final quizzes

Question 1

If you forget to pre-heat the oven for making yeast breads, you will still get good results if you put the formed loaf in a cold oven.

Answer 1

false

Question 2

Enriched refined grains have nutrients added back that were lost in the milling process.

Answer 2

true

Question 3

For fluffy rice, the best choice is:
short grain rice
medium grain rice
long grain rice
none of the above

Answer 3

long grain rice

Question 4

what does flour do in yeast bread?

Answer 4

Contains protein which forms gluten

Question 5

what does sugar do in yeast bread?

Answer 5

feeds yeast

Question 6

what does yeast do in yeast bread?

Answer 6

leavening agent

Question 7

what does salt do in yeast bread?

Answer 7

controls yeast growth

Question 8

To avoid lumps when making a white sauce, you should:
heat the sauce as quickly as possible
follow the recipe carefully, stirring around sides and bottom of pan
use a light-weight saucepan and stir minimally
none of the above

Answer 8

follow the recipe carefully, stirring around sides and bottom of pan

Question 9

Most grain products are best stored in a cool, dry place.

Answer 9

true

Question 10

Which of the following is NOT an example of a quick bread?
cinnamon rolls
biscuits
banana bread
pancakes

Answer 10

cinnamon rolls

Question 11

Which of the following is NOT an example of a quick bread?
cinnamon rolls
biscuits
banana bread
pancakes

Answer 11

cinnamon rolls

Question 12

Foam cakes are cooled upside down to stretch foam cells and strengthen cake structure.

Answer 12

true

Question 13

Shortened cakes generally have less fat than foam cakes.

Answer 13

false

Question 14

Too much water in pastry will cause the pastry to be
overcooked.
tough.
too flaky.
compact.

Answer 14

tough

Question 15

When baking cakes at high altitudes, increase leavening and reduce liquid

Answer 15

false

Question 16

Because the formulas for making cookies are not as sensitive as those for making cakes, you can adjust cookie recipe ingredients and instructions and still have a high quality end product.

Answer 16

false

Question 17

The structure of baked products comes from
eggs.
sugar.
fat.
gluten.

Answer 17

gluten

Question 18

Angel food cakes use both egg white and egg yolk foams.

Answer 18

false

Question 19

The best method for adding water to pastry dough is:
put water in bottom of bowl before adding flour and shortening
add all of water at once and in one spot in the dough
add water throughout the dough, not just in one spot
none of the above.

Answer 19

add water throughout the dough, not just in one spot

Question 20

You must have a pastry blender to make pastry dough.

Answer 20

false

Question 21

Shortened cakes should cool some in the pan before being removed.

Answer 21

true

Question 22

Hygroscopic means
to attract water.
to repel water.
to be quite small.
to be visible under a hydroscope.

Answer 22

to attract water

Question 23

Hygroscopic means
to attract water.
to repel water.
to be quite small.
to be visible under a hydroscope.

Answer 23

to attract water

Question 24

The temperature of candy rises as it boils because
the concentration of sugar is decreased.
the concentration of sugar is increased.
the concentration of water is increased.
the candy is boiling more vigorously.

Answer 24

the concentration on sugar is increased

Question 25

The change that sugar undergoes when subjected to very intense heat is called
coagulation.
intensification.
dextrinization.
caramelization.

Answer 25

caramelization

Question 26

The primary sources of granulated white sugar are
sweet potatoes and sweet corn.
sugar beets and sweet corn.
sugarcane and sweet potatoes
sugar beets and sugarcane.

Answer 26

sugar beets and sugarcane

Question 27

Raw sugar is significantly more nutritious than granulated sugar.

Answer 27

false

Question 28

Carbohydrates have twice as many calories per gram as fats

Answer 28

false

Question 29

Honey is the only natural sweetener from an animal source.

Answer 29

true

Question 30

In candy-making, interfering agents
speed crystal formation.
balance strong flavors.
inhibit crystal formation.
speed caramelization.

Answer 30

inhibit crystal formation

Question 31

Using ingredients from a traditional kitchen and a standard recipe, which of the following ingredients DOES NOT act as an interfering agent?
Butter
Corn syrup
White table sugar (sucrose)
All are interfering agents

Answer 31

white table sugar (sucrose)

Question 32

While many people blame high fructose corn syrup for obesity in America, excess empty calories are the main problem, not high fructose corn syrup.

Answer 32

true

Question 33

Usually placemats provide a less formal dining atmosphere than a tablecloth.

Answer 33

true

Question 34

Which utensil(s) are placed to the left of the plate?
Knife
Fork
Spoon
A & B
A & C

Answer 34

fork

Question 35

Which utensil(s) are placed to the right of the plate?
Knife
Fork
Spoon
A & B
A & C

Answer 35

A & C

Question 36

Every buffet should be set up so guests go down one side of the table only.

Answer 36

false

Question 37

If more than one fork is at a place setting, the fork to be used first is
the fork on the far right.
the fork next to the plate.
the fork on the far left.
the fork above the plate.

Answer 37

fork on the far left

Question 38

Most often, the person to watch for etiquette cues is the
guest of honor.
host or hostess.
person seated to your left.
none of the above.

Answer 38

host or hostess

Question 39

Blue plate service

Answer 39

Plates are served in the kitchen and brought to the table

Question 40

American service

Answer 40

The least formal type of table service, with serving dishes placed on the table and diners serve themselves

Question 41

English service

Answer 41

Similar to family service, but a waiter or waitress is used

Question 42

Family service

Answer 42

Host serves each plate from a stack of plates in front of him/her