Question 1

Milling is the process of

Accepted Answer

A) breaking the grain into endosperm and germ portions. 
B) grinding the bran and germ into a meal and flour fraction. 
C) making starch from the flour fraction of the grain. 
D) processing grains into flour with the removal of the bran and germ. 
A) breaking the grain into endosperm and germ portions. 
B) grinding the bran and germ into a meal and flour fraction. 
C) making starch from the flour fraction of the grain. 
D) processing grains into flour with the removal of the bran and germ.

Question 2

The genetically transmitted disease that makes individuals intolerant of ingested gluten is baker's asthma

Accepted Answer

A) True 
 B)False

Question 3

The ability of a baked product to rise is directly related to its _____ content

Accepted Answer

A) carbohydrate 
B) lipid 
C) protein 
D) water, vitamin, and mineral 
A) carbohydrate 
B) lipid 
C) protein 
D) water, vitamin, and mineral

Question 4

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 5

Which of the following is an adjustment that can be made when modifying recipes baked at high altitudes?

Accepted Answer

A) use more leavening 
B) use less fat and sugar 
C) add less flour and liquid 
D) bake at lower temperatures 
A) use more leavening 
B) use less fat and sugar 
C) add less flour and liquid 
D) bake at lower temperatures

Question 6

The major source of flour for bread making is

Accepted Answer

A) oats. 
B) wheat. 
C) barley. 
D) millet. 
E) corn. 
A) oats. 
B) wheat. 
C) barley. 
D) millet. 
E) corn.

Question 7

In a flour mixture, which of the following ingredients adds flavor; firms dough; improves volume, texture, and crumb; and increases shelf-life?

Accepted Answer

A) salt 
B) sugar 
C) fat 
D) eggs 
E) liquid 
A) salt 
B) sugar 
C) fat 
D) eggs 
E) liquid

Question 8

The types and proportions of ingredients determine the structure, volume, taste, texture, appearance, and nutrient value of a baked product

Accepted Answer

A) True 
 B)False

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 answers 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 answers are correct.

Question 10

The most obvious function of sugar is sweetness, but it also increases the volume and tenderness of baked products

Accepted Answer

A) True 
 B)False

Question 11

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 12

Yeasts multiply best

Accepted Answer

A) at temperatures of 68 degrees F to 81 degrees F, while fermentation is optimum at 81 degrees F to 100 degrees F. 
B) at temperatures above 140 degrees F. 
C) in a salty environment. 
D) none of the above answers is correct 
A) at temperatures of 68 degrees F to 81 degrees F, while fermentation is optimum at 81 degrees F to 100 degrees F. 
B) at temperatures above 140 degrees F. 
C) in a salty environment. 
D) none of the above answers is correct

Question 13

Definition choices:
-pour 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 14

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.

Exam 17: Flours and Flour Mixtures

Milling is the process of

The genetically transmitted disease that makes individuals intolerant of ingested gluten is baker's asthma

The ability of a baked product to rise is directly related to its _____ content

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

Which of the following is an adjustment that can be made when modifying recipes baked at high altitudes?

The major source of flour for bread making is

In a flour mixture, which of the following ingredients adds flavor; firms dough; improves volume, texture, and crumb; and increases shelf-life?

The types and proportions of ingredients determine the structure, volume, taste, texture, appearance, and nutrient value of a baked product

Which of the following statements about gluten formation is incorrect?

The most obvious function of sugar is sweetness, but it also increases the volume and tenderness of baked products

Which of the flowing statements is incorrect about baking powder?

Yeasts multiply best

Definition choices: -pour batter

Sugar

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