Question 1

The mineral content of flour is expressed in the term _______________.

Accepted Answer

A)  pentosan 
B)  carotenoid 
C)  ash 
D)  extraction 
A)  pentosan 
B)  carotenoid 
C)  ash 
D)  extraction

Question 2

You can use baking soda as a leavening agent if the formula also contains:

Accepted Answer

A)  Buttermilk 
B)  Sugar 
C)  Nonfat dry milk 
D)  All of the above 
E)  None of the above 
A)  Buttermilk 
B)  Sugar 
C)  Nonfat dry milk 
D)  All of the above 
E)  None of the above

Question 3

Which of the following may be used by bakers to make clear syrups?

Accepted Answer

A)  10X sugar 
B)  4X sugar 
C)  Coarse granulated sugar 
D)  All of the above 
A)  10X sugar 
B)  4X sugar 
C)  Coarse granulated sugar 
D)  All of the above

Question 4

High-protein wheat flour absorbs less water than low-protein wheat flour.

Accepted Answer

A) True 
 B)False

Question 5

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

Accepted Answer

A)  To increase keeping quality 
B)  To provide structure 
C)  To increase moistness 
D)  To tenderize the product 
A)  To increase keeping quality 
B)  To provide structure 
C)  To increase moistness 
D)  To tenderize the product

Question 6

You can use either butter or shortening to make cookie dough, but you should never mix these two fats together or use both of them in the same dough.

Accepted Answer

A) True 
 B)False

Question 7

Beating fat and sugar together to incorporate small bubbles of air is called?

Accepted Answer

A)  Creaming 
B)  Foaming 
C)  Fermentation 
D)  Emulsifying 
A)  Creaming 
B)  Foaming 
C)  Fermentation 
D)  Emulsifying

Question 8

Egg whites act as tenderizers in baked goods.

Accepted Answer

A) True 
 B)False

Question 9

Diastase is:

Accepted Answer

A)  An enzyme found in some types of malt syrup 
B)  An enzyme found in most wheat flour 
C)  An enzyme that turns starch into sugar 
D)  All of the above 
E)  None of the above 
A)  An enzyme found in some types of malt syrup 
B)  An enzyme found in most wheat flour 
C)  An enzyme that turns starch into sugar 
D)  All of the above 
E)  None of the above

Question 10

The starchy interior of the wheat grain is called the______________.

Accepted Answer

A)  gliadin 
B)  gluten 
C)  germ 
D)  endosperm 
A)  gliadin 
B)  gluten 
C)  germ 
D)  endosperm

Question 11

Cake flour is usually weaker than pastry flour.

Accepted Answer

A) True 
 B)False

Question 12

Clear flour is normally used to make which of the following baked goods:

Accepted Answer

A)  Pie dough 
B)  Rye bread 
C)  White sandwich bread 
D)  All of the above 
A)  Pie dough 
B)  Rye bread 
C)  White sandwich bread 
D)  All of the above

Question 13

Which of the following is a non-cereal grain?

Accepted Answer

A)  wheat 
B)  buckwheat 
C)  spelt 
D)  Rye 
A)  wheat 
B)  buckwheat 
C)  spelt 
D)  Rye

Question 14

Fresh whole milk contains about:

Accepted Answer

A)  2% butterfat 
B)  3½% butterfat 
C)  5½% butterfat 
D)  None of the above 
A)  2% butterfat 
B)  3½% butterfat 
C)  5½% butterfat 
D)  None of the above

Question 15

Which of the following starches is used to thicken pie fillings that are to be frozen?

Accepted Answer

A)  Cornstarch 
B)  Wheat starch 
C)  Waxy maize 
D)  Instant starch 
A)  Cornstarch 
B)  Wheat starch 
C)  Waxy maize 
D)  Instant starch

Question 16

Strong flour is made from wheat with a high protein content.

Accepted Answer

A) True 
 B)False

Question 17

If a bread formula calls for 1 ounce of instant dry yeast, you could substitute 2 ounces of compressed yeast.

Accepted Answer

A) True 
 B)False

Question 18

Osmotolerant yeast is best used for:

Accepted Answer

A)  Sweet roll dough 
B)  Bagel dough 
C)  Whole wheat bread 
D)  French bread 
A)  Sweet roll dough 
B)  Bagel dough 
C)  Whole wheat bread 
D)  French bread

Question 19

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

Accepted Answer

A)  Adding moisture. 
B)  Emulsifying of fats and liquids. 
C)  Reacting with baking soda to provide leavening. 
D)  None of the above; they are all functions of eggs. 
A)  Adding moisture. 
B)  Emulsifying of fats and liquids. 
C)  Reacting with baking soda to provide leavening. 
D)  None of the above; they are all functions of eggs.

Question 20

Invert sugar is a complex sugar that is formed when maltose and sucrose are combined with certain enzymes.

Accepted Answer

A) True 
 B)False

Exam 4: Ingredients

The mineral content of flour is expressed in the term _______________.

You can use baking soda as a leavening agent if the formula also contains:

Which of the following may be used by bakers to make clear syrups?

High-protein wheat flour absorbs less water than low-protein wheat flour.

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

You can use either butter or shortening to make cookie dough, but you should never mix these two fats together or use both of them in the same dough.

Beating fat and sugar together to incorporate small bubbles of air is called?

Egg whites act as tenderizers in baked goods.

Diastase is:

The starchy interior of the wheat grain is called the______________.

Cake flour is usually weaker than pastry flour.

Clear flour is normally used to make which of the following baked goods:

Which of the following is a non-cereal grain?

Fresh whole milk contains about:

Which of the following starches is used to thicken pie fillings that are to be frozen?

Strong flour is made from wheat with a high protein content.

If a bread formula calls for 1 ounce of instant dry yeast, you could substitute 2 ounces of compressed yeast.

Osmotolerant yeast is best used for:

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

Invert sugar is a complex sugar that is formed when maltose and sucrose are combined with certain enzymes.

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

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