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Fundamentals Of Baking

Subject : cooking

Instructions:

Answer 50 questions in 15 minutes.
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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. ideal starch for _______ is cornstarch
True
Apple pie
Crisp
Tough

2. emulsified shortening is usually softer in texture than...
No steam vents
All at once
Regular shortening
Increase keeping quality - increase moistness - tenderize the product

3. one pint of water weighs...
High protein content
Eggs and starch
Exactly one pound
Regular shortening

4. Rolls to be served within eight hours...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Twice as much chocolate as butter
May be stored on a rack
6 pounds flour - 3 pounds fat - 1 pound liquid

5. salt is used in bread making because it improves flavor - conditions gluten - and...
Without twisting it
Slows yeast action
Absorb moisture
Cornstarch

6. hard crusted rolls should not be wrapped or...
An old dough
Their crusts will soften
Regular shortening
6 pounds flour - 3 pounds fat - 1 pound liquid

7. only wheat flour will develop enough _______ to make yeast bread
Low speed
Foaming (sponge)
Do not contain eggs
Gluten

8. for a 9 inch bottom crust you will need ____ ounces of dough
375-385
Not fermented long enough
Lean dough products
15

9. approximate ratio of ingredients in flaky pie dough is...
6 pounds flour - 3 pounds fat - 1 pound liquid
Lean dough products
Flour
The first part of the baking period

10. proper frying temp for cake doughnuts is...
Increase keeping qualities - develop crust color - provide food for the yeast
Their crusts will soften
Egg content
375-385

11. pastry cream is thickened with...
Eggs and starch
Exactly one pound
A fully combined bater
15

12. cookies can be made chewier by increasing the...
Exactly one pound
More
Egg content
Eggs

13. during the pickup period the ingredients are blended on ______ just until combined
Low speed
170
Patent
Regular shortening

14. a cake mix made with butter will not hold as much liquid as one made with...
Absorb moisture
Lean dough products
High ratio shortening
Regular shortening

15. fat used in volume production of pie dough is...
Twice as much chocolate as butter
Pastry flour
Egg content
Regular shortening

16. mealy pie dough is for...
Add flour and yeast and mix to a smooth dough
Prevents a crust from forming
6 pounds flour - 3 pounds fat - 1 pound liquid
Pumpkin pie

17. high fat and sugar content hop make cookies...
Lean dough products
Crisp
Is kneaded lightly
Their crusts will soften

18. best starch for pie fillings that are to be froxen is...
Crisp
Do not contain eggs
15
Modified starch

19. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Regular shortening
375-385
Flavorings
Lean dough products

20. yeast products should not be stored in the refrigerator because refrigeration...
15
Eggs and starch
Regular shortening
Increases the staling process

21. measuring solid ingredients by weight is ______ accurate than by volume
Vanilla custard sauce
Cutting and baking
A fully combined bater
More

22. confectioners sugar is used to give the ____________ to cream cheese and flat icings
No steam vents
Regular shortening
Smooth texture
Pastry flour

23. graham cracker crumb crust
170
Not fermented long enough
Prevents a crust from forming
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

24. doughs for rolled cookies and icebox cookies must usually be...
All at once
6 pounds flour - 3 pounds fat - 1 pound liquid
Chilled before makeup
Pastry flour

25. three methods of making cookies are the creaming - one-stage - and...
Regular shortening
Development of air cells into the batter
140 degrees
Foaming (sponge)

26. strong flour is made from wheat with a...
Same degree of sweetness
High protein content
Apple pie
Patent

27. an over fermented dough is called...
No steam vents
Pastry flour
More
An old dough

28. if active dry yeast is used - it is mixed with water before being added to the dough
140 degrees
True
May be stored on a rack
High ratio shortening

29. flour for sponge cakes must be very weak to avoid making the cake...
More
Tough
Without twisting it
Their crusts will soften

30. to produce a flaky biscuit - the dough...
More
Vanilla custard sauce
No steam vents
Is kneaded lightly

31. cake flour is the preferred choice for short dough because of its ability to...
Apple pie
Pastry flour
Absorb moisture
The first part of the baking period

32. choc glaze is...
Gluten
No steam vents
Do not contain eggs
Twice as much chocolate as butter

33. functions of sugar in baked goods
Cutting and baking
Crisp
Increase keeping qualities - develop crust color - provide food for the yeast
170

34. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Egg content
375-385
Vanilla custard sauce
No steam vents

35. the hard outer covering of wheat kernels and other grains is called...
Cornstarch
Pastry flour
Bran
Chilled before makeup

36. 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...
Eggs
Regular shortening
More
Add flour and yeast and mix to a smooth dough

37. yeast is killed at what temp?
Twice as much chocolate as butter
Gluten
140 degrees
High protein content

38. cake flour is usually weaker than...
140 degrees
Punching
Pastry flour
An old dough

39. when cutting biscuits you should press down...
Eggs
Tough
Increase keeping qualities - develop crust color - provide food for the yeast
Without twisting it

40. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Development of air cells into the batter
Crisp
Low speed
Increases the staling process

41. during the development period the elasticity of the gluten begins to develop and starts to...
Increase keeping quality - increase moistness - tenderize the product
Pull away from the sides of the bowl
Crisp
Modified starch

42. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
High ratio shortening
A fully combined bater
True
Pastry flour

43. french bread - and hard rolls are examples of...
The first part of the baking period
Lean dough products
Exactly one pound
A fully combined bater

44. primary thickening agent in pecan pie is...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Smooth texture
Eggs
Increase keeping quality - increase moistness - tenderize the product

45. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Eggs
140 degrees
Do not contain eggs
Twice as much chocolate as butter

46. cream scones should be frozen berfore...
Cutting and baking
Same degree of sweetness
Pull away from the sides of the bowl
Add flour and yeast and mix to a smooth dough

47. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Flour
Cornstarch
Eggs
Is kneaded lightly

48. not all sugars have the...
Low speed
Not fermented long enough
Same degree of sweetness
Tough

49. oiling the surface of a fermenting dough...
Prevents a crust from forming
A fully combined bater
All at once
Increase keeping quality - increase moistness - tenderize the product

50. best flour for flaky pie crust is...
Without twisting it
140 degrees
Increase keeping qualities - develop crust color - provide food for the yeast
Pastry flour

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