Baking and Yeast Goods Final Exam PDF

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Question 1 (1 point) Ganache is used _____.

1) as an icing.

2) to fill chocolate truffles

3) as a filling for cakes, macaroons and fine French pastry

4) all of the above

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Question 2 (1 point) A good practice to increase shelf life of cake is to

1) soak in sugar syrup when required

2) leave at room temperature

3) keep uncovered on racks with jacket on

4) wrap it or frost it

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Question 3 (1 point) During lining pie pans with dough, the dough should be stretched to fill the edges of the pan to avoid wrinkles in the dough. 1) True 2) False Save

Question 4 (1 point) If an empty pie shell shrinks excessively when baked, this fault might be caused by not enough gluten development in the dough.

1) True 2) False Save

Question 5 (1 point)

Tube pan for angel or chiffon cake need to be greased with oil before pouring the baer. 1) True 2) False Save

Question 6 (1 point) The Leavening agent in puff pastry is ___________.

1) single acting baking soda

2) steam

3) fresh yeast

4) baking ammonia

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Question 7 (1 point) Cocoa powder and cocoa butter is separated_______________.

1) by hydraulic press

2) by evaporating the butter with application of heat

3) by conching

4) by grinding

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Question 8 (1 point) To blind bake pie shells for pies, Chef should put weight on the pie that can be removed after baking. E.g. beans

1) True 2) False Save

Question 9 (1 point) Simple Buttercream is light and fluffy mixture of ___________________.

1) hi ratio shortening and invert sugar

2) Bavarian cream and bloomed gelatin

3) butter and icing sugar

4) whipped cream and sugar

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Question 10 (1 point) Laminated dough consist of alternate layers of

A) Dough and hydrogenated oil

B) dough and butter

C) Butter and shortening

D) Dough and fat

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Question 11 (1 point) Which statement is TRUE?

1) A cake is layered with filling and iced before is decorated.

2) Cake cannot be decorated if it is not in round shape.

3) Cake has to have NO layers or filling

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Question 12 (1 point)

Baked Custards are cooked in a water bath so that ___________________.

1) baking of the custard is uniform in the oven

2) so steam help the mixture to stay soft

3) they are slow cooked

4) their internal temperature is 40 C temperature

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Question 13 (1 point) Which statement regarding mixing methods for quick breads is correct?

1) Biscuit method: similar to the making flaky pie pastry

2) Creaming method: uses melted butter

3) Muffin method: involves cutting in flour in fat

4) Egg foam method: whipped egg whites

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Question 14 (1 point) Which of the listed is NOT a function of sugar in baking?

1) It increases shelf life.

2) It creates structure.

3) It develops crust color.

4) It is food for yeast.

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Question 15 (1 point) French buttercream is made by mixing egg yolks into simple buttercream by creaming method

1) True 2) False Save

Question 16 (1 point) Stirred custard used for _____.

1) pie

2) pudding

3) bavarois

4) all of the above

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Question 17 (1 point) It is good to use baking soda as a leavener in a recipe which has

1) Milk powder

2) Egg whites

3) Sugar

4) Butter milk

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Question 18 (1 point) Whole milk contains about:

1) 0 %

2) 2 % fat

3) 30 % fat

4) 3.25 %fat

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Question 19 (1 point)

Steps to follow while making choux paste: boil the liquid, fat, and salt; add the eggs; cool slightly; and fold the flour. 1) True 2) False Save

Question 20 (1 point) Leavening agent for egg foam cake is

A) Steam

B) Egg white

C) Sugar

D) Air

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Question 21 (1 point) The disadvantage of quick bread methods is that _____.

1) over mixing make product tough

2) it makes product crumbly

3) it takes longer time to prepare

4) it requires expensive ingredients

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Question 22 (1 point) The process of weighing ingredients is called

A) Molding

B) Scaling

C) Assembling

D) Proofing

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Question 23 (1 point) Common meringue is called _____ meringue.

1) Italian

2) French

3) Swiss

4) English

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Question 24 (1 point)

Tube pan for angel or chiffon cake need to be greased with oil before pouring the baer. 1) True 2) False Save

Question 25 (1 point) French buttercream is made by mixing egg yolks into simple buttercream by creaming method. 1) True 2) False Save

Question 26 (1 point) Invert sugar is a simple form of honey.

1) True 2) False Save

Question 27 (1 point) Fondant does not have _____.

1) egg

2) sugar

3) flavouring

4) water

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Question 28 (1 point) Flat icing ___________________________.

1) is mix of brown sugar and coffee

2) is used as a way to add sweetness to baked goods, if sugar is forgotten in the recipe

3) is used on baked goods, to give glaze

4) must be heated to 100 C before brushing

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Question 29 (1 point) Crème brulee, crème caramel, pastry cream and cheese cake are example of baked custard A) True B) False Save

Question 30 (1 point) In recipe for Crème Chantilly one of the ingredients not required

1) vanilla

2) egg whites

3) cream

4) granulated/confectioners’ sugar

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Question 31 (1 point) Which is NOT a function of water in doughs and batters?

1) help baking powder to start reaction.

2) It enables yeast to become active.

3) prevents starch from gelatinizing.

4) It enables the formation of gluten.

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Question 32 (1 point) The process of mixing unmixable ingredients is called emulsion A) True B) False Save

Question 33 (1 point) A pot de crème is a type pudding made in a silicone mold only. 1) True 2) False Save

Question 34 (1 point)

Cakes are cooled before being iced or filled.

1) True 2) False Save

Question 35 (1 point) Which of the following is NOT function of icings or frosting?

1) it absorbs moisture from cakes.

2) improves the outlook or finish of cake.

3) helps the keeping quality of cakes.

4) increases the flavor of cakes.

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Question 36 (1 point) Network of cells trapping air in doughs is made of

1) starch

2) egg yolk

3) gluten

4) sugar

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Question 37 (1 point) To cut 1.5 kg of soft fancy bun dough into 36 equal pieces, machine to be used to save time will be

1) divider

2) dough sheeter

3) molding machine

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Question 38 (1 point)

Dark chocolate contains _____________

1) lecithin and water

2) sugar and salt

3) cocoa butter and cocoa solids

4) cocoa solids and hydrogenated shortening

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Question 39 (1 point) Which of these is strongest flour?

1) Cake flour

2) Pastry flour

3) Bread flour

4) Rye flour

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Question 40 (1 point) A mix of pastry cream, whipped egg whites and gelatin when folded together is called ____________.

1) pudding

2) crème chiboust

3) mousse

4) soufflé

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Question 41 (1 point) Royal icings is _________________.

1) also known as decorating icing

2) soft and shinny

3) same as flat frosting

4) a mix of egg yolk and confectioner’s sugar

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Question 42 (1 point)

Rye blend is a mixture of whole wheat, rye and wheat flour. 1) True 2) False Save

Question 43 (1 point) Which meringue is made with sugar at 115 C?

1) French

2) Swiss

3) English

4) Italian

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Question 44 (1 point) Simple syrups is made with water and

1) Brown sugar

2) Granulated sugar

3) Confectioners’ sugar

4) Invert sugar

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Question 45 (1 point) There are seven basic types of icings. Which one of the four is not a frosting or icing

1) caramel

2) buttercream

3) fudge

4) royal

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Question 46 (1 point) In Sacher Torte sponge chocolate need to be melted before adding to cake batter 1) True 2) False Save

Question 47 (1 point) Fruit fillings should be hot while pouring in the pie shells. 1) True 2) False Save

Question 48 (1 point) Dessert with lady fingure around and Bavarian cream as filling it is called ______________.

1) charlotte royale

2) rice impératrice

3) charlotte russe

4) cheesecake

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Question 49 (1 point)

Which of the following is not function of icings or frosting? 1) improves the outlook or finish of cake.

2) helps the keeping quality of cakes.

3) it absorbs moisture from cakes.

4) increases the flavor of cakes

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Question 50 (1 point) The interior of the wheat grain that produces highest amount of fat is called ______________.

1) husk

2) bran

3) germ

4) endosperm

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Question 51 (1 point) The Black walnut has a

1) light brown colour

2) mild aroma

3) strong flavour

4) crisp texture

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Question 52 (1 point) Flour milled from wheat kernel of another grain contains enough or equal gluten as bread flour to be used to make white bread?

1) Barley

2) Rye

3) Spelt

4) None of the above

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Question 53 (1 point) The preferred fat for production of pie doughs is ____________.

1) all purpose shortening

2) hi -ratio shortening

3) margarine

4) lard

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Question 54 (1 point) Almonds are classified into

A) Sweet and dutched

B) Dark and bitter

C) Bitter and sweet

D) English and dark

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Question 55 (1 point) Cookies made by the creaming method hold their shape without spreading a lot, because fat and sugar is creamed longer. 1) True 2) False Save

Question 56 (1 point) Ganache is __________.

1) a filling made of chocolate and cream in ratio of 1:1

2) a type of pudding

3) a rich chocolate mousse with butter

4) an icing made of melted chocolate and fondant

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Question 57 (1 point) A disadvantage of the muffin method is _____.

1) that the expense of ingredients

2) that it requires more time than creaming method

3) that Chef needs to be skillful to execute the recipe

4) that over mixing causes toughness

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Question 58 (1 point) The difference between soft and hard meringues is _____.

1) baking time

2) contain more sugar than egg whites in ratio of 1: 1.5 or more

3) contain whole egg

4) both a and b

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Question 59 (1 point) Pick the correct statement about puff pastry?

1) Puff pastry has baking soda as a leavener

2) Puff pastry is rolled-in dough without a chemical leavener.

3) Lamination is not important in puff pastry dough.

4) Puff pastry can rise to 12 times it original thickness when baked.

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Question 60 (1 point)

Heavy cream needs to be at room temperature for best whipping results. 1) True 2) False Save

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