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FREE CULINARY ARTS AND STUDY GAMES ABOUT
INTRODUCTION BAKING EXAM QUESTIONS
Actual Qs and Ans Expert-Verified Explanation
This Exam contains:
-Guarantee passing score -21 Questions and Answers -format set of multiple-choice -Expert-Verified Explanation
Question 1: grease-resistant, nonstick, heatproof paper; for lining pans
Answer:
Parchment paper
Question 2: Yeast, a tiny single celled organism
Answer:
Organic leavener Question 3: Steel blade used to cut dough or used to cut soft ingredients such as butter
Answer:
Bench scraper Question 4: Blend of half "soft" (low protein) and half hard (high protein) wheat -most common type of flour
Answer:
All purpose flour
Question 5: Log stretchy strands that trap carbon dioxide given off by yeast. This developed by kneading the dough
Answer:
Guten
Question 6: work dough by hand
Answer:
Knead
Question 7: Refined from sugar cane or sugar beets, white sugar
Answer:
Ganulated sugar
Question 8: Secret fact about Ms. Bevins
Answer:
Her favorite color is PINK!Question 9: Harder or stronger than all purpose flour because if has more protein in it.
Answer:
Bread flour
Question 10: Sugar ground into fine easily dissovible powder
Answer:
Confectionary sugar
Question 11: Baking powder
Answer:
Chemical leavener Question 12: A mixture of egg and water or milk; brushed on top of breads and pastries to give a glossy sheen
Answer:
Egg wash
Question 13: Used to make cakes; has less protein; is a safter flour
Answer:
Cake flour
Question 14: Increases the volume of a dough or by adding air or other gas
Answer:
Leavener
Question 15: Steam and air
Answer:
Pysical leavener Question 16: A protein processed from the bones, skin and connective tissue or animals
Answer:
Glatin
Question 17: Used to create a decorative edge on iced cakes
Answer:
Cake comb Question 18: Box that holds dough as it rises; thermostats to control heat and steam
Answer:
Proofer
Question 19: Thick sweet syrup made from cornstarch
Answer:
corn syrup Question 20: Refrigerated cabinet used to control fermentation (growth of dough)
Answer:
Retarder
Question 21: Made from Cassava Root, a starchy tropical tuber; used to thicken fruit pie and to make pudding
Answer:
Tapioca
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