Exam 4: Bakeshop Ingredients

Sheet gelatin is softened in cold water, then dissolved in hot liquid before using.

Which of the following fruits ripen after picking?

Vital wheat gluten is often added to rye bread dough to increase the protein content of this weak flour.

Which of the following milk products is NOT fermented?

Egg whites ______, becoming firm and opaque at temperatures between 144ºF and 149ºF.

Grade A milk must be heat-treated in a process known as

Grade A eggs are the highest quality available.

Iodized salt should not be used in baked goods because its iodine taste will taint the delicate flavor of cakes and cookies.

Describe the proper procedures for sharpening a knife.

Fats and liquids, which do not mix naturally, are blended or_____ into a homogenous mixture by careful blending.

When substituting shortening in a formula calling for butter, the quantity of liquid must be reduced to compensate for moisture in the shortening.

To prepare a medium syrup, you should

Concentrated milks are those in which a portion of the ______has been removed.

Which of the following is NOT found in a kernel of wheat?

When sugar is cooked to the "hard ball" stage