Question 1

Acid ingredients that can be used with baking soda to leaven baked products include:

Accepted Answer

A)  Baking chocolate 
B)  Buttermilk 
C)  Cream of tartar 
D)  Molasses 
E)  All of the above 
A)  Baking chocolate 
B)  Buttermilk 
C)  Cream of tartar 
D)  Molasses 
E)  All of the above

Question 2

MATCHING
-Gliadin
A) Smaller polysaccharides formed during hydrolysis of starch to glucose.
B)Polymers of the xylose and arabinose.
C)Removal of bran and shorts during milling of wheat.
D)Component protein of gluten.
E)Outer coating of wheat berry.
F) Constitute around only 10 percent of the total protein in flour.

Accepted Answer

The answer of MATCHING
-Gliadin
A) Smaller polysaccharides formed during hydrolysis of...

Question 3

In baking powders, soda is always the alkaline ingredient.

Accepted Answer

A) True 
 B)False

Question 4

Ammonium bicarbonate is used to leaven some cookies and crackers

Accepted Answer

A) True 
 B)False

Question 5

Maturing agents in flour improve adhesive quality by:

Accepted Answer

A)  Increasing the -SH groups 
B)  Converting lipids to free fatty acids 
C)  Cross-linking some of the -SH groups to form some -S-S- linkages 
D)  Converting some -S-S- to -SH groups 
E)  None of these 
A)  Increasing the -SH groups 
B)  Converting lipids to free fatty acids 
C)  Cross-linking some of the -SH groups to form some -S-S- linkages 
D)  Converting some -S-S- to -SH groups 
E)  None of these

Question 6

Baking soda plus liquid react to produce carbon dioxide and, therefore, can be used as the sole source of leavening gas in baked products.

Accepted Answer

A) True 
 B)False

Question 7

Compressed yeast and active dry yeast are prepared from the same type of
yeast.

Accepted Answer

A) True 
 B)False

Question 8

Triticale is another name for soy flour.

Accepted Answer

A) True 
 B)False

Question 9

In most cakes, air is responsible during baking for :

Accepted Answer

A)  Only a small portion of the increasing volume 
B)  A large portion of the increasing volume 
C)  About half of the increasing volume 
D)  None of the increasing volume, 
E)  Generation of carbon dioxide 
A)  Only a small portion of the increasing volume 
B)  A large portion of the increasing volume 
C)  About half of the increasing volume 
D)  None of the increasing volume, 
E)  Generation of carbon dioxide

Question 10

The key structural ingredient in most quick breads (exclude cream puffs and popovers) is:

Accepted Answer

A)  Egg white 
B)  Fat 
C)  Gluten 
D)  Starch 
E)  Sugar 
A)  Egg white 
B)  Fat 
C)  Gluten 
D)  Starch 
E)  Sugar

Question 11

Sugar and fat tenderize gluten.

Accepted Answer

A) True 
 B)False

Question 12

Bread flour contains more gluten forming proteins than cake flour.

Accepted Answer

A) True 
 B)False

Question 13

MATCHING
-Albumin 
A) Smaller polysaccharides formed during hydrolysis of starch to glucose.
B)Polymers of the xylose and arabinose.
C)Removal of bran and shorts during milling of wheat.
D)Component protein of gluten.
E)Outer coating of wheat berry.
F) Constitute around only 10 percent of the total protein in flour.

Accepted Answer

45 Limit dextrins A.

Question 14

The gases that always contribute to leavening baked products are:

Accepted Answer

A)  Air 
B)  Steam 
C)  Carbon dioxide 
D)  A and B 
E)  A, B, and C 
A)  Air 
B)  Steam 
C)  Carbon dioxide 
D)  A and B 
E)  A, B, and C

Question 15

List two ways in which air is incorporated into a baked product.

Accepted Answer

[Creaming fat, sugar, and eggs

Question 16

Air is necessary for water vapor to function as a leavening agent.

Accepted Answer

A) True 
 B)False

Question 17

Baking soda alone, or excess baking soda, leaves a yellow color, a bitter taste, and destroys thiamine.

Accepted Answer

A) True 
 B)False

Question 18

Distinguish between:
1.All-purpose and cake flours 
2.Straight flour and short patent flour 
3.Biological versus chemical source of carbon dioxide .
4.Single-acting versus double-acting baking powder .

Accepted Answer

All-purpose and cake flours - [Both are

Question 19

The principal component of a cereal grain is carbohydrate and that is in the form of starch and cellulose.

Accepted Answer

A) True 
 B)False

Question 20

List three leavening gases and give one example of a product leavened primarily by the particular gas.

Accepted Answer

LEAVENING GAS PRODUCT
[Air Ang

Acid ingredients that can be used with baking soda to leaven baked products include:

In baking powders, soda is always the alkaline ingredient.

Ammonium bicarbonate is used to leaven some cookies and crackers

Maturing agents in flour improve adhesive quality by:

Baking soda plus liquid react to produce carbon dioxide and, therefore, can be used as the sole source of leavening gas in baked products.

Compressed yeast and active dry yeast are prepared from the same type of yeast.

Triticale is another name for soy flour.

In most cakes, air is responsible during baking for :

The key structural ingredient in most quick breads (exclude cream puffs and popovers) is:

Sugar and fat tenderize gluten.

Bread flour contains more gluten forming proteins than cake flour.

The gases that always contribute to leavening baked products are:

List two ways in which air is incorporated into a baked product.

Air is necessary for water vapor to function as a leavening agent.

Baking soda alone, or excess baking soda, leaves a yellow color, a bitter taste, and destroys thiamine.

Distinguish between: 1.All-purpose and cake flours 2.Straight flour and short patent flour 3.Biological versus chemical source of carbon dioxide . 4.Single-acting versus double-acting baking powder .

The principal component of a cereal grain is carbohydrate and that is in the form of starch and cellulose.

List three leavening gases and give one example of a product leavened primarily by the particular gas.

Todays Food Scene

Water

Physical Aspects of Food Preparation

Overview of Carbohydrates

Monosaccharides, Disaccharides, and Sweeteners

Starch

Vegetables and Fruit

Overview of Fats and Oils

Fats and Oils in Food Products

Overview of Proteins

Milk and Milk Products

Meat, Fish, and Poultry

Eggs

Baking Applications

Food Safety: Concerns and Controls

Food Preservation

Food Additives

The Research Process

Sensory Evaluation

Objective Evaluation

Filters

Exam 14: Dimensions of Baking

Acid ingredients that can be used with baking soda to leaven baked products include:

In baking powders, soda is always the alkaline ingredient.

Ammonium bicarbonate is used to leaven some cookies and crackers

Maturing agents in flour improve adhesive quality by:

Baking soda plus liquid react to produce carbon dioxide and, therefore, can be used as the sole source of leavening gas in baked products.

Compressed yeast and active dry yeast are prepared from the same type of yeast.

Triticale is another name for soy flour.

In most cakes, air is responsible during baking for :

The key structural ingredient in most quick breads (exclude cream puffs and popovers) is:

Sugar and fat tenderize gluten.

Bread flour contains more gluten forming proteins than cake flour.

The gases that always contribute to leavening baked products are:

List two ways in which air is incorporated into a baked product.

Air is necessary for water vapor to function as a leavening agent.

Baking soda alone, or excess baking soda, leaves a yellow color, a bitter taste, and destroys thiamine.

Distinguish between: 1.All-purpose and cake flours 2.Straight flour and short patent flour 3.Biological versus chemical source of carbon dioxide . 4.Single-acting versus double-acting baking powder .

The principal component of a cereal grain is carbohydrate and that is in the form of starch and cellulose.

List three leavening gases and give one example of a product leavened primarily by the particular gas.

Todays Food Scene

Water

Physical Aspects of Food Preparation

Overview of Carbohydrates

Monosaccharides, Disaccharides, and Sweeteners

Starch

Vegetables and Fruit

Overview of Fats and Oils

Fats and Oils in Food Products

Overview of Proteins

Milk and Milk Products

Meat, Fish, and Poultry

Eggs

Baking Applications

Food Safety: Concerns and Controls

Food Preservation

Food Additives

The Research Process

Sensory Evaluation

Objective Evaluation

Filters