Question 1

The ability of a baked product to rise is directly related to its _____ content.

Accepted Answer

A)  carbohydrate 
B)  lipid 
C)  protein 
D)  water, vitamin, and mineral 
A)  carbohydrate 
B)  lipid 
C)  protein 
D)  water, vitamin, and mineral

Question 2

The most obvious function of sugar is sweetness, but it also increases the volume and tenderness of baked products.

Accepted Answer

A) True 
 B)False

Question 3

The five basic steps of milling in order are

Accepted Answer

A)  breaking, classifying, purifying, reducing, and sifting. 
B)  breaking, purifying, reducing, sifting, and classifying. 
C)  purifying, breaking, sifting, reducing, and classifying. 
D)  reducing, purifying, classifying, breaking, and sifting. 
E)  classifying, reducing, breaking, sifting, and purifying. 
A)  breaking, classifying, purifying, reducing, and sifting. 
B)  breaking, purifying, reducing, sifting, and classifying. 
C)  purifying, breaking, sifting, reducing, and classifying. 
D)  reducing, purifying, classifying, breaking, and sifting. 
E)  classifying, reducing, breaking, sifting, and purifying.

Question 4

Double-acting baking powder reacts twice, once when the liquid is added and again during mixing.

Accepted Answer

A) True 
 B)False

Question 5

A quick bread is a bread

Accepted Answer

A)  leavened with air, steam, and/or carbon dioxide generated from baking soda or baking powder. 
B)  leavened with carbon dioxide created from an acidic food and baking powder. 
C)  made with a sourdough starter that has been refrigerated. 
D)  made with yeast, which produces carbon dioxide through fermentation. 
A)  leavened with air, steam, and/or carbon dioxide generated from baking soda or baking powder. 
B)  leavened with carbon dioxide created from an acidic food and baking powder. 
C)  made with a sourdough starter that has been refrigerated. 
D)  made with yeast, which produces carbon dioxide through fermentation.

Question 6

Most graham crackers today are imitations because they are made from

Accepted Answer

A)  whole-wheat flour. 
B)  graham flour. 
C)  wheat flour. 
D)  only the bran and germ. 
E)  none of the above answers is correct 
A)  whole-wheat flour. 
B)  graham flour. 
C)  wheat flour. 
D)  only the bran and germ. 
E)  none of the above answers is correct

Question 7

In a flour mixture, which of the following ingredients tenderizes, increases volume, contributes to structure and flakiness, and increases resistance to staling of baked goods?

Accepted Answer

A)  milk 
B)  sugar 
C)  liquid 
D)  eggs 
E)  fat 
A)  milk 
B)  sugar 
C)  liquid 
D)  eggs 
E)  fat

Question 8

The genetically transmitted disease that makes individuals intolerant of ingested gluten is baker's asthma.

Accepted Answer

A) True 
 B)False

Question 9

The purpose of kneading is to

Accepted Answer

A)  develop the original dough with approximately half the water. 
B)  mix the flour and the liquid together to make a thin, watery batter. 
C)  work the butter into the dough mass once it has been formed. 
D)  compress and stretch the dough to increase gluten strength. 
A)  develop the original dough with approximately half the water. 
B)  mix the flour and the liquid together to make a thin, watery batter. 
C)  work the butter into the dough mass once it has been formed. 
D)  compress and stretch the dough to increase gluten strength.

Question 10

Matching
Definition choices:
-stiff/firm dough

Accepted Answer

A) ¹/2 cup liquid to 1 cup flour 
B) ¹/3 cup liquid to one cup flour. 
C) 1 cup liquid to 1 cup flour, 
D) ¹/4 cup liquid to 1 cup flour.. 
E) any ratio of liquid to flour mixture 
A) ¹/2 cup liquid to 1 cup flour 
B) ¹/3 cup liquid to one cup flour. 
C) 1 cup liquid to 1 cup flour, 
D) ¹/4 cup liquid to 1 cup flour.. 
E) any ratio of liquid to flour mixture

Question 11

In a flour mixture, which of the following ingredients improves crumb and flavor, browns the crust, and adds nutrients?

Accepted Answer

A)  leavening agents 
B)  milk 
C)  sugar 
D)  fat 
E)  egg 
A)  leavening agents 
B)  milk 
C)  sugar 
D)  fat 
E)  egg

Question 12

Which of the following is an adjustment that can be made when modifying recipes baked at high altitudes?

Accepted Answer

A)  use more leavening 
B)  use less fat and sugar 
C)  add less flour and liquid 
D)  bake at lower temperatures 
A)  use more leavening 
B)  use less fat and sugar 
C)  add less flour and liquid 
D)  bake at lower temperatures

Question 13

Adding too much sugar to a yeast mixture

Accepted Answer

A)  generates more carbon dioxide, making the dough rise higher. 
B)  increases the temperature at which yeasts multiply best while decreasing the optimum fermentation temperature. 
C)  pulls water osmotically from the dough and into the yeast cells. 
D)  can kill the yeast cells. 
A)  generates more carbon dioxide, making the dough rise higher. 
B)  increases the temperature at which yeasts multiply best while decreasing the optimum fermentation temperature. 
C)  pulls water osmotically from the dough and into the yeast cells. 
D)  can kill the yeast cells.

Question 14

Hard wheat flours with higher protein contents are preferred for quick breads.

Accepted Answer

A) True 
 B)False

Question 15

Dry (active)yeast

Accepted Answer

A)  is also called compressed yeast and has about 70 percent moisture. 
B)  is reactivated in warm water at 85 degrees F. 
C)  is rehydrated in water at 115 degrees F. 
D)  has a short shelf life and develops mold easily, so refrigeration is required. 
A)  is also called compressed yeast and has about 70 percent moisture. 
B)  is reactivated in warm water at 85 degrees F. 
C)  is rehydrated in water at 115 degrees F. 
D)  has a short shelf life and develops mold easily, so refrigeration is required.

Question 16

In a flour mixture, sugar

Accepted Answer

A)  contributes to tenderness and increases the volume of cakes and cookies during creaming. 
B)  contributes to volume by providing food for the yeast, although too much decreases the volume. 
C)  raises the temperature at which gelatinization and coagulation occur. 
D)  is hygroscopic, and thus delays staling and improves the shelf life of the baked product. 
E)  contributes to caramelization and the Maillard reaction.
F)all of the above answers are correct 
G) none of the above answers is correct 
A)  contributes to tenderness and increases the volume of cakes and cookies during creaming. 
B)  contributes to volume by providing food for the yeast, although too much decreases the volume. 
C)  raises the temperature at which gelatinization and coagulation occur. 
D)  is hygroscopic, and thus delays staling and improves the shelf life of the baked product. 
E)  contributes to caramelization and the Maillard reaction.
F)all of the above answers are correct 
G) none of the above answers is correct

Question 17

How do Saccharomyces cerevisiae ferment and multiply in a flour mixture?

Accepted Answer

A)  They feed off the sugars in flour, quickly fermenting the glucose. 
B)  An enzyme in yeast hydrolyzes starch to glucose and fructose, while flour amylases break down some starch to maltose. 
C)  The maltose is transported into the yeast cell where it is hydrolyzed to glucose. 
D)  Sucrose added to the flour mixture is broken down by yeast invertase to glucose and fructose. 
E)  all of the above answers are correctf. none of the above answers is correct 
A)  They feed off the sugars in flour, quickly fermenting the glucose. 
B)  An enzyme in yeast hydrolyzes starch to glucose and fructose, while flour amylases break down some starch to maltose. 
C)  The maltose is transported into the yeast cell where it is hydrolyzed to glucose. 
D)  Sucrose added to the flour mixture is broken down by yeast invertase to glucose and fructose. 
E)  all of the above answers are correctf. none of the above answers is correct

Question 18

Enriched flour has added thiamin, riboflavin, niacin, folate, and iron.

Accepted Answer

A) True 
 B)False

Question 19

Eggs are added to baked products for their nutritional value alone.

Accepted Answer

A) True 
 B)False

Question 20

The types and proportions of ingredients determine the structure, volume, taste, texture, appearance, and nutrient value of a baked product.

Accepted Answer

A) True 
 B)False

Exam 17: Flours and Flour Mixtures

The ability of a baked product to rise is directly related to its _____ content.

The most obvious function of sugar is sweetness, but it also increases the volume and tenderness of baked products.

The five basic steps of milling in order are

Double-acting baking powder reacts twice, once when the liquid is added and again during mixing.

A quick bread is a bread

Most graham crackers today are imitations because they are made from

In a flour mixture, which of the following ingredients tenderizes, increases volume, contributes to structure and flakiness, and increases resistance to staling of baked goods?

The genetically transmitted disease that makes individuals intolerant of ingested gluten is baker's asthma.

The purpose of kneading is to

Matching Definition choices: -stiff/firm dough

In a flour mixture, which of the following ingredients improves crumb and flavor, browns the crust, and adds nutrients?

Which of the following is an adjustment that can be made when modifying recipes baked at high altitudes?

Adding too much sugar to a yeast mixture

Hard wheat flours with higher protein contents are preferred for quick breads.

Dry (active)yeast

In a flour mixture, sugar

How do Saccharomyces cerevisiae ferment and multiply in a flour mixture?

Enriched flour has added thiamin, riboflavin, niacin, folate, and iron.

Eggs are added to baked products for their nutritional value alone.

The types and proportions of ingredients determine the structure, volume, taste, texture, appearance, and nutrient value of a baked product.

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