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. cream scones should be frozen berfore...
Cutting and baking
All at once
170
Pastry flour

2. mealy pie dough is for...
Eggs
Pumpkin pie
375-385
Bran

3. an over fermented dough is called...
An old dough
375-385
Regular shortening
Add flour and yeast and mix to a smooth dough

4. approximate ratio of ingredients in flaky pie dough is...
True
Gluten
6 pounds flour - 3 pounds fat - 1 pound liquid
15

5. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Pull away from the sides of the bowl
Foaming (sponge)
Development of air cells into the batter
6 pounds flour - 3 pounds fat - 1 pound liquid

6. during the development period the elasticity of the gluten begins to develop and starts to...
True
Bran
Pull away from the sides of the bowl
Eggs

7. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Prevents a crust from forming
Smooth texture
Flour
Increase keeping quality - increase moistness - tenderize the product

8. french bread - and hard rolls are examples of...
Their crusts will soften
The first part of the baking period
Eggs
Lean dough products

9. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Chilled before makeup
Patent
Foaming (sponge)
Increases the staling process

10. emulsified shortening is usually softer in texture than...
Regular shortening
Pastry flour
Cutting and baking
Foaming (sponge)

11. cookies can be made chewier by increasing the...
Foaming (sponge)
Regular shortening
An old dough
Egg content

12. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Do not contain eggs
Exactly one pound
Not fermented long enough
Flour

13. cake flour is usually weaker than...
Pastry flour
High ratio shortening
Increase keeping qualities - develop crust color - provide food for the yeast
Their crusts will soften

14. yeast is killed at what temp?
A fully combined bater
140 degrees
Cutting and baking
Cornstarch

15. graham cracker crumb crust
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Regular shortening
Add flour and yeast and mix to a smooth dough
Increase keeping qualities - develop crust color - provide food for the yeast

16. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Pumpkin pie
Regular shortening
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
No steam vents

17. if active dry yeast is used - it is mixed with water before being added to the dough
Apple pie
Increase keeping qualities - develop crust color - provide food for the yeast
True
Twice as much chocolate as butter

18. high fat and sugar content hop make cookies...
Prevents a crust from forming
Their crusts will soften
Pastry flour
Crisp

19. forcing the gases out of a fermented dough is called...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Rye bread
Cornstarch
Punching

20. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Lean dough products
Pumpkin pie
Development of air cells into the batter
Vanilla custard sauce

21. Rolls to be served within eight hours...
May be stored on a rack
All at once
Prevents a crust from forming
Rye bread

22. best flour for flaky pie crust is...
High ratio shortening
The first part of the baking period
Pastry flour
Patent

23. best thickening for cream pie is...
Apple pie
Slows yeast action
Cornstarch
Without twisting it

24. to produce a flaky biscuit - the dough...
Without twisting it
More
Flour
Is kneaded lightly

25. proper frying temp for cake doughnuts is...
Foaming (sponge)
6 pounds flour - 3 pounds fat - 1 pound liquid
Absorb moisture
375-385

26. best starch for pie fillings that are to be froxen is...
Cornstarch
Eggs and starch
Modified starch
Increase keeping quality - increase moistness - tenderize the product

27. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
A fully combined bater
Regular shortening
15
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

28. only wheat flour will develop enough _______ to make yeast bread
Prevents a crust from forming
Cornstarch
Apple pie
Gluten

29. a cake mix made with butter will not hold as much liquid as one made with...
Lean dough products
Their crusts will soften
High ratio shortening
Twice as much chocolate as butter

30. three methods of making cookies are the creaming - one-stage - and...
Eggs
170
Increase keeping quality - increase moistness - tenderize the product
Foaming (sponge)

31. flour for sponge cakes must be very weak to avoid making the cake...
Pumpkin pie
Tough
True
Modified starch

32. primary thickening agent in pecan pie is...
Not fermented long enough
True
Is kneaded lightly
Eggs

33. not all sugars have the...
Same degree of sweetness
Gluten
Eggs
Crisp

34. when cutting biscuits you should press down...
Without twisting it
Patent
170
Crisp

35. hard crusted breads such as french bread are usually baked with steam in the oven during....
Increase keeping qualities - develop crust color - provide food for the yeast
Rye bread
The first part of the baking period
Eggs and starch

36. fat used in volume production of pie dough is...
Do not contain eggs
Vanilla custard sauce
Increase keeping quality - increase moistness - tenderize the product
Regular shortening

37. the hard outer covering of wheat kernels and other grains is called...
No steam vents
Add flour and yeast and mix to a smooth dough
Vanilla custard sauce
Bran

38. functions of sugar in baked goods
Gluten
Increase keeping qualities - develop crust color - provide food for the yeast
Slows yeast action
Flour

39. salt is used in bread making because it improves flavor - conditions gluten - and...
An old dough
Slows yeast action
Egg content
More

40. measuring solid ingredients by weight is ______ accurate than by volume
Low speed
Modified starch
More
Exactly one pound

41. for a 9 inch bottom crust you will need ____ ounces of dough
Foaming (sponge)
Modified starch
Increase keeping qualities - develop crust color - provide food for the yeast
15

42. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Regular shortening
Increase keeping qualities - develop crust color - provide food for the yeast
All at once
Do not contain eggs

43. oiling the surface of a fermenting dough...
Pastry flour
Prevents a crust from forming
Gluten
Chilled before makeup

44. 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...
15
Cornstarch
Regular shortening
Add flour and yeast and mix to a smooth dough

45. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
May be stored on a rack
6 pounds flour - 3 pounds fat - 1 pound liquid
Punching
Flavorings

46. baked custard is done when its internal temp is...
Smooth texture
170
Flour
Modified starch

47. hard crusted rolls should not be wrapped or...
Eggs and starch
Their crusts will soften
Vanilla custard sauce
Lean dough products

48. strong flour is made from wheat with a...
Development of air cells into the batter
Low speed
No steam vents
High protein content

49. during the pickup period the ingredients are blended on ______ just until combined
Bran
Punching
Cornstarch
Low speed

50. functions of fat in baked goods
Flour
Cornstarch
Egg content
Increase keeping quality - increase moistness - tenderize the product