Deck 29: Hors Doeuvre and Canapés

Question 1

What chemical leavening agent reacts with both moisture and heat to create carbon dioxide gas?

A) baking soda
B) single-acting baking powder
C) baking ammonia
D) double-acting baking powder

Answer 1

D

Question 2

What is the name for the technique used to increase smoothness in chocolate?

A) crushing
B) tempering
C) conching
D) Dutch-processing

Answer 2

B

Question 3

What do you need to do when using vanilla bean to flavor a liquid?

A) chop the bean into small pieces
B) strain out the small brown seeds
C) add the whole, uncut bean
D) cut the bean open lengthwise

Answer 3

D

Question 4

What is the most important characteristic of flour when making bread?

A) gluten content
B) protein content
C) both A and B
D) neither A nor B

Question 5

What is the temperature at which sugar caramelizes?

A) above 375°F
B) above 320°F
C) 375°F
D) 320°F

Question 6

What must you do when using gelatin?

A) soften it in a cold liquid, then dissolve it in a hot liquid
B) sift it into the dry ingredients
C) dissolve it in a cold liquid
D) heat it in a bain marie

Question 7

What is the baker's percentage of butter in a cookie dough formula that calls for 2 1/2 pounds (40 ounces) flour and 10 ounces of butter?

A) 40%
B) 25%
C) 20%
D) 10%

Question 8

Which of the following is TRUE of Dutch-processed cocoa powder?

A) it is darker and milder than other cocoa powders
B) it is pre-sweetened for use in beverages
C) it is lighter and more bitter than other cocoa powders
D) none of the above

Question 9

What are glutenin and gliadin that form gluten?

A) fibers
B) starches
C) proteins
D) carbohydrates

Question 10

What is the purpose of a steam-injected oven?

A) to make crust thicken
B) to make soufflés
C) to produce crisp crusted breads
D) to produce crisp cookies

Question 11

What should you do to prevent lumping when caramelizing sugar?

A) add an interferent
B) use a bain marie
C) stir it constantly
D) all of the above

Question 12

What can you substitute for emulsified shortening in a cake recipe?

A) regular all-purpose shortening
B) equal parts butter and all-purpose shortening
C) butter
D) none of the above

Question 13

Which mixing method would be best for developing gluten?

A) cutting
B) stirring
C) beating
D) folding

Question 14

Which of the followings is NOT a function of flour in the bakeshop?

A) prevents foods from sticking
B) tenderizes products
C) provides bulk and structure
D) thickens liquids

Question 15

How do you substitute sheet gelatin for granulated gelatin in a recipe?

A) use 60% as much by weight
B) use an equal amount by volume
C) use an equal amount by weight
D) use twice as much by weight

Question 16

What two ingredients is baking powder generally made from?

A) sodium aluminum sulfate and cream of tartar
B) sodium bicarbonate and cream of tartar
C) sodium bicarbonate and cornstarch
D) sodium bicarbonate and salt

Question 17

Cocoa beans are approximately 53% cocoa butter.

Question 18

How much water will be required to make a bread dough formula in which water is 65% and the weight of the flour is 5 pounds (80 ounces)?

A) 52 ounces
B) 50 ounces
C) 65 ounces
D) none of the above

Question 19

What does a flour milled from strong, hard wheat have a high percentage of?

A) protein
B) moisture
C) wheat germ
D) starch

Question 20

What is the process of beating fat and sugar together to incorporate air?

A) creaming
B) folding
C) blending
D) cutting

Question 21

What is the chemical name for the sugar most often used in the kitchen?

Question 22

Unsweetened chocolate and bittersweet chocolate refer to the same product.

Question 23

Air is one leavening agent that is present in all baked goods.

Question 24

Brown sugar is a combination of molasses and refined sugar.

Question 25

The harder the wheat kernel, the higher its protein content.

Question 26

What is the term for ingredients such as corn syrup that attract water?

Question 27

All-purpose flour contains bran and germ.

Question 28

Roasting nuts at high temperatures before using brings out their flavor and aromas.

Question 29

What is the difference between a dough and a batter?

Question 30

Baking ammonia is used to leaven popovers.

Question 31

Rye flour does not contain proteins that produce gluten.

Question 32

As its name implies, all-purpose flour can be substituted in any recipe that calls for cake or bread flour.

Question 33

What are the gasses that leaven baked goods?

Question 34

What is the chemical term commonly known as baking soda?

Question 35

What happens if water comes into contact with melted chocolate?

Question 36

Why should you measure ingredients by weight instead of measuring by volume?

Question 37

What is extracted from wheat and added to weak flours to increase protein content?