Question 1

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 2

Definition choices:
-stiff/firm dough

Accepted Answer

A) ½ to ¾ cup liquid to 1 cup flour 
B) 1/3 cup liquid to one cup flour 
C) 2/3 cup liquid to 1 cup flour 
D) 1/8 cup liquid to 1 cup flour 
E) any ratio of liquid to flour mixture 
A) ½ to ¾ cup liquid to 1 cup flour 
B) 1/3 cup liquid to one cup flour 
C) 2/3 cup liquid to 1 cup flour 
D) 1/8 cup liquid to 1 cup flour 
E) any ratio of liquid to flour mixture

Question 3

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.

Question 4

Whole-wheat flour, also known as graham 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 5

From the following list, _____ 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 6

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 7

Which of the following statements is false about baking soda?

Accepted Answer

A) Baking soda chemically yields carbon dioxide in the presence of moisture and alkali. 
B) Up to ¼ teaspoon of baking soda is required for each cup of flour to be leavened. 
C) Baking soda is only used when the flour mixture includes acidic ingredients. 
D) Acid reacts with baking soda and creates carbonic acid that then reacts to give off carbon dioxide and water. 
A) Baking soda chemically yields carbon dioxide in the presence of moisture and alkali. 
B) Up to ¼ teaspoon of baking soda is required for each cup of flour to be leavened. 
C) Baking soda is only used when the flour mixture includes acidic ingredients. 
D) Acid reacts with baking soda and creates carbonic acid that then reacts to give off carbon dioxide and water.

Question 8

The primary difference between a batter and a dough is that a batter is

Accepted Answer

A) dry enough to be handled on a board. 
B) stiff enough to hold a wooden spoon in the middle. 
C) not dry enough to be handled and kneaded. 
D) any product made from flour and water with eggs added. 
E) leavened with yeast. 
A) dry enough to be handled on a board. 
B) stiff enough to hold a wooden spoon in the middle. 
C) not dry enough to be handled and kneaded. 
D) any product made from flour and water with eggs added. 
E) leavened with yeast.

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

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

Accepted Answer

A) True 
 B)False

Question 11

Discuss how flour and flour mixtures should be stored for dry storage, cold storage, and frozen storage What changes take place during storage in the flour and flour mixtures and what precautions need to be taken?

Accepted Answer

Flour and flour mixtures should be store

Question 12

Definition choices:
-drop batter

Accepted Answer

A) ½ to ¾ cup liquid to 1 cup flour 
B) 1/3 cup liquid to one cup flour 
C) 2/3 cup liquid to 1 cup flour 
D) 1/8 cup liquid to 1 cup flour 
E) any ratio of liquid to flour mixture 
A) ½ to ¾ cup liquid to 1 cup flour 
B) 1/3 cup liquid to one cup flour 
C) 2/3 cup liquid to 1 cup flour 
D) 1/8 cup liquid to 1 cup flour 
E) any ratio of liquid to flour mixture

Question 13

A yeast 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 only carbon dioxide created from an acidic reaction from food. 
C) made with a sourdough starter that is allowed to brew for a week before baking. 
D) made with yeast, which produces carbon dioxide through the process of fermentation. 
A) leavened with air, steam, and/or carbon dioxide generated from baking soda or baking powder. 
B) leavened with only carbon dioxide created from an acidic reaction from food. 
C) made with a sourdough starter that is allowed to brew for a week before baking. 
D) made with yeast, which produces carbon dioxide through the process of fermentation.

Question 14

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 15

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

Accepted Answer

A) True 
 B)False

Question 16

Definition choices:
-flour mixture

Accepted Answer

A) ½ to ¾ cup liquid to 1 cup flour 
B) 1/3 cup liquid to one cup flour 
C) 2/3 cup liquid to 1 cup flour 
D) 1/8 cup liquid to 1 cup flour 
E) any ratio of liquid to flour mixture 
A) ½ to ¾ cup liquid to 1 cup flour 
B) 1/3 cup liquid to one cup flour 
C) 2/3 cup liquid to 1 cup flour 
D) 1/8 cup liquid to 1 cup flour 
E) any ratio of liquid to flour mixture

Question 17

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 18

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 19

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 20

All-purpose flour is a blend of hard and soft wheat flours

Accepted Answer

A) True 
 B)False

Exam 17: Flours and Flour Mixtures

Wheat flours are classified according to their

Definition choices: -stiff/firm dough

Most of the leavening in flour mixtures is produced by

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

From the following list, _____ flour contains the highest protein content while _____ flour has the highest starch content

In flour mixtures

Which of the following statements is false about baking soda?

The primary difference between a batter and a dough is that a batter is

The purpose of kneading is to

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

Discuss how flour and flour mixtures should be stored for dry storage, cold storage, and frozen storage What changes take place during storage in the flour and flour mixtures and what precautions need to be taken?

Definition choices: -drop batter

A yeast bread is a bread

A quick bread is a bread

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

Definition choices: -flour mixture

Adding too much sugar to a yeast mixture

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?

Most graham crackers today are imitations because they are made from

All-purpose flour is a blend of hard and soft wheat flours

Food Selection

Food Evaluation

Chemistry of Food Composition

Food Safety

Food Preparation Basics

Meal Management

Meat

Poultry

Fish and Shellfish

Milk

Cheese

Eggs

Vegetables and Legumes

Fruits

Soups, Salads, and Gelatins

Cereal Grains and Pastas

Starches and Sauces

Quick Breads

Yeast Breads

Sweeteners

Fats and Oils

Cakes and Cookies

Pies and Pastries

Candy

Frozen Desserts

Beverages

Food Preservation

Government Food Regulations

Careers in Food and Nutrition

Filters

From the following list, _ flour contains the highest protein content while _ flour has the highest starch content