8th Edition Test Bank Chapter.4 Ingredients

Chapter 4

Ingredients

TEST QUESTIONS

True/False

T F 1. The hard outer covering of wheat kernels and other grains is called bran.

T F 2. Strong flour is made from wheat with a high protein content.

T F 3. Cake flour is usually weaker than pastry flour.

T F 4. Rye blend is a mixture of various grades of rye flour.

T F 5. Bread flour stays in a lump when squeezed in the hand, but cake flour does not.

T F 6. Not all sugars have the same degree of sweetness.

T F 7. Invert sugar is a complex sugar that is formed when maltose and sucrose are combined with certain enzymes.

T F 8. High-protein wheat flour absorbs less water than low-protein wheat flour.

T F 9. An emulsion is formed when a solid ingredient dissolves in a liquid.

T F 10. Emulsified shortening is usually softer in texture than regular shortening.

T F 11. You can use either butter or shortening to make cookie dough, but you should never mix these two fats together or use both of them in the same dough.

T F 12. Margarine contains 10 to 15% water.

T F 13. Cultured buttermilk is milk that has been made sour by adding bacteria to it.

T F 14. If you substitute buttermilk for regular milk in a recipe for muffins, you must increase the quantity of baking powder.

T F 15. Egg whites act as tenderizers in baked goods.

T F 16. High-extraction flour is likely to be darker in color than low-extraction flour.

T F 17. If a bread formula calls for 1 ounce of instant dry yeast, you could substitute 2 ounces of compressed yeast.

T F 18. Baking ammonia is a chemical leavener used in such products as cream puffs, pound cakes, and sponge cakes.

T F 19. Cocoa is the same as bitter chocolate except that it contains less fat.

T F 20. The term “dough rate of reaction” refers to the speed at which baking powders release leavening gases.

Multiple Choice

21. Which of the following flours is the strongest?

a. Patent bread flour

b. Pastry flour

c. Pumpernickel flour

d. Cake flour

22. Clear flour is normally used to make which of the following baked goods:

a. Pie dough

b. Rye bread

c. White sandwich bread

d. All of the above

23. Which of the following starches is used to thicken pie fillings that are to be frozen?

a. Cornstarch

b. Wheat starch

c. Waxy maize

d. Instant starch

24. Which of the following is not a function of sugar in baked goods?

a. To increase keeping qualities.

b. To create firmness or structure.

c. To help develop crust color.

d. To provide food for yeast.

25. The starchy interior of the wheat grain is called the______________.

a. gliadin

b. gluten

c. germ

d. endosperm

26. Which of the following may be used by bakers to make clear syrups?

a. 10X sugar

b. 4X sugar

c. Coarse granulated sugar

d. All of the above

27. Which of the following sugars is most often used to make cake batters and cookie doughs?

a. Fine granulated sugar

b. Sanding sugar

c. 6X sugar

d. Dehydrated fondant

28. Invert sugar has which of the following properties?

a. It is sweeter than regular granulated sugar (sucrose).

b. It helps keep baked goods moist.

c. It doesn’t crystallize as easily as regular granulated sugar.

d. All of the above

e. None of the above

29. Diastase is:

a. An enzyme found in some types of malt syrup

b. An enzyme found in most wheat flour

c. An enzyme that turns starch into sugar

d. All of the above

e. None of the above

30. Which of the following is not a function of fat in baked goods?

a. To increase keeping quality

b. To provide structure

c. To increase moistness

d. To tenderize the product

31. High–ratio shortening is another name for:

a. Regular shortening

b. Pastry shortening

c. Emulsified shortening

d. Hydrogenated shortening

32. A suitable fat to use for pie crusts is:

a. Regular shortening

b. Butter

c. Lard

d. All of the above

33. Fresh whole milk contains about:

a. 2% butterfat

b. 3½% butterfat

c. 5½% butterfat

d. None of the above

34. Which of the following is not a function of whole eggs in baked goods?

a. Adding moisture.

b. Emulsifying of fats and liquids.

c. Reacting with baking soda to provide leavening.

d. None of the above; they are all functions of eggs.

35. Yeast is killed at a temperature of:

a. 100°F (38°C)

b. 140°F (60°C)

c. 180°F (82°C)

d. 212°F (100°C)

36. You can use baking soda as a leavening agent if the formula also contains:

a. Buttermilk

b. Sugar

c. Nonfat dry milk

d. All of the above

e. None of the above

37. Beating fat and sugar together to incorporate small bubbles of air is called?

a. Creaming

b. Foaming

c. Fermentation

d. Emulsifying

38. Salt is used in bread making because it:

a. Improves flavor.

b. Strengthens gluten.

c. Slows yeast action.

d. All of the above

39. Osmotolerant yeast is best used for:

a. Sweet roll dough

b. Bagel dough

c. Whole wheat bread

d. French bread

40. Which of the following has the highest cocoa content?

a. Milk chocolate

b. Bittersweet chocolate

c. White chocolate

d. Sweet dark chocolate

41. Which of the following wheat varieties has the lowest protein content?

a. Durum wheat

b. Soft winter wheat

c. Hard winter wheat

d. Hard spring wheat

42. The outer portion of the wheat endosperm ______________________ than the inner portion.

a. is darker in color

b. is harder

c. breaks into larger pieces during milling

d. all of the above

43. The protein content of white wheat flours ranges from _______________.

a. 4% to 10%

b. 6% to 18%

c. 12% to 24%

d. 30% to 40%

44. The mineral content of flour is expressed in the term _______________.

a. pentosan

b. carotenoid

c. ash

d. extraction

45. Which of the following is a non-cereal grain?

a. wheat

b. buckwheat

c. spelt

d. rye