Deck 4: Bakeshop Ingredients

Question 1

MATCHING
a) unopened bud of an evergreen with pungent aroma
b) dried plum like fruit of tropical evergreen grated in custards and cakes
c) crescent-shaped brown seed with peppery taste of rye
d) blue-gray seeds used in breads and blended with
e) native to India, also known as benne, these small, flat ovals taste nutty and earthy
f) Jamaican pepper, whole berries look like brown peppercorns, ground to season gingerbread
g) tiny seeds of a Mediterranean plant with a taste similar to licorice
anise

Answer 1

g

Question 2

MATCHING
a) unopened bud of an evergreen with pungent aroma
b) dried plum like fruit of tropical evergreen grated in custards and cakes
c) crescent-shaped brown seed with peppery taste of rye
d) blue-gray seeds used in breads and blended with
e) native to India, also known as benne, these small, flat ovals taste nutty and earthy
f) Jamaican pepper, whole berries look like brown peppercorns, ground to season gingerbread
g) tiny seeds of a Mediterranean plant with a taste similar to licorice
poppy seeds

Answer 2

d

Question 3

Roasting nuts removes their flavor, making then bitter.

Answer 3

False

Question 4

Which of the following fruits ripen after picking?

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

Question 5

MATCHING
a) unopened bud of an evergreen with pungent aroma
b) dried plum like fruit of tropical evergreen grated in custards and cakes
c) crescent-shaped brown seed with peppery taste of rye
d) blue-gray seeds used in breads and blended with
e) native to India, also known as benne, these small, flat ovals taste nutty and earthy
f) Jamaican pepper, whole berries look like brown peppercorns, ground to season gingerbread
g) tiny seeds of a Mediterranean plant with a taste similar to licorice
sesame seeds

Question 6

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

Question 7

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

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

Question 8

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

Question 9

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 10

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

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

Question 11

MATCHING
a) unopened bud of an evergreen with pungent aroma
b) dried plum like fruit of tropical evergreen grated in custards and cakes
c) crescent-shaped brown seed with peppery taste of rye
d) blue-gray seeds used in breads and blended with
e) native to India, also known as benne, these small, flat ovals taste nutty and earthy
f) Jamaican pepper, whole berries look like brown peppercorns, ground to season gingerbread
g) tiny seeds of a Mediterranean plant with a taste similar to licorice
nutmeg

Question 12

MATCHING
a) unopened bud of an evergreen with pungent aroma
b) dried plum like fruit of tropical evergreen grated in custards and cakes
c) crescent-shaped brown seed with peppery taste of rye
d) blue-gray seeds used in breads and blended with
e) native to India, also known as benne, these small, flat ovals taste nutty and earthy
f) Jamaican pepper, whole berries look like brown peppercorns, ground to season gingerbread
g) tiny seeds of a Mediterranean plant with a taste similar to licorice
caraway

Question 13

MATCHING
a) unopened bud of an evergreen with pungent aroma
b) dried plum like fruit of tropical evergreen grated in custards and cakes
c) crescent-shaped brown seed with peppery taste of rye
d) blue-gray seeds used in breads and blended with
e) native to India, also known as benne, these small, flat ovals taste nutty and earthy
f) Jamaican pepper, whole berries look like brown peppercorns, ground to season gingerbread
g) tiny seeds of a Mediterranean plant with a taste similar to licorice
allspice

Question 14

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

Question 15

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

A) 32ºF.
B) 58ºF.
C) 75ºF.
D) 212ºF.

Question 16

MATCHING
a) unopened bud of an evergreen with pungent aroma
b) dried plum like fruit of tropical evergreen grated in custards and cakes
c) crescent-shaped brown seed with peppery taste of rye
d) blue-gray seeds used in breads and blended with
e) native to India, also known as benne, these small, flat ovals taste nutty and earthy
f) Jamaican pepper, whole berries look like brown peppercorns, ground to season gingerbread
g) tiny seeds of a Mediterranean plant with a taste similar to licorice
cloves

Question 17

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 18

Which of the following milk products is NOT fermented?

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

Question 19

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

Question 20

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

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

Question 21

The fat content of is at least 30 percent.

Question 22

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

Question 23

Apples, pears and quince are all members of the family, tree fruits with thin skins and firm flesh surrounding a central core containing many seeds.

Question 24

To prevent enzymatic browning, cut fruits are , that is, placed in a solution of lemon juice and water.

Question 25

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

Question 26

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

Question 27

Whole milk cannot be substituted for water in any recipe.

Question 28

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 29

Grade A eggs are the highest quality available.

Question 30

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

Question 31

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

Question 32

Bread flour contains to percent protein.

Question 33

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

Question 34

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

Question 35

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

Question 36

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

Question 37

Allspice is a blend of cinnamon, cloves and nutmeg.

Question 38

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

Question 39

Tender products such as cakes are made with or flour.

Question 40

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

Question 41

Fruit desserts can be alternatives to more caloric cakes and pastries.