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FREE CULINARY ARTS AND STUDY GAMES ABOUT BAKING
NOCTI 1 EXAM QUESTIONS
Actual Qs and Ans Expert-Verified Explanation
This Exam contains:
-Guarantee passing score -38 Questions and Answers -format set of multiple-choice -Expert-Verified Explanation
Question 1: temperature for frying doughnuts
Answer:
375 degrees F Question 2: if the icing is warm for doughnuts, should the doughnuts be cooled or warm?
Answer:
cooled
Question 3: The sugar in corn syrup
Answer:
dextrose also called glucose
Question 4: a list of ingredients and procedure in baking is called a
Answer:
formula
Question 5: a pourable mixture
Answer:
batter
Question 6: ingredient in self-rising flour that makes it rise
Answer:
baking powder
Question 7: how do you "thin out" icing if it is too thick?
Answer:
add water Question 8: slows down yeast and prevents the formation of weld yeasts during fermentation
Answer:
salt
Question 9: to convert compressed yeast in a recipe to use dry yeast
Answer:
use 40% of the weight of the compressed yeast
Question 10: when a solid becomes a liquid this temperature is called its
Answer:
melting poing
Question 11: word that describes the slowing down of a process in baking
Answer:
retarding
Question 12: the dough that has butter or margarine between the layers
Answer:
rolled-in dough
Question 13: pan grease used in bakeries is a mixture of shortening and flour. True or False
Answer:
true Question 14: if dry eggs are reconstituted (water is added) are they perishable? (go bad)
Answer:
yes Question 15: active dry yeast myst be refrigerated after opening: true or false
Answer:
true
Question 16: should doughnut icing be cool or warm to use on the doughnuts?
Answer:
warm
Question 17: the act of piercing dough with small holes to release gases
Answer:
docking
Question 18: food items should be stored how far away from a wall?
Answer:
2"
Question 19: two (2) things baking soda needs to react (leaven) a baked good
Answer:
moisture and an acid Question 20: flour that does not develop gluten without another flour added to recipe
Answer:
rye flour
Question 21: machine that flattens dough into sheets
Answer:
dough sheeter Question 22: high ratio shortening is used for what kinds of items in the bakery?
Answer:
cakes and icings
Question 23: process name for working gluten strands by hand or with dough hook
Answer:
kneading Question 24: compressed yeast should be: A)firm or B)soft to the touch
Answer:
- Firm
Question 25: food for yeast to eat during fermentation
Answer:
sugar **called diastase or diastatic melt**
Question 26: leavening agent (makes it rise) for choux paste (eclair paste)
Answer:
steam
Question 27: temperature danger zone for bacteria growth in food
Answer:
40 degrees F-140 degrees F
Question 28: process of yeast eating sugar and releasing carbon dioxide
Answer:
fermantation
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