FCSN 140 – Introduction to Foods
Quiz # 5
Name________________________
1 b Cakes are classified by whether they contain
a.
eggs.
b.
fats.
c.
milk.
d.
vanilla.
e.
baking powder.
2d Which of the following factors is NOT important to the making of cakes?
a.
temperature
b.
timing
c.
type of pan and treatment
d.
water type
e.
testing for doneness
3b Unshortened cakes rely on ___________ for their structure.
a.
foams made from egg yolks
b.
foam formation
c.
whipped whole eggs
d.
whipped milk solids
e.
whipped egg white foams
4c A pastry is essentially a variety of bread that is
a.
a pale version of flat yeast bread.
b.
puffy and plain, with few differences from yeast bread.
c.
flaky, tender, crisp, and lightly browned.
d.
only slightly more tender than yeast bread.
5c Which two elements are important to the successful production of pastry?
a.
the number and brand of ingredients
b.
the amount of ingredients and the baking time
c.
the proportions of ingredients and the preparation technique
d.
the preparation technique and the cook time
6a The ingredient that add calories (kcals) and influences the texture of a pastry is
a.
fat.
b.
flour.
c.
the leavening agent.
d.
the liquid.
e.
eggs.
7c Tenderness, in reference to pastry, is
a.
the ease with which the pastry may be cut.
b.
the degree of brittleness the pastry exhibits when broken.
c.
the ease with which the pastry gives way to the tooth.
d.
the chewiness of plain pastry.
e.
synonymous with flakiness
8 c The most commonly consumed beverages in North America are
a.
water.
b.
fruit and vegetable juices.
c.
new age beverages.
d.
coffee.
e.
carbonated beverages.
f.
tea.
g.
dairy beverages.
9c The term for beverages that do not fit into traditional beverage categories (e.g., fruit juices, carbonated
beverages) is
a.
isotonic.
b.
nutraceuticals.
c.
new age.
d.
new wave.
e.
herbal.
f.
energy.
g.
smart.
10b The two most common aromatic beverages are
a.
carbonated beverages and coffee.
b.
coffee and tea.
c.
fruit juices and tea.
d.
tea and isotonic beverages.
e.
herbal and regular tea.
f.
coffee and imitation coffee.
11a The most controversial components of coffee are
a.
caffeine and theobromine.
b.
acids and aldehydes.
c.
polyphenols.
d.
volatile compounds.
e.
methylene chloride and caffeine.
f.
caffeine and other volatile compounds.
12b Tea, as opposed to coffee, which comes from beans, comes from a
a.
flower.
b.
leaf.
c.
root.
d.
stem.
e.
shoot.
f.
fruit.
True or False
13_F__Vegetable oil is the fat of choice when making a shortened cake.
14__F_When a cake batter stands too long you get an increase in volume of the final product
15__T_In high altitude baking additional structure is needed in the form of added flour
16_T__The ingredients in pastries have a time/temperature sensitive nature during the preparation of a
pastry.
17_F__The fat particle size is relatively unimportant as a contributor to the flakiness of a crust.
18_T__The shortening and/or lard produce the flakiest crust.
19_T__The only function of salt in a pastry is flavor.
20_F__The surface on which a piecrust is rolled out should be warm.
21_F__Flour is recommended in the filling of fruit pies because it does not contribute to the cloudiness of
the filling.
22__T_ Coffee beans are stored green because if roasted they would lose their quality to a greater extent.
23_F__ Decaffeination results in 100 % caffeine-free coffee.
24__T_The amount of caffeine in a cup of coffee is determined by the brewing method.
25_F__Alcoholic beverages are classified as nutritious because they contain so many calories (kcals).