MIDTERM - LESSON 5

Question 1

What are the liquids in Baking?

Answer 1

PLAIN WATER, MILK, FRUIT JUICE

Question 2

It is the cheapest ingredient in baking

Answer 2

WATER

Question 3

Distilled or rain water

Answer 3

SOFT WATER

Question 4

Use this tends to flatten out the dough

Answer 4

SOFT WATER

Question 5

Water which contains minerals such as salt, calcium and magnesium

Answer 5

HARD WATER

Question 6

Contains average amount of mineral salts

Answer 6

MEDIUM HARD WATER

Question 7

Ideal for breadmaking

Answer 7

MEDIUM HARD WATER

Question 8

Contains excessive carbonates of calcium & magnesium

Answer 8

VERY HARD WATER

Question 9

Toughens the dough

Answer 9

VERY HARD WATER

Question 10

Contains sodium

Answer 10

ALKALINE WATER

Question 11

Lacteal secretion obtained by milking a cow “unqualified”

Answer 11

MILK

Question 12

Is a whole cow’s milk

Answer 12

MILK

Question 13

Fresh milk as it comes out from the cow, with nothing removed and added

Answer 13

WHOLE COW’S MILK

Question 14

Milk that has been treated so that the cream does not seperate

Answer 14

HOMOGENIZED MILK

Question 15

Milk heated to 140 F for 30 minutes and then cooled down to 50 F

Answer 15

PASTEURIZED MILK

Question 16

Has had no fat removed and contains 3 1/2 percent milk fat

Answer 16

WHOLE MILK

Question 17

Has had some fat removed and contains either 2 percent or 1 percent milk fat

Answer 17

LOW FAT MILK

Question 18

Contains not more than 1/2 percent of milk fat

Answer 18

FAT-FREE OR NON-FAT MILK (SKIM MILK)

Question 19

Fresh milk that has been cultured/soured

Answer 19

BUTTERMILK

Question 20

Milk that has been treated until part of its moisture is evaporated

Answer 20

EVAPORATED MILK

Question 21

Milk heated to allow part of the water to evaporate and 40-55 percent of sugar is added as preservative

Answer 21

CONDENSED MILK

Question 22

Heated to remove most of its moisture content

Answer 22

DRIED OR MILK POWDER

Question 23

Contain all milk solids and fat

Answer 23

WHOLE DRIED MILK

Question 24

Contains all milk solids without the fat

Answer 24

SKIM DRIED MILK

Question 25

A mixture of milk and cream, contains 10-18 percent milk fat

Answer 25

HALF AND HALF

Question 26

Substitute for 1 cup buttermilk: Pour 1 tablespoon of vinegar or lemon juice in a measuring cup. Add enough milk to equal 1 cup. Let stand for 5 minutes before using. TRUE OR FALSE

Answer 26

TRUE

Question 27

Substitute for 1 cup fresh / whole milk: Use ½ cup evaporated milk plus ½ cup water TRUE OR FALSE

Answer 27

TRUE

Question 28

Substitute for dry milk powder for fresh milk: Mix the dry milk powder according to package direction. TRUE OR FALSE

Answer 28

TRUE

Question 29

Substitute for one 14 oz can sweetened condensed milk: Combine 1 cup instant nonfat dry milk + 2/3 cup granulated sugar + ½ cup boiling water + 3 tablespoon melted butter. Process in food processor or blender until smooth . Store in refrigerator. TRUE OR FALSE

Answer 29

TRUE

Question 30

It is a ripened cream of milk. It contains 80% butterfat. Examples: Magnolia, Anchor, Queensland

Answer 30

BUTTER

Question 31

It is made by mixing 40% melted fat and the rest coming from vegetable oil such as coconut oil, peanut oil, corn oil etc.

Answer 31

BUTTER COMPOUND

Question 32

Fat emulsified with cultured milk. Contains 80% fat and 16% water. It is a widely used substitute for butter. Examples: Dari Creme, Butterfresh

Answer 32

MARGARINE

Question 33

Plastic fat or shortening. Made from deodorized vegetable oil such as coconut, corn, soybeans etc.

Answer 33

HYDROGENATED FAT

Question 34

Polyunsaturated vegetable oils to which hydrogen has been added commercially to make them solid at room temperature. Margarine and shortening are made in this way.

Answer 34

HYDROGENATED FAT

Question 35

Unopened cans of evaporated milk or sweetened condensed milk may be stored at room temperature for up to 12 months. After opening store unused milk in an airtight container in the refrigerator and use within days. TRUE OR FALSE

Answer 35

TRUE

Question 36

Unopened packages of non fat dry milk may be stored at room temperature in a cool dry place for up to __ months.

Answer 36

6

Question 37

Do not freeze milk. Freezing changes the texture and may cause _________ of milk fat.

Answer 37

SEPERATION