Question 1

Invert sugar is a complex sugar that is formed when maltose and sucrose are combined with certain enzymes.

Accepted Answer

A) True 
 B)False

Question 2

Egg whites act as tenderizers in baked goods.

Accepted Answer

A) True 
 B)False

Question 3

You can use baking soda as a leavening agent if the formula also contains:

Accepted Answer

A)   Buttermilk
B)   Sugar
C)   Nonfat dry milk
D)   All of the above
E)   None of the above

Question 4

Beating fat and sugar together to incorporate small bubbles of air is called?

Accepted Answer

A)   Creaming
B)   Foaming
C)   Fermentation
D)   Emulsifying

Question 5

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

Accepted Answer

A)   Adding moisture.
B)   Emulsifying of fats and liquids.
C)   Reacting with baking soda to provide leavening.
D)   None of the above; they are all functions of eggs.

Question 6

Strong flour is made from wheat with a high protein content.

Accepted Answer

A) True 
 B)False

Question 7

High-protein wheat flour absorbs less water than low-protein wheat flour.

Accepted Answer

A) True 
 B)False

Question 8

The starchy interior of the wheat grain is called the______________.

Accepted Answer

A)   gliadin
B)   gluten
C)   germ
D)   endosperm

Question 9

Cake flour is usually weaker than pastry flour.

Accepted Answer

A) True 
 B)False

Question 10

Osmotolerant yeast is best used for:

Accepted Answer

A)   Sweet roll dough
B)   Bagel dough
C)   Whole wheat bread
D)   French bread

Question 11

If a bread formula calls for 1 ounce of instant dry yeast, you could substitute 2 ounces of compressed yeast.

Accepted Answer

A) True 
 B)False

Question 12

Which of the following is a non-cereal grain?

Accepted Answer

A)   wheat
B)   buckwheat
C)   spelt
D)   Rye

Question 13

Which of the following may be used by bakers to make clear syrups?

Accepted Answer

A)   10X sugar
B)   4X sugar
C)   Coarse granulated sugar
D)   All of the above

Question 14

Fresh whole milk contains about:

Accepted Answer

A)   2% butterfat
B)   3½% butterfat
C)   5½% butterfat
D)   None of the above

Question 15

Clear flour is normally used to make which of the following baked goods:

Accepted Answer

A)   Pie dough
B)   Rye bread
C)   White sandwich bread
D)   All of the above

Question 16

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

Accepted Answer

A)   To increase keeping quality
B)   To provide structure
C)   To increase moistness
D)   To tenderize the product

Question 17

You can use either butter or shortening to make cookie dough, but you should never mix these two fats together or use both of them in the same dough.

Accepted Answer

A) True 
 B)False

Question 18

Diastase is:

Accepted Answer

A)   An enzyme found in some types of malt syrup
B)   An enzyme found in most wheat flour
C)   An enzyme that turns starch into sugar
D)   All of the above
E)   None of the above

Question 19

Which of the following starches is used to thicken pie fillings that are to be frozen?

Accepted Answer

A)   Cornstarch
B)   Wheat starch
C)   Waxy maize
D)   Instant starch

Question 20

The mineral content of flour is expressed in the term _______________.

Accepted Answer

A)   pentosan
B)   carotenoid
C)   ash
D)   extraction

Exam 4: Ingredients

Beating fat and sugar together to incorporate small bubbles of air is called?

Correct AnswerverifiedShow Answer

You can use either butter or shortening to make cookie dough, but you should never mix these two fats together or use both of them in the same dough.

Correct AnswerverifiedShow Answer

You can use baking soda as a leavening agent if the formula also contains:

Correct AnswerverifiedShow Answer

Which of the following is a non-cereal grain?

Correct AnswerverifiedShow Answer

Fresh whole milk contains about:

Correct AnswerverifiedShow Answer

Diastase is:

Correct AnswerverifiedShow Answer

Which of the following starches is used to thicken pie fillings that are to be frozen?

Correct AnswerverifiedShow Answer

Invert sugar is a complex sugar that is formed when maltose and sucrose are combined with certain enzymes.

Correct AnswerverifiedShow Answer

Strong flour is made from wheat with a high protein content.

Correct AnswerverifiedShow Answer

High-protein wheat flour absorbs less water than low-protein wheat flour.

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

The mineral content of flour is expressed in the term _______________.

Correct AnswerverifiedShow Answer

Which of the following may be used by bakers to make clear syrups?

Correct AnswerverifiedShow Answer

If a bread formula calls for 1 ounce of instant dry yeast, you could substitute 2 ounces of compressed yeast.

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

Cake flour is usually weaker than pastry flour.

Correct AnswerverifiedShow Answer

Osmotolerant yeast is best used for:

Correct AnswerverifiedShow Answer

The starchy interior of the wheat grain is called the______________.

Correct AnswerverifiedShow Answer

Egg whites act as tenderizers in baked goods.

Correct AnswerverifiedShow Answer

Clear flour is normally used to make which of the following baked goods:

Correct AnswerverifiedShow Answer

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified