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. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Flavorings
15
Do not contain eggs
More

2. when cutting biscuits you should press down...
Chilled before makeup
A fully combined bater
Without twisting it
All at once

3. Rolls to be served within eight hours...
Crisp
May be stored on a rack
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Low speed

4. emulsified shortening is usually softer in texture than...
140 degrees
Increase keeping qualities - develop crust color - provide food for the yeast
Slows yeast action
Regular shortening

5. yeast products should not be stored in the refrigerator because refrigeration...
Increases the staling process
Pull away from the sides of the bowl
Pastry flour
15

6. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
All at once
May be stored on a rack
Vanilla custard sauce
Slows yeast action

7. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Prevents a crust from forming
Development of air cells into the batter
A fully combined bater
140 degrees

8. cake flour is usually weaker than...
Modified starch
Chilled before makeup
Pastry flour
Without twisting it

9. Clear flour is normally used to make
Rye bread
170
An old dough
15

10. proper frying temp for cake doughnuts is...
375-385
Pastry flour
Do not contain eggs
Modified starch

11. high fat and sugar content hop make cookies...
6 pounds flour - 3 pounds fat - 1 pound liquid
Crisp
An old dough
Slows yeast action

12. mealy pie dough is for...
Gluten
High protein content
Pumpkin pie
High ratio shortening

13. a young dough is one that has...
Development of air cells into the batter
Not fermented long enough
A fully combined bater
Regular shortening

14. best thickening for cream pie is...
Flour
Twice as much chocolate as butter
Cornstarch
Chilled before makeup

15. only wheat flour will develop enough _______ to make yeast bread
Increase keeping qualities - develop crust color - provide food for the yeast
Development of air cells into the batter
True
Gluten

16. Which is the stronges flours? Patent - pastry - pumpernickel - cake
170
Patent
Rye bread
Regular shortening

17. doughs for rolled cookies and icebox cookies must usually be...
Pumpkin pie
Cornstarch
375-385
Chilled before makeup

18. primary thickening agent in pecan pie is...
Pumpkin pie
Rye bread
Eggs
Pull away from the sides of the bowl

19. french bread - and hard rolls are examples of...
More
The first part of the baking period
All at once
Lean dough products

20. measuring solid ingredients by weight is ______ accurate than by volume
More
Slows yeast action
High ratio shortening
Development of air cells into the batter

21. when eggs are added to a cake batter in the creaming method they should not be added...
Crisp
Increase keeping qualities - develop crust color - provide food for the yeast
All at once
Regular shortening

22. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Regular shortening
Flour
Patent
Apple pie

23. three methods of making cookies are the creaming - one-stage - and...
140 degrees
Eggs
Foaming (sponge)
Pastry flour

24. ideal starch for _______ is cornstarch
Tough
Apple pie
Slows yeast action
Exactly one pound

25. cream scones should be frozen berfore...
Cutting and baking
Punching
Exactly one pound
Flavorings

26. graham cracker crumb crust
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
15
Smooth texture
Apple pie

27. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Add flour and yeast and mix to a smooth dough
170
Eggs and starch
Smooth texture

28. best flour for flaky pie crust is...
15
140 degrees
Their crusts will soften
Pastry flour

29. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
170
Increase keeping qualities - develop crust color - provide food for the yeast
Eggs
A fully combined bater

30. best starch for pie fillings that are to be froxen is...
The first part of the baking period
170
Modified starch
Not fermented long enough

31. oiling the surface of a fermenting dough...
Twice as much chocolate as butter
True
Flour
Prevents a crust from forming

32. the hard outer covering of wheat kernels and other grains is called...
Flour
Increase keeping quality - increase moistness - tenderize the product
Low speed
Bran

33. 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...
Smooth texture
Foaming (sponge)
6 pounds flour - 3 pounds fat - 1 pound liquid
Add flour and yeast and mix to a smooth dough

34. for a 9 inch bottom crust you will need ____ ounces of dough
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Patent
15
Pastry flour

35. during the development period the elasticity of the gluten begins to develop and starts to...
Pastry flour
Pull away from the sides of the bowl
Pumpkin pie
True

36. cookies can be made chewier by increasing the...
High ratio shortening
Egg content
Chilled before makeup
Pastry flour

37. if active dry yeast is used - it is mixed with water before being added to the dough
Eggs
True
Crisp
Regular shortening

38. fat used in volume production of pie dough is...
An old dough
Pastry flour
Regular shortening
375-385

39. a cake mix made with butter will not hold as much liquid as one made with...
Pumpkin pie
Cutting and baking
Add flour and yeast and mix to a smooth dough
High ratio shortening

40. functions of sugar in baked goods
Increase keeping quality - increase moistness - tenderize the product
Bran
Egg content
Increase keeping qualities - develop crust color - provide food for the yeast

41. flour for sponge cakes must be very weak to avoid making the cake...
High ratio shortening
Tough
Exactly one pound
No steam vents

42. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Increases the staling process
Pastry flour
Flavorings

43. hard crusted rolls should not be wrapped or...
Crisp
More
Tough
Their crusts will soften

44. yeast is killed at what temp?
Cornstarch
140 degrees
170
Modified starch

45. during the pickup period the ingredients are blended on ______ just until combined
The first part of the baking period
Low speed
Eggs
Do not contain eggs

46. not all sugars have the...
Same degree of sweetness
Rye bread
Increase keeping quality - increase moistness - tenderize the product
Low speed

47. an over fermented dough is called...
170
Modified starch
More
An old dough

48. hard crusted breads such as french bread are usually baked with steam in the oven during....
Is kneaded lightly
The first part of the baking period
Flavorings
Pastry flour

49. salt is used in bread making because it improves flavor - conditions gluten - and...
A fully combined bater
Smooth texture
Slows yeast action
Modified starch

50. forcing the gases out of a fermented dough is called...
Pastry flour
Prevents a crust from forming
Increase keeping quality - increase moistness - tenderize the product
Punching