Question 1

Margarine contains 10 to 15% water.

Accepted Answer

A) True 
 B)False  True

Question 2

Emulsified shortening is usually softer in texture than regular shortening.

Accepted Answer

A) True 
 B)False  True

Question 3

Which of the following flours is the strongest?

Accepted Answer

A)  Patent bread flour 
B)  Pastry flour 
C)  Pumpernickel flour 
D)  Cake flour 
A)  Patent bread flour 
B)  Pastry flour 
C)  Pumpernickel flour 
D)  Cake flour A

Question 4

Rye blend is a mixture of various grades of rye flour.

Accepted Answer

A) True 
 B)False

Question 5

An emulsion is formed when a solid ingredient dissolves in a liquid.

Accepted Answer

A) True 
 B)False

Question 6

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

Accepted Answer

A)  To increase keeping qualities. 
B)  To create firmness or structure. 
C)  To help develop crust color. 
D)  To provide food for yeast. 
A)  To increase keeping qualities. 
B)  To create firmness or structure. 
C)  To help develop crust color. 
D)  To provide food for yeast.

Question 7

Bread flour stays in a lump when squeezed in the hand, but cake flour does not.

Accepted Answer

A) True 
 B)False

Question 8

Salt is used in bread making because it:

Accepted Answer

A)  Improves flavor. 
B)  Strengthens gluten. 
C)  Slows yeast action. 
D)  All of the above 
A)  Improves flavor. 
B)  Strengthens gluten. 
C)  Slows yeast action. 
D)  All of the above

Question 9

Yeast is killed at a temperature of:

Accepted Answer

A)  100°F (38°
C)  
B)  140°F (60°
C)  
C)  180°F (82°
C)  
D)  212°F (100°
C)  
A)  100°F (38°
C)  
B)  140°F (60°
C)  
C)  180°F (82°
C)  
D)  212°F (100°
C)

Question 10

A suitable fat to use for pie crusts is:

Accepted Answer

A)  Regular shortening 
B)  Butter 
C)  Lard 
D)  All of the above 
A)  Regular shortening 
B)  Butter 
C)  Lard 
D)  All of the above

Question 11

High-ratio shortening is another name for:

Accepted Answer

A)  Regular shortening 
B)  Pastry shortening 
C)  Emulsified shortening 
D)  Hydrogenated shortening 
A)  Regular shortening 
B)  Pastry shortening 
C)  Emulsified shortening 
D)  Hydrogenated shortening

Question 12

Not all sugars have the same degree of sweetness.

Accepted Answer

A) True 
 B)False

Question 13

If you substitute buttermilk for regular milk in a recipe for muffins, you must increase the quantity of baking powder.

Accepted Answer

A) True 
 B)False

Question 14

Which of the following has the highest cocoa content?

Accepted Answer

A)  Milk chocolate 
B)  Bittersweet chocolate 
C)  White chocolate 
D)  Sweet dark chocolate 
A)  Milk chocolate 
B)  Bittersweet chocolate 
C)  White chocolate 
D)  Sweet dark chocolate

Question 15

The term "dough rate of reaction" refers to the speed at which baking powders release leavening gases.

Accepted Answer

A) True 
 B)False

Question 16

Cocoa is the same as bitter chocolate except that it contains less fat.

Accepted Answer

A) True 
 B)False

Question 17

Which of the following sugars is most often used to make cake batters and cookie doughs?

Accepted Answer

A)  Fine granulated sugar 
B)  Sanding sugar 
C)  6X sugar 
D)  Dehydrated fondant 
A)  Fine granulated sugar 
B)  Sanding sugar 
C)  6X sugar 
D)  Dehydrated fondant

Question 18

The protein content of white wheat flours ranges from _______________.

Accepted Answer

A)  4% to 10% 
B)  6% to 18% 
C)  12% to 24% 
D)  30% to 40% 
A)  4% to 10% 
B)  6% to 18% 
C)  12% to 24% 
D)  30% to 40%

Question 19

Baking ammonia is a chemical leavener used in such products as cream puffs, pound cakes, and sponge cakes.

Accepted Answer

A) True 
 B)False

Question 20

Which of the following wheat varieties has the lowest protein content?

Accepted Answer

A)  Durum wheat 
B)  Soft winter wheat 
C)  Hard winter wheat 
D)  Hard spring wheat 
A)  Durum wheat 
B)  Soft winter wheat 
C)  Hard winter wheat 
D)  Hard spring wheat

Exam 4: Ingredients

Margarine contains 10 to 15% water.

Emulsified shortening is usually softer in texture than regular shortening.

Which of the following flours is the strongest?

Rye blend is a mixture of various grades of rye flour.

An emulsion is formed when a solid ingredient dissolves in a liquid.

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

Bread flour stays in a lump when squeezed in the hand, but cake flour does not.

Salt is used in bread making because it:

Yeast is killed at a temperature of:

A suitable fat to use for pie crusts is:

High-ratio shortening is another name for:

Not all sugars have the same degree of sweetness.

If you substitute buttermilk for regular milk in a recipe for muffins, you must increase the quantity of baking powder.

Which of the following has the highest cocoa content?

The term "dough rate of reaction" refers to the speed at which baking powders release leavening gases.

Cocoa is the same as bitter chocolate except that it contains less fat.

Which of the following sugars is most often used to make cake batters and cookie doughs?

The protein content of white wheat flours ranges from _______________.

Baking ammonia is a chemical leavener used in such products as cream puffs, pound cakes, and sponge cakes.

Which of the following wheat varieties has the lowest protein content?

The Baking Profession

Basic Professional Skills: Bakeshop Math and Food Safety

Baking and Pastry Equipment

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

Baking for Special Diets

Filters