Question 1

List two factors that affect the volume in foam cakes and discuss briefly the effect of each factor.

Accepted Answer

$\begin{array}{c}
\begin{array}{lll}
 \underline{\text { FACTOR }} \
\text {Stage beating}\
\text {Acid}\
\text {Fresh eggs}\
\text {Room temp. eggs}\
\text {Proper oven temp}\
\text {Sugar}\
\
\text {Cake flour}\
\text {All-purpose flour}\
\text {Eat} 
\end{array}
\begin{array}{lll}
 \underline{\text {EFFECT OF THIS FACTOR ON VOLUME OF FOAM CAKE}}\
\text {Under beating or over beating decreases volume}\
\text { Increases stability and decreases volume slightly }\
\text {Increases volume}\
\text { Increases volume because white is warmer and thinner}\
\text { $ 425^{\circ} \mathrm{F} $. Increases volume as heat causes gas to expand cells}\ \text {Increases volume if appropriate amount. Might decrease}\
 \text {slightly}\
\text { Increases volume due to more starch and less protein}\
\text { Decreases volume due to more protein}\
\text { Decreases volume}
\end{array}
\end{array}$

Question 2

A cake that is cracked and peaked and quite brown on the sides has been:

Accepted Answer

A)  Made with too much fat 
B)  Made with too little sugar 
C)  Baked at too low a temperature 
D)  Baked at too high a temperature 
E)  Made with too little baking powder 
A)  Made with too much fat 
B)  Made with too little sugar 
C)  Baked at too low a temperature 
D)  Baked at too high a temperature 
E)  Made with too little baking powder D

Question 3

Fat enhances the keeping quality of cake.

Accepted Answer

A) True 
 B)False  True

Question 4

Popover structure is very dependent on the eggs.

Accepted Answer

A) True 
 B)False

Question 5

Why is more tender pie pastry usually obtained when ingredients and dough are warm rather than when they are cold?

Accepted Answer

[Fat spreads and coa

Question 6

A high sugar cake would have poor volume and have fallen in the center, due to the sugar's effect on:

Accepted Answer

A)  Delaying gluten development 
B)  Elevating coagulation temperature 
C)  Liquid absorption 
D)  Excess development of gluten 
E)  A and B 
A)  Delaying gluten development 
B)  Elevating coagulation temperature 
C)  Liquid absorption 
D)  Excess development of gluten 
E)  A and B

Question 7

For maximum retention of flavor from extracts when making shortened cakes, the extract is added with the:

Accepted Answer

A)  Flour 
B)  Eggs 
C)  Fat 
D)  Sugar 
E)  Salt 
A)  Flour 
B)  Eggs 
C)  Fat 
D)  Sugar 
E)  Salt

Question 8

Emulsifiers in cake batter aid in fat and air dispersion

Accepted Answer

A) True 
 B)False

Question 9

If all pastries are made using the same formula, the most tender will be the one made with:

Accepted Answer

A)  Butter 
B)  Margarine 
C)  Hydrogenated vegetable shortening 
D)  Lard 
E)  Oil 
A)  Butter 
B)  Margarine 
C)  Hydrogenated vegetable shortening 
D)  Lard 
E)  Oil

Question 10

Hard wheat flour will produce acceptable bread over a wider range of
fermentation times than will soft wheat flour.

Accepted Answer

A) True 
 B)False

Question 11

Creaming sugar and shortening when mixing a cake is useful in:

Accepted Answer

A)  Breaking up lumps of sugar 
B)  Causing baking powder to react 
C)  Creating small air pockets 
D)  Converting sucrose into monosaccharides 
E)  Dissolving the sugar. 
A)  Breaking up lumps of sugar 
B)  Causing baking powder to react 
C)  Creating small air pockets 
D)  Converting sucrose into monosaccharides 
E)  Dissolving the sugar.

Question 12

Stirring in the bowl is not counted as developing gluten in making biscuits; it is only the kneading that develops the gluten.

Accepted Answer

A) True 
 B)False

Question 13

Since the one-bowl cake formula undergoes a lot of mixing, it should have a larger amount of

Accepted Answer

A)  Egg 
B)  Fat 
C)  Flour 
D)  Liquid 
E)  Sugar 
A)  Egg 
B)  Fat 
C)  Flour 
D)  Liquid 
E)  Sugar

Question 14

It is vital for the oven to be preheated for baking popovers and cream puffs.

Accepted Answer

A) True 
 B)False

Question 15

Sucrose in cake batters contributes to browning by the Maillard Reaction

Accepted Answer

A) True 
 B)False

Question 16

A flaky pastry results when:

Accepted Answer

A)  Gluten formation is inhibited 
B)  Oils are used instead of plastic fat 
C)  Steam separates layers of dough 
D)  Soft wheat flour is used 
E)  The flour is completely coated with fat 
A)  Gluten formation is inhibited 
B)  Oils are used instead of plastic fat 
C)  Steam separates layers of dough 
D)  Soft wheat flour is used 
E)  The flour is completely coated with fat

Question 17

Chlorine-treated cake flour improves baking performance.

Accepted Answer

A) True 
 B)False

Question 18

Oven spring in the early part of bread baking is the result of :

Accepted Answer

A)  Increased production of carbon dioxide 
B)  Death of yeast
5 
C)  Explosion of baking powder 
D)  Expansion of carbon dioxide and/or other gases 
E)  A and D 
A)  Increased production of carbon dioxide 
B)  Death of yeast
5 
C)  Explosion of baking powder 
D)  Expansion of carbon dioxide and/or other gases 
E)  A and D

Question 19

List the steps in preparing a shortened cake by the conventional cake method.

Accepted Answer

1. Cream fat and sugar.
2. Add eggs, one

Question 20

A muffin with a cauliflower-like top has been:

Accepted Answer

A)  Made with too little sugar 
B)  Mixed too little 
C)  Mixed just right 
D)  Mixed too much 
E)  None of these 
A)  Made with too little sugar 
B)  Mixed too little 
C)  Mixed just right 
D)  Mixed too much 
E)  None of these

Exam 15: Baking Applications

List two factors that affect the volume in foam cakes and discuss briefly the effect of each factor.

A cake that is cracked and peaked and quite brown on the sides has been:

Fat enhances the keeping quality of cake.

Popover structure is very dependent on the eggs.

Why is more tender pie pastry usually obtained when ingredients and dough are warm rather than when they are cold?

A high sugar cake would have poor volume and have fallen in the center, due to the sugar's effect on:

For maximum retention of flavor from extracts when making shortened cakes, the extract is added with the:

Emulsifiers in cake batter aid in fat and air dispersion

If all pastries are made using the same formula, the most tender will be the one made with:

Hard wheat flour will produce acceptable bread over a wider range of fermentation times than will soft wheat flour.

Creaming sugar and shortening when mixing a cake is useful in:

Stirring in the bowl is not counted as developing gluten in making biscuits; it is only the kneading that develops the gluten.

Since the one-bowl cake formula undergoes a lot of mixing, it should have a larger amount of

It is vital for the oven to be preheated for baking popovers and cream puffs.

Sucrose in cake batters contributes to browning by the Maillard Reaction

A flaky pastry results when:

Chlorine-treated cake flour improves baking performance.

Oven spring in the early part of bread baking is the result of :

List the steps in preparing a shortened cake by the conventional cake method.

A muffin with a cauliflower-like top has been:

Todays Food Scene

Water

Physical Aspects of Food Preparation

Overview of Carbohydrates

Monosaccharides, Disaccharides, and Sweeteners

Starch

Vegetables and Fruit

Overview of Fats and Oils

Fats and Oils in Food Products

Overview of Proteins

Milk and Milk Products

Meat, Fish, and Poultry

Eggs

Dimensions of Baking

Food Safety: Concerns and Controls

Food Preservation

Food Additives

The Research Process

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