Food for Today ©2010

Unit 9: The Art of Baking

Practice Quizzes

1
Which type of flour is made from soft wheat, which creates less gluten.
A)Bread flour
B)Cake and pastry flour
C)Whole-wheat flour
D)All-purpose flour
2
Which type of yeast is a combination of yeast and starch that comes in small, individually wrapped cakes that are very perishable?
A)Compressed yeast
B)Quick-rising yeast
C)Active yeast
D)Proofed yeast
3
What percentage of fat should a vegetable spread have in order to be used for baking?
A)30%
B)45%
C)60%
D)75%
4
Which of the following leavening agents reacts with acidic liquids like buttermilk?
A)Baking soda
B)Baking powder
C)Steam
D)Yeast
5
What are the advantages of baking in a microwave oven?
A)Items bake faster in a microwave.
B)Microwave ovens do not bake.
C)Items baked in a microwave develop a crisp crust.
D)Glutens develop a sweeter flavor because the quick baking doesn't break down sugars.
6
Which of the following is not typically used to leaven a quick bread?
A)Steam
B)Baking soda
C)Baking powder
D)Yeast
7
Which of the following breads is not made with the muffin method?
A)Sweet white bread
B)Muffins
C)Pancakes
D)Loaf breads
8
After arriving early to the foods lab, you decide to get started mixing a yeast bread before class starts. What would you do first?
A)Measure ingredients
B)Wash the work surface
C)Collect the equipment you will need
D)Refill the flour bin
9
What do you call the process in which the enzymes in yeast produce alcohols and carbon dioxide gas by breaking down carbohydrates?
A)Yeasting
B)Aeration
C)Fermentation
D)Cutting in
10
Which of the following is not a reason for punching down dough?
A)To let excess gasses escape
B)To eliminate large air bubbles
C)To redistribute yeast cells
D)To help toughen the gluten strands
11
How should cake batter look when it is ready to be poured into a mold?
A)Thin and runny
B)Thick and smooth
C)Thick and lumpy
D)Thin and coarse
12
Which of the following is not a foam cake?
A)Angel food cake
B)Devil's food cake
C)Sponge cake
D)Chiffon cake
13
What kind of cookies are shaped by hand and sometimes rolled in nuts or other coatings?
A)Molded cookies
B)Drop cookies
C)Bar cookies
D)Pressed cookies
14
How can you check the temperature of syrup without a thermometer?
A)Spoon test
B)Crystallization test
C)Syrup thickness test
D)Cold water test
15
What do you call an ingredient that breaks down sugar crystals or keeps them from forming?
A)Interfering agent
B)Inducing agent
C)Dissolving agent
D)Smoothing agent
16
Which type of pie contains cooked meat, poultry, seafood, or vegetables in a thickened sauce?
A)Cream pies
B)Savory pies
C)Fruit pies
D)Custard pies
17
Which of the following is not one of the four ingredients in basic pastry dough?
A)Flour
B)Milk
C)Salt
D)Fat
18
Why is it necessary to cut slits in the top dough before baking a pie?
A)So steam can escape
B)So the pie looks pretty
C)So the crust bakes evenly
D)So the crust cooks properly
19
What is docking?
A)Poking small holes all over the bottom of a pie shell to prevent it from puffing up while baking.
B)Using the tines of a fork to make a decorative edge on a pie shell.
C)Pressing down on a crumb crust to even it out.
D)Covering the edge of a pie shell with foil to prevent it from burning.
20
What is the name for a hand-shaped tart made by folding and pleating the edge of the dough to form the sides?
A)Flan
B)Turnover
C)Mini-pie
D)Galette
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