Question 1

The outer portion of the wheat endosperm ______________________ than the inner portion.

Accepted Answer

A)  is darker in color 
B)  is harder 
C)  breaks into larger pieces during milling 
D)  all of the above 
A)  is darker in color 
B)  is harder 
C)  breaks into larger pieces during milling 
D)  all of the above

Question 2

The hard outer covering of wheat kernels and other grains is called bran.

Accepted Answer

A) True 
 B)False

Question 3

Cultured buttermilk is milk that has been made sour by adding bacteria to it.

Accepted Answer

A) True 
 B)False

Question 4

High-extraction flour is likely to be darker in color than low-extraction flour.

Accepted Answer

A) True 
 B)False

Question 5

Invert sugar has which of the following properties?

Accepted Answer

A)  It is sweeter than regular granulated sugar (sucrose). 
B)  It helps keep baked goods moist. 
C)  It doesn't crystallize as easily as regular granulated sugar. 
D)  All of the above 
E)  None of the above 
A)  It is sweeter than regular granulated sugar (sucrose). 
B)  It helps keep baked goods moist. 
C)  It doesn't crystallize as easily as regular granulated sugar. 
D)  All of the above 
E)  None of the above

The outer portion of the wheat endosperm ______________________ than the inner portion.

The hard outer covering of wheat kernels and other grains is called bran.

Cultured buttermilk is milk that has been made sour by adding bacteria to it.

High-extraction flour is likely to be darker in color than low-extraction flour.

Invert sugar has which of the following properties?

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

Exam 4: Ingredients

The outer portion of the wheat endosperm ______________________ than the inner portion.

The hard outer covering of wheat kernels and other grains is called bran.

Cultured buttermilk is milk that has been made sour by adding bacteria to it.

High-extraction flour is likely to be darker in color than low-extraction flour.

Invert sugar has which of the following properties?

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