Question 1

All of the following are active yeasts except

Accepted Answer

A)  baker's yeast. 
B)  brewer's yeast. 
C)  yeasts for alcoholic beverages. 
D)  All of these are active yeasts. 
E)  None of these are active yeasts. 
A)  baker's yeast. 
B)  brewer's yeast. 
C)  yeasts for alcoholic beverages. 
D)  All of these are active yeasts. 
E)  None of these are active yeasts.

Question 2

Wheat flours can be treated to improve their functional properties. Explain what each of the following flours is and how each can be used in baked goods: aged, bleached, phosphated, self-rising, instant (agglomerated), and enriched.

Accepted Answer

Aged flour is flour that has been stored

Question 3

In baked products, the gluten is the

Accepted Answer

A)  carbohydrate part of the wheat flour used for body. 
B)  lipid portion of the wheat flour necessary for the development of the crumb. 
C)  liquid mass that is created after water has been added to the flour. 
D)  protein portion of wheat flour that plays an important role in the structure. 
A)  carbohydrate part of the wheat flour used for body. 
B)  lipid portion of the wheat flour necessary for the development of the crumb. 
C)  liquid mass that is created after water has been added to the flour. 
D)  protein portion of wheat flour that plays an important role in the structure.

Question 4

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 5

In your Experimental Foods class you are learning about the preparation of baked goods. Briefly explain what will happen if you incorporate too little or too much of each of the following ingredients in your cake: flour, chemical leavener, sugar, salt, milk, butter, and eggs.

Accepted Answer

If you incorporate too little flour in y

Question 6

During baking, the heat of baking, in the presence of moisture from vaporization, causes the _____ to coat the crust with a shiny layer.

Accepted Answer

A)  glucose molecules 
B)  maltoses 
C)  dextrins 
D)  All of these are correct. 
A)  glucose molecules 
B)  maltoses 
C)  dextrins 
D)  All of these are correct.

Question 7

Which changes are caused by heating dough or batter?

Accepted Answer

A)  gases expand and create pressure 
B)  fat melts 
C)  starches gelatinize 
D)  flours, eggs, and milk proteins coagulate 
E)  All of these are correct. 
A)  gases expand and create pressure 
B)  fat melts 
C)  starches gelatinize 
D)  flours, eggs, and milk proteins coagulate 
E)  All of these are correct.

Question 8

Air and steam are physical agents that help dough to rise.

Accepted Answer

A) True 
 B)False

Question 9

What type of wheat has the lowest protein content of all wheats?

Accepted Answer

A)  pastry flour 
B)  cake flour 
C)  all-purpose flour 
D)  durum wheat 
A)  pastry flour 
B)  cake flour 
C)  all-purpose flour 
D)  durum wheat

Question 10

A quick bread is a bread leavened with air, steam, and/or carbon dioxide from

Accepted Answer

A)  baking soda. 
B)  baking powder. 
C)  baking soda or baking powder. 
D)  neither baking soda nor baking powder. 
A)  baking soda. 
B)  baking powder. 
C)  baking soda or baking powder. 
D)  neither baking soda nor baking powder.

Question 11

Yeasts multiply best

Accepted Answer

A)  at temperatures of 68 to 81°F, while fermentation is optimum at 81 to 100°F. 
B)  at temperatures above 140°F. 
C)  in a salty environment. 
D)  None of these are correct. 
A)  at temperatures of 68 to 81°F, while fermentation is optimum at 81 to 100°F. 
B)  at temperatures above 140°F. 
C)  in a salty environment. 
D)  None of these are correct.

Question 12

Which of the following flours contains more starch and less protein than wheat flour and is used primarily in pancake and waffle mixes as well as in crêpes and blinis?

Accepted Answer

A)  buckwheat 
B)  chickpea 
C)  cornmeal 
D)  rice 
E)  rye
F) soy 
A)  buckwheat 
B)  chickpea 
C)  cornmeal 
D)  rice 
E)  rye
F) soy

Question 13

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 14

Which type of yeast is most widely available?

Accepted Answer

A)  dry yeast 
B)  fresh yeast 
C)  instant yeast 
D)  all-purpose yeast 
A)  dry yeast 
B)  fresh yeast 
C)  instant yeast 
D)  all-purpose yeast

Question 15

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 these 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 these are correct.

Question 16

Pancakes, popovers, and waffles should have 1:2 ratio of liquid to flour.

Accepted Answer

A) True 
 B)False

Question 17

What is the only flour that comes close to wheat flour in its utility for producing baked goods?

Accepted Answer

A)  buckwheat 
B)  chickpea 
C)  cornmeal 
D)  rice 
E)  rye 
A)  buckwheat 
B)  chickpea 
C)  cornmeal 
D)  rice 
E)  rye

Question 18

Quick breads are breads that are unleavened.

Accepted Answer

A) True 
 B)False

Question 19

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 20

What effects do excess sugar have in cake outcomes?

Accepted Answer

A)  decreases cake volume and results in a brittle texture 
B)  increases cake volume and results in a brittle texture 
C)  increases cake volume and results in a gummy texture 
D)  decreases cake volume and results in a gummy texture 
A)  decreases cake volume and results in a brittle texture 
B)  increases cake volume and results in a brittle texture 
C)  increases cake volume and results in a gummy texture 
D)  decreases cake volume and results in a gummy texture

Exam 17: Flours and Flour Mixtures

All of the following are active yeasts except

Wheat flours can be treated to improve their functional properties. Explain what each of the following flours is and how each can be used in baked goods: aged, bleached, phosphated, self-rising, instant (agglomerated), and enriched.

In baked products, the gluten is the

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

In your Experimental Foods class you are learning about the preparation of baked goods. Briefly explain what will happen if you incorporate too little or too much of each of the following ingredients in your cake: flour, chemical leavener, sugar, salt, milk, butter, and eggs.

During baking, the heat of baking, in the presence of moisture from vaporization, causes the _____ to coat the crust with a shiny layer.

Which changes are caused by heating dough or batter?

Air and steam are physical agents that help dough to rise.

What type of wheat has the lowest protein content of all wheats?

A quick bread is a bread leavened with air, steam, and/or carbon dioxide from

Yeasts multiply best

Which of the following flours contains more starch and less protein than wheat flour and is used primarily in pancake and waffle mixes as well as in crêpes and blinis?

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

Which type of yeast is most widely available?

Which of the following statements about gluten formation is incorrect?

Pancakes, popovers, and waffles should have 1:2 ratio of liquid to flour.

What is the only flour that comes close to wheat flour in its utility for producing baked goods?

Quick breads are breads that are unleavened.

Which of the following statements is false about baking soda?

What effects do excess sugar have in cake outcomes?

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