Deck 16: Healthful and Special-Needs Baking

Question 1

Fats that are chemically altered to remain stable at room temperature are called

A) polyunsaturated.
B) cholesterol.
C) lipids.
D) hydrogenated.

Answer 1

D

Question 2

Natural sugars from dates or maple syrup usually have the same calorie count as cane sugar.

Answer 2

True

Question 3

Which of the following is NOT a noncaloric or low-calorie sugar substitute?

A) Aspartame
B) Saccharin
C) Sucralose
D) Lactose

Answer 3

D

Question 4

Which of the following can be drained so that it thickens and can be used in place of sour cream?

A) Fat-free yogurt
B) Fat-free cottage cheese
C) Light cream
D) Neufchatel

Question 5

Which of the following desserts would NOT be suitable to serve to someone with a gluten allergy?

A) Rum Raisin Bread Pudding
B) Poached Pear with Vanilla Almond Custard Sauce
C) Meringue Shells Filled with Raspberry Sorbet
D) Toffee Caramel Flan

Question 6

Which of the following cakes would be an appropriate low-fat alternative to a chocolate brownie?

A) Chocolate genoise
B) Chocolate angel food cake
C) Chocolate Almond Pound Cake
D) Chocolate Marquise

Question 7

Sugar substitutes such as Equal, Nutrasweet and Splenda stand up well to heat and are suitable in all bakery applications.

Question 8

An allergy to the protein found in milk and dairy products is called

A) celiac disease.
B) lactose intolerance.
C) gluten allergy.
D) diabetes.

Question 9

A good alternative to whole milk is

A) sweetened condensed milk.
B) low-fat buttermilk.
C) 2% milk.
D) dry whole milk powder.

Question 10

When oil is substituted for cold butter in a formula, some of the may need to be reduced.

Question 11

Cholesterol is fat found only in foods of animal origin.

Question 12

MATCHING
a) seeds of a plant native to South American cooked like grain or ground into flour
b) used for centuries in the Middle East to make a nutty tasting flour
c) grain from a plant that resembles corn
d) linseed; high in omega-3 fatty acids
quinoa

Question 13

Desserts made with egg whites instead of whole eggs or egg yolks are often naturally low in fat.

Question 14

Wheat, bean and corn flours contain proteins that make them unsuitable for those with gluten allergies.

Question 15

MATCHING
a) seeds of a plant native to South American cooked like grain or ground into flour
b) used for centuries in the Middle East to make a nutty tasting flour
c) grain from a plant that resembles corn
d) linseed; high in omega-3 fatty acids
buckwheat

Question 16

A vegan is someone who consumes a plant-based diet, including eggs.

Question 17

When selecting ingredients for making healthy desserts, the flavor, appearance and texture of the finished product should be of first importance to the chef.

Question 18

An ovo-lacto vegetarian consumes a plant-based diet, including
.

Question 19

MATCHING
a) seeds of a plant native to South American cooked like grain or ground into flour
b) used for centuries in the Middle East to make a nutty tasting flour
c) grain from a plant that resembles corn
d) linseed; high in omega-3 fatty acids
flax

Question 20

MATCHING
a) seeds of a plant native to South American cooked like grain or ground into flour
b) used for centuries in the Middle East to make a nutty tasting flour
c) grain from a plant that resembles corn
d) linseed; high in omega-3 fatty acids
sorghum

Question 21

Potential allergic substances or include everything from milk to nuts.

Question 22

A combination of non-gluten-forming flour and is recommended when making baked goods suitable for people with celiac disease.

Question 23

milk is a good alternative for vegans and vegetarians.

Question 24

Substituting nut oil for some of the fat in a quick bread formula will help reduce the total amount of fat in the product.