Question 1

If you substitute granular sucralose in a cookie formula mixed by the creaming method, you may have to ___________ to balance the formula.

Accepted Answer

A)  increase the fat 
B)  increase the baking powder 
C)  decrease the flour 
D)  increase the liquid 
A)  increase the fat 
B)  increase the baking powder 
C)  decrease the flour 
D)  increase the liquid B

Question 2

Which of the following is the most useful sugar substitute in the bakeshop?

Accepted Answer

A)  Saccharin 
B)  Sucralose 
C)  Aspartame 
D)  Pectin 
A)  Saccharin 
B)  Sucralose 
C)  Aspartame 
D)  Pectin B

Question 3

Carbohydrates supply ____ calories per gram; fats supply ____ calories per gram; proteins supply _____ calories per gram.

Accepted Answer

A)  9; 4; 9 
B)  4; 4; 4 
C)  4; 6; 9 
D)  4; 9; 4 
A)  9; 4; 9 
B)  4; 4; 4 
C)  4; 6; 9 
D)  4; 9; 4 D

Question 4

Which actions can be used to increase the vitamin and mineral content of bread?

Accepted Answer

A)  Substitute whole-grain flour for white flour. 
B)  Use seeds and grains as toppings. 
C)  Add dried fruit and nuts. 
D)  All of the above. 
A)  Substitute whole-grain flour for white flour. 
B)  Use seeds and grains as toppings. 
C)  Add dried fruit and nuts. 
D)  All of the above.

Question 5

Dryers in baked goods include flour and ________.

Accepted Answer

A)  cornstarch 
B)  sugar 
C)  shortening 
D)  eggs 
A)  cornstarch 
B)  sugar 
C)  shortening 
D)  eggs

Question 6

Nutrients that provide energy are ____________.

Accepted Answer

A)  fats, carbohydrates, and proteins 
B)  fats, carbohydrates, and vitamins 
C)  carbohydrates, vitamins, and proteins 
D)  fats, carbohydrates, and minerals. 
A)  fats, carbohydrates, and proteins 
B)  fats, carbohydrates, and vitamins 
C)  carbohydrates, vitamins, and proteins 
D)  fats, carbohydrates, and minerals.

Question 7

Which combinations of grain flours and starches may be used in gluten-free breads?

Accepted Answer

A)  Rice flour and tapioca flour 
B)  Potato starch and oat flour 
C)  Cornstarch and barley flour 
D)  Soy flour and rye flour 
A)  Rice flour and tapioca flour 
B)  Potato starch and oat flour 
C)  Cornstarch and barley flour 
D)  Soy flour and rye flour

Question 8

___________ is a useful ingredient to help give structure to gluten-free yeast breads.

Accepted Answer

A)  Malt 
B)  Arrowroot 
C)  Xanthan gum 
D)  Sucralose 
A)  Malt 
B)  Arrowroot 
C)  Xanthan gum 
D)  Sucralose

Question 9

Vitamins supply _____ calories per gram.

Accepted Answer

A)  0 
B)  1 
C)  4 
D)  9 
A)  0 
B)  1 
C)  4 
D)  9

Question 10

Which of the following is not a function of sugar in baked goods?

Accepted Answer

A)  It builds structure. 
B)  It creates tenderness. 
C)  It retains moisture. 
D)  It acts as a creaming agent to provide leavening. 
A)  It builds structure. 
B)  It creates tenderness. 
C)  It retains moisture. 
D)  It acts as a creaming agent to provide leavening.

Question 11

If you substitute oil for butter in a quick bread formula, you may also have to __________.

Accepted Answer

A)  increase the amount of sugar 
B)  decrease the amount of flour 
C)  decrease the amount of baking powder 
D)  substitute the muffin mixing method for the creaming method 
A)  increase the amount of sugar 
B)  decrease the amount of flour 
C)  decrease the amount of baking powder 
D)  substitute the muffin mixing method for the creaming method

Question 12

A disease in which the intestine is unable to process gluten is called _____.

Accepted Answer

A)  Lactose intolerance 
B)  Anaphylaxis 
C)  Celiac disease 
D)  none of the above 
A)  Lactose intolerance 
B)  Anaphylaxis 
C)  Celiac disease 
D)  none of the above

Question 13

The term nutrient density refers to ___________________________.

Accepted Answer

A)  the weight and thickness of nutrients in food 
B)  the quantity of nutrients per calorie in food 
C)  the difficulty of digesting certain nutrients 
D)  none of the above 
A)  the weight and thickness of nutrients in food 
B)  the quantity of nutrients per calorie in food 
C)  the difficulty of digesting certain nutrients 
D)  none of the above

Question 14

The health problem associated with sodium is ___________.

Accepted Answer

A)  obesity 
B)  anaphylaxis 
C)  high cholesterol 
D)  high blood pressure 
A)  obesity 
B)  anaphylaxis 
C)  high cholesterol 
D)  high blood pressure

Question 15

Puréed tofu can sometimes be used as an egg substitute, but it can't be eaten by people with _______ allergies.

Accepted Answer

A)  gluten 
B)  soy 
C)  lactose 
D)  peanut 
A)  gluten 
B)  soy 
C)  lactose 
D)  peanut

Question 16

Which of the following statements about dairy products is false?

Accepted Answer

A)  People with milk allergies can consume lactose-free milk. 
B)  Lactose is another name for milk sugar. 
C)  Dairy-free margarines are a good substitute for butter in baked goods for people who can't consume dairy products. 
D)  Fat-free yogurt can be substituted for sour cream in many formulas to reduce the total fat content. 
A)  People with milk allergies can consume lactose-free milk. 
B)  Lactose is another name for milk sugar. 
C)  Dairy-free margarines are a good substitute for butter in baked goods for people who can't consume dairy products. 
D)  Fat-free yogurt can be substituted for sour cream in many formulas to reduce the total fat content.

Question 17

Nutrients needed for human metabolism or basic body functioning are vitamins, minerals, and _______________.

Accepted Answer

A)  carbohydrates 
B)  fats 
C)  fiber 
D)  water 
A)  carbohydrates 
B)  fats 
C)  fiber 
D)  water

Question 18

Which of the following contains the most trans fats?

Accepted Answer

A)  butter 
B)  solid shortening 
C)  vegetable oil 
D)  lard 
A)  butter 
B)  solid shortening 
C)  vegetable oil 
D)  lard

Question 19

If you reduce the amount of fat in a muffin formula, you may be able to balance the formula by also ________.

Accepted Answer

A)  using a softer flour 
B)  increasing the sugar 
C)  adding a fruit purée 
D)  all of the above 
A)  using a softer flour 
B)  increasing the sugar 
C)  adding a fruit purée 
D)  all of the above

Question 20

Two examples of lipids are fat and ________.

Accepted Answer

A)  cholesterol 
B)  protein 
C)  carbohydrate 
D)  fiber 
A)  cholesterol 
B)  protein 
C)  carbohydrate 
D)  fiber

Exam 26: Baking for Special Diets

If you substitute granular sucralose in a cookie formula mixed by the creaming method, you may have to ___________ to balance the formula.

Which of the following is the most useful sugar substitute in the bakeshop?

Carbohydrates supply ____ calories per gram; fats supply ____ calories per gram; proteins supply _____ calories per gram.

Which actions can be used to increase the vitamin and mineral content of bread?

Dryers in baked goods include flour and ________.

Nutrients that provide energy are ____________.

Which combinations of grain flours and starches may be used in gluten-free breads?

___________ is a useful ingredient to help give structure to gluten-free yeast breads.

Vitamins supply _____ calories per gram.

Which of the following is not a function of sugar in baked goods?

If you substitute oil for butter in a quick bread formula, you may also have to __________.

A disease in which the intestine is unable to process gluten is called _____.

The term nutrient density refers to ___________________________.

The health problem associated with sodium is ___________.

Puréed tofu can sometimes be used as an egg substitute, but it can't be eaten by people with _______ allergies.

Which of the following statements about dairy products is false?

Nutrients needed for human metabolism or basic body functioning are vitamins, minerals, and _______________.

Which of the following contains the most trans fats?

If you reduce the amount of fat in a muffin formula, you may be able to balance the formula by also ________.

Two examples of lipids are fat and ________.

The Baking Profession

Basic Professional Skills: Bakeshop Math and Food Safety

Baking and Pastry Equipment

Ingredients

Basic Baking Principles

Understanding Yeast Doughs

Lean Yeast Doughs: Straight Doughs

Lean Yeast Doughs: Sponges, Pre-Ferments, and Sourdoughs

Rich Yeast Doughs

Quick Breads

Doughnuts, Fritters, Pancakes, and Waffles

Basic Syrups, Creams, and Sauces

Pies

Pastry Basics

Tarts and Special Pastries

Cake Mixing and Baking

Assembling and Decorating Cakes

Cookies

Custards, Puddings, Mousses, and Soufflés

Frozen Desserts

Fruit Desserts

Dessert Presentation

Chocolate

Marzipan, Pastillage, and Nougatine

Sugar Techniques

Filters

Carbohydrates supply calories per gram; fats supply calories per gram; proteins supply _ calories per gram.