final quizzes Flashcards
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.
false
Enriched refined grains have nutrients added back that were lost in the milling process.
true
For fluffy rice, the best choice is: short grain rice medium grain rice long grain rice none of the above
long grain rice
what does flour do in yeast bread?
Contains protein which forms gluten
what does sugar do in yeast bread?
feeds yeast
what does yeast do in yeast bread?
leavening agent
what does salt do in yeast bread?
controls yeast growth
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
follow the recipe carefully, stirring around sides and bottom of pan
Most grain products are best stored in a cool, dry place.
true
Which of the following is NOT an example of a quick bread? cinnamon rolls biscuits banana bread pancakes
cinnamon rolls
Which of the following is NOT an example of a quick bread? cinnamon rolls biscuits banana bread pancakes
cinnamon rolls
Foam cakes are cooled upside down to stretch foam cells and strengthen cake structure.
true
Shortened cakes generally have less fat than foam cakes.
false
Too much water in pastry will cause the pastry to be overcooked. tough. too flaky. compact.
tough
When baking cakes at high altitudes, increase leavening and reduce liquid
false
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.
false
The structure of baked products comes from eggs. sugar. fat. gluten.
gluten
Angel food cakes use both egg white and egg yolk foams.
false
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.
add water throughout the dough, not just in one spot
You must have a pastry blender to make pastry dough.
false
Shortened cakes should cool some in the pan before being removed.
true
Hygroscopic means to attract water. to repel water. to be quite small. to be visible under a hydroscope.
to attract water
Hygroscopic means to attract water. to repel water. to be quite small. to be visible under a hydroscope.
to attract water
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.
the concentration on sugar is increased
The change that sugar undergoes when subjected to very intense heat is called coagulation. intensification. dextrinization. caramelization.
caramelization
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.
sugar beets and sugarcane
Raw sugar is significantly more nutritious than granulated sugar.
false
Carbohydrates have twice as many calories per gram as fats
false
Honey is the only natural sweetener from an animal source.
true
In candy-making, interfering agents speed crystal formation. balance strong flavors. inhibit crystal formation. speed caramelization.
inhibit crystal formation
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
white table sugar (sucrose)
While many people blame high fructose corn syrup for obesity in America, excess empty calories are the main problem, not high fructose corn syrup.
true
Usually placemats provide a less formal dining atmosphere than a tablecloth.
true
Which utensil(s) are placed to the left of the plate? Knife Fork Spoon A & B A & C
fork
Which utensil(s) are placed to the right of the plate? Knife Fork Spoon A & B A & C
A & C
Every buffet should be set up so guests go down one side of the table only.
false
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.
fork on the far left
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.
host or hostess
Blue plate service
Plates are served in the kitchen and brought to the table
American service
The least formal type of table service, with serving dishes placed on the table and diners serve themselves
English service
Similar to family service, but a waiter or waitress is used
Family service
Host serves each plate from a stack of plates in front of him/her
