yeast and mix to a smooth dough
Regular shortening

35. confectioners sugar is used to give the ____________ to cream cheese and flat icings
A fully combined bater
Crisp
Is kneaded lightly
Smooth texture

36. measuring solid ingredients by weight is ______ accurate than by volume
More
Pastry flour
Gluten
170

37. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Do not contain eggs
Same degree of sweetness
Cutting and baking
Crisp

38. not all sugars have the...
Patent
No steam vents
Same degree of sweetness
Crisp

39. choc glaze is...
Increase keeping qualities - develop crust color - provide food for the yeast
Punching
Flavorings
Twice as much chocolate as butter

40. oiling the surface of a fermenting dough...
Prevents a crust from forming
Lean dough products
Increase keeping quality - increase moistness - tenderize the product
Rye bread

41. hard crusted breads such as french bread are usually baked with steam in the oven during....
High ratio shortening
High protein content
Eggs
The first part of the baking period

42. best thickening for cream pie is...
Their crusts will soften
Cornstarch
Cutting and baking
Increase keeping qualities - develop crust color - provide food for the yeast

43. the hard outer covering of wheat kernels and other grains is called...
15
Flour
Bran
Chilled before makeup

44. best starch for pie fillings that are to be froxen is...
Is kneaded lightly
An old dough
Modified starch
Vanilla custard sauce

45. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
A fully combined bater
Flavorings
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Eggs and starch

46. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
No steam vents
Pastry flour
Cornstarch
Egg content

47. ideal starch for _______ is cornstarch
Apple pie
High ratio shortening
Twice as much chocolate as butter
Not fermented long enough

48. three methods of making cookies are the creaming - one-stage - and...
Tough
Without twisting it
May be stored on a rack
Foaming (sponge)

49. Rolls to be served within eight hours...
Smooth texture
Chilled before makeup
True
May be stored on a rack

50. cookies can be made chewier by increasing the...
Egg content
Vanilla custard sauce
Modified starch
Apple pie