Exam 30: Yeast Products

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 1.8% salt needed if an ingredient at 100% weighs 964 g. Round to the nearest gram. _________________

Baking soda can be used as a leavening agent only if the formula also contains

If you looked in the pantry of a bakery that specializes in Danish pastries and croissants, you would see that the majority of their shortening was ___________.

When bread is baked, the bread becomes firm when proteins gelatinize due to the heat.

To make a batch of cookies that require the creaming method, you are most likely to use __________ shortening in the formula.

Any fat used in baking is called a shortening because it shortens __________.

You are most likely to find _________ used as a fat in the bakeshop.

Bread that has become stale can be refreshed by freezing it and then heating it in an oven before serving.

To add more cocoa to a chocolate cake formula, you need to reduce the amount of __________________.

Fermentation is the process by which yeast acts on __________ and changes them into carbon dioxide gas and alcohol.

A stale bakeshop product __________.

Whole wheat flour is different from white flour because it __________.

The staling of a bakeshop product can be slowed by all of the following techniques except __________.

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 14% rye flour needed if an ingredient at 100% weighs 34 oz. Round to the nearest quarter ounce. _________________

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 7% cornmeal needed if an ingredient at 100% weighs 34 oz. Round to the nearest half ounce. _________________

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 2% salt needed if an ingredient at 100% weighs 42¼ oz. Round to the nearest quarter ounce. _________________

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 4.75% nonfat milk solids needed if an ingredient at 100% weighs 42¼ oz. _________________

A bread dough containing eggs is likely to brown more quickly than one made without eggs.

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 5% barley flour needed if an ingredient at 100% weighs 34 oz. Round to the nearest quarter ounce. _________________

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 7% cornmeal needed if an ingredient at 100% weighs 964 g. Round to the nearest gram. _________________