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Fundamentals Of Baking

Subject : cooking

Instructions:

Answer 50 questions in 15 minutes.
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Match each statement with the correct term.
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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. salt is used in bread making because it improves flavor - conditions gluten - and...
Slows yeast action
Patent
Exactly one pound
Is kneaded lightly

2. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
15
Flavorings
Punching
Absorb moisture

3. pastry cream is thickened with...
Eggs and starch
Regular shortening
Smooth texture
May be stored on a rack

4. hard crusted rolls should not be wrapped or...
170
Their crusts will soften
Increases the staling process
Vanilla custard sauce

5. french bread - and hard rolls are examples of...
Flavorings
Twice as much chocolate as butter
No steam vents
Lean dough products

6. graham cracker crumb crust
Is kneaded lightly
Low speed
Vanilla custard sauce
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

7. fat used in volume production of pie dough is...
Regular shortening
True
High protein content
More

8. forcing the gases out of a fermented dough is called...
Add flour and yeast and mix to a smooth dough
Punching
Is kneaded lightly
Absorb moisture

9. choc glaze is...
Increase keeping quality - increase moistness - tenderize the product
Twice as much chocolate as butter
Regular shortening
Pumpkin pie

10. baked custard is done when its internal temp is...
Bran
170
More
Modified starch

11. best flour for flaky pie crust is...
Is kneaded lightly
Pastry flour
375-385
Crisp

12. measuring solid ingredients by weight is ______ accurate than by volume
Pastry flour
More
Exactly one pound
An old dough

13. three methods of making cookies are the creaming - one-stage - and...
Low speed
15
More
Foaming (sponge)

14. mealy pie dough is for...
Pumpkin pie
More
May be stored on a rack
Rye bread

15. doughs for rolled cookies and icebox cookies must usually be...
Development of air cells into the batter
True
140 degrees
Chilled before makeup

16. only wheat flour will develop enough _______ to make yeast bread
Gluten
Smooth texture
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Pastry flour

17. functions of sugar in baked goods
140 degrees
Increase keeping qualities - develop crust color - provide food for the yeast
Modified starch
Patent

18. functions of fat in baked goods
All at once
Rye bread
Crisp
Increase keeping quality - increase moistness - tenderize the product

19. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Regular shortening
15
Gluten
Do not contain eggs

20. cream scones should be frozen berfore...
Bran
Cutting and baking
Pastry flour
Flavorings

21. when cutting biscuits you should press down...
Flour
True
Tough
Without twisting it

22. a young dough is one that has...
Is kneaded lightly
Bran
Without twisting it
Not fermented long enough

23. strong flour is made from wheat with a...
High protein content
Twice as much chocolate as butter
Do not contain eggs
Increases the staling process

24. Clear flour is normally used to make
140 degrees
High protein content
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Rye bread

25. the hard outer covering of wheat kernels and other grains is called...
Gluten
Not fermented long enough
High protein content
Bran

26. hard crusted breads such as french bread are usually baked with steam in the oven during....
True
A fully combined bater
The first part of the baking period
Add flour and yeast and mix to a smooth dough

27. yeast is killed at what temp?
140 degrees
All at once
Vanilla custard sauce
Their crusts will soften

28. for a 9 inch bottom crust you will need ____ ounces of dough
15
Twice as much chocolate as butter
Cutting and baking
Lean dough products

29. 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...
Apple pie
Add flour and yeast and mix to a smooth dough
140 degrees
Increases the staling process

30. during the pickup period the ingredients are blended on ______ just until combined
More
170
Low speed
High protein content

31. cake flour is usually weaker than...
Their crusts will soften
Pastry flour
Increases the staling process
Smooth texture

32. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
Cornstarch
Flour
A fully combined bater
All at once

33. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Development of air cells into the batter
Add flour and yeast and mix to a smooth dough
An old dough
Slows yeast action

34. an over fermented dough is called...
An old dough
Eggs and starch
Increase keeping quality - increase moistness - tenderize the product
Increases the staling process

35. oiling the surface of a fermenting dough...
Increase keeping qualities - develop crust color - provide food for the yeast
Prevents a crust from forming
Increases the staling process
A fully combined bater

36. a cake mix made with butter will not hold as much liquid as one made with...
Modified starch
Egg content
High ratio shortening
Do not contain eggs

37. not all sugars have the...
Add flour and yeast and mix to a smooth dough
Increases the staling process
Foaming (sponge)
Same degree of sweetness

38. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
140 degrees
Vanilla custard sauce
Smooth texture
Low speed

39. approximate ratio of ingredients in flaky pie dough is...
Patent
6 pounds flour - 3 pounds fat - 1 pound liquid
No steam vents
An old dough

40. confectioners sugar is used to give the ____________ to cream cheese and flat icings
True
Smooth texture
170
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

41. cookies can be made chewier by increasing the...
170
Egg content
Crisp
Do not contain eggs

42. if active dry yeast is used - it is mixed with water before being added to the dough
Rye bread
True
Regular shortening
Lean dough products

43. yeast products should not be stored in the refrigerator because refrigeration...
Increases the staling process
Pull away from the sides of the bowl
True
170

44. flour for sponge cakes must be very weak to avoid making the cake...
Tough
Slows yeast action
Cutting and baking
Development of air cells into the batter

45. to produce a flaky biscuit - the dough...
Is kneaded lightly
Development of air cells into the batter
Flour
Pastry flour

46. 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
Twice as much chocolate as butter
Prevents a crust from forming

47. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...
No steam vents
A fully combined bater
Increase keeping qualities - develop crust color - provide food for the yeast
Pull away from the sides of the bowl

48. during the development period the elasticity of the gluten begins to develop and starts to...
Pull away from the sides of the bowl
True
Do not contain eggs
More

49. emulsified shortening is usually softer in texture than...
Cutting and baking
Regular shortening
Apple pie
Increases the staling process

50. cake flour is the preferred choice for short dough because of its ability to...
Not fermented long enough
Pastry flour
Egg content
Absorb moisture

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Fundamentals Of Baking

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