Deck 2: Basic Professional Skills: Bakeshop Math and Food Safety

Question 1

Which of the following is not a unit of weight?

A) Pound
B) Centigram
C) Ounce
D) Deciliter

Answer 1

D

Question 2

______________________ may be measured by volume in the bakeshop.

A) Flour, sugar, and water
B) Flour, water, milk, and eggs
C) Water, milk, and honey
D) Water, milk, and eggs

Answer 2

D

Question 3

One half pint of water weighs____________.

A) 8 oz
B) 1 lb
C) 1 kg
D) b and c

Answer 3

A

Question 4

A(n) ________________ is a microorganism that can cause disease.

A) chemical hazard
B) physical hazard
C) pathogen
D) allergen

Question 5

Which of the following does not provide a good condition for bacterial growth?

A) Lukewarm temperature
B) Low pH
C) Moisture
D) Protein foods

Question 6

The Food Danger Zone is a range of temperatures from ________ to ________.

A) 41°F to 135°F (5°C to 57°C)
B) 35°F to 141°F (2°C to 61°C)
C) 32°F to 212°F (0°C to 100°C)
D) 40°F to 145°F (4°C to 63°C)

Question 7

In the HACCP system, hazards are divided into three categories: contamination, growth of pathogens, and __________________.

A) lag phase
B) critical control points
C) flow of food
D) survival of pathogens

Question 8

Which of the following can become contaminated by disease-causing organisms?

A) Cream fillings
B) Crisp, dry cookies
C) Fruit pies
D) All of the above

Question 9

The term lag phase refers to __________________________.

A) one of the categories of hazards in the HACCP system
B) a slow period in the flow of food
C) a period during which bacteria become adjusted to their surroundings before starting to grow
D) a condition in which bacteria grow without the presence of moisture

Question 10

Bacteria that need air in order to grow are called ___________.

A) aerobic
B) anaerobic
C) facultative
D) none of the above

Question 11

Which of the following is not a biological hazard?

A) Allergen
B) Antimony
C) Fungus
D) Virus

Question 12

Baker's percentages are based on the weight of _________ at 100%.

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

Question 13

Which of the following statements about AP weights and EP weights is false?

A) EP weight is always greater than AP weight.
B) Calculating EP weights is a necessary part of calculating recipe costs.
C) AP weight of fresh fruit is the weight that you pay for.
D) If you know the weight of peeled, sliced apples you need for a pie and want to know how many pounds of fresh apples to buy, change the yield percentage of apples to a decimal number and divide the EP weight by this number.

Question 14

A bread formula requires two kinds of flour: white bread flour and whole wheat flour. The quantity of white bread flour indicated in the formula is 73%. The quantity of whole wheat flour needed is _______.

A) 23%
B) 27%
C) 73%
D) It is impossible to tell from the information given in the question.

Question 15

For each of the following abbreviations, write out the full name of the unit of measurement in first blank. In second blank , indicate whether it is a unit of weight, volume, or length.
-qt ____________ ______________

Question 16

For each of the following abbreviations, write out the full name of the unit of measurement in first blank. In second blank , indicate whether it is a unit of weight, volume, or length.
-g ____________ ______________

Question 17

For each of the following abbreviations, write out the full name of the unit of measurement in first blank. In second blank , indicate whether it is a unit of weight, volume, or length.
-lb ____________ ______________

Question 18

For each of the following abbreviations, write out the full name of the unit of measurement in first blank. In second blank , indicate whether it is a unit of weight, volume, or length.
-mL ____________ ______________

Question 19

For each of the following abbreviations, write out the full name of the unit of measurement in first blank. In second blank , indicate whether it is a unit of weight, volume, or length.
-cm ____________ ______________

Question 20

For each of the following abbreviations, write out the full name of the unit of measurement in first blank. In second blank , indicate whether it is a unit of weight, volume, or length.
-tsp ____________ ______________

Question 21

For each of the following abbreviations, write out the full name of the unit of measurement in first blank. In second blank , indicate whether it is a unit of weight, volume, or length.
-L ____________ ______________

Question 22

For each of the following abbreviations, write out the full name of the unit of measurement in first blank. In second blank , indicate whether it is a unit of weight, volume, or length.
-kg ____________ ______________

Question 23

For each of the following abbreviations, write out the full name of the unit of measurement in first blank. In second blank , indicate whether it is a unit of weight, volume, or length.
-pt ____________ ______________

Question 24

Fill in the blanks by making the correct conversion.
-4 tbsp = ____________ fl oz

Question 25

Fill in the blanks by making the correct conversion.
-¼ cup = ____________ tsp

Question 26

Fill in the blanks by making the correct conversion.
-10 pt = ____________ gal

Question 27

Fill in the blanks by making the correct conversion.
-4500 g = ____________ kg

Question 28

Fill in the blanks by making the correct conversion.
-3 L = ____________ cL

Question 29

Fill in the blanks by making the correct conversion.
-2¼ lb = ____________ oz

Question 30

Fill in the blanks by making the correct conversion.
-4¼ qt = ____________ pt

Question 31

Fill in the blanks by making the correct conversion.
-0.09 kg =____________ g

Question 32

Fill in the blanks by making the correct conversion.
-52 oz = ____________ lb

Question 33

Use the percentages given to calculate the quantities needed in the following cake formula. Fill in the blanks with your answers.
Butter ______________ 40%
Sugar ______________ 100%
Salt ______________ 1.5%
Eggs ______________ 60%
Cake flour 2 lb 8 oz 100%
Baking powder ______________ 5%
Milk ______________ 90%
Vanilla ______________ 3.5%

Question 34

-In the above formula, the percentages total 400%. Suppose you want to make 15 lb of this cake batter. Calculate the quantities of all ingredients needed to get this yield.