Pop Quiz Put the answers on the answer sheet Do not mark on this test 1) Which of these is not a method of acquiring essential oils a. Cold pressing b. Extraction with solvents c. Distillation d. Fermentation 2) Essential oils should be kept a. In plastic b. In a cool area c. Away from sunlight d. Both b and c 3) A cup of all‐purpose flour should weigh a. The same as a cup of granulated sugar b. About 8 ounces c. About 5 ounces d. About 240 grams 4) Which of the following is not part of the process of making cocoa powder a. Conching the cocoa b. Crushing or chopping the cocoa beans into nibs c. Adding a base like NaHCO3 d. Extracting the cocoa butter 5) What is the leavening used in pizza crust? a. Cream of tartar b. Baking powder c. Baking soda d. Yeast 6) “Candy Oils” are used to flavor candy like lollipops. Which of the following is TRUE a. They are soluble in water, so they aren’t really oils b. They are volatile c. They are very concentrated and only require a tiny amount in a household recipe d. All of the above e. Only B and C 7) What happens if you don’t add yeast to a cupcake recipe a. It doesn’t rise b. It doesn’t brown c. Nothing, cupcakes are not yeast raised d. Both A and B 8) No‐knead breads rely on what for gluten formation from its component molecules a. Moisture b. Time c. Yeast and gas bubble movement d. All of the above e. Only a and b 9) What component molecules form gluten a. Glucose and Leuten b. Glucagon and Leptin c. Glu and Ten d. Glutenin and Gliadin 10) My son just informed me that I volunteered to make a cake for the Science Olympiad bake sale today (here in Ohio at sea level). I have to have it delivered to school in 1 hour. I really have to save time. Which combination will give the best results in the shortest time? a) Bake a pound cake recipe in a dark non‐stick Bundt cake pan at 325o F. b) Bake a pound cake recipe in a 9x13 glass pan at 350o F c) Bake a pound cake recipe in a pair of shiny 9” round cake pans at 350oF d) It doesn’t matter, there is no way to bake a cake in less than an hour! 11) Candy results depend on the temperature to which the sugar and water (and any other ingredients) are cooked. Which of the following is correct? a. 200o F is the temperature for lollipops b. 250o F is the temperature for taffy c. 300o F is the temperature for caramels d. 350o F is the temperature for fondant 12) Which is the following could most likely be eaten by someone who can’t have gluten. a. Whole wheat waffles b. Graham crackers c. Corn tortillas d. Rye Bread 13) What is the leavening in angel food cake a. Whipped egg whites b. Baking soda c. Baking powder d. Yeast 14) Lecithin is a. A leavening b. A lipid c. An emulsifier d. Not found in any of the approved ingredients 15) Welcome to Ohio! Which approved ingredient is mined from under Lake Erie? Hint: It is the only rock we eat on purpose. a. NaCl b. NaOH c. C7H8N4O2 d. NaHCO3 16) Which of the following is true? a. If you add NaOH to Iodine solution you get Biuret’s reagent b. If you add NaCl to Biuret’s you get Benedict’s c. If you add Iodine to Biuret’s you get Benedict’s d. If you add NaOH to Benedict’s, you get Biuret’s 17) Who read the clarifications and FAQ at the national website? For calculations on this test: a. Calories in a gram of lipid=9.0 b. Calories in a gram of carbohydrate=9.5 c. Calories in a gram of protein=5.7 d. Calories in a gram of carbohydrate=4.4 18) Vicometers come in a wide variety of styles. The one described in the rules is a a. Ford Cup b. Piston Cup c. Rheometer d. Stokes Funnel 19) If a fluid changes viscosity under pressure, it becomes difficult to determine its true viscosity. Examples include starch in water, mayonnaise, whipped cream, and apparently, chocolate syrup and molasses. These are all examples of… a. Newtonian fluids b. Non‐Newtonian fluids c. Pre‐Newtonian fluids d. Desirable fluids for using to create a standard curve 20) Viscosity has the most in common with a. Friction b. Density c. Mass d. Volume Use the following data for questions 21‐25. 21)
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I like to make my cupcakes uniform, so I measure the batter into cups by mass. The batter for an individual cupcake has a mass of 70.0g and fills a volume of 59.0cm3. After I bake it, the mass has decreased to 35.0g and the volume has increased to 107.0cm3. What is the density of the batter? a. 70.0g/cm3 b. 1.19g/cm3 c. .842 cm3/ml d. None of the above In water, the batter would a. Sink b. Float c. Have neutral buoyancy d. All of the above If I accidentally left out the oil from the batter, the density of the batter would a. Increase b. Decrease c. Stay the same d. None of the above The density of the finished product is a. Less than the batter b. Greater than the batter c. Equal to the batter d. All of the above Why did the mass change after cooking a. Water was boiled off b. Gas bubbles were formed and sealed into the cupcake c. The chemical reactions caused mass to be lost when solids turned to gas d. All of the above The biuret test tests for a. Peptide bonds b. Polysaccharides c. Polyunsaturated fats d. Phospholipids Which of these is not a reducing sugar? a. Sucrose b. Glucose c. Fructose d. Galactose 28) Which of the following has the highest amount of protein in grams? a) 1 cup cake flour b) 1 cup milk c) 1 cup olive oil d) 1 cup chocolate chips 29) Which of the following has most sugar in grams? a) 1 Tablespoon honey b) 1 cup whole milk c) 1 cup coconut milk d) 1 cup almond milk (unflavored) 30) Which of the following is TRUE a) At high altitudes, do not try to bake a cake, stick with pie b) To get the awesome brown crust on a pretzel, dip it in a high pH solution before baking c) A bagel uses cream of tartar as its leavening d) If you whip cream long enough it will turn into cream cheese 31) Molasses is to sugar as ________ is to butter a) Yogurt b) Buttermilk c) Cream d) Whey 32) What is the approximate internal temperature of a loaf of white, yeast bread when it is cooked properly? a) 100 F b) 150 F c) 200 F d) 250 F 33) What happens if you leave out the salt from a white bread recipe? a) Nothing, it is there to give you necessary iodine in your diet b) It will not rise as much c) It will rise too fast and taste funny d) It will make the bread too moist 34) Where does vanilla extract come from? a) A flower and water b) A nut and oil c) A leaf and acid d) A seed pod and alcohol 35) My mom’s donut recipe calls for 16 cups of flour. If a serving of flour is ¼ cup, and a 5 pound bag of flour contains 72 servings, how much of the bag of flour will I use to make 1 batch? a. 22% b. 89% c. 100% (The whole bag) d. 112%