The most common scale used in the bakeshop is the

1. The most common scale used in the bakeshop is the

2. Which of the following tools is most useful for removing the yellow rind from a lemon?

3. Which of the following tools is NOT used to strain foods?

4. Which of the following tools is NOT suitable for top-browning sugar-coated foods?

5. In order to obtain NSF certification, all bakeware must be made from non toxic material with rounded and smooth corners inside and out.

6. Unlike copper which must be lined to prevent chemical reactions from certain foods, aluminum pans are suitable for all bakeshop uses.

7. Properly designed cake pans are made from materials that heat evenly to allow cake batter to rise properly.

8. Convection ovens cook foods more quickly than conventional ovens therefore the temperature may need to be reduced 25°F to 50°F (10°C to 20°C) from that recommended for baking in conventional ovens.

9. In induction cooking, only the pan placed on the device and its contents heats up during cooking.

10. An electric sheeter and a rolling perform identical tasks in the bakeshop.

11. Strips of coated steel curved to form rings are known as _______________ or _______________ molds.

12. Flexible bakeware made from _______________ can withstand oven temperatures up to 485°F (251°C) despite its fragile appearance.

13. To apply icing to a round layer cake, place it on a rotating _______________.

14. Cake pans with removable bottoms used for making cheesecake are called _______________ pans.

15. In order to ensure accurate readings, an instant-read thermometer is _______________ in ice water then again in boiling water

16. Custards and fillings should always be stored in _______________ containers because they are non-reactive.

17. Pans with a _______________ (light/dark) coating such as _______________ pans give delicate cakes an unpleasantly browned crust.

18. A cabinet with heat and humidity controls used in the production of yeast breads is known as a(an)_______________ ______________.

19. Which of the following is NOT a dry-heat cooking method?

20. The process of heating sugar to about 320°F causing it to darken is called

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

22. 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?

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

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

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

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

27. Baked goods stale more quickly at temperatures near 40°F (4°C).

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

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

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

31. The process of gently incorporating whipped cream or egg whites in a mixture is called _______________.

32. The three leavening agents which cause baked goods to rise are air, _______________ and _______________ _______________.

33. The natural changes that cause a bread to lose moisture and dry out is also known as _______________ _______________.

34. Baked goods that contain a high percentage of _______________ and _______________ retain moisture and stay fresh longer.

35. Which of the following is NOT a step in the procedure for preparing quick breads with the biscuit method?

36. Which of the following products are made using the biscuit method? • scones • Irish soda bread • corn bread • blueberry muffins

37. Which of the following statements is NOT true about quick breads? Quick breads are tender products with a soft crumb. An acid must be added to all quick bread formulas in order to activate the chemical leavenings used to make them rise. When making most quick bread formulas, the flour is mixed in quickly to minimize gluten development • Quick breads are quickly made because they do not require • fermentation.

38. In Great Britain, a biscuit is what Americans refer to as a cookie or cracker.

39. For best results, use either baking soda or baking powder to leaven quick breads but not a combination of the two.

40. Baking soda has been used to leaven bread for nearly 150 years.

41. Double-acting baking powder requires the addition of an acid to initiate the release of gas.

42. Biscuits differ from muffins because the dough is kneaded briefly before forming and baking.

43. Muffin batter should be mixed briefly; the batter will be lumpy.

44. Which of the following is NOT a form of baker’s yeast?

45. Instant dry yeast • has a shelf life of 2 to 3 weeks when refrigerated • can be added directly to the dry ingredients • is softened in twice its weight in warm water before using • is compressed yeast with all of the moisture removed

46. Which of the following is NEVER added to flour and water when making a natural sourdough starter? • grapes • apple peels • active dry yeast • salt

47. In the sponge mixing method • a natural sourdough starter is added to more flour and water to form a dough which is then fermented • dough is mixed in two stages; first yeast, liquid and half of the flour are combined then, after the mixture rises more flour is added to make the dough • a piece of dough saved from a previous batch is added to a new batch of dough before fermenting • all of the ingredients are combined and mixed into dough before fermenting

48. Bakers test to see if dough is properly kneaded by • performing the windowpane test • proofing the dough • bench resting the dough • preparing a levain

49. To give a dinner roll shine, color and a soft crust, brush it with a wash made from __________ before baking. • whole egg and milk • water • milk or cream • flour

50. Which of the following factors indicates that bread is properly baked? • tapping the bottom of the loaf produces a hollow sound • internal dough temperature reaches 190°F to 210°F • the loaf has a uniform, deep-brown color • all of the above