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. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Pastry flour
170
Development of air cells into the batter
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

2. during the development period the elasticity of the gluten begins to develop and starts to...
High ratio shortening
Low speed
Prevents a crust from forming
Pull away from the sides of the bowl

3. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Smooth texture
Pastry flour
No steam vents
An old dough

4. 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
All at once
Pull away from the sides of the bowl
Their crusts will soften

5. three methods of making cookies are the creaming - one-stage - and...
Increase keeping qualities - develop crust color - provide food for the yeast
Apple pie
Chilled before makeup
Foaming (sponge)

6. ideal starch for _______ is cornstarch
Gluten
Flavorings
A fully combined bater
Apple pie

7. cookies can be made chewier by increasing the...
Increases the staling process
Egg content
Their crusts will soften
High ratio shortening

8. measuring solid ingredients by weight is ______ accurate than by volume
Modified starch
High protein content
Do not contain eggs
More

9. mealy pie dough is for...
Pumpkin pie
All at once
Increases the staling process
140 degrees

10. functions of fat in baked goods
Cornstarch
Increase keeping quality - increase moistness - tenderize the product
Add flour and yeast and mix to a smooth dough
Gluten

11. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Modified starch
Eggs
A fully combined bater
More

12. one pint of water weighs...
Punching
Exactly one pound
Is kneaded lightly
Prevents a crust from forming

13. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Pastry flour
Flour
Egg content
Pumpkin pie

14. baked custard is done when its internal temp is...
170
Pastry flour
Apple pie
The first part of the baking period

15. pastry cream is thickened with...
Eggs and starch
No steam vents
Add flour and yeast and mix to a smooth dough
Cornstarch

16. cream scones should be frozen berfore...
Flavorings
Cutting and baking
Prevents a crust from forming
Gluten

17. best starch for pie fillings that are to be froxen is...
Flour
Egg content
Gluten
Modified starch

18. functions of sugar in baked goods
Increase keeping qualities - develop crust color - provide food for the yeast
The first part of the baking period
Tough
May be stored on a rack

19. emulsified shortening is usually softer in texture than...
Smooth texture
Regular shortening
Pull away from the sides of the bowl
Vanilla custard sauce

20. salt is used in bread making because it improves flavor - conditions gluten - and...
True
Slows yeast action
Patent
Flour

21. high fat and sugar content hop make cookies...
Lean dough products
Crisp
Development of air cells into the batter
Flavorings

22. french bread - and hard rolls are examples of...
Lean dough products
Absorb moisture
Bran
Tough

23. for a 9 inch bottom crust you will need ____ ounces of dough
170
15
Patent
Crisp

24. oiling the surface of a fermenting dough...
Pumpkin pie
170
Prevents a crust from forming
15

25. Rolls to be served within eight hours...
May be stored on a rack
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Lean dough products
Increase keeping quality - increase moistness - tenderize the product

26. only wheat flour will develop enough _______ to make yeast bread
Smooth texture
Gluten
Twice as much chocolate as butter
Pastry flour

27. proper frying temp for cake doughnuts is...
Their crusts will soften
Flavorings
Eggs
375-385

28. to produce a flaky biscuit - the dough...
375-385
6 pounds flour - 3 pounds fat - 1 pound liquid
Slows yeast action
Is kneaded lightly

29. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
Tough
Flavorings
No steam vents
A fully combined bater

30. best thickening for cream pie is...
Cornstarch
High ratio shortening
Regular shortening
6 pounds flour - 3 pounds fat - 1 pound liquid

31. a young dough is one that has...
The first part of the baking period
Not fermented long enough
Regular shortening
Foaming (sponge)

32. graham cracker crumb crust
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
15
Their crusts will soften
Pull away from the sides of the bowl

33. strong flour is made from wheat with a...
Low speed
High protein content
A fully combined bater
Regular shortening

34. fat used in volume production of pie dough is...
Egg content
Do not contain eggs
Regular shortening
Twice as much chocolate as butter

35. hard crusted breads such as french bread are usually baked with steam in the oven during....
Same degree of sweetness
The first part of the baking period
Bran
An old dough

36. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Development of air cells into the batter
Crisp
Vanilla custard sauce
Pastry flour

37. the hard outer covering of wheat kernels and other grains is called...
Bran
375-385
Lean dough products
More

38. doughs for rolled cookies and icebox cookies must usually be...
Cornstarch
Chilled before makeup
Lean dough products
140 degrees

39. Which is the stronges flours? Patent - pastry - pumpernickel - cake
140 degrees
Without twisting it
Eggs
Patent

40. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Do not contain eggs
Smooth texture
Apple pie
Bran

41. when cutting biscuits you should press down...
Apple pie
High protein content
Without twisting it
Pastry flour

42. during the pickup period the ingredients are blended on ______ just until combined
Low speed
Lean dough products
Increase keeping qualities - develop crust color - provide food for the yeast
Foaming (sponge)

43. an over fermented dough is called...
Bran
An old dough
Gluten
Modified starch

44. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Flavorings
Do not contain eggs
No steam vents
The first part of the baking period

45. approximate ratio of ingredients in flaky pie dough is...
Eggs
Increase keeping quality - increase moistness - tenderize the product
Absorb moisture
6 pounds flour - 3 pounds fat - 1 pound liquid

46. cake flour is the preferred choice for short dough because of its ability to...
Absorb moisture
Bran
Lean dough products
15

47. hard crusted rolls should not be wrapped or...
Pumpkin pie
Their crusts will soften
Patent
170

48. primary thickening agent in pecan pie is...
140 degrees
Eggs and starch
Eggs
Modified starch

49. flour for sponge cakes must be very weak to avoid making the cake...
High ratio shortening
6 pounds flour - 3 pounds fat - 1 pound liquid
Tough
May be stored on a rack

50. Clear flour is normally used to make
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Rye bread
Flavorings
Not fermented long enough