Question 1

What happens if water comes into contact with melted chocolate?

Accepted Answer

it will seize

Question 2

As its name implies, all-purpose flour can be substituted in any recipe that calls for cake or bread flour.

Accepted Answer

A) True 
 B)False  False

Question 3

What is the term for ingredients such as corn syrup that attract water?

Accepted Answer

hygroscopic

Question 4

Roasting nuts at high temperatures before using brings out their flavor and aromas.

Accepted Answer

A) True 
 B)False

Question 5

Rye flour does not contain proteins that produce gluten.

Accepted Answer

A) True 
 B)False

Question 6

Which of the following is TRUE of Dutch-processed cocoa powder?

Accepted Answer

A)  it is darker and milder than other cocoa powders 
B)  it is pre-sweetened for use in beverages 
C)  it is lighter and more bitter than other cocoa powders 
D)  none of the above 
A)  it is darker and milder than other cocoa powders 
B)  it is pre-sweetened for use in beverages 
C)  it is lighter and more bitter than other cocoa powders 
D)  none of the above

Question 7

What two ingredients is baking powder generally made from?

Accepted Answer

A)  sodium aluminum sulfate and cream of tartar 
B)  sodium bicarbonate and cream of tartar 
C)  sodium bicarbonate and cornstarch 
D)  sodium bicarbonate and salt 
A)  sodium aluminum sulfate and cream of tartar 
B)  sodium bicarbonate and cream of tartar 
C)  sodium bicarbonate and cornstarch 
D)  sodium bicarbonate and salt

Question 8

What is the most important characteristic of flour when making bread?

Accepted Answer

A)  gluten content 
B)  protein content 
C)  both A and B 
D)  neither A nor B 
A)  gluten content 
B)  protein content 
C)  both A and B 
D)  neither A nor B

Question 9

What is the chemical term commonly known as baking soda?

Accepted Answer

The answer of What is the chemical term commonly known...

Question 10

Which mixing method would be best for developing gluten?

Accepted Answer

A)  cutting 
B)  stirring 
C)  beating 
D)  folding 
A)  cutting 
B)  stirring 
C)  beating 
D)  folding

Question 11

What is the chemical name for the sugar most often used in the kitchen?

Accepted Answer

The answer of What is the chemical name for the...

Question 12

What do you need to do when using vanilla bean to flavor a liquid?

Accepted Answer

A)  chop the bean into small pieces 
B)  strain out the small brown seeds 
C)  add the whole, uncut bean 
D)  cut the bean open lengthwise 
A)  chop the bean into small pieces 
B)  strain out the small brown seeds 
C)  add the whole, uncut bean 
D)  cut the bean open lengthwise

Question 13

Baking ammonia is used to leaven popovers.

Accepted Answer

A) True 
 B)False

Question 14

All-purpose flour contains bran and germ.

Accepted Answer

A) True 
 B)False

Question 15

Which of the followings is NOT a function of flour in the bakeshop?

Accepted Answer

A)  prevents foods from sticking 
B)  tenderizes products 
C)  provides bulk and structure 
D)  thickens liquids 
A)  prevents foods from sticking 
B)  tenderizes products 
C)  provides bulk and structure 
D)  thickens liquids

Question 16

What is extracted from wheat and added to weak flours to increase protein content?

Accepted Answer

The answer of What is extracted from wheat and added...

Question 17

What does a flour milled from strong, hard wheat have a high percentage of?

Accepted Answer

A)  protein 
B)  moisture 
C)  wheat germ 
D)  starch 
A)  protein 
B)  moisture 
C)  wheat germ 
D)  starch

Question 18

How do you substitute sheet gelatin for granulated gelatin in a recipe?

Accepted Answer

A)  use 60% as much by weight 
B)  use an equal amount by volume 
C)  use an equal amount by weight 
D)  use twice as much by weight 
A)  use 60% as much by weight 
B)  use an equal amount by volume 
C)  use an equal amount by weight 
D)  use twice as much by weight

Question 19

What is the baker's percentage of butter in a cookie dough formula that calls for 2 1/2 pounds (40 ounces) flour and 10 ounces of butter?

Accepted Answer

A)  40% 
B)  25% 
C)  20% 
D)  10% 
A)  40% 
B)  25% 
C)  20% 
D)  10%

Question 20

Why should you measure ingredients by weight instead of measuring by volume?

Accepted Answer

weight is the only w

Exam 29: Hors Doeuvre and Canapés

What happens if water comes into contact with melted chocolate?

As its name implies, all-purpose flour can be substituted in any recipe that calls for cake or bread flour.

What is the term for ingredients such as corn syrup that attract water?

Roasting nuts at high temperatures before using brings out their flavor and aromas.

Rye flour does not contain proteins that produce gluten.

Which of the following is TRUE of Dutch-processed cocoa powder?

What two ingredients is baking powder generally made from?

What is the most important characteristic of flour when making bread?

What is the chemical term commonly known as baking soda?

Which mixing method would be best for developing gluten?

What is the chemical name for the sugar most often used in the kitchen?

What do you need to do when using vanilla bean to flavor a liquid?

Baking ammonia is used to leaven popovers.

All-purpose flour contains bran and germ.

Which of the followings is NOT a function of flour in the bakeshop?

What is extracted from wheat and added to weak flours to increase protein content?

What does a flour milled from strong, hard wheat have a high percentage of?

How do you substitute sheet gelatin for granulated gelatin in a recipe?

What is the baker's percentage of butter in a cookie dough formula that calls for 2 1/2 pounds (40 ounces) flour and 10 ounces of butter?

Why should you measure ingredients by weight instead of measuring by volume?

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