TEST #4 REVIEW
Breads, vegetarian, microwave, pies, & etiquette
1. What leavening ingredient(s) are used in quick breads? Baking soda & baking powder
2. Quick breads are tested for doneness with a __________. If a toothpick comes out clean
3. Baking soda works as a leavening agent when this is also present.
Acid
4. This stops coming out when waffles are done. Steam
5. Pancakes are ready for turning when bubbles rise to the surface and __________. Break/pop
6. What does a properly baked quick bread look like? Rounded and golden brown
7. What position in the oven is best for baking bread? Center
8. A griddle is best used for what?
Pancakes
9. What kind of batter/dough is used in making pancakes and waffles? Pour batter
10. Biscuits are an example of what kind of dough? Soft dough
11. What kind of batter/ dough is used in making coffeecake?
Drop batter
12. After mixing quick breads, the batter should still be slightly __________. Lumpy
13. The muffin method of mixing quick breads means you mix dry ingredients in one bowl liquids in
another bowl then put the two ___________. Together. Mix liquid into dry.
14. Overmixing of quick bread dough causes what four things to happen ____, ____, ____, ____. Tough
dense, compact with tunnels and peaks.
15. Recipes using flour may require slightly varying amounts of flour dependent upon the humidity
16. This ingredient is a source of acid in quick bread sour cream, yogurt, buttermilk, lemon juice, etc.
17. Yeast dough becomes excited and snaps back when rolling because of excessive _____. Handling
18. Pizza crust is done baking when edges are _____. Brown and sound hollow when tapped
19. What is the purpose of egg in quick breads? Air, flavor, color
20. What temperature should water be to activate dry yeast?
21. Provides structure to hold the gas in yeast bread:
flour
22. What ingredient dissolves the yeast? Liquid
23. What ingredient makes bread tender and adds flavor? Fat
24. What ingredient feeds the yeast?
Sugar
25. What ingredient regulates the growth of the yeast?
Salt
110-115
26. What should you do to an oven prior to baking?
Preheat
27. Dough forms a ____ when you have added enough flour during mixing. Ball
28. Yeast dough should rise until it is ____.
Doubled in size
29. Tap water feels _____ when it’s the correct temperature for activating dry yeast. HOT
30. Do yeast breads or quick breads take longer to achieve a finished product
yeast breads
31. Kneading develops _____ in dough. Gluten
32. Fermenting yeast forms these by-products. Carbon dioxide and ethyl alcohol
33. How many times do most yeast breads rise? Twice
34. Plant that is sold as granules, is stored at room temperature and is freshness dated. Yeast
35. Dough is covered in oil before rising to prevent dryness _____.
36. This type of vegetarian will not consume animal products or by products.
Vegan
lacto-ovo-vegetarian
37. In a vegetarian diet, legumes, nuts and seeds are sources of what nutrient?
Protein
fat
38. Name three foods that are the basis of a vegetarian diet.
Grains, legumes, seeds
legumes, fish, vegetables
39. Another word for garbanzo beans is _________?
Navy beans
Chick peas
40. What is the flavor of tofu?
Tastes like the food mixed with
Has a strong bean taste
41. What food will a lacto vegetarian eat that a vegan will not?
Milk
Eggs
42. From what is Tahini made?
Soy
Sesame seed paste
43. Vegetarians need to be careful of eating too much of what?
Fiber and sodium
Fat and sodium
44. What are health advantages of a vegetarian diet?
Increased weight and heart disease
Reduced cancer, diabetes and hypertension
45. Tofu is made out of ----------------?
Sesame seed paste
soybean curd
46. Health, environment, religion, ethics, economics are reasons for what?
Eating healthy
Vegetarian diet
47. Beans, nuts and legumes are included in what section of mypyramid.gov
Vegetables
Meat/bean
48. Does a microwave oven release microwaves when the door is open?
Yes
No
49. A poor container for reheating in the microwave is
Styrofoam
glass
50. One reason microwave cooking is healthier than conventional cooking:
Less water is needed
longer cooking time
51. Which food would take less time to cook in microwave oven?
Cold chicken
room temperature chicken
52. Which food would take more time to cook in a microwave oven?
1 potato
2 potatoes
53. Which food would take more time to cook in a microwave oven?
Carrot
jelly donut
54. When cooking in a microwave, what should be done to distribute heat evenly in scrambled eggs?
Stir
use high power
55. Time allowed for food to continue conduction of heat to the uncooked area is called_______?
Stand time
defrosting time
56. Name one disadvantage of microwave cooking?
Food doesn’t brown
Uses less energy
57. If you cook with metal near the wall of the microwave, what occurs?
Absorption
arcing
58. What is happening when microwaves pass through a container?
Transmission
Conduction
59. What is the purpose of venting when microwaving?
Allows steam to escape
prevents splattering
60. Microwaves are generated by what part of the microwave oven?
Magnetron tube
stirrer
61. Name a food which can be added to improve the appearance of microwave foods.
Worcestershire sauce
oil
62. What is the process of microwaves entering the food for ½” causing the molecules to vibrate?
Absorption
conduction
63. What is the problem with using newspaper in the microwave?
High wood pulp content
Ink/recycled materials can burn
64. What is the ideal shape for cooking in the microwave?
Round
square
65. What distributes the microwaves evenly throughout the oven?
Magnetron tube
stirrer
66. What do you do to prepare crust for a pie that will have whipped cream filling?
Pierce with a fork add weights and bake OR put pie filling just to the upper edge before baking
67. Whipped cream pies need to be stored where?
On a counter out of sunlight
in a refrigerator
68. Pies usually require
A hotter oven temperature
a cooler oven setting
69. Pie crusts are a
Low fat food
a high fat food
70. To prevent over browning of pie crust edges
Use a tin foil sleeve on the edges
cover the entire top of pie
71. Fluting of a pie crust is for
decoration
more even browning of the crust
72. The purpose of pie crust ;
Keeps in the filling
adding sweetness to the pie
74. A dinner roll is buttered _____.
all at once, then placed on plate
one bite-size piece at a time
75. While you are eating a meal, place used silverware _____.
diagonally at 4 o’clock, on the plate
on the top edge of the plate
76. Putting your napkin to the side of your plate signals
you are done
you want a clean napkin
Label the following place setting with the following
Salad fork
Dinner spoon
Dinner fork
Dessert spoon
Dessert fork
Dinner knife
Soup spoon
Bread & Butter Plate
Cup & Saucer plate
Water glass
Dinner Plate
Napkin