Baking NOCTI Practice Test

The leavening for puff pastry and items baked with pate a choux are the same. What leavens the pastries?

• flour

• boil

• steam

• simmer

When making a stirred custard sauce, the hot liquid is slowly whisked into the egg yolks in order to not cook the eggs. What is this called?

• blanching

• tempering

• straining

• curdling

If you over bake cookies the liquid will absorb causing the cookie to (a)   quicker.

• stale

• expand

• burn

• crumble

What is another way to avoid lumping starches in liquid?

• mix the starch with cold liquid

• stir the starch into dry ingredients first

• add the starch directly to boiling liquid

• dissolve the starch in hot oil

What type of flour is used most often in pie dough and why is it used?

• pastry flour because it is low in protein and makes pie tender

• whole wheat flour because it adds fiber and nutrition

• bread flour because it creates a chewy texture

• self-rising flour because it contains baking powder

When we make tea biscuits, what is the type of dough considered?

• soft dough

• pour batter

• hard dough

• molding the dough

What type of consistency do you believe rolled cookie dough should have?

• solid

• soft

• hard

• stiff

If egg whites are overmixed in angel food cake, what do you believe could happen to the final product after baking and cooling?

• It will shrink

• It will swell

• It does not affect the cell

What is the reason that we use paper liners for cupcakes?

• to keep the cupcakes warm while baking

• to add flavor and color to the cupcakes

• so they don't stick and it makes them easy to remove from pan

• to prevent the cupcakes from burning on the bottom

An emulsion will form more successfully if the ingredients being mixed are at what temperature?

• temperature danger zone

• room temperature

• 40 degrees f. or below

• temperature controlled