Test 1

Question 0

Why does whole wheat flour spoil more easily than white flour?

Answer 0

Because whole wheat flour only contains the bran and germ which has high fat content that can quickly become rancid. White flour contains only the endosperm.

Question 1

What are the 12 steps in the production of yeast products?

Answer 1

1. Scaling
2. Mixing
3. Bull fermentation
4. Folding
5. Dividing
6. Pre-shaping
7. Bench proofing
8. Makeup and panning
9. Proofing
10. Baking
11. Cooling
12. Storing

Question 2

What is invert sugar?

Answer 2

Mixture of equal parts dextrose and levulose, and is 30% sweeter than regular sucrose. It holds moisture well which keeps cakes fresh and moist. It also resists crystallization, promoting smoothness.

Question 3

What ingredients retain moisture in baked goods?

Answer 3

Sugar, eggs

Question 4

What is the sponge method?

Answer 4

Two step process for making dough. 1. combine some or all of the liquid, all of the yeast, and part of the flour and mix into thick batter/soft dough, then let ferment until doubled in size. 2. Fold down dough and add the rest of the flour and remaining ingredients. Mix to a uniform, smooth dough.

Question 5

List the advantages of the sponge method for mixing bread dough.

Answer 5

1. Shorter fermentation time for the finished dough
2. Scheduling flexibility sponges can usually be held longer
3. Increasing flavor, developed by the long fermentation of the sponge
4. Stronger fermentation of rich doughs
5. Less yeast is needed, because it multiplies during the sponge fermentation

Question 6

What makes pie dough tough?

Answer 6

Too much water and over mixing

Question 7

What is the difference between lean and rich dough?

Answer 7

Lean dough consists of flour, yeast and water, whereas rich doughs also contain higher fat and sugar content and sometimes egg or milk solids

Question 8

What is the difference between mealy pie dough and flaky pie dough?

Answer 8

Flaky pie dough incorporates fat by cutting or rubbing into the flour until fat pieces are about the size of peas. for mealy pie dough the fat is blended into the flour more thoroughly, coating it with fat.

Question 9

How many sheet gelatin would have the power of 1oz of powdered gelatin?

Answer 9

20 sheets

Question 10

1 tsp of powdered gelatin has the same gelling power as how many sheets?

Answer 10

2 sheets

Question 11

What is the difference between single acting baking powder and double acting baking powder?
Which is used more frequently?

Answer 11

Single acting required moisture to release gas, product must by baked immediately after mixing.
Double acting baking powder releases some gas when cold, but requires heat for full reaction.
Double acting is used more frequently, because the mix can stand before baking.

Question 12

What are the major factors that affect the development of gluten in batters and doughs?

Answer 12

1. Selection of flour
2. Quantity of water
3. Mixing methods and times

Question 13

What are the steps involved in the muffin method?

Answer 13

1. Sift dry ingredients
2. Combine the eggs or egg yolks, milk, fat
3. Add liquid ingredients. Mix until just combined

Question 14

What is the FOOD DANGER zone?

Answer 14

41F-135F (5C-57C)

Question 15

Composition of shortening and margarine?

Answer 15

Shortening 100% fat hydrogenated

Margarine 89-85% fat, 10-15% moisture and % other (milk solids, salt)

Question 16

Baking soda

Answer 16

Releases gas when moisture and acid are present

Question 17

What is the weight loss for dough?

Answer 17

10% -13% about 1.5-2oz per 1 lb

Question 18

Biscuit method

Answer 18

1 scale
2 sift dry
3. Cut in shortening
4 combine all liquid 
5 add liquid to dry, mix ungulates just combined
6 knead dough 
7. Repeat  till soft and elastic

Question 19

What are the conditions for bacterial growth?

Answer 19

Food
Acidity
Temperature
Time
Oxygen
Moisture

Question 20

Pathogen

Answer 20

An agent that causes disease or illness

Question 21

Cross contamination

Answer 21

Transfer of bacteria from one thing to another

Question 22

Lag phase

Answer 22

Stage in which bacteria remains relatively constant as it adapts to new environment.