Exam 2: Basic Professional Skills: Bakeshop Math and Food Safety

For each of the following abbreviations, write out the full name of the unit of measurement in first blank. In second blank , indicate whether it is a unit of weight, volume, or length. -qt ____________ ______________

Use the percentages given to calculate the quantities needed in the following cake formula. Fill in the blanks with your answers. Butter ______________ 40% Sugar ______________ 100% Salt ______________ 1.5% Eggs ______________ 60% Cake flour 2 lb 8 oz 100% Baking powder ______________ 5% Milk ______________ 90% Vanilla ______________ 3.5%

A bread formula requires two kinds of flour: white bread flour and whole wheat flour. The quantity of white bread flour indicated in the formula is 73%. The quantity of whole wheat flour needed is _______.

The term lag phase refers to __________________________.

Which of the following is not a biological hazard?

Fill in the blanks by making the correct conversion. -4¼ qt = ____________ pt

Which of the following can become contaminated by disease-causing organisms?

______________________ may be measured by volume in the bakeshop.

For each of the following abbreviations, write out the full name of the unit of measurement in first blank. In second blank , indicate whether it is a unit of weight, volume, or length. -pt ____________ ______________

Bacteria that need air in order to grow are called ___________.

In the HACCP system, hazards are divided into three categories: contamination, growth of pathogens, and __________________.

Which of the following is not a unit of weight?

Fill in the blanks by making the correct conversion. -0.09 kg =____________ g

Fill in the blanks by making the correct conversion. -4 tbsp = ____________ fl oz