CP-FS Exam Latest Update Questions Answers Grade

Certified Professional Food Safety (CP-FS) Exam (Latest Update 2025 / 2026) Questions & Answers | Grade A | 100% Correct (Verified Solutions)

Question:

The (6) primary ingredients found in bakery goods:

Answer:

1) flour

2) leavening ingredients

3) moisture

4) sugar

5) fats

6) various additives (salt, flavorings, etc.)

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Question:

The (4) primary leavening agents used in baked goods:

Answer:

1) yeast [compressed or DRIED (x2 as effective)]

2) Steam

3) Whipping

4) Baking powders

Question:

Name (3) types of baking powders:

Answer:

1) single acting or double acting

2) soda and acid

3) ammonia bicarbonate

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Question:

What are the different types of mixer agitators? (6)

Answer:

1) flat beater 2) wire loop 3) dough arm hook 4) wing whip 5) pastry knife 6) sweet dough hook

Question:

True/False - dark colored baking pans absorb better heat.

Answer:

TRUE

Question:

Advantages (2) of using Rotary Rack Ovens

Answer:

1) increased capacity, higher output, even baking 2) versatile - can do meat too

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Question:

(1) advantage & (1) disadvantage of using Mechanical/Reel style ovens?

Answer:

Adv = low labor & energy costs, excellent results

Disadv = complex and expensive

Question:

What is the primary role of a proofer in bakery operations?

Answer:

1) allows yeasted dough to leaven in ideal temp. & humidity

2) ensures consistency / desired appearance

Question:

What are (2) functions of a Sheeter? (baking)

Answer:

1) flattens dough to desired shape/thickness

2) removes gas from dough

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