Question 1

Which of the following is false about the storing step of the baking process?

Accepted Answer

A)  Bread should be wrapped while it is still hot from the oven. 
B)  Bread to be served within eight hours may be stored on a rack. 
C)  Hard-crusted bread should not be wrapped or the crusts will soften. 
D)  Yeast products should not be stored in the refrigerator because refrigeration actually increases the staling process. 
A)  Bread should be wrapped while it is still hot from the oven. 
B)  Bread to be served within eight hours may be stored on a rack. 
C)  Hard-crusted bread should not be wrapped or the crusts will soften. 
D)  Yeast products should not be stored in the refrigerator because refrigeration actually increases the staling process.

Question 2

A bread whose texture is too dense was probably made from a dough containing too __________.

Accepted Answer

A)  little salt 
B)  much yeast 
C)  little liquid 
D)  all of these 
A)  little salt 
B)  much yeast 
C)  little liquid 
D)  all of these

Question 3

Math (U.S.)
For each of the math questions, write the correct answer on the lines below.
-For French bread, calculate the quantity of 14% rye flour needed if an ingredient at 100% weighs 34 oz. Round to the nearest quarter ounce.___________________

Accepted Answer

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

Question 4

Identify the type of roll shown in each picture.
-

Accepted Answer

A)  Croissant 
B)  Brioche 
C)  Cloverleaf roll 
D)  Butterflake roll 
E)  Spiral Danish roll 
A)  Croissant 
B)  Brioche 
C)  Cloverleaf roll 
D)  Butterflake roll 
E)  Spiral Danish roll

Question 5

Which of the following statements about baking is correct?

Accepted Answer

A)  Rolls spaced apart are baked at a lower temperature than large loaves. 
B)  Steam is often injected into an oven that is baking loaves of hard-crusted bread. 
C)  Rich doughs and sweet doughs are baked at higher temperatures than lean doughs. 
D)  It is necessary to score the tops of small rolls before they bake so that they do not break. 
A)  Rolls spaced apart are baked at a lower temperature than large loaves. 
B)  Steam is often injected into an oven that is baking loaves of hard-crusted bread. 
C)  Rich doughs and sweet doughs are baked at higher temperatures than lean doughs. 
D)  It is necessary to score the tops of small rolls before they bake so that they do not break.

Question 6

A rich dough mixture contains more __________ than a lean dough mixture.

Accepted Answer

A)  fat 
B)  eggs 
C)  sugar 
D)  any or all of these 
A)  fat 
B)  eggs 
C)  sugar 
D)  any or all of these

Question 7

Identify the type of roll shown in each picture.
-

Accepted Answer

A)  Croissant 
B)  Brioche 
C)  Cloverleaf roll 
D)  Butterflake roll 
E)  Danish pockets 
A)  Croissant 
B)  Brioche 
C)  Cloverleaf roll 
D)  Butterflake roll 
E)  Danish pockets

Question 8

If a dough is sticky, hard to work with, and slightly sour, it is because the baker __________.

Accepted Answer

A)  let it ferment too long 
B)  fermented it at a temperature that was too high 
C)  either let it ferment too long or fermented it at a temperature that was too high 
D)  neither let it ferment too long nor fermented it at a temperature that was too high 
A)  let it ferment too long 
B)  fermented it at a temperature that was too high 
C)  either let it ferment too long or fermented it at a temperature that was too high 
D)  neither let it ferment too long nor fermented it at a temperature that was too high

Question 9

Identify the type of roll shown in each picture.
-

Accepted Answer

A)  Croissant 
B)  Brioche 
C)  Cloverleaf roll 
D)  Butterflake roll 
E)  Danish pockets 
A)  Croissant 
B)  Brioche 
C)  Cloverleaf roll 
D)  Butterflake roll 
E)  Danish pockets

Question 10

Punching accomplishes all of the following except __________.

Accepted Answer

A)  relaxing gluten 
B)  redistributing yeast 
C)  equalizing temperature 
D)  retaining carbon dioxide 
A)  relaxing gluten 
B)  redistributing yeast 
C)  equalizing temperature 
D)  retaining carbon dioxide

Question 11

Identify the type of roll shown in each picture.
-

Accepted Answer

A)  Croissant 
B)  Brioche 
C)  Cloverleaf roll 
D)  Butterflake roll 
E)  Danish pockets 
A)  Croissant 
B)  Brioche 
C)  Cloverleaf roll 
D)  Butterflake roll 
E)  Danish pockets

Question 12

It is sometimes helpful to oil the surface of a fermenting dough to __________.

Accepted Answer

A)  prevent a crust from forming 
B)  allow it to retain its carbon dioxide 
C)  strengthen the surface gluten fibers 
D)  facilitate the later steps of scaling and rounding 
A)  prevent a crust from forming 
B)  allow it to retain its carbon dioxide 
C)  strengthen the surface gluten fibers 
D)  facilitate the later steps of scaling and rounding

Question 13

Benching usually lasts about __________.

Accepted Answer

A)  10 to 15 minutes 
B)  20 to 40 minutes 
C)  30 seconds to 1 minute 
D)  1 hour to 4 hours, depending upon the type of dough 
A)  10 to 15 minutes 
B)  20 to 40 minutes 
C)  30 seconds to 1 minute 
D)  1 hour to 4 hours, depending upon the type of dough

Question 14

Math (U.S.)
For each of the math questions, write the correct answer on the lines below.
-For soft rolls, calculate the quantity of 9.5% sugar needed if an ingredient at 100% weighs 42¼ oz. Round to the nearest whole ounce.___________________

Accepted Answer

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

Question 15

Fermentation __________.

Accepted Answer

A)  produces carbon monoxide gas and alcohol 
B)  is complete when dough has doubled in volume 
C)  is the process during which yeast acts on the proteins in dough 
D)  all of these 
A)  produces carbon monoxide gas and alcohol 
B)  is complete when dough has doubled in volume 
C)  is the process during which yeast acts on the proteins in dough 
D)  all of these

Question 16

During the process of "oven spring," __________.

Accepted Answer

A)  bread rises rapidly 
B)  rising stops 
C)  trapped gases escape from the dough 
D)  the dough is removed from the oven for its final rise 
A)  bread rises rapidly 
B)  rising stops 
C)  trapped gases escape from the dough 
D)  the dough is removed from the oven for its final rise

Question 17

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-For French bread, calculate the quantity of 62% water needed if an ingredient at 100% weighs 1.3 kg.______________

Accepted Answer

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

Question 18

Which of the following ingredients can be measured without a scale?

Accepted Answer

A)  fat 
B)  flour 
C)  yeast 
D)  water 
A)  fat 
B)  flour 
C)  yeast 
D)  water

Question 19

Identify the type of roll shown in each picture.
-

Accepted Answer

A)  Croissant 
B)  Brioche 
C)  Cloverleaf roll 
D)  Butterflake roll 
E)  Danish pockets 
A)  Croissant 
B)  Brioche 
C)  Cloverleaf roll 
D)  Butterflake roll 
E)  Danish pockets

Question 20

When you round a piece of dough after you scale it, you are __________.

Accepted Answer

A)  shaping it into a smooth, round ball 
B)  forming a skin on the surface of the dough by stretching the gluten 
C)  forming a skin on the surface of the dough that helps to retain the gases produced by the fermentation process 
D)  all of these 
A)  shaping it into a smooth, round ball 
B)  forming a skin on the surface of the dough by stretching the gluten 
C)  forming a skin on the surface of the dough that helps to retain the gases produced by the fermentation process 
D)  all of these

Exam 31: Quick Breads

Which of the following is false about the storing step of the baking process?

A bread whose texture is too dense was probably made from a dough containing too __________.

Math (U.S.) For each of the math questions, write the correct answer on the lines below. -For French bread, calculate the quantity of 14% rye flour needed if an ingredient at 100% weighs 34 oz. Round to the nearest quarter ounce.___________________

Identify the type of roll shown in each picture. -

Which of the following statements about baking is correct?

A rich dough mixture contains more __________ than a lean dough mixture.

Identify the type of roll shown in each picture. -

If a dough is sticky, hard to work with, and slightly sour, it is because the baker __________.

Identify the type of roll shown in each picture. -

Punching accomplishes all of the following except __________.

Identify the type of roll shown in each picture. -

It is sometimes helpful to oil the surface of a fermenting dough to __________.

Benching usually lasts about __________.

Math (U.S.) For each of the math questions, write the correct answer on the lines below. -For soft rolls, calculate the quantity of 9.5% sugar needed if an ingredient at 100% weighs 42¼ oz. Round to the nearest whole ounce.___________________

Fermentation __________.

During the process of "oven spring," __________.

Math (Metric) For each of the math questions, write the correct answer on the lines below. -For French bread, calculate the quantity of 62% water needed if an ingredient at 100% weighs 1.3 kg.______________

Which of the following ingredients can be measured without a scale?

Identify the type of roll shown in each picture. -

When you round a piece of dough after you scale it, you are __________.

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