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Fundamentals Of Baking
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Fundamentals Of Baking
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25 Questions

1. best flour for flaky pie crust is...

2. primary thickening agent in pecan pie is...

3. only wheat flour will develop enough _______ to make yeast bread

4. flour for sponge cakes must be very weak to avoid making the cake...

5. cookies can be made chewier by increasing the...

6. when cutting biscuits you should press down...

7. when eggs are added to a cake batter in the creaming method they should not be added...

8. three methods of making cookies are the creaming - one-stage - and...

9. choc glaze is...

10. best thickening for cream pie is...

11. cream scones should be frozen berfore...

12. proper frying temp for cake doughnuts is...

13. functions of fat in baked goods

14. ideal starch for _______ is cornstarch

15. a cake mix made with butter will not hold as much liquid as one made with...

16. confectioners sugar is used to give the ____________ to cream cheese and flat icings

17. hard crusted breads such as french bread are usually baked with steam in the oven during....

18. oiling the surface of a fermenting dough...

19. french buttercream is a combination egg yolks and whole eggs - unsalted butter and cooked sugar syrup and...

20. graham cracker crumb crust

21. yeast products should not be stored in the refrigerator because refrigeration...

22. an over fermented dough is called...

23. to produce a flaky biscuit - the dough...

24. hard crusted rolls should not be wrapped or...

25. not all sugars have the...

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