Question 1

The natural changes that cause bread to lose moisture and dry out is also known as______ _____

Accepted Answer

starch retrogradation

Question 2

Kneading can be done in an electric mixer with a dough hook or by hand with a pastry cutter.

Accepted Answer

Kneading is typically done in an electric mixer with a dough hook or by hand, but a pastry cutter is used for cutting fat into flour for pastry, not for kneading dough.

Question 3

What is the importance of protein in flour for bread making? Name the general types of flours available and their different uses in the bakeshop.

Accepted Answer

Protein content of flour helps determine the gluten-forming capability of the four. Gluten is the tough rubbery substance that gives bread its volume, texture and appearance. It provides structure and helps bread rise. Gases from yeast fermentation are trapped in the gluten network, thus leavening bread. Flour types are cake, pastry, all-purpose, bread, whole- wheat and high-gluten.

Question 4

The three leavening agents that cause baked goods to rise are air,_____ and______ _____

Accepted Answer

The answer of The three leavening agents that cause baked...

Question 5

When baking, if the temperature is too low, gases can escape before protein solidifies and the product may collapse.

Accepted Answer

If the temperature is too low, the protein in the batter or dough may not solidify quickly enough, and the gases produced by leavening agents like baking powder or yeast can escape before the structure sets. This can cause the product to collapse and produce a dense, dense texture.

Question 6

What is the proper term that describes the transfer of heat when heat energy hits a cake pan or baking sheet placed in a hot oven?
A) Infrared
B) Conduction
C) Natural convection
D) Radiation

Accepted Answer

The proper term that describes the transfer of heat when heat energy hits a cake pan or baking sheet placed in a hot oven is conduction. This is because the heat energy is transferred directly from the hot oven to the pan or sheet through physical contact, without any movement of fluids or gases. Infrared, natural convection, and radiation are all other methods of heat transfer that do not apply in this scenario.

Question 7

Which of the following methods is NOT usually employed when cooking a batter or a dough?
A) Baking
B) Deep-frying
C) Boiling
D) Pan-frying

Accepted Answer

Boiling is not usually employed when cooking a batter or a dough. Boiling is a method of cooking where food is immersed in boiling water or other liquids. This method is more commonly used for cooking vegetables, grains, and proteins than for batter or dough. Baking, deep-frying, and pan-frying are more common methods of cooking batter or dough depending on the recipe.

Question 8

The process of gently incorporating whipped cream or egg whites in a mixture is called______

Accepted Answer

The answer of The process of gently incorporating whipped cream...

Question 9

Baked goods stale more quickly at temperatures near 40ºF (4ºC).

Accepted Answer

Staling occurs more rapidly at temperatures just above freezing, around 40ºF (4ºC), due to the retrogradation of starch molecules, which crystallize and expel water, making the baked goods feel dry and stale.

Question 10

Which of the following tools is used to lighten a mixture by beating it vigorously to incorporate air?
A) Paddle attachment
B) Whisk
C) Wooden spoon
D) All of the above

Accepted Answer

Whisk is the tool used for lightening a mixture by beating it vigorously to incorporate air. Paddle attachment and wooden spoon are not ideal for this technique.

Question 11

Beating and creaming are two mixing methods used to accomplish the same results.

Accepted Answer

Beating and creaming are two different mixing methods, although they may both incorporate air into the mixture. Beating involves vigorous and continuous mixing with a beater or whisk, while creaming involves combining butter and sugar until light and fluffy.

Question 12

When a batter or dough bakes, first protein in the flour begins to solidify, then starches in the flour absorb moisture and expand in volume.

Accepted Answer

The answer of When a batter or dough bakes, first...

Question 13

Baked goods that contain a high percentage of_____ and_____ retain moisture and stay fresh longer.

Accepted Answer

The answer of Baked goods that contain a high percentage...

Question 14

Which of the following is NOT a dry-heat cooking method?
A) Sautéing
B) Deep-frying
C) Baking
D) Boiling

Accepted Answer

Sautéing, deep-frying, and baking are all dry-heat cooking methods because they involve cooking food with hot air, oil, or a combination of both. Boiling is a moist-heat cooking method because it involves cooking food in liquid, typically water.

Question 15

Celery, seaweed, oysters and shellfish are among the few foods with a naturally occurring salty taste.

Accepted Answer

These foods have a naturally occurring salty taste due to their high mineral content, particularly sodium.

Question 16

What is milkfat, and how is it used in classifying milk-based products?

Accepted Answer

The answer of What is milkfat, and how is it...

Question 17

When proteins are heated, they begin to ______or coagulate.

Accepted Answer

The answer of When proteins are heated, they begin to...

Question 18

The process of sugar breaking down in the presence of protein is called:
A) carryover baking.
B) retrogradation.
C) Maillard reaction.
D) denaturing.

Accepted Answer

The answer of The process of sugar breaking down in...

Question 19

There is no correlation between the texture of food and the way it tastes.

Accepted Answer

The texture of food can greatly impact the way it tastes. For example, crunchy foods may be perceived as more flavorful or satisfying than soft foods. Additionally, the texture of food can affect how it is perceived in terms of temperature, spiciness, or richness.

Question 20

The burning sensation one experiences when eating certain hot or spicy foods such as chiles is referred to as umami.

Accepted Answer

The burning sensation one experiences when eating certain hot or spicy foods such as chiles is actually referred to as "spiciness" or "heat." Umami is a Japanese term used to describe a savory or meaty flavor.

Quiz 3: Principles of Baking

The natural changes that cause bread to lose moisture and dry out is also known as__ _

Kneading can be done in an electric mixer with a dough hook or by hand with a pastry cutter.

What is the importance of protein in flour for bread making? Name the general types of flours available and their different uses in the bakeshop.

The three leavening agents that cause baked goods to rise are air,_ and ___

When baking, if the temperature is too low, gases can escape before protein solidifies and the product may collapse.

What is the proper term that describes the transfer of heat when heat energy hits a cake pan or baking sheet placed in a hot oven?

Which of the following methods is NOT usually employed when cooking a batter or a dough?

The process of gently incorporating whipped cream or egg whites in a mixture is called______

Baked goods stale more quickly at temperatures near 40ºF (4ºC).

Which of the following tools is used to lighten a mixture by beating it vigorously to incorporate air?