Deck 5: Basic Baking Principles

Question 1

The three phases of mixing in the production of doughs are ____________________.

A) blending the ingredients, developing the dough, scaling the dough
B) scaling the ingredients, mixing the ingredients, forming the dough
C) blending the ingredients, forming the dough, developing the dough
D) combining the ingredients, forming the dough, forming the air cells

Answer 1

C

Question 2

Sugar has a_____________________ effect on gluten.

A) tenderizing
B) stretching
C) strengthening
D) drying

Answer 2

A

Question 3

Milk contains an enzyme that interferes with gluten development. This problem can be avoided by ______________________________.

A) heating the milk to a simmer, then cooling it before adding to a dough
B) using only pasteurized milk
C) using dough conditioners
D) all of the above

Answer 3

A

Question 4

Walls of air cells in doughs are made primarily of ________________.

A) gluten proteins
B) egg albumin proteins
C) both a and b
D) none of the above

Question 5

Adding too much leavening to a cake batter is likely to make the cake ________________.

A) too high
B) too light and airy
C) too dense
D) tough

Question 6

For best gluten development, most bread doughs should be mixed at a temperature of ______________________.

A) 50° to 60°F (10° to 15°C)
B) 70° to 80°F (21° to 27°C)
C) 40° to 50°F (4° to 10°C)
D) None of the above

Question 7

When a bread dough is mixed to its ideal state of development, it is said to be _________.

A) combined
B) tight
C) hydrated
D) mature

Question 8

Outside of wheat flour, which of the following flours contains enough gluten to form an elastic dough for yeast breads?

A) Rye
B) Buckwheat
C) Spelt
D) None of the above

Question 9

Staling is caused primarily by changes in the ____________ content of baked goods.

A) starch
B) protein
C) fat
D) sugar

Question 10

If lean French bread must be stored until the next day, the best way to prevent staling is to _________________________.

A) wrap it tightly
B) store it in a moist place
C) refrigerate it
D) freeze it

Question 11

A good way to protect a cake from staling is to _________________.

A) wrap it
B) freeze it
C) frost it
D) all of the above

Question 12

Browning of a crust during baking is due to ___________________.

A) caramelization
B) Maillard reaction
C) coagulation of proteins
D) both a and b

Question 13

______________________ is the process in which starch granules absorb water, swell in size, and break open to release individual starch molecules.

A) Coagulation
B) Gelatinization
C) Caramelization
D) Hydration

Question 14

Salt is an important ingredient in bread dough because _______________________.

A) it enhances flavor
B) it makes gluten more elastic
C) both a and b
D) none of the above

Question 15

Which of the following is not a function of water in doughs and batters?

A) It enables baking powder to release gases.
B) It keeps starches from gelatinizing too early.
C) It enables yeast to become active.
D) It enables the formation of gluten.

Question 16

Oxygen absorbed by the dough during mixing has which of the following effects on yeast doughs?

A) It strengthens gluten.
B) It bleaches color.
C) It decreases flavor.
D) All of the above.

Question 17

Oxidation can be decreased by _________________________.

A) decreasing mixing time
B) adding salt at the beginning of mixing
C) both of the above
D) none of the above