Chapter 29 Sample Test Questions

Multiple Choice

1. Which of the following ingredients can be measured at one pint per pound (or at 1 kilogram per
liter)?
(a) eggs
(b) honey
(c) molasses
(d) none of the above

2. A cake formula calls for emulsified shortening, but you have run out. Which of the following can
you substitute?
(a) regular shortening
(b) butter
(c) half margarine and half regular shortening
(d) none of the above

3. Which of the following flours is the strongest?

(a) whole wheat flour
(b) pumpernickel flour
(c) bread flour
(d) pastry flour

4. The sugar that is used to give the smoothest texture to icings because of its fineness is
(a) ultrafine granulated sugar
(b) 10X sugar
(c) 6X sugar
(d) sanding sugar

5. Which of the following is not a function of sugar in baked goods?

(a) to give sweetness and flavor
(b) to give crust color
(c) to increase keeping qualities
(d) to give firmness to the structure

6. Yeast is killed at a temperature of

(a) 100ºF (38ºC)
(b) 140ºF (60ºC)
(c) 180ºF (82ºC)
(d) 212ºF (100ºC)

7. Beating fat and sugar together to incorporate small bubbles of air is called
(a) creaming
(b) foaming.
(c) fermentation.
(d) emulsifying.
8. Baking soda can be used as a leavening agent only if the formula also contains
(a) baking powder.
(b) acid.
(c) sugar.
(d) none of the above.

9. Salt is used in bread-making because it

(a) improves flavor.
(b) strengthens gluten.
(c) controls fermentation.
(d) all of the above.

10. The majority of ingredients in the bakeshop are measured by weight, rather than by volume, because
measuring by weight is __________.
(a) faster
(b) more sanitary
(c) more accurate
(d) more convenient

11. __________ is/are measured by weight, rather than by volume, in the bakeshop.
(a) Eggs
(b) Flour
(c) Water and milk
(d) Liquid flavorings

12. When determining baker's percentages, __________.

(a) flour is always considered 100%
(b) the total of the percentages of all the ingredients will always be greater than 100%
(c) the percentage of each ingredient is its total weight divided by the weight of the flour, multiplied
by 100%
(d) all of the above

13. If you are using a baking formula that calls for 25% sugar and 20 lb of flour, then you will use
__________ lb sugar.
(a) 2.5
(b) 4.0
(c) 5.0
(d) none of the above

14. Gluten __________.

(a) produces gas in a product as it is baked
(b) gives structure and strength to baked goods
(c) is a substance made up of the carbohydrates in wheat flour
(d) forms small, ball-like structures in dough as it is mixed or kneaded

15. A firm and chewy baked product contains __________ gluten.

(a) no
(b) a small amount
(c) a medium amount
(d) a large amount
16. Which of the following is not one of the methods by which a baker can adjust gluten development?
(a) baking time
(b) mixing method
(c) selection of flour
(d) selection of shortening and liquid

17. Any fat used in baking is called a shortening because it shortens __________.
(a) baking time
(b) mixing time
(c) gluten strands
(d) kneading time

18. Shortbread is short because it __________.

(a) it does not rise
(b) is a quick bread
(c) it requires no kneading
(d) contains a high fat content

19. In general, the __________, the more gluten develops.

(a) weaker the flour
(b) more fat contained in a formula
(c) more a dough or batter is mixed
(d) less the amount of water in a formula

20. A stale bakeshop product __________.

(a) has lost its fresh-baked aroma
(b) has lost moisture from its starch granules
(c) is firmer, drier, and more crumbly than a fresh product
(d) all of the above

21. The staling of a bakeshop product can be slowed by all of the following techniques except
__________.
(a) freezing it
(b) refrigerating it
(c) protecting it from the air
(d) adding moisture retainers to its formula

22. White wheat flour is milled from wheat kernels from which the __________ has been removed.
(a) bran
(b) germ
(c) both a and b
(d) neither a nor b

23. If a baker is trying to decide whether to order a straight flour or a patent flour, then he is most likely
planning to bake __________.
(a) cake
(b) bread
(c) cookies
(d) biscuits or muffins
24. If a flour feels very smooth and fine, stays in a lump when squeezed, and is pure white, it is
__________ flour.
(a) cake
(b) bread
(c) pastry
(d) all-purpose

25. Whole wheat flour is different from white flour because it __________.
(a) contains the bran and the germ
(b) keeps for a longer period of time
(c) cannot be used alone in bread making
(d) all of the above

26. Why is 100% whole wheat bread so heavy?

(a) Whole wheat flour contains no gluten.
(b) The fat from the germ increases the shortening process.
(c) Its gluten strands are cut by the sharp edges of the bran flakes.
(d) both b and c

27. Rye bread must contain wheat flour because __________.

(a) rye flour does not develop gluten
(b) the flavor of rye flour alone is unpleasant
(c) without wheat flour, rye bread stales almost immediately
(d) rye meal (pumpernickel) is so fine that a dough made from it will not stay together during the
kneading process

28. Starches used in dessert production have specific purposes. Which of the following starches is
correctly paired with its purpose?
(a) waxy maize → to prevent break down during freezing
(b) corn starch → to help a thickened product hold its shape
(c) instant starch → to thicken cold liquids without further cooking
(d) all of the above

29. Which set of words completes the following sentence correctly? Waxy maize would be a good
choice to thicken a __________ and a bad choice to thicken a ___________.
(a) fresh fruit glaze, frozen fruit pie
(b) fruit pie filling, cream pie filling
(c) cream pie filling, fruit pie filling
(d) both a and c

30. To make a batch of cookies that require the creaming method, you are most likely to use
__________ shortening in the formula.
(a) regular
(b) emulsified
(c) puff pastry
(d) none of the above

31. If you are making a high ratio cake, then you are most likely to use __________ shortening in the
formula.
(a) regular
(b) emulsified
 (c) puff pastry
(d) none of the above

32. If you looked in the pantry of a bakery that specializes in Danish pastries and croissants, you would
see that the majority of their shortening was ___________.
(a) regular
(b) emulsified
(c) puff pastry
(d) none of the above

33. Which of the following statements is incorrect?

(a) Butter has a highly desirable flavor that is missing from shortenings.
(b) One of the major advantages of butter is that it is easy to work with at any temperature.
(c) Butter doesn't leave an unpleasant coating in the mouth like shortenings because it melts in the
mouth.
(d) A dough made with butter is much more difficult to work with than a dough made with
shortening.

34. You are least likely to find _________ used as a fat in the bakeshop.
(a) oil
(b) lard
(c) butter
(d) shortenings

35. Sugars have all of the following purposes in the bakeshop except __________.
(a) creating tenderness
(b) adding sweetness, flavor, and color
(c) increasing keeping quality by retaining moisture
(d) increasing texture by strengthening the gluten structure

36. Which of the following statements is true about refined sugars?

(a) Refined sugars are classified on the basis of sucrose content.
(b) Granulated sugars are ground finer than confectioner's sugars.
(c) Powdered sugars are classified by their coarseness or fineness, with 4X being the most fine and
10X being the most coarse.
(d) A finer grained granulated sugar can make a more uniform batter because it can support a higher
quantity of fat than a more coarsely grained sugar.

37. If you run out of brown sugar, you can mix a little __________ with granulated sugar to produce
approximately the same taste.
(a) honey
(b) molasses
(c) malt syrup
(d) corn syrup

38. ___________ is the major reason for using honey in a baking formula.
(a) Flavor
(b) Cost reduction
(c) Leavening power
(d) Moisture retention
39. Malt syrup is used primarily in yeast breads to __________.
(a) add flavor
(b) add crust color
(c) provide food for the yeast
(d) all of the above

40. Which of the following statements about the use of milk and cream in baking is incorrect?
(a) Cream is often used as a liquid in doughs and batters.
(b) Buttermilk is an effective leavening agent when combined with baking soda.
(c) Dry milk is convenient, inexpensive, and can often be simply mixed with the dry ingredients.
(d) If you use whole milk in a formula, you must calculate its fat content as part of the shortening.

41. The main purpose of a leavening agent is to produce __________.

(a) gas
(b) flavor
(c) moisture
(d) structure

42. Yeast, baking soda, baking powder, baking ammonia, air, and steam are all ___________.
(a) emulsifiers
(b) leavening agents
(c) anti-staling agents
(d) both a and b

43. Leavening __________ a baked product.

(a) increases the volume of
(b) produces shape and texture of
(c) refers to the production of gases in
(d) all of the above

44. Fermentation is the process by which yeast acts on __________ and changes them into carbon
dioxide gas and alcohol.
(a) fats
(b) leavening agents
(c) proteins
(d) carbohydrates

45. Which set of words completes the following sentence correctly? If the temperature of yeast is
__________, then __________.
(a) 45°F (7°C) or less, it is dead
(b) 140°F (60°C) or more, it is inactive
(c) 100°F (38°C) to 140°F (60°C), its action speeds up
(d) 70°F to 90°F (20°C to 32°C), it is growing most rapidly

46. A bread formula calls for 1.5 lb of compressed yeast, but you have only active dry yeast. How much
dry yeast should you use?
(a) 3.75 oz
(b) 6 oz
(c) 9.6 oz
(d) 6 lb
47. If you wanted to mix a cake batter in the morning and bake the cakes in the afternoon, then you
should definitely not use __________ in your formula.
(a) baking soda
(b) single-acting baking powder
(c) double-acting baking powder
(d) either a or b

48. If you have just added an acid (such as buttermilk) to your formula, then you are most likely using
__________ as a leavening agent.
(a) yeast
(b) baking soda
(c) baking powder
(d) baking ammonia

49. Baking ammonia would be most likely used as a leavening agent for __________.
(a) bread
(b) cookies
(c) cream puffs
(d) both b and c

50. If you find the word "creaming" in the procedure section of a formula, then you will definitely find
__________ in the ingredients section.
(a) fat
(b) eggs
(c) sugar
(d) both a and c

51. Foaming and creaming are similar because they __________.

(a) involve the same ingredients
(b) both incorporate air into a batter
(c) can be used interchangeably in most formulas
(d) are both processes that prevent excessive leavening in baked products

52. Puff pastry, cream puffs, popovers, and pie crusts use __________ as their major or only leavening
agent.
(a) yeast
(b) steam
(c) baking soda
(d) baking powder

53. Salt plays a major role in baking because it __________.

(a) increases the rate of yeast growth
(b) acts as a seasoning or flavor enhancer
(c) controls the texture of baked products by weakening gluten structure
(d) all of the above

54. Which of the following is incorrect?

(a) cocoa = chocolate liquor – cocoa butter
(b) sweet chocolate = bitter chocolate + sugar
(c) Dutch process cocoa = cocoa + milk chocolate
(d) milk chocolate = sweet chocolate + milk solids
55. To add more cocoa to a chocolate cake formula, you need to reduce the amount of
__________________.
(a) flour
(b) sugar
(c) shortening
(d) baking powder

56. Which of the following statements about spices is incorrect?

(a) Spices should be measured by volume unless the quantity is so small that they must be weighed.
(b) The most important spices in the bakeshop are cinnamon, nutmeg, mace, cloves, ginger,
caraway, cardamom, allspice, anise, and poppy seed.
(c) There is very little difference in the quality of baked products containing high and low quality
spices so, whenever possible, buy the least expensive spices to reduce cost.
(d) both a and c

57. Which of the following statements is false about extracts and emulsions?
(a) Extracts contain alcohol.
(b) Emulsions contain water.
(c) Natural and artificial extracts and emulsions differ in terms of their cost and quality.
(d) The most common extracts are lemon and orange; the most common emulsions are vanilla,
lemon, and bitter almond.

True/False

58. When bread is baked, the bread becomes firm when proteins gelatinize due to the heat.
59. Staling occurs when baked goods absorb moisture from the air.
60. Bread that has become stale can be refreshed by freezing it and then heating it in an oven before
serving.
61. Cake flour stays in a lump when squeezed in the palm of the hand, but bread flour does not.
62. Rye blend is a mixture of rye flour and wheat flour.
63. High-ratio shortening mixes into a cake batter more quickly than regular shortenings.
64. A bread dough containing eggs is likely to brown more quickly than one made without eggs.
65. If a bread formula calls for 8 ounces of compressed yeast, you could substitute 2 ounces of dry yeast.
Metric version: If a bread formula calls for 250 grams of compressed yeast, you could substitute 60
grams of dry yeast.
66. Use the percentages given to calculate the quantities needed in the following cookie formula. Fill in
the blanks on either the U.S. measures side or the metric side.

butter _____________ 80% __________________

granulated sugar ____________ 40% __________________
brown sugar _____________ 40% __________________
eggs _____________ 15% __________________
milk _____________ 5% __________________
pastry flour 2lb 8 oz 100% 1250 g
Answers to Test Questions
1. a 52. b
2. d 53. b
3. c 54. c
4. b 55. a
5. d 56. d
6. b 57. d
7. a 58. F
8. b 59. F
9. d 60. F
10. c 61. T
11. b 62. T
12. d 63. T
13. c 64. T
14. b 65. F
15. d
16. a
17. c
18. d
19. c
20. d
21. b
22. c
23. b
24. a
25. a
26. d
27. a
28. d
29. b
30. a
31. b
32. c
33. b
34. b
35. d
36. d
37. b
38. a
39. d
40. a
41. a
42. b
43. d
44. d
45. d
46. c
47. d
48. b
49. d
50. d
51. b
66. butter 2 lb 1000 g (1kg)
granulated sugar 1 lb 500 g
brown sugar 1 lb 500 g
eggs 6 oz 190 g
milk 2 oz 60 g