PSTR 1301 Fundamentals of Baking

Question 1

Was honey the most important sweetener in Europe in the middle ages?

Answer 1

True

Question 2

In the Middle Ages, was white flour less expensive than whole-grain flour? Why?

Answer 2

False

Question 3

Know Units of weight and units of volume.

Answer 3

(Deciliter) Pounds, Ounce, Milligrams, Grams, Litter, and Ditsy

Question 4

Which ingredients may be measured by volume in the bakeshop?

Answer 4

Water, Milk, and Eggs

Question 5

Baker’s percentages are based on the weight of _____ at 100%

Answer 5

Flour

Question 6

A ______ is used to bake loaves of bread that yield a square of rectangular slices.

Answer 6

Pullman pan

Question 7

Is the hard outer covering of wheat kernels and other grains called bran?

Answer 7

True

Question 8

If you substitute buttermilk for regular milk in a recipe for muffins, what must you increase?

Answer 8

False

Question 9

What sugars may be used by bakers to make clear syrups?

Answer 9

Coarse granulated sugar

Question 10

Which properties have Invert sugar?

Answer 10

All of the above

Question 11

Which are the function of fat is baked goods?

Answer 11

To provide structure

Question 12

Which are suitable fats to use for pie crusts?

Answer 12

All of the above

Question 13

Why is salt used in bread making?

Answer 13

All of the above

Question 14

Staling is caused primarily by changes in the starch content of baked goods.

Answer 14

Starch

Question 15

_____ is the process in which starch granules absorb water, swell in size, and break open to release individual starch molecules.

Answer 15

Gelatinization

Question 16

Are French bread, white sandwich bread, and pizza dough all examples of lean dough products?

Answer 16

True

Question 17

Do large loaves require a higher baking temperature than smell ones, so that the heat penetrates to the center more quickly?

Answer 17

False

Question 18

What is the amount of water needed to make dough of the desired stiffness determined by?

Answer 18

An absorption rate of the flower

Question 19

Sourdoughs are “sour” because they contain ______.

Answer 19

Acid

Question 20

The purpose of a sour in the dough is to provide _______.

Answer 20

bot A and B

Question 21

Is French bread dough sometimes made only of flour, water, yeast, and salt?

Answer 21

True

Question 22

What is rolled into the rolled-in dough?

Answer 22

Fat

Question 23

a. For flavor, is butter the preferred fat in the rolled-in dough?
b. Is the problem with using butter in the rolled-in dough’s that it is hard when cold and soft when too warm, making it difficult to work with?
c. Can specially formulate shortenings and margarine be substituted for butter in rolled-in doughs when cost and ease of handling are concerns?

Answer 23

All of the above

Question 24

What is an advantage that quick bread has over yeast bread?

Answer 24

All of the above

Question 25

Gluten development in quick bread _______ to avoid toughness.

Answer 25

Should be minimized in order to avoid toughness.

Question 26

If a muffin batter is overmixed, the muffins may _____.

Answer 26

All of the above

Question 27

Should Biscuit dough be kneaded long enough to produce _____, but not so long as to produce _____?

Answer 27

Flakiness, Toughness

Question 28

The advantage of the muffin method is that _____. The disadvantage of this method is that _______.

Answer 28

Fast and easy, overmixing can produce toughness

Question 29

French doughnuts are ______ made how and from which base?

Answer 29

A fried version of the pastry used to make cream puffs and eclairs

Question 30

French pancakes or crepes are made from thin, unleavened batters made from ___.

Answer 30

All of the above

Question 31

Although solid shortenings are popular for frying doughnuts, they are not the best choice because _____. D

Answer 31

They have an unpleasant texture because the fat does not melt in your mouth

Question 32

Waffle batter differs from pancake batter because waffle batter usually contains ___.

Answer 32

All of the above

Question 33

What should be used as a leavening agent for waffles if the batter is made several hours ahead of time?

Answer 33

Baking powder

Question 34

Are Doughnuts and fritters that fried at too low a temperature are likely to be greasy.

Answer 34

True

Question 35

When boiling sugar syrup, washing down the inner sikes of the pan with a brush dipped in water is a technique that is used to ______.

Answer 35

Avoid crystallization

Question 36

Crystallization can be partially controlled during syrup production by adding _____ before or during the cooking process.

Answer 36

Any of the above (Lemon juice, honey, can crystalize)

Question 37

What is Dessert syrup?

Answer 37

All of the above

Question 38

What are the ingredients in vanilla syrup?

Answer 38

Cornstarch

Question 39

What ingredients are needed to make crème anglaise?

Answer 39

egg yolks, milk, sugar, and vanilla

Question 40

. What can prevent egg whites from foaming properly during meringue production?

Answer 40

Fat, grease, egg yolks

Question 41

What can Ganache be used for?

Answer 41

All of the above

Question 42

What is the quality of a ganache primarily dependent upon?

Answer 42

quality of the chocolate used to prepare it

Question 43

What can Pastry cream be used for?

Answer 43

All of the above

Question 44

The primary ingredient in a coulis is ______.

Answer 44

All of the above

Question 45

Which is the most appropriate type of pie dough or crust to use for pumpkin pie?

Answer 45

mealy pie dough, unbaked

Question 46

A soggy bottom crust might be caused by what?

Answer 46

All of the above

Question 47

Canned fruit that contains no added water is called ________.

Answer 47

Solid pack

Question 48

If you want to make a large tart, a good choice for the crust would be which type of dough?

Answer 48

pate brise

Question 49

If puff pastry products come out of the oven irregular or crooked, what could be a possible reason?

Answer 49

All of the above

Question 50

The primary leavening agent in éclair paste is _______.

Answer 50

Steam