Question 1

Which of the following flours yields a baked product that has a light and airy texture?

Accepted Answer

A)  buckwheat 
B)  cornmeal 
C)  rye 
D)  soy 
E)  triticale
F) Wheat 
A)  buckwheat 
B)  cornmeal 
C)  rye 
D)  soy 
E)  triticale
F) Wheat F

Question 2

Which of the following flour's main protein is zein, which is incapable of mimicking the elastic properties of gluten?

Accepted Answer

A)  buckwheat 
B)  chickpea 
C)  cornmeal 
D)  rice 
E)  rye f. soy 
A)  buckwheat 
B)  chickpea 
C)  cornmeal 
D)  rice 
E)  rye f. soy C

Question 3

In a flour mixture, which of the following ingredients adds flavor; firms dough; improves volume, texture, and crumb; and increases shelf-life?

Accepted Answer

A)  salt 
B)  sugar 
C)  fat 
D)  eggs 
E)  liquid 
A)  salt 
B)  sugar 
C)  fat 
D)  eggs 
E)  liquid A

Question 4

Matching
Definition choices:
-pour batter

Accepted Answer

A) ¹/2 cup liquid to 1 cup flour 
B) ¹/3 cup liquid to one cup flour. 
C) 1 cup liquid to 1 cup flour, 
D) ¹/4 cup liquid to 1 cup flour.. 
E) any ratio of liquid to flour mixture 
A) ¹/2 cup liquid to 1 cup flour 
B) ¹/3 cup liquid to one cup flour. 
C) 1 cup liquid to 1 cup flour, 
D) ¹/4 cup liquid to 1 cup flour.. 
E) any ratio of liquid to flour mixture

Question 5

Matching
Definition choices:
-soft dough

Accepted Answer

A) ¹/2 cup liquid to 1 cup flour 
B) ¹/3 cup liquid to one cup flour, 
C) 1 cup liquid to 1 cup flour. 
D) ¹/4 cup liquid to 1 cup flour.. 
E) any ratio of liquid to flour mixture 
A) ¹/2 cup liquid to 1 cup flour 
B) ¹/3 cup liquid to one cup flour, 
C) 1 cup liquid to 1 cup flour. 
D) ¹/4 cup liquid to 1 cup flour.. 
E) any ratio of liquid to flour mixture

Question 6

Yeasts multiply best

Accepted Answer

A)  at temperatures of 68 degrees F to 81 degrees F, while fermentation is optimum at 81 degrees F to 100 degrees F. 
B)  at temperatures above 140 degrees F. 
C)  in a salty environment. 
D)  none of the above answers is correct 
A)  at temperatures of 68 degrees F to 81 degrees F, while fermentation is optimum at 81 degrees F to 100 degrees F. 
B)  at temperatures above 140 degrees F. 
C)  in a salty environment. 
D)  none of the above answers is correct

Question 7

All-purpose flour is a blend of hard and soft wheat flours.

Accepted Answer

A) True 
 B)False

Question 8

Which statement is true regarding baked products?

Accepted Answer

A)  The simplest flour mixture is made from flour and water. 
B)  Optional ingredients include milk, fat, eggs, sugar, salt, flavoring, and leavening agents. 
C)  The ingredients of a flour mixture may be divided into dry or liquid categories. 
D)  The types and proportions of ingredients determine the structure and volume of the finished product. 
E)  all of the above answers are correct 
A)  The simplest flour mixture is made from flour and water. 
B)  Optional ingredients include milk, fat, eggs, sugar, salt, flavoring, and leavening agents. 
C)  The ingredients of a flour mixture may be divided into dry or liquid categories. 
D)  The types and proportions of ingredients determine the structure and volume of the finished product. 
E)  all of the above answers are correct

Question 9

The primary difference between a batter and a dough is that a batter is

Accepted Answer

A)  dry enough to be handled on a board. 
B)  stiff enough to hold a wooden spoon in the middle. 
C)  not dry enough to be handled and kneaded. 
D)  any product made from flour and water with eggs added. 
E)  leavened with yeast. 
A)  dry enough to be handled on a board. 
B)  stiff enough to hold a wooden spoon in the middle. 
C)  not dry enough to be handled and kneaded. 
D)  any product made from flour and water with eggs added. 
E)  leavened with yeast.

Question 10

The major source of flour for bread making is

Accepted Answer

A)  oats. 
B)  wheat. 
C)  barley. 
D)  millet. 
E)  corn. 
A)  oats. 
B)  wheat. 
C)  barley. 
D)  millet. 
E)  corn.

Question 11

Milling is the process of

Accepted Answer

A)  breaking the grain into endosperm and germ portions. 
B)  grinding the bran and germ into a meal and flour fraction. 
C)  making starch from the flour fraction of the grain. 
D)  processing grains by grinding them into a fine powder called flour. 
A)  breaking the grain into endosperm and germ portions. 
B)  grinding the bran and germ into a meal and flour fraction. 
C)  making starch from the flour fraction of the grain. 
D)  processing grains by grinding them into a fine powder called flour.

Question 12

In baked products, the gluten is the

Accepted Answer

A)  carbohydrate part of the wheat flour, used for body. 
B)  lipid portion of the wheat flour necessary for the development of the crumb. 
C)  liquid mass that is created after water has been added to the flour. 
D)  protein portion of wheat flour that plays an important role in the structure. 
A)  carbohydrate part of the wheat flour, used for body. 
B)  lipid portion of the wheat flour necessary for the development of the crumb. 
C)  liquid mass that is created after water has been added to the flour. 
D)  protein portion of wheat flour that plays an important role in the structure.

Question 13

The non-wheat grains make different types of breads due to the

Accepted Answer

A)  decreased or non-existent protein levels in the non-wheat grain flours. 
B)  decreased starch levels in the non-wheat grain flours. 
C)  increased protein (gluten) levels in the non-wheat grain flours. 
D)  increased levels of starch in the non-wheat grains. 
A)  decreased or non-existent protein levels in the non-wheat grain flours. 
B)  decreased starch levels in the non-wheat grain flours. 
C)  increased protein (gluten) levels in the non-wheat grain flours. 
D)  increased levels of starch in the non-wheat grains.

Question 14

Flour mixtures are either doughs or batters, depending on

Accepted Answer

A)  their flour-to-liquid ratios. 
B)  their sugar-to-fat ratios. 
C)  whether they contain a chemical or biological leavening agent. 
D)  whether they rely on air or steam as a leavening agent. 
A)  their flour-to-liquid ratios. 
B)  their sugar-to-fat ratios. 
C)  whether they contain a chemical or biological leavening agent. 
D)  whether they rely on air or steam as a leavening agent.

Question 15

A yeast bread is a bread

Accepted Answer

A)  leavened with air, steam, and/or carbon dioxide generated from baking soda or baking powder. 
B)  leavened with only carbon dioxide created from an acidic reaction from food. 
C)  made with a sourdough starter that is allowed to brew for a week before baking. 
D)  made with yeast, which produces carbon dioxide gas through the process of fermentation. 
A)  leavened with air, steam, and/or carbon dioxide generated from baking soda or baking powder. 
B)  leavened with only carbon dioxide created from an acidic reaction from food. 
C)  made with a sourdough starter that is allowed to brew for a week before baking. 
D)  made with yeast, which produces carbon dioxide gas through the process of fermentation.

Question 16

Which of the following flours contains more starch and less protein than wheat flour and is used primarily in pancake and waffle mixes as well as in crepes and blinis?

Accepted Answer

A)  buckwheat 
B)  chickpea 
C)  cornmeal 
D)  rice 
E)  rye f. soy 
A)  buckwheat 
B)  chickpea 
C)  cornmeal 
D)  rice 
E)  rye f. soy

Question 17

Which of the following flours contains a high concentration of water-soluble carbohydrates, which gives the flour a high water-binding capacity and characteristic stickiness?

Accepted Answer

A)  buckwheat 
B)  chickpea 
C)  cornmeal 
D)  rice 
E)  rye f. soy 
A)  buckwheat 
B)  chickpea 
C)  cornmeal 
D)  rice 
E)  rye f. soy

Question 18

Crumb is partially created during baking

Accepted Answer

A)  by the number and size of air cells produced. 
B)  by the degree of starch gelatinization. 
C)  by the amount of protein coagulation. 
D)  with small, densely packed air bubbles if the crumb is fine in texture. 
E)  with large, often irregular air holes if the crumb is coarse in texture.
F) all of the above answers are correct
G) none of the above answers is correct 
A)  by the number and size of air cells produced. 
B)  by the degree of starch gelatinization. 
C)  by the amount of protein coagulation. 
D)  with small, densely packed air bubbles if the crumb is fine in texture. 
E)  with large, often irregular air holes if the crumb is coarse in texture.
F) all of the above answers are correct
G) none of the above answers is correct

Question 19

Matching
Definition choices:
-flour mixture

Accepted Answer

A) ¹/2 cup liquid to 1 cup flour 
B) ¹/3 cup liquid to one cup flour, 
C) 1 cup liquid to 1 cup flour.. 
D) ¹/4 cup liquid to 1 cup flour. 
E) any ratio of liquid to flour mixture 
A) ¹/2 cup liquid to 1 cup flour 
B) ¹/3 cup liquid to one cup flour, 
C) 1 cup liquid to 1 cup flour.. 
D) ¹/4 cup liquid to 1 cup flour. 
E) any ratio of liquid to flour mixture

Question 20

Which of the following statements is false about baking soda?

Accepted Answer

A)  Baking soda chemically yields carbon dioxide in the presence of moisture and alkali. 
B)  Up to ¼ teaspoon of baking soda is required for each cup of flour to be leavened. 
C)  Baking soda is only used when the flour mixture includes acidic ingredients. 
D)  Acid reacts with baking soda and creates carbonic acid that then reacts to give off carbon dioxide and water. 
A)  Baking soda chemically yields carbon dioxide in the presence of moisture and alkali. 
B)  Up to ¼ teaspoon of baking soda is required for each cup of flour to be leavened. 
C)  Baking soda is only used when the flour mixture includes acidic ingredients. 
D)  Acid reacts with baking soda and creates carbonic acid that then reacts to give off carbon dioxide and water.

Exam 17: Flours and Flour Mixtures

Which of the following flours yields a baked product that has a light and airy texture?

Which of the following flour's main protein is zein, which is incapable of mimicking the elastic properties of gluten?

In a flour mixture, which of the following ingredients adds flavor; firms dough; improves volume, texture, and crumb; and increases shelf-life?

Matching Definition choices: -pour batter

Matching Definition choices: -soft dough

Yeasts multiply best

All-purpose flour is a blend of hard and soft wheat flours.

Which statement is true regarding baked products?

The primary difference between a batter and a dough is that a batter is

The major source of flour for bread making is

Milling is the process of

In baked products, the gluten is the

The non-wheat grains make different types of breads due to the

Flour mixtures are either doughs or batters, depending on

A yeast bread is a bread

Which of the following flours contains more starch and less protein than wheat flour and is used primarily in pancake and waffle mixes as well as in crepes and blinis?

Which of the following flours contains a high concentration of water-soluble carbohydrates, which gives the flour a high water-binding capacity and characteristic stickiness?

Crumb is partially created during baking

Matching Definition choices: -flour mixture

Which of the following statements is false about baking soda?

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