THE MOST COMMON SCALE USED IN THE BAKESHOP IS THE

Which of the following tools is most useful for removing the yellow rind from a lemon?

Which of the following tools is NOT used to strain foods?

Which of the following tools is NOT suitable for top-browning sugar-coated foods?

In order to obtain NSF certification, all bakeware must be made from non toxic material with rounded and smooth corners inside

and out.

Unlike copper which must be lined to prevent chemical reactions from certain foods, aluminum pans are suitable for all bakeshop

uses.

Properly designed cake pans are made from materials that heat evenly to allow cake batter to rise properly.

Convection ovens cook foods more quickly than conventional ovens therefore the temperature may need to be reduced 25°F to 50°F (10°C

to 20°C) from that recommended for baking in conventional ovens.

In induction cooking, only the pan placed on the device and its contents heats up during cooking.

An electric sheeter and a rolling perform identical tasks in the bakeshop.

Strips of coated steel curved to form rings are known as _______________ or _______________ molds.

Flexible bakeware made from _______________ can withstand oven temperatures up to 485°F (251°C) despite its fragile

appearance.

To apply icing to a round layer cake, place it on a rotating _______________.

Cake pans with removable bottoms used for making cheesecake are called _______________ pans.

In order to ensure accurate readings, an instant-read thermometer is _______________ in ice water then again in boiling

water

Custards and fillings should always be stored in _______________ containers because they are non-reactive.

Pans with a _______________ (light/dark) coating such as _______________ pans give delicate cakes an unpleasantly browned

crust.

A cabinet with heat and humidity controls used in the production of yeast breads is known as a(an)_______________

______________.

Which of the following is NOT a dry-heat cooking method?

The process of heating sugar to about 320°F causing it to darken is called

Which of the following tools is used to lighten a mixture by beating it vigorously to incorporate air?

What is the proper term that describes the transfer of heat when heat energy hits a cake pan or baking sheet placed in a

hot oven?

When a batter or dough bakes, first protein in the flour begins to solidify, and then starches in the flour absorb moisture and

expand in volume.

When baking, if the temperature is too low, gases can escape before protein solidifies and the product may collapse.

Kneading can be done in an electric mixer with a dough hook or by hand with a pastry cutter.

Beating and creaming are two mixing methods used to accomplish the same results.

Baked goods stale more quickly at temperatures near 40°F (4°C).

There is no effect between the texture of food and the way it tastes.

The burning sensation one experiences when eating certain hot or spicy foods such as chiles

is referred to as “umami”.

Celery, seaweed, oysters and shellfish are among the few foods with a naturally-occurring salty taste.

The process of gently incorporating whipped cream or egg whites in a mixture is called _______________.

The three leavening agents which cause baked goods to rise are air, _______________ and _______________ _______________.

The natural changes that cause a bread to lose moisture and dry out is also known as _______________ _______________.

Baked goods that contain a high percentage of _______________ and _______________ retain moisture and stay fresh longer.

Which of the following is NOT a step in the procedure for preparing quick breads with the biscuit method?

Which of the following products are made using the biscuit method?

scones Irish soda bread corn bread blueberry muffins

Which of the following statements is NOT true about quick breads?

Quick breads are tender products with a soft crumb.An acid must be added to all quick bread formulas in order to activate the chemical leavenings used to make them rise.When making most quick bread formulas, the flour is mixed in quickly to minimize gluten development Quick breads are quickly made because

they do not require fermentation.

In Great Britain, a biscuit is what Americans refer to as a cookie or cracker.

For best results, use either baking soda or baking powder to leaven quick breads but not a combination of the two.

Baking soda has been used to leaven bread for nearly 150 years.

Double-acting baking powder requires the addition of an acid to initiate the release of gas.

Biscuits differ from muffins because the dough is kneaded briefly before forming and baking.

Muffin batter should be mixed briefly; the batter will be lumpy.

Which of the following is NOT a form of baker’s yeast?

Instant dry yeast

has a shelf life of 2 to 3 weeks when refrigerated

can be added directly to the dry ingredients

is softened in twice its weight in warm water before using

is compressed yeast with all of the moisture removed

Which of the following is NEVER added to flour and water when making a natural sourdough starter?

grapes apple peels active dry yeast salt

In the sponge mixing method a natural sourdough starter is added to

more flour and water to form a dough which is then fermented

dough is mixed in two stages; first yeast, liquid and half of the flour are combined then, after the mixture rises more flour is added to make the dough

a piece of dough saved from a previous batch is added to a new batch of dough before fermenting

all of the ingredients are combined and mixed into dough before fermenting

Bakers test to see if dough is properly kneaded by

performing the windowpane test proofing the dough bench resting the dough preparing a levain

To give a dinner roll shine, color and a soft crust, brush it with a wash made from __________ before baking.

whole egg and milk water milk or cream flour

Which of the following factors indicates that bread is properly baked?

tapping the bottom of the loaf produces a hollow sound

internal dough temperature reaches 190°F to 210°F

the loaf has a uniform, deep-brown color all of the above

Which of the following is a shape into which puff pastry is formed?

vol-au-vents feuilletées bouchées any of the above

Enriched laminated yeast dough

benefits from a long fermentation in a warm environment

starts with a firm dough made from flour, salt, butter and water

requires proofing before baking is leavened by the steam from the

melting fat and moisture in the dough

Which of the following make-up methods is used to make sugar cookies?

Drop wafer spritz cut-out

Which of the following tools is used to portion rolled cookies?

paring knife cookie cutter pastry wheel all of the above

To decrease spread in a cookie

add more baking powder or baking soda to the formula

use powdered sugar in the formula use lower protein flour bake cookies on a well-greased baking

sheet

Which of the following cookies are NOT made from stencil batter?

Rugelach wafer cookies Lacy Pecan Cookies Russian Cigarettes

Which of the following fats will produce the flakiest pie crust?

solid vegetable shortening butter vegetable oil butter and solid vegetable shortening

Both flaky and meal dough requires

cold water and softened fat creamed fat and sugar softened fat and eggs cold water and chilled fat

Pie crust shrinks after baking because

the dough was overmixed the oven temperature was too low during

baking there was too much fat in the formula the crust was baked too long

Cooked fruit fillings should

be used for pies made with canned or frozen fruit

not contain any starch or flour be used for pies made with dry fruit such

as apples or raisins be baked in a flaky dough crust