Baking For Special Diets Test Questions & Answers Ch.26

Chapter 26

Baking for Special Diets

TEST QUESTIONS

Multiple Choice

1. A disease in which the intestine is unable to process gluten is called _____.

a. Lactose intolerance

b. Anaphylaxis

c. Celiac disease

d. none of the above

2. The food additive lecithin must usually be avoided by people allergic to ________.

a. soy

b. gluten

c. eggs

d. nuts

3. Carbohydrates supply ____ calories per gram; fats supply ____ calories per gram; proteins supply _____ calories per gram.

a. 9; 4; 9

b. 4; 4; 4

c. 4; 6; 9

d. 4; 9; 4

4. Vitamins supply _____ calories per gram.

a. 0

b. 1

c. 4

d. 9

5. Nutrients that provide energy are ____________.

a. fats, carbohydrates, and proteins

b. fats, carbohydrates, and vitamins

c. carbohydrates, vitamins, and proteins

d. fats, carbohydrates, and minerals.

6. Nutrients needed for human metabolism or basic body functioning are vitamins, minerals, and _______________.

a. carbohydrates

b. fats

c. fiber

d. water

7. Which actions can be used to increase the vitamin and mineral content of bread?

a. Substitute whole-grain flour for white flour.

b. Use seeds and grains as toppings.

c. Add dried fruit and nuts.

d. All of the above.

8. Nutritionists consider _____________ to be the most healthful type of fat.

a. polyunsaturated fat

b. monounsaturated fat

c. saturated fat

d. trans fat

9. The term nutrient density refers to ___________________________.

a. the weight and thickness of nutrients in food

b. the quantity of nutrients per calorie in food

c. the difficulty of digesting certain nutrients

d. none of the above

10. Two examples of lipids are fat and ________.

a. cholesterol

b. protein

c. carbohydrate

d. fiber

11. The health problem associated with sodium is ___________.

a. obesity

b. anaphylaxis

c. high cholesterol

d. high blood pressure

12. The major dietary source of sodium is ___________.

a. foods high in fat

b. sugar

c. salt

d. cholesterol

13. Which of the following types of vegetarians eat no eggs?

a. lacto-vegetarians

b. lacto-ovo-vegetarians

c. vegans

d. both a and c

14. Which of the following will be eaten by a strict vegan?

a. Milk

b. Honey

c. Gelatin

d. None of the above

15. A milk allergy is a reaction to _____________ in milk.

a. protein

b. milk sugar

c. lactose

d. both b and c

16. Which of the following ingredients functions as a tenderizer in baked goods?

a. Flour

b. Sugar

c. Water

d. Egg whites

17. Tougheners or structure builders in baked goods include flour and _______.

a. milk

b. sugar

c. eggs

d. baking powder

18. Dryers in baked goods include flour and ________.

a. cornstarch

b. sugar

c. shortening

d. eggs

19. Which of the following contains the most trans fats?

a. butter

b. solid shortening

c. vegetable oil

d. lard

20. If you substitute oil for butter in a quick bread formula, you may also have to __________.

a. increase the amount of sugar

b. decrease the amount of flour

c. decrease the amount of baking powder

d. substitute the muffin mixing method for the creaming method

21. If you reduce the amount of fat in a muffin formula, you may be able to balance the formula by also ________.

a. using a softer flour

b. increasing the sugar

c. adding a fruit purée

d. all of the above

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

a. It builds structure.

b. It creates tenderness.

c. It retains moisture.

d. It acts as a creaming agent to provide leavening.

23. Which of the following is the most useful sugar substitute in the bakeshop?

a. Saccharin

b. Sucralose

c. Aspartame

d. Pectin

24. Which combinations of grain flours and starches may be used in gluten-free breads?

a. Rice flour and tapioca flour

b. Potato starch and oat flour

c. Cornstarch and barley flour

d. Soy flour and rye flour

25. ___________ is a useful ingredient to help give structure to gluten-free yeast breads.

a. Malt

b. Arrowroot

c. Xanthan gum

d. Sucralose

26. Puréed tofu can sometimes be used as an egg substitute, but it can’t be eaten by people with _______ allergies.

a. gluten

b. soy

c. lactose

d. peanut

27. Which of the following statements about dairy products is false?

a. People with milk allergies can consume lactose-free milk.

b. Lactose is another name for milk sugar.

c. Dairy-free margarines are a good substitute for butter in baked goods for people who can’t consume dairy products.

d. Fat-free yogurt can be substituted for sour cream in many formulas to reduce the total fat content.

28. If you substitute granular sucralose in a cookie formula mixed by the creaming method, you may have to ___________ to balance the formula.

a. increase the fat

b. increase the baking powder

c. decrease the flour

d. increase the liquid