Question 1

One of the most important reasons for the addition of salt is flavor.

Accepted Answer

A) True 
 B)False

Question 2

Whole-wheat flour, also known as graham or entire-wheat flour, differs from white flour in that

Accepted Answer

A)  it includes the husk, bran, germ, and endosperm. 
B)  coarse granules cut the gluten strands, thus increasing the final volume of the baked product. 
C)  it requires refrigeration to prevent rancidity. 
D)  all of the above answers are correct 
A)  it includes the husk, bran, germ, and endosperm. 
B)  coarse granules cut the gluten strands, thus increasing the final volume of the baked product. 
C)  it requires refrigeration to prevent rancidity. 
D)  all of the above answers are correct

Question 3

During baking, the presence of moisture from vaporization causes _____ to coat the crust with a shiny layer.

Accepted Answer

A)  amylases 
B)  dextrins 
C)  malt 
D)  glucose 
E)  all of the above answers are correctf. none of the above answers is correct 
A)  amylases 
B)  dextrins 
C)  malt 
D)  glucose 
E)  all of the above answers are correctf. none of the above answers is correct

Question 4

Among all-purpose, bread, cake, pastry, semolina, and whole-wheat flours, _____ flour contains the highest protein content while _____ flour has the highest starch content.

Accepted Answer

A)  semolina, cake 
B)  bread, all-purpose 
C)  bread, whole-wheat 
D)  pastry, cake 
A)  semolina, cake 
B)  bread, all-purpose 
C)  bread, whole-wheat 
D)  pastry, cake

Question 5

In flour mixtures,

Accepted Answer

A)  starch strengthens the mixture through gelatinization and adds texture to the mix. 
B)  gluten proteins soften the flour mixture when combined with liquid. 
C)  dextrin, malt, and glucose slow down fermentation. 
D)  all of the above answers are correct 
E)  none of the above answers is correct 
A)  starch strengthens the mixture through gelatinization and adds texture to the mix. 
B)  gluten proteins soften the flour mixture when combined with liquid. 
C)  dextrin, malt, and glucose slow down fermentation. 
D)  all of the above answers are correct 
E)  none of the above answers is correct

Question 6

Starch in flour can be partially broken down by enzymes into dextrin, malt, and glucose.In the baked product these compounds

Accepted Answer

A)  add a lot of sweetness. 
B)  lighten the crust color. 
C)  improve fermentation, making the mixture lighter in texture. 
D)  are a good source of both soluble and insoluble fibers. 
A)  add a lot of sweetness. 
B)  lighten the crust color. 
C)  improve fermentation, making the mixture lighter in texture. 
D)  are a good source of both soluble and insoluble fibers.

Question 7

Baking powder consists of baking soda and an inert filler, cornstarch.

Accepted Answer

A) True 
 B)False

Question 8

Which of the flowing statements is incorrect about baking powder?

Accepted Answer

A)  Baking powder can be made by combining ¼ teaspoon of baking soda with ½ teaspoon of cream of tartar. 
B)  Federal standards require that all baking powders must be formulated to be able to produce at least 12 percent carbon dioxide when water and heat are applied. 
C)  Fast or single-acting powder is available only to commercial bakers. 
D)  Double-acting baking powder reacts once when it is moistened, and again during heating. 
E)  Fast or single-acting baking powder mixtures should be allowed to stand for at least 15 minutes before being placed in the oven because carbon dioxide is produced as soon as water is added. 
A)  Baking powder can be made by combining ¼ teaspoon of baking soda with ½ teaspoon of cream of tartar. 
B)  Federal standards require that all baking powders must be formulated to be able to produce at least 12 percent carbon dioxide when water and heat are applied. 
C)  Fast or single-acting powder is available only to commercial bakers. 
D)  Double-acting baking powder reacts once when it is moistened, and again during heating. 
E)  Fast or single-acting baking powder mixtures should be allowed to stand for at least 15 minutes before being placed in the oven because carbon dioxide is produced as soon as water is added.

Question 9

Which of the following statements about gluten formation is incorrect?

Accepted Answer

A)  Gluten is formed from the combination of gliadin and glutenin. 
B)  Gluten is both plastic and elastic. 
C)  Gliadin is elastic while glutenin exhibits fluidity and stickiness. 
D)  Gluten forms such a solid structure that it can be physically separated from the flour mixture by kneading dough under cold running water. 
E)  All of the above statements are correct. 
A)  Gluten is formed from the combination of gliadin and glutenin. 
B)  Gluten is both plastic and elastic. 
C)  Gliadin is elastic while glutenin exhibits fluidity and stickiness. 
D)  Gluten forms such a solid structure that it can be physically separated from the flour mixture by kneading dough under cold running water. 
E)  All of the above statements are correct.

Question 10

Which of the following pH ranges will give a chocolate cake the most reddish color?

Accepted Answer

A)  pH 4.51 
B)  pH 5.0 to 6.5 
C)  pH 6.5 to 7.0 
D)  pH 7.51 
E)  None of the above ranges would give the cake a reddish color. 
A)  pH 4.51 
B)  pH 5.0 to 6.5 
C)  pH 6.5 to 7.0 
D)  pH 7.51 
E)  None of the above ranges would give the cake a reddish color.

Question 11

Matching
Definition choices:
-drop batter

Accepted Answer

A) ¹/2cup liquid to 1 cup flour 
B) ¹/3cup 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) ¹/2cup liquid to 1 cup flour 
B) ¹/3cup 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 12

Wheat flours are classified according to their

Accepted Answer

A)  carbohydrate content. 
B)  carbohydrate or lipid content. 
C)  protein or mineral content. 
D)  protein or water content. 
A)  carbohydrate content. 
B)  carbohydrate or lipid content. 
C)  protein or mineral content. 
D)  protein or water content.

Question 13

In a flour mixture, sugar

Accepted Answer

A)  gelatinizes starch and serves as a solvent for dry ingredients. 
B)  hydrates flour, increases volume, and contributes to crumb and texture. 
C)  firms dough. 
D)  increases volume, adds moistness, and improves color. 
A)  gelatinizes starch and serves as a solvent for dry ingredients. 
B)  hydrates flour, increases volume, and contributes to crumb and texture. 
C)  firms dough. 
D)  increases volume, adds moistness, and improves color.

Question 14

Yeast activity (growth)is controlled by

Accepted Answer

A)  hydration. 
B)  temperature. 
C)  salt. 
D)  sugar. 
E)  milk.
F) a, b, and c 
G) all of the above 
A)  hydration. 
B)  temperature. 
C)  salt. 
D)  sugar. 
E)  milk.
F) a, b, and c 
G) all of the above

Question 15

Most of the leavening in flour mixtures is produced by

Accepted Answer

A)  air incorporated when mixing in the flour. 
B)  carbon dioxide produced by biological or chemical sources. 
C)  steam rising from the flour mixtures. 
D)  steam produced from biological or chemical sources. 
A)  air incorporated when mixing in the flour. 
B)  carbon dioxide produced by biological or chemical sources. 
C)  steam rising from the flour mixtures. 
D)  steam produced from biological or chemical sources.

Exam 17: Flours and Flour Mixtures

One of the most important reasons for the addition of salt is flavor.

Whole-wheat flour, also known as graham or entire-wheat flour, differs from white flour in that

During baking, the presence of moisture from vaporization causes _____ to coat the crust with a shiny layer.

Among all-purpose, bread, cake, pastry, semolina, and whole-wheat flours, _____ flour contains the highest protein content while _____ flour has the highest starch content.

In flour mixtures,

Starch in flour can be partially broken down by enzymes into dextrin, malt, and glucose.In the baked product these compounds

Baking powder consists of baking soda and an inert filler, cornstarch.

Which of the flowing statements is incorrect about baking powder?

Which of the following statements about gluten formation is incorrect?

Which of the following pH ranges will give a chocolate cake the most reddish color?

Matching Definition choices: -drop batter

Wheat flours are classified according to their

In a flour mixture, sugar

Yeast activity (growth)is controlled by

Most of the leavening in flour mixtures is produced by

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