Test Bank for - Answers at the end of Test Bank) Food Production

Test Bank for Food for Fifty Thirteenth Edition Mary Molt 1 / 4

11 Multiple Choice Questions ( Answers at the end of Test Bank) Food Production

1. Ethylene gas produced by some fruits and vegetables will:

a.inhibit ripening of all fruits and vegetables b.inhibit ripening of some fruits and vegetables c.promote ripening of some fruits and vegetables d.promote ripening of all fruits and vegetables

• Creaming flour, baking powder, and shortening before adding sugar, salt, liquids, and eggs is an

example of what method of mixing butter or shortened cakes?a.conventional b.dough-batter c.dry blending and wetting d.muffin

3. An adequately mixed yeast dough will:

a.develop a soft sticky surface b.lighten slightly in color c.spring back when touched lightly d.stretch to resemble a thin membrane

4.Quick breads are leavened by:

a.baking soda, active dry yeast b.baking powder, steam c.compressed yeast, steam d.steam, hydrogenated shortening

5. The function of mixing and kneading yeast dough is to:

a.develop a gluten structure that will entrap the carbon dioxide gas b.force out excess carbon dioxide so the yeast fermentation can begin c.tighten the gluten strands so the bread will rise quickly and evenly d.warm the dough to an optimal temperature for yeast fermentation

6. Very cool storage (32 – 45 F) is recommended for:

a.chili powder b.cinnamon c.fennel d.poppy seeds 2 / 4

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7. The flavor and texture of yeast bread depends primarily on:

• developing the gluten structure
• the amount of carbon dioxide produced
• the oven temperature
• the fermentation process

8. Gluten structures relax when yeast dough:

• bakes to 180 F
• is mixed until the fat completely coats the gluten strands
• reaches 105 - 115 F
• rests for 10 - 15 minutes after pressing out the air bubbles

9. A béchamel sauce is:

• brown
• red
• white
• yellow (butter)

10. From the foods listed below, choose the most appropriate substitution:

An appropriate substitution for Fresh Herbs is:

• 2/3 less of whole dried herbs (by measure, not weight)
• 1/3 less of whole dried herbs (by measure, not weight)
• 2/3 less of dry ground herbs (by measure, not weight)
• 1/3 less of dry ground herbs (by measure, not weight)

An appropriate substitution for Unsweetened Chocolate is:

• butterscotch chips and molasses
• chocolate chips
• cocoa and fat
• Dutch process cocoa

An appropriate substitution for Buttermilk is:

• butter and non-fat dry milk
• butter and skim milk
• lemon juice and water
• unflavored yogurt

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An appropriate substitution for Brown Sugar is:

• granulated sugar and molasses
• granulated sugar and corn syrup
• granulated sugar and melted caramel
• granulated sugar and honey

• What criterion is used for evaluating food for quality during preparation and throughout

service?

• taste
• presentation
• temperature
• all of the above

• The quantity of appetizers needed to serve customers will depend mostly on the:
• beverages being served
• nature of the group being served
• season of the year
• size and configuration of the serving table

• Select the fat that would be best suited for sautéing (high heat).
• pure olive oil
• extra virgin olive oil
• butter
• clarified butter

14. Dry heat cooking does not include:

• broiling
• barbequing
• braising
• roasting

15. Moist heat cooking does not include:

• frying
• poaching
• en papillote
• blanching

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