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. oiling the surface of a fermenting dough...
Crisp
Prevents a crust from forming
Is kneaded lightly
15

2. Clear flour is normally used to make
Rye bread
Low speed
Pumpkin pie
Cutting and baking

3. a cake mix made with butter will not hold as much liquid as one made with...
More
140 degrees
Pastry flour
High ratio shortening

4. Rolls to be served within eight hours...
15
The first part of the baking period
May be stored on a rack
6 pounds flour - 3 pounds fat - 1 pound liquid

5. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process
Development of air cells into the batter
Increase keeping qualities - develop crust color - provide food for the yeast
6 pounds flour - 3 pounds fat - 1 pound liquid
Pumpkin pie

6. yeast is killed at what temp?
May be stored on a rack
Pastry flour
140 degrees
Vanilla custard sauce

7. confectioners sugar is used to give the ____________ to cream cheese and flat icings
Pastry flour
Smooth texture
The first part of the baking period
Flour

8. best thickening for cream pie is...
Tough
Cornstarch
Prevents a crust from forming
Same degree of sweetness

9. for a 9 inch bottom crust you will need ____ ounces of dough
Eggs and starch
Flavorings
15
Cornstarch

10. fat used in volume production of pie dough is...
Increase keeping quality - increase moistness - tenderize the product
Increases the staling process
Apple pie
Regular shortening

11. to produce a flaky biscuit - the dough...
Is kneaded lightly
Low speed
Do not contain eggs
Modified starch

12. yeast products should not be stored in the refrigerator because refrigeration...
Flour
Development of air cells into the batter
Increases the staling process
Pull away from the sides of the bowl

13. during the development period the elasticity of the gluten begins to develop and starts to...
Foaming (sponge)
Pull away from the sides of the bowl
Add flour and yeast and mix to a smooth dough
Regular shortening

14. Which is the stronges flours? Patent - pastry - pumpernickel - cake
Absorb moisture
Patent
A fully combined bater
Punching

15. approximate ratio of ingredients in flaky pie dough is...
Tough
May be stored on a rack
Apple pie
6 pounds flour - 3 pounds fat - 1 pound liquid

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

17. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...
Gluten
Do not contain eggs
Flavorings
High ratio shortening

18. ideal starch for _______ is cornstarch
Add flour and yeast and mix to a smooth dough
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
Apple pie
Increase keeping qualities - develop crust color - provide food for the yeast

19. baked custard is done when its internal temp is...
170
Development of air cells into the batter
Their crusts will soften
Twice as much chocolate as butter

20. hard crusted rolls should not be wrapped or...
Tough
Chilled before makeup
Their crusts will soften
An old dough

21. pastry cream is thickened with...
Cornstarch
140 degrees
Eggs and starch
Their crusts will soften

22. measuring solid ingredients by weight is ______ accurate than by volume
More
Foaming (sponge)
Not fermented long enough
Chilled before makeup

23. french bread - and hard rolls are examples of...
Lean dough products
Tough
6 pounds flour - 3 pounds fat - 1 pound liquid
Add flour and yeast and mix to a smooth dough

24. for quick breads and cakes it is important to sift the dry ingredients together to ensure...
A fully combined bater
No steam vents
Add flour and yeast and mix to a smooth dough
High ratio shortening

25. one pint of water weighs...
No steam vents
Exactly one pound
Increase keeping qualities - develop crust color - provide food for the yeast
Gluten

26. cornstarch puddings are similar to cream puddings except that cornstarch puddings...
Eggs and starch
140 degrees
Do not contain eggs
Development of air cells into the batter

27. primary thickening agent in pecan pie is...
15
Eggs
Cornstarch
A fully combined bater

28. not all sugars have the...
Apple pie
An old dough
Regular shortening
Same degree of sweetness

29. weight of the sugar in a high ratio cake is usually greater than the weight of the...
Flour
6 pounds flour - 3 pounds fat - 1 pound liquid
True
Flavorings

30. functions of fat in baked goods
Increase keeping quality - increase moistness - tenderize the product
15
Prevents a crust from forming
Foaming (sponge)

31. cream scones should be frozen berfore...
Cutting and baking
Pastry flour
Absorb moisture
Pastry flour

32. emulsified shortening is usually softer in texture than...
Chilled before makeup
375-385
Regular shortening
6 pounds flour - 3 pounds fat - 1 pound liquid

33. proper frying temp for cake doughnuts is...
No steam vents
375-385
Apple pie
Add flour and yeast and mix to a smooth dough

34. when cutting biscuits you should press down...
Flour
Smooth texture
Modified starch
Without twisting it

35. choc glaze is...
True
Without twisting it
A fully combined bater
Twice as much chocolate as butter

36. during the pickup period the ingredients are blended on ______ just until combined
Low speed
Punching
Patent
Add flour and yeast and mix to a smooth dough

37. functions of sugar in baked goods
Increase keeping qualities - develop crust color - provide food for the yeast
Lean dough products
Vanilla custard sauce
Increases the staling process

38. hard crusted breads such as french bread are usually baked with steam in the oven during....
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal
The first part of the baking period
Regular shortening
Do not contain eggs

39. 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
Increase keeping quality - increase moistness - tenderize the product
Slows yeast action
375-385

40. cake flour is usually weaker than...
Pastry flour
The first part of the baking period
Absorb moisture
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal

41. three methods of making cookies are the creaming - one-stage - and...
Foaming (sponge)
Cutting and baking
All at once
Low speed

42. forcing the gases out of a fermented dough is called...
All at once
Prevents a crust from forming
True
Punching

43. the hard outer covering of wheat kernels and other grains is called...
Bran
More
Prevents a crust from forming
Do not contain eggs

44. best flour for flaky pie crust is...
Add flour and yeast and mix to a smooth dough
Apple pie
Flavorings
Pastry flour

45. when eggs are added to a cake batter in the creaming method they should not be added...
All at once
High ratio shortening
Low speed
Modified starch

46. salt is used in bread making because it improves flavor - conditions gluten - and...
Do not contain eggs
More
Cutting and baking
Slows yeast action

47. doughs for rolled cookies and icebox cookies must usually be...
Eggs
375-385
Twice as much chocolate as butter
Chilled before makeup

48. ingredients needed to make ____________ are milk - heavy cream - egg yolks - sugar and vanilla
Vanilla custard sauce
Foaming (sponge)
Add flour and yeast and mix to a smooth dough
Eggs and starch

49. mealy pie dough is for...
A fully combined bater
Same degree of sweetness
Lean dough products
Pumpkin pie

50. graham cracker crumb crust
No steam vents
An old dough
Modified starch
Graham cracker crumbs twice amount of butter and sugar.butter and sugar equal