Deck 3: Principles of Baking

Question 1

The natural changes that cause bread to lose moisture and dry out is also known as______ _____

Answer 1

starch retrogradation

Question 2

Kneading can be done in an electric mixer with a dough hook or by hand with a pastry cutter.

Answer 2

False

Question 3

What is the importance of protein in flour for bread making? Name the general types of flours available and their different uses in the bakeshop.

Answer 3

Protein content of flour helps determine the gluten-forming capability of the four. Gluten is the tough rubbery substance that gives bread its volume, texture and appearance. It provides structure and helps bread rise. Gases from yeast fermentation are trapped in the gluten network, thus leavening bread. Flour types are cake, pastry, all-purpose, bread, whole- wheat and high-gluten.

Question 4

The three leavening agents that cause baked goods to rise are air,_____ and______ _____

Question 5

When baking, if the temperature is too low, gases can escape before protein solidifies and the product may collapse.

Question 6

What is the proper term that describes the transfer of heat when heat energy hits a cake pan or baking sheet placed in a hot oven?

A) Infrared
B) Conduction
C) Natural convection
D) Radiation

Question 7

Which of the following methods is NOT usually employed when cooking a batter or a dough?

A) Baking
B) Deep-frying
C) Boiling
D) Pan-frying

Question 8

The process of gently incorporating whipped cream or egg whites in a mixture is called______

Question 9

Baked goods stale more quickly at temperatures near 40ºF (4ºC).

Question 10

Which of the following tools is used to lighten a mixture by beating it vigorously to incorporate air?

A) Paddle attachment
B) Whisk
C) Wooden spoon
D) All of the above

Question 11

Beating and creaming are two mixing methods used to accomplish the same results.

Question 12

When a batter or dough bakes, first protein in the flour begins to solidify, then starches in the flour absorb moisture and expand in volume.

Question 13

Baked goods that contain a high percentage of_____ and_____ retain moisture and stay fresh longer.

Question 14

Which of the following is NOT a dry-heat cooking method?

A) Sautéing
B) Deep-frying
C) Baking
D) Boiling

Question 15

Celery, seaweed, oysters and shellfish are among the few foods with a naturally occurring salty taste.

Question 16

What is milkfat, and how is it used in classifying milk-based products?

Question 17

When proteins are heated, they begin to ______or coagulate.

Question 18

The process of sugar breaking down in the presence of protein is called:

A) carryover baking.
B) retrogradation.
C) Maillard reaction.
D) denaturing.

Question 19

There is no correlation between the texture of food and the way it tastes.

Question 20

The burning sensation one experiences when eating certain hot or spicy foods such as chiles is referred to as umami.

Question 21

Discuss the four functions of sugar and sweeteners in baked goods.

Question 22

Many varieties of fat and shortening are available to today's baker and pastry chef. Discuss which fats are preferred for various bakeshop applications.

Question 23

Explain why some apple or pear varieties are preferred for baking, while other varieties are preferred for eating.

Question 24

Use the Internet to locate a U.S. producer of European-style pastry ingredients. What type of flavorings and nut products do they produce and market?

Question 25

Why are eggs pasteurized? What precautions can the pastry cook and baker take to ensure food safety when handling raw egg products?

Question 26

Define ripeness and explain why ripe fruits are most desirable. How does the ripening process affect the availability of some fruits? Which fruits emit ethylene gas, and why is this a consideration when storing fruits?