Question 1

Room temperature ingredients produce more tender pastry since

Accepted Answer

A)  Cold ingredients coat flour better 
B)  Mixing is increased after water is added 
C)  Saturated fats produce more tender pastry 
D)  Shortening power is increased 
E)  The more viscous fat yields a more flaky pastry 
A)  Cold ingredients coat flour better 
B)  Mixing is increased after water is added 
C)  Saturated fats produce more tender pastry 
D)  Shortening power is increased 
E)  The more viscous fat yields a more flaky pastry

Question 2

Indicate one role of each ingredient listed below in angel food cakes.

Accepted Answer

1.  Cream of tartar	[whitens c

Question 3

List two changes that occur when bread is baked and when it stales.

Accepted Answer

BAKING STALING
[Crust browns from carbon

Question 4

When the protein content of a cake batter is increased, the coagulation temperature of the protein structure will be:

Accepted Answer

A)  Raised 
B)  Lowered 
C)  Unchanged 
D)  Doubled 
E)  Reduced greatly 
A)  Raised 
B)  Lowered 
C)  Unchanged 
D)  Doubled 
E)  Reduced greatly

Question 5

Describe the changes in the external and internal appearance in these two muffins, one beaten ten strokes and one beaten 80 strokes. Then tell why this change occurred.
$\begin{array}{llcc}
\underline{  \text { EXTERNAL APPEARANCE }} & \underline{ \text {INTERNAL APPEARANCE} } \
\
 \text { 10 strokes rough, pebbled top, slightly rounded  } & \text { medium size cells and cell walls }\

\text {80 strokes peaked, rounded, smooth top  } & \text { tunnels, large cells  } \

\end{array}$

Why did the above changes occur?

Accepted Answer

EXTERNAL APPEARANCE INTERNAL APPEARANCE

Question 6

Mealy pastry might be expected from the

Accepted Answer

A)  Conventional method of mix 
B)  Hot water method 
C)  Paste method 
D)  Stir and roll method 
E)  B and D 
A)  Conventional method of mix 
B)  Hot water method 
C)  Paste method 
D)  Stir and roll method 
E)  B and D

Question 7

Why must milk used for making yeast bread be scalded?

Accepted Answer

[To denature the protein respo

Question 8

Tenderness in pastry is favored by:

Accepted Answer

A)  Flakiness 
B)  Decreased hydration of gluten 
C)  Increased hydration of gluten 
D)  A and B 
E)  A and C 
A)  Flakiness 
B)  Decreased hydration of gluten 
C)  Increased hydration of gluten 
D)  A and B 
E)  A and C

Question 9

List two factors that can cause a shortened cake to fall and explain why each factor has this result.

Accepted Answer

FACTORS WHY FALL? [Excess sugar Too tend

Question 10

Cake batter consists of fat globules dispersed in the aqueous medium, sugar and salts in true solution, proteins colloidally dispersed, and starch granules suspended.

Accepted Answer

A) True 
 B)False

Question 11

What are two reasons for failure of popovers to "pop"?

Accepted Answer

[Oven not hot enough or not pr

Question 12

Confectioner's sugar is not used in shortened cakes because it:

Accepted Answer

A)  Is too sweet 
B)  Does not provide crystals to improve structure 
C)  Contains too little starch for gelatinization 
D)  Promotes a porous texture 
E)  None of these 
A)  Is too sweet 
B)  Does not provide crystals to improve structure 
C)  Contains too little starch for gelatinization 
D)  Promotes a porous texture 
E)  None of these

Question 13

If two cakes are made using the same formula except that one cake contains somewhat more sugar, the cake with the larger volume will be the one:

Accepted Answer

A)  Made with more sugar 
B)  Made with less sugar 
C)  Baked at the front of the oven 
D)  Baked at the back of the oven 
E)  Baked on the bottom shelf 
A)  Made with more sugar 
B)  Made with less sugar 
C)  Baked at the front of the oven 
D)  Baked at the back of the oven 
E)  Baked on the bottom shelf

Question 14

Distinguish between/among:

Accepted Answer

Straight dough method and sponge method

Question 15

Why is yeast-containing dough fermented and proofed?

Accepted Answer

[To allow carbon dio

Question 16

A muffin with a peaked 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

Question 17

If your pastry recipe called for hydrogenated fat and you wanted to substitute butter, you would use:

Accepted Answer

A)  It is not desirable to substitute butter for hydrogenated fat 
B)  Less butter, since it is not as plastic as hydrogenated fat 
C)  More butter as it is only 80% fat 
D)  Same amount of butter since fat is fat 
E)  None of the above 
A)  It is not desirable to substitute butter for hydrogenated fat 
B)  Less butter, since it is not as plastic as hydrogenated fat 
C)  More butter as it is only 80% fat 
D)  Same amount of butter since fat is fat 
E)  None of the above

Question 18

Increasing the water content of pastry decreases toughness.

Accepted Answer

A) True 
 B)False

Question 19

For the sets of ingredients below, give the name of the baked product and the mixing method most commonly used to prepare it.
$\begin{array}{llcc}
 \underline { \text { INGREDIENT SETS }} &\underline{\text {PRODUCT}}&\underline{\text {MIXING METHOD}}  \
 \text { All-purpose flour, oil, sugar,  } &\
 \text {baking powder, salt, milk, egg   } &\
 \text {All-purpose flour, salt, baking  } &\
 \text { powder, hydrogenated } &\
 \text {shortening, milk  } &\
 \text { All-purpose flour, salt, } &\
 \text { hydrogenated shortening,  } &\
 \text {  water or milk } &\
 \text { Bread flour, yeast, sugar, salt, } &\
 \text {  milk, hydrogenated } &\
  \text {  shortening } &  \
 \text { Cake flour, baking powder, } &\
 \text {  sugar, eggs, milk, hydrogenated } &\
 \text { 
 shortening, salt } &\

\end{array}$

Accepted Answer

INGREDIENT SETS PRODUCT MIXING METHOD Al

Question 20

To counteract the effect that sugar has on gluten development in cakes, you need to:

Accepted Answer

A)  Add more flour 
B)  Add more yeast 
C)  Add more liquid 
D)  Mix longer 
E)  All of the above 
A)  Add more flour 
B)  Add more yeast 
C)  Add more liquid 
D)  Mix longer 
E)  All of the above

Room temperature ingredients produce more tender pastry since

Indicate one role of each ingredient listed below in angel food cakes.

List two changes that occur when bread is baked and when it stales.

When the protein content of a cake batter is increased, the coagulation temperature of the protein structure will be:

Mealy pastry might be expected from the

Why must milk used for making yeast bread be scalded?

Tenderness in pastry is favored by:

List two factors that can cause a shortened cake to fall and explain why each factor has this result.

Cake batter consists of fat globules dispersed in the aqueous medium, sugar and salts in true solution, proteins colloidally dispersed, and starch granules suspended.

What are two reasons for failure of popovers to "pop"?

Confectioner's sugar is not used in shortened cakes because it:

If two cakes are made using the same formula except that one cake contains somewhat more sugar, the cake with the larger volume will be the one:

Distinguish between/among:

Why is yeast-containing dough fermented and proofed?

A muffin with a peaked top has been

If your pastry recipe called for hydrogenated fat and you wanted to substitute butter, you would use:

Increasing the water content of pastry decreases toughness.

To counteract the effect that sugar has on gluten development in cakes, you need to:

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

Sensory Evaluation

Objective Evaluation

Filters

Exam 15: Baking Applications

Room temperature ingredients produce more tender pastry since

Indicate one role of each ingredient listed below in angel food cakes.

List two changes that occur when bread is baked and when it stales.

When the protein content of a cake batter is increased, the coagulation temperature of the protein structure will be:

Mealy pastry might be expected from the

Why must milk used for making yeast bread be scalded?

Tenderness in pastry is favored by:

List two factors that can cause a shortened cake to fall and explain why each factor has this result.

Cake batter consists of fat globules dispersed in the aqueous medium, sugar and salts in true solution, proteins colloidally dispersed, and starch granules suspended.

What are two reasons for failure of popovers to "pop"?

Confectioner's sugar is not used in shortened cakes because it:

If two cakes are made using the same formula except that one cake contains somewhat more sugar, the cake with the larger volume will be the one:

Distinguish between/among:

Why is yeast-containing dough fermented and proofed?

A muffin with a peaked top has been

If your pastry recipe called for hydrogenated fat and you wanted to substitute butter, you would use:

Increasing the water content of pastry decreases toughness.

To counteract the effect that sugar has on gluten development in cakes, you need to:

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

Sensory Evaluation

Objective Evaluation

Filters