Baking Fundamentals Quiz

What is the purpose of cutting fat into flour?

• To develop the distinctive flavor of yeast bread

• To create pockets of steam and flakiness

• To prevent the crust from puffing up

What is the process called when sugar becomes liquid and turns brown in color?

• Crimping

• Creaming

• Caramelization

What is the purpose of creaming together butter and sugar?

• To develop the distinctive flavor of yeast bread

• To lighten and leaven baked goods

• To create pockets of steam and flakiness

• To make the dough more elastic

What is the process called when pieces of cold fat are worked into flour?

• Creaming

• Crimping

• Cutting in fat

• Caramelization

What is the purpose of crimping the edges of a dough?

• To finish the edge of a pie crust or tart

• To create pockets of steam and flakiness

• To prevent the crust from puffing up

• To make the dough more elastic

What is the process called when a pie or tart crust is pricked all over with a fork?

• Docking

• Caramelization

• Creaming

• Crimping

What is the definition of a batter?

• A thick unbaked mixture that can be rolled out or shaped by hand

• An unbaked mixture that can be rolled out like a dough

• An unbaked mixture that is thin enough to pour or scoop

• A forced mixture of two ingredients that are normally unmixable

What is the definition of an emulsion?

• A forced mixture of two ingredients that are normally unmixable

• An unbaked mixture that can be rolled out like a dough

• An unbaked mixture that is thin enough to pour or scoop

• A thick unbaked mixture that can be rolled out or shaped by hand

What is the process called when yeast feeds on sugars and starches in yeast dough?

• Caramelization

• Creaming

• Crimping

• Fermentation

What is the purpose of folding two mixtures together?

• To develop the distinctive flavor of yeast bread

• To reduce gluten development

• To make the dough more elastic

• To create pockets of steam and flakiness