Deck 4: Ingredients

Question 1

The hard outer covering of wheat kernels and other grains is called bran.

Answer 1

True

Question 2

Strong flour is made from wheat with a high protein content.

Answer 2

True

Question 3

Cake flour is usually weaker than pastry flour.

Answer 3

True

Question 4

Rye blend is a mixture of various grades of rye flour.

Question 5

Bread flour stays in a lump when squeezed in the hand, but cake flour does not.

Question 6

Not all sugars have the same degree of sweetness.

Question 7

Invert sugar is a complex sugar that is formed when maltose and sucrose are combined with certain enzymes.

Question 8

High-protein wheat flour absorbs less water than low-protein wheat flour.

Question 9

An emulsion is formed when a solid ingredient dissolves in a liquid.

Question 10

Emulsified shortening is usually softer in texture than regular shortening.

Question 11

You can use either butter or shortening to make cookie dough, but you should never mix these two fats together or use both of them in the same dough.

Question 12

Margarine contains 10 to 15% water.

Question 13

Cultured buttermilk is milk that has been made sour by adding bacteria to it.

Question 14

If you substitute buttermilk for regular milk in a recipe for muffins, you must increase the quantity of baking powder.

Question 15

Egg whites act as tenderizers in baked goods.

Question 16

High-extraction flour is likely to be darker in color than low-extraction flour.

Question 17

If a bread formula calls for 1 ounce of instant dry yeast, you could substitute 2 ounces of compressed yeast.

Question 18

Baking ammonia is a chemical leavener used in such products as cream puffs, pound cakes, and sponge cakes.

Question 19

Cocoa is the same as bitter chocolate except that it contains less fat.

Question 20

The term "dough rate of reaction" refers to the speed at which baking powders release leavening gases.

Question 21

Which of the following flours is the strongest?

A) Patent bread flour
B) Pastry flour
C) Pumpernickel flour
D) Cake flour

Question 22

Clear flour is normally used to make which of the following baked goods:

A) Pie dough
B) Rye bread
C) White sandwich bread
D) All of the above

Question 23

Which of the following starches is used to thicken pie fillings that are to be frozen?

A) Cornstarch
B) Wheat starch
C) Waxy maize
D) Instant starch

Question 24

Which of the following is not a function of sugar in baked goods?

A) To increase keeping qualities.
B) To create firmness or structure.
C) To help develop crust color.
D) To provide food for yeast.

Question 25

The starchy interior of the wheat grain is called the______________.

A) gliadin
B) gluten
C) germ
D) endosperm

Question 26

Which of the following may be used by bakers to make clear syrups?

A) 10X sugar
B) 4X sugar
C) Coarse granulated sugar
D) All of the above

Question 27

Which of the following sugars is most often used to make cake batters and cookie doughs?

A) Fine granulated sugar
B) Sanding sugar
C) 6X sugar
D) Dehydrated fondant

Question 28

Invert sugar has which of the following properties?

A) It is sweeter than regular granulated sugar (sucrose).
B) It helps keep baked goods moist.
C) It doesn't crystallize as easily as regular granulated sugar.
D) All of the above
E) None of the above

Question 29

Diastase is:

A) An enzyme found in some types of malt syrup
B) An enzyme found in most wheat flour
C) An enzyme that turns starch into sugar
D) All of the above
E) None of the above

Question 30

Which of the following is not a function of fat in baked goods?

A) To increase keeping quality
B) To provide structure
C) To increase moistness
D) To tenderize the product

Question 31

High-ratio shortening is another name for:

A) Regular shortening
B) Pastry shortening
C) Emulsified shortening
D) Hydrogenated shortening

Question 32

A suitable fat to use for pie crusts is:

A) Regular shortening
B) Butter
C) Lard
D) All of the above

Question 33

Fresh whole milk contains about:

A) 2% butterfat
B) 3½% butterfat
C) 5½% butterfat
D) None of the above

Question 34

Which of the following is not a function of whole eggs in baked goods?

A) Adding moisture.
B) Emulsifying of fats and liquids.
C) Reacting with baking soda to provide leavening.
D) None of the above; they are all functions of eggs.

Question 35

Yeast is killed at a temperature of:

A) 100°F (38°C)
B) 140°F (60°C)
C) 180°F (82°C)
D) 212°F (100°C)

Question 36

You can use baking soda as a leavening agent if the formula also contains:

A) Buttermilk
B) Sugar
C) Nonfat dry milk
D) All of the above
E) None of the above

Question 37

Beating fat and sugar together to incorporate small bubbles of air is called?

A) Creaming
B) Foaming
C) Fermentation
D) Emulsifying

Question 38

Salt is used in bread making because it:

A) Improves flavor.
B) Strengthens gluten.
C) Slows yeast action.
D) All of the above

Question 39

Osmotolerant yeast is best used for:

A) Sweet roll dough
B) Bagel dough
C) Whole wheat bread
D) French bread

Question 40

Which of the following has the highest cocoa content?

A) Milk chocolate
B) Bittersweet chocolate
C) White chocolate
D) Sweet dark chocolate

Question 41

Which of the following wheat varieties has the lowest protein content?

A) Durum wheat
B) Soft winter wheat
C) Hard winter wheat
D) Hard spring wheat

Question 42

The outer portion of the wheat endosperm ______________________ than the inner portion.

A) is darker in color
B) is harder
C) breaks into larger pieces during milling
D) all of the above

Question 43

The protein content of white wheat flours ranges from _______________.

A) 4% to 10%
B) 6% to 18%
C) 12% to 24%
D) 30% to 40%

Question 44

The mineral content of flour is expressed in the term _______________.

A) pentosan
B) carotenoid
C) ash
D) extraction

Question 45

Which of the following is a non-cereal grain?

A) wheat
B) buckwheat
C) spelt
D) Rye