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. choc glaze is...
Twice as much chocolate as butter
Bran
Eggs
Low speed

2. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Slows yeast action
Vanilla custard sauce
All at once
Not fermented long enough

3. only wheat flour will develop enough _______ to make yeast bread
Gluten
Their crusts will soften
High ratio shortening
All at once

4. baked custard is done when its internal temp is...
170
Punching
6 pounds flour - 3 pounds fat - 1 pound liquid
Eggs

5. Which is the stronges flours? Patent - pastry - pumpernickel - cake
More
Patent
Development of air cells into the batter
Foaming (sponge)

6. when cutting biscuits you should press down...
Increase keeping qualities - develop crust color - provide food for the yeast
Without twisting it
Cutting and baking
Increases the staling process

7. best starch for pie fillings that are to be froxen is...
Cutting and baking
Modified starch
Low speed
Bran

8. three methods of making cookies are the creaming - one-stage - and...
Regular shortening
170
Foaming (sponge)
Add flour and yeast and mix to a smooth dough

9. emulsified shortening is usually softer in texture than...
Prevents a crust from forming
Increases the staling process
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Regular shortening

10. if active dry yeast is used - it is mixed with water before being added to the dough
Regular shortening
True
Tough
Same degree of sweetness

11. 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...
Chilled before makeup
High ratio shortening
Add flour and yeast and mix to a smooth dough
Flavorings

12. strong flour is made from wheat with a...
High protein content
Absorb moisture
Pumpkin pie
Flour

13. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Exactly one pound
A fully combined bater
Do not contain eggs
Without twisting it

14. a young dough is one that has...
Not fermented long enough
Patent
Prevents a crust from forming
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

15. during the development period the elasticity of the gluten begins to develop and starts to...
Pull away from the sides of the bowl
Increases the staling process
Prevents a crust from forming
375-385

16. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
15
No steam vents
Patent
Add flour and yeast and mix to a smooth dough

17. when eggs are added to a cake batter in the creaming method they should not be added...
Chilled before makeup
Smooth texture
All at once
Flour

18. forcing the gases out of a fermented dough is called...
Punching
Tough
Crisp
An old dough

19. to produce a flaky biscuit - the dough...
Is kneaded lightly
Patent
Pumpkin pie
Increase keeping qualities - develop crust color - provide food for the yeast

20. an over fermented dough is called...
An old dough
The first part of the baking period
Flour
Regular shortening

21. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Prevents a crust from forming
High protein content
Increases the staling process
Do not contain eggs

22. cake flour is usually weaker than...
Eggs and starch
No steam vents
Development of air cells into the batter
Pastry flour

23. oiling the surface of a fermenting dough...
Prevents a crust from forming
Do not contain eggs
Cutting and baking
Tough

24. cake flour is the preferred choice for short dough because of its ability to...
Cornstarch
Absorb moisture
Increase keeping qualities - develop crust color - provide food for the yeast
Eggs and starch

25. not all sugars have the...
170
Prevents a crust from forming
Increase keeping quality - increase moistness - tenderize the product
Same degree of sweetness

26. yeast products should not be stored in the refrigerator because refrigeration...
Increases the staling process
Increase keeping quality - increase moistness - tenderize the product
Chilled before makeup
Cutting and baking

27. french bread - and hard rolls are examples of...
A fully combined bater
Lean dough products
Vanilla custard sauce
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

28. doughs for rolled cookies and icebox cookies must usually be...
Chilled before makeup
Tough
Is kneaded lightly
Low speed

29. graham cracker crumb crust
Absorb moisture
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
140 degrees
Pumpkin pie

30. flour for sponge cakes must be very weak to avoid making the cake...
Patent
A fully combined bater
Tough
6 pounds flour - 3 pounds fat - 1 pound liquid

31. pastry cream is thickened with...
Low speed
Increases the staling process
More
Eggs and starch

32. Rolls to be served within eight hours...
Tough
Increases the staling process
All at once
May be stored on a rack

33. functions of sugar in baked goods
True
Increase keeping qualities - develop crust color - provide food for the yeast
Cutting and baking
Increase keeping quality - increase moistness - tenderize the product

34. cream scones should be frozen berfore...
170
Apple pie
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Cutting and baking

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

36. approximate ratio of ingredients in flaky pie dough is...
Lean dough products
True
6 pounds flour - 3 pounds fat - 1 pound liquid
Increase keeping quality - increase moistness - tenderize the product

37. hard crusted breads such as french bread are usually baked with steam in the oven during....
True
The first part of the baking period
All at once
140 degrees

38. mealy pie dough is for...
Tough
Pumpkin pie
Not fermented long enough
High protein content

39. hard crusted rolls should not be wrapped or...
Their crusts will soften
Exactly one pound
Patent
6 pounds flour - 3 pounds fat - 1 pound liquid

40. proper frying temp for cake doughnuts is...
375-385
A fully combined bater
High ratio shortening
Patent

41. cookies can be made chewier by increasing the...
Egg content
375-385
Flavorings
The first part of the baking period

42. ideal starch for _______ is cornstarch
Apple pie
Patent
Without twisting it
No steam vents

43. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Patent
May be stored on a rack
Development of air cells into the batter
An old dough

44. a cake mix made with butter will not hold as much liquid as one made with...
Flour
May be stored on a rack
High ratio shortening
More

45. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Pastry flour
Development of air cells into the batter
Tough
Flour

46. for a 9 inch bottom crust you will need ____ ounces of dough
Increases the staling process
15
6 pounds flour - 3 pounds fat - 1 pound liquid
Flour

47. primary thickening agent in pecan pie is...
Eggs
Patent
Their crusts will soften
Absorb moisture

48. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Flavorings
High protein content
Is kneaded lightly
Exactly one pound

49. yeast is killed at what temp?
Pastry flour
Without twisting it
Prevents a crust from forming
140 degrees

50. best thickening for cream pie is...
375-385
Tough
Cornstarch
Pull away from the sides of the bowl