Mod 2 Test 1

Question 1

Teaspoons to Tablespoon

Answer 1

3 teaspoons = 1 tablespoon

Question 2

Tablespoon to fluid oz

Answer 2

2 tablespoons = 1 fl oz

Question 3

Fl oz to pint or cup

Answer 3

8 fl oz = 1/2 pint or 1 cup

Question 4

fl oz to pint

Answer 4

16 fl oz = 1 pint

Question 5

pints to quarts

Answer 5

2 pints = 1 quart

Question 6

quarts to gallon

Answer 6

2 quarts = 1/2 gallon

4 quarts = 1 gallon

Question 7

ounces to pounds

Answer 7

4 oz - 1/4 pound
8 oz - 1/2 pound
12 oz - 3/4 pound
16 oz - 1 pound

Question 8

tablespoon to cup

Answer 8

2 tablespoons = 1/8 cup

16 tablespoons = 1 cup

Question 9

cups to pint

Answer 9

2 cups = 1 pint

Question 10

cups to quart

Answer 10

4 cups = 1 quart

Question 11

cups to gallons

Answer 11

8 cups = 1/2 gallon

16 cups = 1 gallon

Question 12

liter to ml

Answer 12

1 liter = 1000 milliliters

1/2 liter = 500 milliliters

Question 13

kilogram to gram

Answer 13

1 kg = 1000 grams

1/2 kg = 500 grams

Question 14

liter to fl oz

Answer 14

1 liter = 33.8 fl oz

Question 15

milliliter to fluid oz

Answer 15

1 ml = .034 fl oz

Question 16

kilogram to pound

Answer 16

1 kg = 2.2 pounds (2 pounds 3 oz)

Question 17

grams to ounces

Answer 17

1 gram = .035 oz

Question 18

quart to ml

Answer 18

1 quart = 946 ml

Question 19

fl oz to ml

Answer 19

1 fl oz = 29.57 ml

Question 20

pound to grams

Answer 20

1 pound = 454 grams

Question 21

ounce to gram

Answer 21

1 oz = 28.35 g

Question 22

Bakers percentage Procedure A

Answer 22

Total weight of ingredient / total weight of flour x 100 = % of ingredient

Question 23

Bakers percentage procedure B

Answer 23

Quantity of flour x decimal form of % of ingredient needed = ingredient quantity

Question 24

Bakers percentage procedure C

Answer 24

Total weight of ingredients / total percentage = factor

Factor x ingredient percentage = ingredient quantity

Question 25

Couche

Answer 25

bed in french

Question 26

Functions of water in bread dough

Answer 26

- dissolves yeast, salt and sugar | - necessary for fermentation / to start gluten formation

Question 27

Functions of flour in bread dough

Answer 27

The substance of bread dough - gluten network traps air - yeast feeds on starches in flour

Question 28

Function of yeast in bread dough

Answer 28

used for leavening of bread - uses sugar in dough to produce more yeast cells and Co2 gas and alcohol - responsible for fermentation - flavor builder - dough developer

Question 29

Most important function of salt in bread making

Answer 29

Retards yeast fermentation, changes flavor | - fermentation happens too fast without salt

Question 30

Method behind Poolish

Answer 30

a very wet preferment used in french bread baking - Place cold water (60F) in a mixing bowl - sprinkle in SAF yeast and allow it to stand then whisk - add in flour (high gluten) to the water and beat with a paddle attachment until fully absorbed - cover and set aside for 12 to 24 hours

Question 31

Why do we use Poolish

Answer 31

Gradual, slow fermentation occurs during the maturity of a preferment - dough structure is strengthened (development of acidity) - Superior flavor - keeping quality improves (pH decreases) - reduces bulk fermentation time

Question 32

3 reasons why a baguette is slashed before baking

Answer 32

- allows gas to escape without rupturing the surface of the dough - adds an aesthetic look - helps control the expansion of the loaf as it bakes

Question 33

Will Overproofing cause bread to collapse

Answer 33

True

Question 34

Should you bake something on a peel

Answer 34

False

Question 35

Acid produced during fermentation is lactic acid

Answer 35

True

Question 36

Proteins in bread are Glydin and Glytenin

Answer 36

True

Question 37

Sugar is a carb that bread thrives off of

Answer 37

True

Question 38

Is focccacia a thin bread stick

Answer 38

False

Question 39

Slowing fermentation question

Answer 39

True

Question 40

Banneton

Answer 40

Circular wicker or willow basket used for proofing and to shape dough

Question 41

Bool

Answer 41

Round, circular basket

Question 42

Batard

Answer 42

Long basket used to shape bread

Question 43

Gluten

Answer 43

Proteins in wheat responsible for the elastic texture of dough

Question 44

When rises in oven

Answer 44

Oven Spring

Question 45

Slowing down fermentation

Answer 45

Retarding

Question 46

Process caused by yeast

Answer 46

fermentation

Question 47

Yeast dies at what temp

Answer 47

140 F

Question 48

Bagels are

Answer 48

Poached and Baked

Question 49

carb that is Food for yeast

Answer 49

sugars