Name ___________________________
Date ____________________________
Baking Exam #1
Ingredients and Yeast Leavened Doughs
Multiple Choice - Directions - For each of the following questions select the letter
which best represents the correct answer. Place the correct response in the appropriate
space on your answer sheet . ( 1 point each )
1. Which of the following ingredients is most appropriate to measure by volume?
a. Flour
b. Sugar
c. Milk
d. Salt
2. Which of the following is 1000 grams ?
a. Centigram
b. Kilogram
c. Decigram
d. Milligram
3. In Baker’s percentages, what ingredient is always 100 percent?
a. Water
b. Butter
c. Eggs
d. Flour
4. The classification of flour being strong or weak is determined by the flour’s
a. Bleaching process
b. Protein content
c. Age
d. Flavor
5. Which term describes the process by which gluten absorbs moisture and becomes
firmer?
a. Staling
b. Kneading
c. Gelatinization
d. Coagulation
6. The three gases primarily responsible for the leavening of baked goods are air,
steam and
a. Helium
b. Carbon Monoxide
c. Carbon Dioxide
d. Nitrous Oxide
7. Which of the following ingredients increases a baked products browning?
a. Flour
b. Baking Powder
c. Eggs
d. Baking Soda
8. Which ingredient acts as a moisture retainer and, thus can reduce staling?
a. Baking powder
b. Butter
c. Flour
d. Vanilla
9. Which ingredient tenderizes, retains moisture, gives crust color, and “feeds”
yeast?
a. Flour
b. Shortening
c. Sugar
d. Egg
10. When substituting buttermilk for regular milk, what must you add to the
buttermilk to neutralize its acidity?
a. Molasses
b. Baking powder
c. Baking soda
d. Cream of tartar
11. Which type of dough products tend to be flaky ?
a. Rich
b. Lean
c. Folded in
d. Rolled in
12. Which yeast product is made with a lean dough?
a. Brioche
b. French Bread
c. Butter Braids
d. Danish
13. Which of the following indicates that the fermentation of a dough is complete?
a. Dent remains in dough when pressed lightly
b. Dough temperature reaches 80 F
c. Crust forms on dough
d. Dough falls in on itself
14. Proofing is a continuation of which earlier yeast production step?
a. Punching
b. Rounding
c. Panning
d. Fermentation
15. Which of the following ingredients makes rich doughs tender?
a. Liquid
b. Sour Cream
c. Patent Flour
d. Fat and Eggs
16. Which yeast bread production step is omitted for hearth breads?
a. Panning
b. Rounding
c. Scalding
d. Proofing
17. Steam is introduced to a baking environment to produce
a. Soft crusted breads
b. A thin crisp crust
c. Moist bread
d. None of the above
18. A window pane in the bake shop refers to
a. The proper consistency for baguette dough
b. Glass in the oven door
c. Liquid used to mix yeast products
d. Both b and c.
19. What item listed below must be present to develop Gluten
a. Heat
b. Yeast
c. Moisture
d. Fat
20. What item listed below can be added to a dough to shorten the length of gluten
strands ?
a. Heat
b. Yeast
c. Moisture
d. Fat
True or False - Directions - Place a T or an F to indicate whether the statement is a true
or a false statement in the space provided. ( 1 pt each )
_____ 21. AP flour has more gluten than pastry four.
_____ 22. Sugar is considered a Dry ingredient
_____ 23. Another name for powdered sugar is Baking Sugar
_____ 24. Steam introduced into the baking environment tends to produce moist bread
_____ 25 . Dry and wet ingredients are measured in the same way
_____ 26 . Shortening refers to a process where the amount of fat in a product is reduced
_____ 27. Careful measurement is a critical part of all processes performed in the Bake
shop.
_____ 28. Docking is the process of rolling extra dough back into large pieces
_____ 29. Recipes in the bake shop are suggested guidelines more than rules
_____ 30. The purpose of a leavening Agent is to make dough rise through the
introduction of gas.