Deck 15: Baking Applications

Question 1

A cake that is tough and dry has been made with too much:

A) Milk
B) Fat
C) Sugar
D) Flour
E) A and D

Answer 1

D

Question 2

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

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

Answer 2

B

Question 3

One of the problems caused by using honey in place of sugar in a cake is that honey causes:

A) The cake to fall
B) Very limited browning due to an increase in pH
C) Limited browning due to reduction in pH
D) Increased browning and an increase in pH
E) Increased browning and a more acidic batter

Answer 3

E

Question 4

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

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 5

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

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 6

Using a minimum of water in making pastry

A) Decreases hydration of gluten
B) Increases hydration of gluten
C) Promotes flakiness,
D) Promotes development of longer gluten strands
E) Is not important if a hydrogenated shortening is used

Question 7

The method usually used in the laboratory for making yeast breads is called

A) Straight dough
B) Sponge
C) Conventional
D) Traditional
E) Conventional sponge

Question 8

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

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

Question 9

The cake method resulting in a cake that stales most quickly is:

A) Conventional
B) Conventional sponge
C) Muffin
D) Electric mixer
E) Hypocycloidal

Question 10

When baking cakes at high altitude, the recipe should be modified to include:

A) More baking powder
B) Less baking powder
C) Less sugar
D) A and C
E) B and C

Question 11

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

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

Question 12

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

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

Question 13

The type of fat that is most likely to yield a shortened cake with the best volume when made using the conventional method is:

A) Hydrogenated fat with monoglycerides
B) Hydrogenated fat with beta crystals
C) Lard
D) Margarine
E) Oil

Question 14

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

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

Question 15

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:

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 16

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

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 17

Flakiness in pastry may be defined as:

A) Tenderness
B) Toughness
C) Blisters or little pockets
D) mealy or granular texture
E) Solid texture

Question 18

A muffin with a peaked top has been

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

Question 19

A fallen cake may be caused by:

A) Opening the oven door before the structure is set
B) Decreasing the sugar in the cake
C) Increasing the flour in the cake
D) Excessive stirring of the batter
E) Too little baking powder

Question 20

Tenderness in pastry is favored by:

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

Question 21

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

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 22

Room temperature ingredients produce more tender pastry since

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 23

A high quality pastry should be tender enough to cut easily, but not crumble, have thin layers of gluten, and be crisp and golden brown.

Question 24

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

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

Question 25

Popover structure is very dependent on the eggs.

Question 26

A muffin with a cauliflower-like top has been:

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

Question 27

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

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

Question 28

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

Question 29

Chlorine-treated cake flour improves baking performance.

Question 30

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

Question 31

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

Question 32

Emulsifiers in cake batter aid in fat and air dispersion

Question 33

Sucrose in cake batters contributes to browning by the Maillard Reaction

Question 34

Mealy pastry might be expected from the

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

Question 35

A flaky pastry results when:

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 36

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

Question 37

A tenderizing agent in quick breads is eggs

Question 38

The conventional cake method involves mixing all dry ingredients and adding all liquid ingredients all at one time with a minimum of stirring

Question 39

Fat enhances the keeping quality of cake.

Question 40

Increasing the water content of pastry decreases toughness.

Question 41

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

Question 42

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

Question 43

Why is yeast-containing dough fermented and proofed?

Question 44

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

Question 45

A consumer made muffins from scratch, using all-purpose flour and only 1 Tbsp. sugar. She wanted a smooth batter, so she stirred the muffins approximately 30 strokes, until it was totally smooth. When she baked the muffins, they appeared with a smooth peaked top. When cut open, they had tunnels and uneven cells. This is the method she used with commercial muffin mixes and obtained good results. Explain why this happened with the "scratch" recipe and not with the commercial mix. Include information on the functions of ingredients, the formation of gluten, the major structural component desired in quick breads, tenderizers, etc.

Question 46

Why do popovers and cream puffs have large interior cavities, but waffles and pancakes do not?

Question 47

Why must milk used for making yeast bread be scalded?

Question 48

Name one ingredient in angel food cake that is not found in shortened cakes and give two functions of this ingredient.

Question 49

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

Question 50

Cookies made with oil will be more compact than the same cookies made with shortening.

Question 51

Distinguish between/among:

Question 52

Describe what a shortened cake would look like if made with buttermilk or sour milk or with excess soda (relate back to leavening material).

Question 53

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

Question 54

A group in lab is making a shortened cake with less sugar. What characteristics would you expect the cake to have? [Flat, white (pale) top, compact grain, little flavor.]

Question 55

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

Question 56

Popovers and cream puffs are both pour batters. Explain why the cream puff does not appear liquid when ready for baking, but as a rather stiff dough.

Question 57

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

Question 58

Drop cookies made with honey will spread less, but brown more quickly than the same cookies made with sugar.

Question 59

For the sets of ingredients below, give the name of the baked product and the mixing method most commonly used to prepare it.

Question 60

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.

Question 61

Name two factors that produce tender pastry and explain the effect of each.