.

Question 1

The most frequently used and therefore the most important ingredient in the
bakeshop.

Answer 1

wheat flour

Question 2

made by grinding the endosperm part of the wheat grain

Answer 2

wheat flour

Question 3

what are the 3 parts to a wheat kernel?

Answer 3

bran, germ and endosperm

Question 4

is a low protein flour that is milled to a very fine consistency.

Answer 4

cake flour

Question 5

It is a mixture of soft and hard wheat varieties making it the most versatile flour.

Answer 5

all purpose flour

Question 6

It is milled entirely of hard wheat and is the strongest of all flours.

Answer 6

bread flour

Question 7

produce better volume and a more chewy crumb for baked breads.

Answer 7

bread flour

Question 8

Whole wheat flour is milled from whole wheat kernels including the bran and
the germ.

Answer 8

whole wheat

Question 9

also referred to as composite
flours, are made from grains, seeds or beans.
Corn, soybeans, rice, potatoes, oats and other

Answer 9

nonwheat flours

Question 10

Provides texture, flavor, volume, color and nutritional value for baked goods.

Answer 10

milk

Question 11

common types of milk used for baking:

Answer 11

whole milk, evaporated milk, sweetened condensed milk and dry milk powder.

Question 12

dairy products used for baking:

Answer 12

cream, buttermilk, sour cream and yogurt.

Question 13

Is the most basic seasoning and is used to enhance the flavor and
sweetness of other ingredients in food.

Answer 13

salt

Question 14

Is the most basic seasoning and is used to enhance the flavor and
sweetness of other ingredients in food.

Answer 14

salt

Question 15

There are several types of sugars but the sugar most often used in the kitchen is

Answer 15

sucrose

Question 16

this is an unrefined cane
sugar in which the molasses
is not removed.

Answer 16

muscovado sugar

Question 17

this is an unrefined cane
sugar in which the molasses
is not removed.

Answer 17

muscovado sugar

Question 18

Sometimes called Demerara sugar, is the
closest consumable product to raw sugar.
It is light brown in color, with coarse
crystals and a caramel flavor.

Answer 18

turbinado sugar

Question 19

This is the all-purpose sugar
used throughout the kitchen.
The crystals are fine and
uniform in size.

Answer 19

regular granulated sugar

Question 20

has a large, coarse
crystal structure that prevents it
from dissolving easily. It is almost
exclusively used for decorating
cookies and pastries

Answer 20

sanding sugar

Question 21

it is regular granulated sugar
with some of the molasses
returned to it.

Answer 21

brown sugar

Question 22

Sugar cubes are formed
by pressing granulated
sugar into molds and
allowing it to dry.

Answer 22

cube sugar

Question 23

Superfine sugar is refined
sugar with a smaller sized
crystal. It dissolves quickly
in liquids and produces
light and tender cakes.

Answer 23

superfine or caster sugar

Question 24

Superfine sugar is refined
sugar with a smaller sized
crystal. It dissolves quickly
in liquids and produces
light and tender cakes.

Answer 24

superfine or caster sugar

Question 25

Powdered sugar is produced by grinding granulated sugar in varying degrees of fine screens. It is often used in icings and decorating baked products.

Answer 25

powder sugar

Question 26

types of sugar:

Answer 26

muscovado sugar, turbinado sugar, regular granulated sugar, sanding sugar, brown sugar, cube sugar, superfine sugar and powdered sugar

Question 27

is produced by extracting starch from corn kernels and treating it with acid to develop a sweet syrup.

Answer 27

corn syrup

Question 28

is a powerful sweetener consisting of fructose and glucose.

Answer 28

honey

Question 29

Its flavor and color vary depending on the season, the type of flower it came from and its age.

Answer 29

honey

Question 30

is made from the sap of sugar maple trees

Answer 30

maple syrup

Question 31

produces about 12 gallons each season – 30-40 gallons of sap will produce 1 gallon of syrup

Answer 31

maple syrup

Question 32

The sap is collected during the spring, then boiled to evaporate the water content, yielding a sweet brown syrup.

Answer 32

maple syrup

Question 33

types of liquid sweetener

Answer 33

corn syrup, honey maple syrup and molasses

Question 34

is a dairy product made by agitating or churning cream

Answer 34

butter

Question 35

is a dairy product made by agitating or churning cream

Answer 35

butter

Question 36

is frequently substituted for butter in cooking, baking and table service.

Answer 36

margarine

Question 37

Sodium bicarbonate is commonly known as

Answer 37

baking soda

Question 38

Sodium bicarbonate is commonly known as

Answer 38

baking soda

Question 39

Baking powder is a mixture of

Answer 39

sodium bicarbonate

Question 40

_ is a living organism: a one-celled _

Answer 40

yeast and fungus

Question 41

_ is a living organism: a one-celled _

Answer 41

yeast and fungus

Question 42

feeds on carbohydrates, converting them to carbon dioxide and alcohol in an organic process called fermentation.

Answer 42

yeast

Question 43

is the most frequently used flavoring in the bakeshop. It comes from the pod or bean of a vine in the orchid family.

Answer 43

vanilla

Question 44

is the most frequently used flavoring in the bakeshop. It comes from the pod or bean of a vine in the orchid family.

Answer 44

vanilla

Question 45

is the most popular flavoring for candies, cookies, cakes and pastries

Answer 45

chocolate

Question 46

Liquors, liqueurs, wines and brandies are frequently used flavorings in the bakeshop. They are used to either add or enhance flavors.

Answer 46

alcoholic beverages