Question 1

Which of the following statements about the use of milk and cream in baking is incorrect?

Accepted Answer

A)  Cream is often used as a liquid in doughs and batters. 
B)  Buttermilk is an effective leavening agent when combined with baking soda. 
C)  Dry milk is convenient, inexpensive, and can often be simply mixed with the dry ingredients. 
D)  If you use whole milk in a formula, you must calculate its fat content as part of the shortening. 
A)  Cream is often used as a liquid in doughs and batters. 
B)  Buttermilk is an effective leavening agent when combined with baking soda. 
C)  Dry milk is convenient, inexpensive, and can often be simply mixed with the dry ingredients. 
D)  If you use whole milk in a formula, you must calculate its fat content as part of the shortening. A

Question 2

Math Tutor (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

4 oz

Question 3

Leavening __________ a baked product.

Accepted Answer

A)  increases the volume of 
B)  produces shape and texture of 
C)  refers to the production of gases in 
D)  all of these 
A)  increases the volume of 
B)  produces shape and texture of 
C)  refers to the production of gases in 
D)  all of these D

Question 4

Yeast, baking soda, baking powder, baking ammonia, air, and steam are all ___________.

Accepted Answer

A)  emulsifiers 
B)  leavening agents 
C)  anti-staling agents 
D)  both emulsifiers and leavening agents 
A)  emulsifiers 
B)  leavening agents 
C)  anti-staling agents 
D)  both emulsifiers and leavening agents

Question 5

Math Tutor (Metric)
For each of the math questions, write the correct answer on the lines below.
-For soft rolls recipe, calculate the quantity of 4.75% shortening needed if an ingredient at 100% weighs 265 g. Round your answer to the nearest whole gram. _________________

Accepted Answer

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

Question 6

A firm and chewy baked product contains __________ gluten.

Accepted Answer

A)  no 
B)  a small amount 
C)  a medium amount 
D)  a large amount 
A)  no 
B)  a small amount 
C)  a medium amount 
D)  a large amount

Question 7

A bread formula calls for 1.5 lb of compressed yeast, but you have only active dry yeast. How much dry yeast should you use?

Accepted Answer

A)  3.75 oz 
B)  6 oz 
C)  9.6 oz 
D)  6 lb 
A)  3.75 oz 
B)  6 oz 
C)  9.6 oz 
D)  6 lb

Question 8

White wheat flour is milled from wheat kernels from which the __________ has been removed.

Accepted Answer

A)  bran 
B)  germ 
C)  both bran and germ 
D)  neither bran nor germ 
A)  bran 
B)  germ 
C)  both bran and germ 
D)  neither bran nor germ

Question 9

Math Tutor (Metric)
For each of the math questions, write the correct answer on the lines below.
-For seven-grain bread, calculate the quantity of 14% rye flour needed if an ingredient at 100% weighs 964 g. Round your answer to the nearest gram. _________________

Accepted Answer

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

Question 10

If a baker is trying to decide whether to order a straight flour or a patent flour, then he is most likely planning to bake __________.

Accepted Answer

A)  cake 
B)  bread 
C)  cookies 
D)  biscuits or muffins 
A)  cake 
B)  bread 
C)  cookies 
D)  biscuits or muffins

Question 11

The main purpose of a leavening agent is to produce __________.

Accepted Answer

A)  gas 
B)  flavor 
C)  moisture 
D)  structure 
A)  gas 
B)  flavor 
C)  moisture 
D)  structure

Question 12

The sugar that is used to give the smoothest texture to icings because of its fineness is

Accepted Answer

A)  ultrafine granulated sugar 
B)  10X sugar 
C)  6X sugar 
D)  sanding sugar 
A)  ultrafine granulated sugar 
B)  10X sugar 
C)  6X sugar 
D)  sanding sugar

Question 13

Rye blend is a mixture of rye flour and wheat flour.

Accepted Answer

A) True 
 B)False

Question 14

Which of the following flours is the strongest?

Accepted Answer

A)  whole wheat flour 
B)  pumpernickel flour 
C)  bread flour 
D)  pastry flour 
A)  whole wheat flour 
B)  pumpernickel flour 
C)  bread flour 
D)  pastry flour

Question 15

Math Tutor (U.S.)
For each of the math questions, write the correct answer on the lines below.
-For seven-grain bread, calculate the quantity of 62% water needed if an ingredient at 100% weighs 34 oz. Round to the nearest whole ounce. _________________

Accepted Answer

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

Question 16

In general, the __________, the more gluten develops.

Accepted Answer

A)  weaker the flour 
B)  more fat contained in a formula 
C)  more a dough or batter is mixed 
D)  less the amount of water in a formula 
A)  weaker the flour 
B)  more fat contained in a formula 
C)  more a dough or batter is mixed 
D)  less the amount of water in a formula

Question 17

Which of the following statements is incorrect?

Accepted Answer

A)  Butter has a highly desirable flavor that is missing from shortenings. 
B)  One of the major advantages of butter is that it is easy to work with at any temperature. 
C)  Butter doesn't leave an unpleasant coating in the mouth like shortenings because it melts in the mouth. 
D)  A dough made with butter is much more difficult to work with than a dough made with shortening. 
A)  Butter has a highly desirable flavor that is missing from shortenings. 
B)  One of the major advantages of butter is that it is easy to work with at any temperature. 
C)  Butter doesn't leave an unpleasant coating in the mouth like shortenings because it melts in the mouth. 
D)  A dough made with butter is much more difficult to work with than a dough made with shortening.

Question 18

Which of the following is not one of the methods by which a baker can adjust gluten development?

Accepted Answer

A)  baking time 
B)  mixing method 
C)  selection of flour 
D)  selection of shortening and liquid 
A)  baking time 
B)  mixing method 
C)  selection of flour 
D)  selection of shortening and liquid

Question 19

Which of the following statements is true about refined sugars?

Accepted Answer

A)  Refined sugars are classified on the basis of sucrose content. 
B)  Granulated sugars are ground finer than confectioners' sugars. 
C)  Powdered sugars are classified by their coarseness or fineness, with 4X being the most fine and 10X being the most coarse. 
D)  A finer-grained granulated sugar can make a more uniform batter because it can support a higher quantity of fat than a more coarsely grained sugar. 
A)  Refined sugars are classified on the basis of sucrose content. 
B)  Granulated sugars are ground finer than confectioners' sugars. 
C)  Powdered sugars are classified by their coarseness or fineness, with 4X being the most fine and 10X being the most coarse. 
D)  A finer-grained granulated sugar can make a more uniform batter because it can support a higher quantity of fat than a more coarsely grained sugar.

Question 20

Math Tutor (U.S.)
For each of the math questions, write the correct answer on the lines below.
-For seven-grain bread, calculate the quantity of 1.8% salt needed if an ingredient at 100% weighs 34 oz. Round to the nearest half ounce. _________________

Accepted Answer

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

Exam 30: Yeast Products

Which of the following statements about the use of milk and cream in baking is incorrect?

Math Tutor (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. _________________

Leavening __________ a baked product.

Yeast, baking soda, baking powder, baking ammonia, air, and steam are all ___________.

Math Tutor (Metric) For each of the math questions, write the correct answer on the lines below. -For soft rolls recipe, calculate the quantity of 4.75% shortening needed if an ingredient at 100% weighs 265 g. Round your answer to the nearest whole gram. _________________

A firm and chewy baked product contains __________ gluten.

A bread formula calls for 1.5 lb of compressed yeast, but you have only active dry yeast. How much dry yeast should you use?

White wheat flour is milled from wheat kernels from which the __________ has been removed.

Math Tutor (Metric) For each of the math questions, write the correct answer on the lines below. -For seven-grain bread, calculate the quantity of 14% rye flour needed if an ingredient at 100% weighs 964 g. Round your answer to the nearest gram. _________________

If a baker is trying to decide whether to order a straight flour or a patent flour, then he is most likely planning to bake __________.

The main purpose of a leavening agent is to produce __________.

The sugar that is used to give the smoothest texture to icings because of its fineness is

Rye blend is a mixture of rye flour and wheat flour.

Which of the following flours is the strongest?

Math Tutor (U.S.) For each of the math questions, write the correct answer on the lines below. -For seven-grain bread, calculate the quantity of 62% water needed if an ingredient at 100% weighs 34 oz. Round to the nearest whole ounce. _________________

In general, the __________, the more gluten develops.

Which of the following statements is incorrect?

Which of the following is not one of the methods by which a baker can adjust gluten development?

Which of the following statements is true about refined sugars?

Math Tutor (U.S.) For each of the math questions, write the correct answer on the lines below. -For seven-grain bread, calculate the quantity of 1.8% salt needed if an ingredient at 100% weighs 34 oz. Round to the nearest half ounce. _________________

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