Question 1

__________ is/are measured by weight, rather than by volume, in the bakeshop.

Accepted Answer

A)  Eggs 
B)  Flour 
C)  Water and milk 
D)  Liquid flavorings 
A)  Eggs 
B)  Flour 
C)  Water and milk 
D)  Liquid flavorings

Question 2

When determining baker's percentages, __________.

Accepted Answer

A)  flour is always considered 100% 
B)  the total of the percentages of all the ingredients will always be greater than 100% 
C)  the percentage of each ingredient is its total weight divided by the weight of the flour, multiplied by 100% 
D)  all of these 
A)  flour is always considered 100% 
B)  the total of the percentages of all the ingredients will always be greater than 100% 
C)  the percentage of each ingredient is its total weight divided by the weight of the flour, multiplied by 100% 
D)  all of these

Question 3

Puff pastry, cream puffs, popovers, and pie crusts use __________ as their major or only leavening agent.

Accepted Answer

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

Question 4

Starches used in dessert production have specific purposes. Which of the following starches is correctly paired with its purpose?

Accepted Answer

A)  waxy maize $\to$  to prevent break down during freezing 
B)  corn starch $\to$  to help a thickened product hold its shape 
C)  instant starch $\to$  to thicken cold liquids without further cooking 
D)  all of these 
A)  waxy maize $\to$  to prevent break down during freezing 
B)  corn starch $\to$  to help a thickened product hold its shape 
C)  instant starch $\to$  to thicken cold liquids without further cooking 
D)  all of these

Question 5

Math Tutor (Metric)
For each of the math questions, write the correct answer on the lines below.
-For soft rolls, calculate the quantity of 12.5% water needed if an ingredient at 100% weighs 265 gr. Round to the nearest whole gram. _________________

Accepted Answer

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

Question 6

If you are making a high ratio cake, then you are most likely to use __________ shortening in the formula.

Accepted Answer

A)  regular 
B)  emulsified 
C)  puff pastry 
D)  none of these 
A)  regular 
B)  emulsified 
C)  puff pastry 
D)  none of these

Question 7

Which set of words completes the following sentence correctly? Waxy maize would be a good choice to thicken a __________ and a bad choice to thicken a ___________.

Accepted Answer

A)  fresh fruit glaze, frozen fruit pie 
B)  fruit pie filling, cream pie filling 
C)  cream pie filling, fruit pie filling 
D)  fresh fruit glaze, frozen fruit pie, and cream pie filling 
A)  fresh fruit glaze, frozen fruit pie 
B)  fruit pie filling, cream pie filling 
C)  cream pie filling, fruit pie filling 
D)  fresh fruit glaze, frozen fruit pie, and cream pie filling

Question 8

If a bread formula calls for 8 ounces of compressed yeast, you could substitute 2 ounces of dry yeast. Metric version: If a bread formula calls for 250 grams of compressed yeast, you could substitute 60 grams of dry yeast.

Accepted Answer

A) True 
 B)False

Question 9

___________ is the major reason for using honey in a baking formula.

Accepted Answer

A)  Flavor 
B)  Cost reduction 
C)  Leavening power 
D)  Moisture retention 
A)  Flavor 
B)  Cost reduction 
C)  Leavening power 
D)  Moisture retention

Question 10

Malt syrup is used primarily in yeast breads to __________.

Accepted Answer

A)  add flavor 
B)  add crust color 
C)  provide food for the yeast 
D)  all of these 
A)  add flavor 
B)  add crust color 
C)  provide food for the yeast 
D)  all of these

Question 11

Which of the following is not a function of sugar in baked goods?

Accepted Answer

A)  to give sweetness and flavor 
B)  to give crust color 
C)  to increase keeping qualities 
D)  to give firmness to the structure 
A)  to give sweetness and flavor 
B)  to give crust color 
C)  to increase keeping qualities 
D)  to give firmness to the structure

Question 12

If you find the word creaming in the procedure section of a formula, then you will definitely find __________ in the ingredients section.

Accepted Answer

A)  fat 
B)  eggs 
C)  sugar 
D)  both fat and sugar 
A)  fat 
B)  eggs 
C)  sugar 
D)  both fat and sugar

Question 13

Which of the following statements is false about extracts and emulsions?

Accepted Answer

A)  Extracts contain alcohol. 
B)  Emulsions contain water. 
C)  Natural and artificial extracts and emulsions differ in terms of their cost and quality. 
D)  The most common extracts are lemon and orange; the most common emulsions are vanilla, lemon, and bitter almond. 
A)  Extracts contain alcohol. 
B)  Emulsions contain water. 
C)  Natural and artificial extracts and emulsions differ in terms of their cost and quality. 
D)  The most common extracts are lemon and orange; the most common emulsions are vanilla, lemon, and bitter almond.

Question 14

If you run out of brown sugar, you can mix a little __________ with granulated sugar to produce approximately the same taste.

Accepted Answer

A)  honey 
B)  molasses 
C)  malt syrup 
D)  corn syrup 
A)  honey 
B)  molasses 
C)  malt syrup 
D)  corn syrup

Exam 30: Yeast Products

__________ is/are measured by weight, rather than by volume, in the bakeshop.

When determining baker's percentages, __________.

Puff pastry, cream puffs, popovers, and pie crusts use __________ as their major or only leavening agent.

Starches used in dessert production have specific purposes. Which of the following starches is correctly paired with its purpose?

Math Tutor (Metric) For each of the math questions, write the correct answer on the lines below. -For soft rolls, calculate the quantity of 12.5% water needed if an ingredient at 100% weighs 265 gr. Round to the nearest whole gram. _________________

If you are making a high ratio cake, then you are most likely to use __________ shortening in the formula.

Which set of words completes the following sentence correctly? Waxy maize would be a good choice to thicken a __________ and a bad choice to thicken a ___________.

If a bread formula calls for 8 ounces of compressed yeast, you could substitute 2 ounces of dry yeast. Metric version: If a bread formula calls for 250 grams of compressed yeast, you could substitute 60 grams of dry yeast.

___________ is the major reason for using honey in a baking formula.

Malt syrup is used primarily in yeast breads to __________.

Which of the following is not a function of sugar in baked goods?

If you find the word creaming in the procedure section of a formula, then you will definitely find __________ in the ingredients section.

Which of the following statements is false about extracts and emulsions?

If you run out of brown sugar, you can mix a little __________ with granulated sugar to produce approximately the same taste.

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Which set of words completes the following sentence correctly? Waxy maize would be a good choice to thicken a and a bad choice to thicken a _.