Deck 4: Bakeshop Ingredients

Question 1

Grade A milk must be heat-treated in a process known as

A) pasteurization.
B) ultra-pasteurization.
C) homogenization.
D) certification.

Answer 1

A

Question 2

Which of the following fruits are picked when underripe and stored under temperature- controlled conditions for extended periods before selling?

A) Strawberries
B) Bananas
C) Apples
D) Pomegranates

Answer 2

C

Question 3

Allspice is a blend of cinnamon, cloves and nutmeg.

Answer 3

False

Question 4

Sheet gelatin is softened in cold water, then dissolved in hot liquid before using.

Question 5

Grade A eggs are the highest quality available.

Question 6

Flour and grains should be stored under refrigeration to keep them dry and to prevent rancidity.

Question 7

Concentrated milks are those in which a portion of the ______has been removed.

A) fat
B) sugar
C) water
D) flavor

Question 8

Whipped butter can be substituted volume for volume with regular stick butter.

Question 9

Which of the following fruits ripen after picking?

A) Pineapples
B) Cherries
C) Bananas
D) Figs

Question 10

Whole milk cannot be substituted for water in any recipe.

Question 11

Which of the following milk products is NOT fermented?

A) Crème fraîche
B) Cream
C) Yogurt
D) Buttermilk

Question 12

To prepare a medium syrup, you should

A) boil 2 parts water to 1 part sugar by weight for one minute.
B) boil 1½ parts water with 1 part sugar by weight for one minute.
C) boil equal parts by weight of water and sugar for one minute.
D) boil 1 part water to 2 parts sugar by weight for one minute.

Question 13

When substituting shortening in a formula calling for butter, the quantity of liquid must be reduced to compensate for moisture in the shortening.

Question 14

When measuring the concentration of sugar in a solution, the solution should be at

A) 32ºF.
B) 58ºF.
C) 75ºF.
D) 212ºF.

Question 15

Vital wheat gluten is often added to rye bread dough to increase the protein content of this weak flour.

Question 16

Which of the following is NOT found in a kernel of wheat?

A) Starch
B) Gluten
C) Protein
D) Bran

Question 17

Roasting nuts removes their flavor, making then bitter.

Question 18

Iodized salt should not be used in baked goods because its iodine taste will taint the delicate flavor of cakes and cookies.

Question 19

When sugar is cooked to the "hard ball" stage

A) the liquid turns brown.
B) the mixture separates into a hard, brittle sheet.
C) it forms a hard, compact ball.
D) all of the above.

Question 20

Yogurt contains as much milkfat as the milk from which it was made.

Question 21

Explain the process used to scale up a formula. Why is it important to follow the procedures described in this chapter when scaling a bakeshop formula up or down?

Question 22

Fats and liquids, which do not mix naturally, are blended or_____ into a homogenous mixture by careful blending.

Question 23

Egg whites ______, becoming firm and opaque at temperatures between 144ºF and 149ºF.

Question 24

The zest is the bitter white layer that surrounds the flesh of lemons and oranges.

Question 25

The fat content of _______ _____is at least 30 percent.

Question 26

Why is it so important to weigh ingredients used in the bakeshop? What types of ingredients may be accurately measured using volume?

Question 27

The______ grade of frozen fruit, US Grade A (Fancy), may be applied to a case of fruit without having an actual inspection if the fruit meets the standards for the grade.

Question 28

Fruit desserts can be_____ ______ alternatives to more caloric cakes and pastries.

Question 29

The most common form of sugar in the bakeshop is _____made from cane or beet sugar.

Question 30

Tender products such as cakes are made with____ or____ flour.

Question 31

Cornstarch must be dissolved in cold water, added to a mixture, then boiled for several minutes for it to thicken.

Question 32

Select a formula from Chapter 14, Custards, Creams and Sauces, and describe the mise en place for that item.

Question 33

Dry milk powder cannot support the growth of ______, so it should not be refrigerated until reconstituted.

Question 34

Describe the proper procedures for sharpening a knife.

Question 35

The clear portion of the egg, the_____- , is often referred to as the egg white.