Exam 4: Bakeshop Ingredients

Flour and grains should be stored under refrigeration to keep them dry and to prevent rancidity.

Which of the following milk products is NOT fermented?

Concentrated milks are those in which a portion of the has been removed.

Vital wheat gluten is often added to rye bread dough to increase the protein content of this weak flour.

The fat content of _________ is at least 30 percent.

To prepare a medium syrup, you should

Whipped butter can be substituted volume for volume with regular stick butter.

Fruit desserts can be _________ alternatives to more caloric cakes and pastries.

Egg whites , becoming firm and opaque at temperatures between 144ºF and 149ºF.

Fats and liquids, which do not mix naturally, are blended or into a homogenous mixture by careful blending.

Grade A eggs are the highest quality available.

Dry milk powder cannot support the growth of , so it should not be refrigerated until reconstituted.

The clear portion of the egg, the , is often referred to as the egg white.

Apples, pears and quince are all members of the family, tree fruits with thin skins and firm flesh surrounding a central core containing many seeds.

Yogurt contains as much milkfat as the milk from which it was made.

Bread flour contains _________ to _________ percent protein.

Cornstarch must be dissolved in cold water, added to a mixture, then boiled for several minutes for it to thicken.

Sheet gelatin is softened in cold water, then dissolved in hot liquid before using.

MATCHING a) unopened bud of an evergreen with pungent aroma b) dried plum like fruit of tropical evergreen grated in custards and cakes c) crescent-shaped brown seed with peppery taste of rye d) blue-gray seeds used in breads and blended with e) native to India, also known as benne, these small, flat ovals taste nutty and earthy f) Jamaican pepper, whole berries look like brown peppercorns, ground to season gingerbread g) tiny seeds of a Mediterranean plant with a taste similar to licorice -sesame seeds

MATCHING a) unopened bud of an evergreen with pungent aroma b) dried plum like fruit of tropical evergreen grated in custards and cakes c) crescent-shaped brown seed with peppery taste of rye d) blue-gray seeds used in breads and blended with e) native to India, also known as benne, these small, flat ovals taste nutty and earthy f) Jamaican pepper, whole berries look like brown peppercorns, ground to season gingerbread g) tiny seeds of a Mediterranean plant with a taste similar to licorice -cloves