Deck 3: Principles of Baking

Question 1

The three leavening agents that cause baked goods to rise are air, and
.

Answer 1

steam/carbon dioxide

Question 2

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

Answer 2

folding

Question 3

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

Answer 3

True

Question 4

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

Question 5

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

Question 6

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 7

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

Question 8

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

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

Question 9

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

Question 10

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

Question 11

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 12

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 13

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

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

Question 14

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

Question 15

The natural changes that cause bread to lose moisture and dry out is also known as
.

Question 16

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

Question 17

When proteins are heated, they begin to or coagulate.

Question 18

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.