Question 1

If you wanted to mix a cake batter in the morning and bake the cakes in the afternoon, then you should definitely not use __________ in your formula.

Accepted Answer

A)  baking soda 
B)  single-acting baking powder 
C)  double-acting baking powder 
D)  either baking soda or single-acting baking powder 
A)  baking soda 
B)  single-acting baking powder 
C)  double-acting baking powder 
D)  either baking soda or single-acting baking powder

Question 2

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 5% barley flour needed if an ingredient at 100% weighs 964 g. Round to the nearest gram. _________________

Accepted Answer

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

Question 3

Salt plays a major role in baking because it __________.

Accepted Answer

A)  increases the rate of yeast growth 
B)  acts as a seasoning or flavor enhancer 
C)  controls the texture of baked products by weakening gluten structure 
D)  all of these 
A)  increases the rate of yeast growth 
B)  acts as a seasoning or flavor enhancer 
C)  controls the texture of baked products by weakening gluten structure 
D)  all of these

Question 4

Which set of words completes the following sentence correctly? If the temperature of yeast is __________, then __________.

Accepted Answer

A)  45°F (7°
C)  or less, it is dead 
B)  140°F (60°
C)  or more, it is inactive 
C)  100°F (38°
C)  to 140°F (60°
C) , its action speeds up 
D)  70°F to 90°F (20°C to 32°
C) , it is growing most rapidly 
A)  45°F (7°
C)  or less, it is dead 
B)  140°F (60°
C)  or more, it is inactive 
C)  100°F (38°
C)  to 140°F (60°
C) , its action speeds up 
D)  70°F to 90°F (20°C to 32°
C) , it is growing most rapidly

Question 5

Baking ammonia would be most likely used as a leavening agent for __________.

Accepted Answer

A)  bread 
B)  cookies 
C)  cream puffs 
D)  both cookies and cream puffs 
A)  bread 
B)  cookies 
C)  cream puffs 
D)  both cookies and cream puffs

Question 6

Foaming and creaming are similar because they __________.

Accepted Answer

A)  involve the same ingredients 
B)  both incorporate air into a batter 
C)  can be used interchangeably in most formulas 
D)  are both processes that prevent excessive leavening in baked products 
A)  involve the same ingredients 
B)  both incorporate air into a batter 
C)  can be used interchangeably in most formulas 
D)  are both processes that prevent excessive leavening in baked products

Question 7

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 2.4% yeast needed if an ingredient at 100% weighs 34 oz. Round to the nearest quarter ounce. _________________

Accepted Answer

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

Question 8

Sugars have all of the following purposes in the bakeshop except __________.

Accepted Answer

A)  creating tenderness 
B)  adding sweetness, flavor, and color 
C)  increasing keeping quality by retaining moisture 
D)  increasing texture by strengthening the gluten structure 
A)  creating tenderness 
B)  adding sweetness, flavor, and color 
C)  increasing keeping quality by retaining moisture 
D)  increasing texture by strengthening the gluten structure

Question 9

Which of the following ingredients can be measured at one pint per pound (or at 1 kilogram per liter)?

Accepted Answer

A)  eggs 
B)  honey 
C)  molasses 
D)  none of these 
A)  eggs 
B)  honey 
C)  molasses 
D)  none of these

Question 10

If you are using a baking formula that calls for 25% sugar and 20 lb of flour, then you will use __________ lb sugar.

Accepted Answer

A)  2.5 
B)  4.0 
C)  5.0 
D)  none of these 
A)  2.5 
B)  4.0 
C)  5.0 
D)  none of these

Question 11

If a flour feels very smooth and fine, stays in a lump when squeezed, and is pure white, it is __________ flour.

Accepted Answer

A)  cake 
B)  bread 
C)  pastry 
D)  all-purpose 
A)  cake 
B)  bread 
C)  pastry 
D)  all-purpose

Question 12

Which of the following is incorrect?

Accepted Answer

A)  Cocoa = Chocolate liquor - Cocoa butter 
B)  Sweet chocolate = Bitter chocolate + Sugar 
C)  Dutch process cocoa = Cocoa + Milk chocolate 
D)  Milk chocolate = Sweet chocolate + Milk solids 
A)  Cocoa = Chocolate liquor - Cocoa butter 
B)  Sweet chocolate = Bitter chocolate + Sugar 
C)  Dutch process cocoa = Cocoa + Milk chocolate 
D)  Milk chocolate = Sweet chocolate + Milk solids

Question 13

A cake formula calls for emulsified shortening, but you have run out. Which of the following can you substitute?

Accepted Answer

A)  regular shortening 
B)  butter 
C)  half margarine and half regular shortening 
D)  none of these 
A)  regular shortening 
B)  butter 
C)  half margarine and half regular shortening 
D)  none of these

Question 14

High-ratio shortening mixes into a cake batter more quickly than regular shortenings.

Accepted Answer

A) True 
 B)False

Question 15

Gluten __________.

Accepted Answer

A)  produces gas in a product as it is baked 
B)  gives structure and strength to baked goods 
C)  is a substance made up of the carbohydrates in wheat flour 
D)  forms small, ball-like structures in dough as it is mixed or kneaded 
A)  produces gas in a product as it is baked 
B)  gives structure and strength to baked goods 
C)  is a substance made up of the carbohydrates in wheat flour 
D)  forms small, ball-like structures in dough as it is mixed or kneaded

Question 16

Shortbread is short because __________.

Accepted Answer

A)  it does not rise 
B)  it is a quick bread 
C)  it requires no kneading 
D)  contains a high fat content 
A)  it does not rise 
B)  it is a quick bread 
C)  it requires no kneading 
D)  contains a high fat content

Question 17

If you have just added an acid (such as buttermilk) to your formula, then you are most likely using __________ as a leavening agent.

Accepted Answer

A)  yeast 
B)  baking soda 
C)  baking powder 
D)  baking ammonia 
A)  yeast 
B)  baking soda 
C)  baking powder 
D)  baking ammonia

Question 18

Rye bread must normally contain wheat flour because __________.

Accepted Answer

A)  rye flour does not develop gluten 
B)  the flavor of rye flour alone is unpleasant 
C)  without wheat flour, rye bread stales almost immediately 
D)  rye meal (pumpernickel) is so fine that a dough made from it will not stay together during the kneading process 
A)  rye flour does not develop gluten 
B)  the flavor of rye flour alone is unpleasant 
C)  without wheat flour, rye bread stales almost immediately 
D)  rye meal (pumpernickel) is so fine that a dough made from it will not stay together during the kneading process

Question 19

Staling occurs when baked goods absorb moisture from the air.

Accepted Answer

A) True 
 B)False

Question 20

The majority of ingredients in the bakeshop are measured by weight, rather than by volume, because measuring by weight is __________.

Accepted Answer

A)  faster 
B)  more sanitary 
C)  more accurate 
D)  more convenient 
A)  faster 
B)  more sanitary 
C)  more accurate 
D)  more convenient

Exam 30: Yeast Products

If you wanted to mix a cake batter in the morning and bake the cakes in the afternoon, then you should definitely not use __________ in your formula.

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 5% barley flour needed if an ingredient at 100% weighs 964 g. Round to the nearest gram. _________________

Salt plays a major role in baking because it __________.

Which set of words completes the following sentence correctly? If the temperature of yeast is __________, then __________.

Baking ammonia would be most likely used as a leavening agent for __________.

Foaming and creaming are similar because they __________.

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 2.4% yeast needed if an ingredient at 100% weighs 34 oz. Round to the nearest quarter ounce. _________________

Sugars have all of the following purposes in the bakeshop except __________.

Which of the following ingredients can be measured at one pint per pound (or at 1 kilogram per liter)?

If you are using a baking formula that calls for 25% sugar and 20 lb of flour, then you will use __________ lb sugar.

If a flour feels very smooth and fine, stays in a lump when squeezed, and is pure white, it is __________ flour.

Which of the following is incorrect?

A cake formula calls for emulsified shortening, but you have run out. Which of the following can you substitute?

High-ratio shortening mixes into a cake batter more quickly than regular shortenings.

Gluten __________.

Shortbread is short because __________.

If you have just added an acid (such as buttermilk) to your formula, then you are most likely using __________ as a leavening agent.

Rye bread must normally contain wheat flour because __________.

Staling occurs when baked goods absorb moisture from the air.

The majority of ingredients in the bakeshop are measured by weight, rather than by volume, because measuring by weight is __________.

The Food Service Industry

Sanitation and Safety

Tools and Equipment

Basic Principles of Cooking and Food Science

Menus, Recipes, and Cost Management

Nutrition

Mise En Place

Stocks and Sauces

Soups

Understanding Meats and Game

Cooking Meats and Game

Understanding Poultry and Game Birds

Cooking Poultry and Game Birds

Understanding Fish and Shellfish

Cooking Fish and Shellfish

Understanding Vegetables

Cooking Vegetables

Potatoes

Legumes, Grains, Pasta, and Other Starches

Cooking for Vegetarian Diets

Salad Dressings and Salads

Sandwiches

Hors Doeuvres

Breakfast Preparation

Dairy and Beverages

Sausages and Cured Foods

Pâtés, Terrines, and Other Cold Foods

Food Presentation and Garnish

Bakeshop Production: Basic Principles and Ingredients

Quick Breads

Cakes and Icings

Cookies

Pies and Pastries

Creams, Custards, Puddings, Frozen Desserts, and Sauces

Metric Conversion Factors, Standard Can Sizes, Approximate Weight-Volume Equivalents of Dry Foods and Kitchen Math Exercises: Metric Versions

Filters

Which set of words completes the following sentence correctly? If the temperature of yeast is , then .