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. Clear flour is normally used to make
Regular shortening
Rye bread
Punching
Add flour and yeast and mix to a smooth dough


2. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Do not contain eggs
Punching
Chilled before makeup
More


3. 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...
Twice as much chocolate as butter
Do not contain eggs
Add flour and yeast and mix to a smooth dough
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal


4. graham cracker crumb crust
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
15
Regular shortening
High protein content


5. best flour for flaky pie crust is...
Flour
High protein content
Foaming (sponge)
Pastry flour


6. three methods of making cookies are the creaming - one-stage - and...
Pastry flour
Increase keeping qualities - develop crust color - provide food for the yeast
Not fermented long enough
Foaming (sponge)


7. a young dough is one that has...
Not fermented long enough
Slows yeast action
15
Do not contain eggs


8. functions of fat in baked goods
Increase keeping quality - increase moistness - tenderize the product
Flavorings
Do not contain eggs
Without twisting it


9. emulsified shortening is usually softer in texture than...
6 pounds flour - 3 pounds fat - 1 pound liquid
Regular shortening
Regular shortening
Do not contain eggs


10. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Smooth texture
Egg content
Pumpkin pie
Chilled before makeup


11. for a 9 inch bottom crust you will need ____ ounces of dough
All at once
Is kneaded lightly
15
Exactly one pound


12. cake flour is the preferred choice for short dough because of its ability to...
High ratio shortening
Crisp
May be stored on a rack
Absorb moisture


13. cream scones should be frozen berfore...
375-385
All at once
Cutting and baking
A fully combined bater


14. best thickening for cream pie is...
Cornstarch
Flour
Tough
Pull away from the sides of the bowl


15. hard crusted rolls should not be wrapped or...
Regular shortening
375-385
Without twisting it
Their crusts will soften


16. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
A fully combined bater
Cornstarch
Gluten
Exactly one pound


17. pastry cream is thickened with...
Eggs and starch
Rye bread
Pastry flour
Regular shortening


18. proper frying temp for cake doughnuts is...
Crisp
Absorb moisture
375-385
Pumpkin pie


19. salt is used in bread making because it improves flavor - conditions gluten - and...
Eggs and starch
Egg content
Vanilla custard sauce
Slows yeast action


20. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Patent
Without twisting it
Increase keeping qualities - develop crust color - provide food for the yeast
375-385


21. only wheat flour will develop enough _______ to make yeast bread
Gluten
High ratio shortening
Vanilla custard sauce
Without twisting it


22. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Development of air cells into the batter
Low speed
15
Smooth texture


23. one pint of water weighs...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Their crusts will soften
Twice as much chocolate as butter
Exactly one pound


24. if active dry yeast is used - it is mixed with water before being added to the dough
Their crusts will soften
Increase keeping quality - increase moistness - tenderize the product
True
Low speed


25. oiling the surface of a fermenting dough...
Pumpkin pie
Prevents a crust from forming
Eggs and starch
Flavorings


26. cake flour is usually weaker than...
Pastry flour
Flavorings
Smooth texture
Increases the staling process


27. cookies can be made chewier by increasing the...
Slows yeast action
Egg content
Flour
The first part of the baking period


28. high fat and sugar content hop make cookies...
Foaming (sponge)
Is kneaded lightly
Crisp
Pull away from the sides of the bowl


29. best starch for pie fillings that are to be froxen is...
High ratio shortening
Increase keeping quality - increase moistness - tenderize the product
Foaming (sponge)
Modified starch


30. strong flour is made from wheat with a...
Bran
High protein content
Modified starch
6 pounds flour - 3 pounds fat - 1 pound liquid


31. when eggs are added to a cake batter in the creaming method they should not be added...
6 pounds flour - 3 pounds fat - 1 pound liquid
Gluten
True
All at once


32. measuring solid ingredients by weight is ______ accurate than by volume
Chilled before makeup
A fully combined bater
Pull away from the sides of the bowl
More


33. when cutting biscuits you should press down...
The first part of the baking period
All at once
Without twisting it
Is kneaded lightly


34. forcing the gases out of a fermented dough is called...
Punching
Twice as much chocolate as butter
170
Foaming (sponge)


35. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
May be stored on a rack
No steam vents
Lean dough products
Without twisting it


36. yeast products should not be stored in the refrigerator because refrigeration...
Increases the staling process
375-385
Increase keeping qualities - develop crust color - provide food for the yeast
Gluten


37. fat used in volume production of pie dough is...
Their crusts will soften
Increase keeping qualities - develop crust color - provide food for the yeast
Regular shortening
Foaming (sponge)


38. primary thickening agent in pecan pie is...
Eggs and starch
Slows yeast action
Eggs
Crisp


39. hard crusted breads such as french bread are usually baked with steam in the oven during....
Lean dough products
Egg content
Cutting and baking
The first part of the baking period


40. ideal starch for _______ is cornstarch
Flavorings
An old dough
Pastry flour
Apple pie


41. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Add flour and yeast and mix to a smooth dough
Flour
Cutting and baking
Without twisting it


42. baked custard is done when its internal temp is...
6 pounds flour - 3 pounds fat - 1 pound liquid
170
15
Smooth texture


43. functions of sugar in baked goods
170
Increase keeping qualities - develop crust color - provide food for the yeast
Pull away from the sides of the bowl
Foaming (sponge)


44. not all sugars have the...
Without twisting it
Not fermented long enough
Same degree of sweetness
Regular shortening


45. a cake mix made with butter will not hold as much liquid as one made with...
Cutting and baking
High ratio shortening
Lean dough products
Exactly one pound


46. the hard outer covering of wheat kernels and other grains is called...
Gluten
Patent
Bran
Eggs and starch


47. during the development period the elasticity of the gluten begins to develop and starts to...
High ratio shortening
Apple pie
Pull away from the sides of the bowl
True


48. an over fermented dough is called...
Regular shortening
An old dough
Patent
Not fermented long enough


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


50. doughs for rolled cookies and icebox cookies must usually be...
Regular shortening
Low speed
Without twisting it
Chilled before makeup