Question 1

Tunneling in quick breads results from __________.

Accepted Answer

A)  overmixing 
B)  insufficient kneading 
C)  the use of chemical leavenings 
D)  insufficient gluten development 
A)  overmixing 
B)  insufficient kneading 
C)  the use of chemical leavenings 
D)  insufficient gluten development A

Question 2

When making biscuits, it is possible to eliminate or reduce scraps by __________.

Accepted Answer

A)  using a roller cutter 
B)  cutting into squares or triangles 
C)  spacing the cuts as close together as possible 
D)  all of these 
A)  using a roller cutter 
B)  cutting into squares or triangles 
C)  spacing the cuts as close together as possible 
D)  all of these D

Question 3

Which of the following is not one of the basic dough or batter mixtures for quick breads?

Accepted Answer

A)  soft dough 
B)  drop batter 
C)  pour batter 
D)  hard dough 
A)  soft dough 
B)  drop batter 
C)  pour batter 
D)  hard dough D

Question 4

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-Calculate the amount of sugar needed for the new yield of 15 kg Blueberry Muffin batter using the calculated RCF (recipe conversion factor) of 1.2. The weight of sugar in the original recipe is 2.1 kg. _________________

Accepted Answer

The answer of Math (Metric)
For each of the math questions,...

Question 5

Math (U.S.)
For each of the math questions, write the correct answer on the lines below.
-Calculate the amount of sugar needed for the new yield of 10 lbs Blueberry Muffin batter using the calculated RCF (recipe conversion factor) of 1.2. The weight of sugar in the original recipe is 26 oz. _________________

Accepted Answer

The answer of Math (U.S.)
For each of the math questions,...

Question 6

Overmixing can result in ___________ in quick breads.

Accepted Answer

A)  tunneling 
B)  toughness 
C)  irregular shapes 
D)  all of these 
A)  tunneling 
B)  toughness 
C)  irregular shapes 
D)  all of these

Question 7

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-Calculate the amount of salt needed for the new yield of 15 kg Blueberry Muffin batter using the calculated RCF (recipe conversion factor) of 1.2. The weight of sugar in the original recipe is 200 g. _________________

Accepted Answer

The answer of Math (Metric)
For each of the math questions,...

Question 8

Which of the following phrases are you likely to read in both a biscuit and a muffin method formula?

Accepted Answer

A)  Cut in fat. 
B)  Add melted fat. 
C)  Knead very lightly. 
D)  Add liquid ingredients to dry ingredients and mix just until combined. 
A)  Cut in fat. 
B)  Add melted fat. 
C)  Knead very lightly. 
D)  Add liquid ingredients to dry ingredients and mix just until combined.

Question 9

Popovers require more mixing than other quick breads because they __________.

Accepted Answer

A)  are made from weaker flour 
B)  are leavened by yeast, not steam 
C)  must contain well-developed gluten to hold their shape as they rise 
D)  all of these 
A)  are made from weaker flour 
B)  are leavened by yeast, not steam 
C)  must contain well-developed gluten to hold their shape as they rise 
D)  all of these

Question 10

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-Calculate the amount of nonfat milk solids needed for the new yield of 15 kg Blueberry Muffin batter using the calculated RCF (recipe conversion factor) of 1.2. The weight of nonfat milk solids in the original recipe is 85 g. _________________

Accepted Answer

The answer of Math (Metric)
For each of the math questions,...

Question 11

Popovers are a special kind of quick bread because __________.

Accepted Answer

A)  they are made with bread flour 
B)  they are leavened only by steam 
C)  their batter is mixed well to develop gluten 
D)  all of these 
A)  they are made with bread flour 
B)  they are leavened only by steam 
C)  their batter is mixed well to develop gluten 
D)  all of these

Question 12

Math (U.S.)
For each of the math questions, write the correct answer on the lines below.
-Calculate the amount of eggs needed for the new yield of 10 lbs Blueberry Muffin batter using the calculated RCF (recipe conversion factor) of 1.2. The weight of eggs in the original recipe is 12 oz. _________________

Accepted Answer

The answer of Math (U.S.)
For each of the math questions,...

Question 13

Which of the following is not one of the steps in the biscuit method?

Accepted Answer

A)  Fold the beaten eggs into the batter. 
B)  Cut the fat into the dry ingredients. 
C)  Add the liquid ingredients to the dry ingredients. 
D)  Sift together the dry ingredients. 
A)  Fold the beaten eggs into the batter. 
B)  Cut the fat into the dry ingredients. 
C)  Add the liquid ingredients to the dry ingredients. 
D)  Sift together the dry ingredients.

Question 14

Math (U.S.)
For each of the math questions, write the correct answer on the lines below.
-Calculate the amount of cake flour needed for the new yield of 10 lbs Blueberry Muffin batter using the calculated RCF (recipe conversion factor) of 1.2. The weight of cake flour in the original recipe is 40 oz. _________________

Accepted Answer

The answer of Math (U.S.)
For each of the math questions,...

Question 15

If you would read the phrase "Knead very lightly" in a quick bread formula, then this formula would use the __________ mixing method.

Accepted Answer

A)  muffin 
B)  biscuit 
C)  both muffin and biscuit 
D)  neither muffin nor biscuit 
A)  muffin 
B)  biscuit 
C)  both muffin and biscuit 
D)  neither muffin nor biscuit

Question 16

Because only slight gluten development is desired in most quick breads, __________.

Accepted Answer

A)  their doughs are kneaded only lightly 
B)  they contain a high proportion of sugar and fat 
C)  their batters are mixed only until the dry ingredients are moistened 
D)  all of these 
A)  their doughs are kneaded only lightly 
B)  they contain a high proportion of sugar and fat 
C)  their batters are mixed only until the dry ingredients are moistened 
D)  all of these

Question 17

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-Calculate the amount of cake flour needed for the new yield of 15 kg Blueberry Muffin batter using the calculated RCF (recipe conversion factor) of 1.2. The weight of cake flour in the original recipe is 4.2 kg. _________________

Accepted Answer

The answer of Math (Metric)
For each of the math questions,...

Question 18

The most commonly used leavening agent for popovers is baking powder.

Accepted Answer

A) True 
 B)False

Question 19

Math (U.S.)
For each of the math questions, write the correct answer on the lines below.
-Calculate the amount of salt needed for the new yield of 10 lbs Blueberry Muffin batter using the calculated RCF (recipe conversion factor) of 1.2. The weight of sugar in the original recipe is 0.5 oz. _________________

Accepted Answer

The answer of Math (U.S.)
For each of the math questions,...

Question 20

Which of the following is not one of the steps in the muffin method?

Accepted Answer

A)  Mix together the liquid ingredients, including the liquid fat. 
B)  Cut the fat into the dry ingredients. 
C)  Add the liquid ingredients to the dry ingredients. 
D)  Sift together the dry ingredients. 
A)  Mix together the liquid ingredients, including the liquid fat. 
B)  Cut the fat into the dry ingredients. 
C)  Add the liquid ingredients to the dry ingredients. 
D)  Sift together the dry ingredients.

Exam 32: Cakes and Icings

Tunneling in quick breads results from __________.

When making biscuits, it is possible to eliminate or reduce scraps by __________.

Which of the following is not one of the basic dough or batter mixtures for quick breads?

Overmixing can result in ___________ in quick breads.

Which of the following phrases are you likely to read in both a biscuit and a muffin method formula?

Popovers require more mixing than other quick breads because they __________.

Popovers are a special kind of quick bread because __________.

Which of the following is not one of the steps in the biscuit method?

If you would read the phrase "Knead very lightly" in a quick bread formula, then this formula would use the __________ mixing method.

Because only slight gluten development is desired in most quick breads, __________.

The most commonly used leavening agent for popovers is baking powder.

Which of the following is not one of the steps in the muffin method?

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