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. yeast is killed at what temp?
140 degrees
Add flour and yeast and mix to a smooth dough
Chilled before makeup
Crisp

2. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Patent
Increase keeping qualities - develop crust color - provide food for the yeast
Absorb moisture
Vanilla custard sauce

3. if active dry yeast is used - it is mixed with water before being added to the dough
High protein content
Absorb moisture
True
Cutting and baking

4. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Same degree of sweetness
Cutting and baking
Do not contain eggs
Without twisting it

5. ideal starch for _______ is cornstarch
Tough
Smooth texture
Egg content
Apple pie

6. measuring solid ingredients by weight is ______ accurate than by volume
An old dough
Smooth texture
High protein content
More

7. when eggs are added to a cake batter in the creaming method they should not be added...
Cornstarch
Cutting and baking
Pastry flour
All at once

8. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Flavorings
Slows yeast action
Patent
Pumpkin pie

9. best thickening for cream pie is...
140 degrees
Low speed
Without twisting it
Cornstarch

10. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
15
A fully combined bater
Their crusts will soften
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

11. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Modified starch
Apple pie
True
No steam vents

12. salt is used in bread making because it improves flavor - conditions gluten - and...
Pull away from the sides of the bowl
Without twisting it
Slows yeast action
Is kneaded lightly

13. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Crisp
Patent
170
Increase keeping quality - increase moistness - tenderize the product

14. hard crusted rolls should not be wrapped or...
May be stored on a rack
Increase keeping qualities - develop crust color - provide food for the yeast
Absorb moisture
Their crusts will soften

15. approximate ratio of ingredients in flaky pie dough is...
Pumpkin pie
6 pounds flour - 3 pounds fat - 1 pound liquid
Development of air cells into the batter
Regular shortening

16. an over fermented dough is called...
Bran
An old dough
Vanilla custard sauce
Eggs

17. three methods of making cookies are the creaming - one-stage - and...
Exactly one pound
Do not contain eggs
Foaming (sponge)
Increases the staling process

18. doughs for rolled cookies and icebox cookies must usually be...
May be stored on a rack
Chilled before makeup
Same degree of sweetness
15

19. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Vanilla custard sauce
Rye bread
Flour
An old dough

20. cake flour is usually weaker than...
15
Pastry flour
Increase keeping quality - increase moistness - tenderize the product
All at once

21. Clear flour is normally used to make
Regular shortening
Chilled before makeup
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Rye bread

22. high fat and sugar content hop make cookies...
Flour
Crisp
Is kneaded lightly
Pumpkin pie

23. best flour for flaky pie crust is...
Pastry flour
Same degree of sweetness
Twice as much chocolate as butter
Eggs and starch

24. cake flour is the preferred choice for short dough because of its ability to...
Punching
Eggs and starch
Absorb moisture
Rye bread

25. functions of fat in baked goods
More
Development of air cells into the batter
Increase keeping quality - increase moistness - tenderize the product
Rye bread

26. forcing the gases out of a fermented dough is called...
Eggs and starch
6 pounds flour - 3 pounds fat - 1 pound liquid
Punching
Bran

27. yeast products should not be stored in the refrigerator because refrigeration...
Increases the staling process
Exactly one pound
The first part of the baking period
Add flour and yeast and mix to a smooth dough

28. mealy pie dough is for...
Regular shortening
Increase keeping qualities - develop crust color - provide food for the yeast
Pumpkin pie
Eggs

29. hard crusted breads such as french bread are usually baked with steam in the oven during....
Chilled before makeup
Exactly one pound
Egg content
The first part of the baking period

30. for a 9 inch bottom crust you will need ____ ounces of dough
An old dough
Modified starch
15
Low speed

31. proper frying temp for cake doughnuts is...
Chilled before makeup
375-385
Do not contain eggs
Exactly one pound

32. not all sugars have the...
Exactly one pound
Cutting and baking
Same degree of sweetness
An old dough

33. during the pickup period the ingredients are blended on ______ just until combined
Punching
Low speed
Regular shortening
Same degree of sweetness

34. choc glaze is...
Flavorings
High protein content
Twice as much chocolate as butter
Do not contain eggs

35. a cake mix made with butter will not hold as much liquid as one made with...
More
Pastry flour
Lean dough products
High ratio shortening

36. french bread - and hard rolls are examples of...
Regular shortening
Lean dough products
Not fermented long enough
Increase keeping quality - increase moistness - tenderize the product

37. emulsified shortening is usually softer in texture than...
375-385
Regular shortening
Pastry flour
High ratio shortening

38. oiling the surface of a fermenting dough...
Modified starch
High ratio shortening
Prevents a crust from forming
Add flour and yeast and mix to a smooth dough

39. when cutting biscuits you should press down...
The first part of the baking period
All at once
Without twisting it
Same degree of sweetness

40. baked custard is done when its internal temp is...
170
Not fermented long enough
140 degrees
True

41. pastry cream is thickened with...
Egg content
Eggs and starch
Twice as much chocolate as butter
140 degrees

42. one pint of water weighs...
Not fermented long enough
Exactly one pound
True
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

43. strong flour is made from wheat with a...
Pastry flour
Modified starch
High protein content
Regular shortening

44. best starch for pie fillings that are to be froxen is...
Modified starch
Eggs
Flour
The first part of the baking period

45. to produce a flaky biscuit - the dough...
Is kneaded lightly
High ratio shortening
Regular shortening
Modified starch

46. 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
Low speed
Pastry flour

47. flour for sponge cakes must be very weak to avoid making the cake...
Lean dough products
Tough
Pull away from the sides of the bowl
The first part of the baking period

48. Rolls to be served within eight hours...
May be stored on a rack
Cornstarch
Eggs
Low speed

49. graham cracker crumb crust
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Increases the staling process
Apple pie
Pastry flour

50. only wheat flour will develop enough _______ to make yeast bread
Tough
Foaming (sponge)
Their crusts will soften
Gluten