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Culinary Review Part 4
Test Description: These are questions 300-389, part 4
Instructions: Answer all questions to get your test result.
1) What is the mixture of egg yolk and milk or waterer that bakers often paint on the top of sweet rolls to make them attractive and shiny?
A
Milk wash
B
Sweet roll wash
C
Egg wash
D
Egg paint
2) What is the name used for rolls baked on the flour of the oven?
A
Hearth
B
Handy
C
Healthy
D
Hardy
3) What is the most likely reason a consumer would NOT own an automatic bread machine?
A
Easy to use
B
High maintenance
C
High initial cost
D
High energy cost
4) What liquid is MOST often used to make soft rolls?
A
Water
B
Cream
C
Milk
D
Oil
5) Moist heat, or steam in the oven, will produce bread that has:
A
An inner softness with a hard crust
B
Too much moisture
C
A soft crust and a dry interior
D
A soft crust and a soft interior
6) If ingredients such as raisins, nuts, cheese herbs and spices are added to yeast breads prior to baking, what is a possible reaction?
A
Shorter rising time
B
Longer rising time
C
Shorter baking time
D
Longer baking time
7) Which ingredients of yeast rolls is a leavening agent?
A
Milk
B
Margarine
C
Active dry yeast
D
All-purpose flour
8) What is the function of fat in yeast breads?
A
Decreases tenderness
B
Increases volume
C
Decreases volume
D
Increases tenderness
9) The bakery chef is testing out a variety of homemade breads by adding fruit to the dough. The final product has a cracked top. What is the MOST LIKELY the case of this characteristic?
A
Fruit used is not ripe
B
Fruit used is too ripe
C
Fruit causes extra moisture
D
Fruit makes dough dense
10) If yeast bread is consistently yields a product that had a heavy texture, what is the likely cause?
A
Not enough flour
B
Oven temperature too low
C
Too much yeast
D
Over kneaded
11) What is another name for hard rolls?
A
Dinner
B
Convenience
C
Breakfast
D
Sweet
12) What protein are found in wheat flour?
A
Gluten
B
Sugar
C
Starch
D
Fat
13) The baker wants to prepare yeast bread for dinner but is short on time. If the mixer method is used, which area of preparation time will be shortened?
A
Kneading
B
Resting
C
Rising
D
Baking
14) How can the growth of yeast dough be retarded or slowed?
A
Wrap it in foil and place it in the pantry
B
Cover it with plastic wrap
C
Leave it in a cool room
D
Put it in a slightly warm oven
15) Yeast breads are leavened by:
A
Yeast
B
Soft wheat flour
C
Water
D
All-purpose flour
16) What is the proper order of kneading yeast bread dough?
A
Let dough rest, fold, and bake
B
Stir ingredients, press, and turn
C
Punch down dough with fist, fold, and turn
D
Press dough with the heels of hands, fold, and turn
17) What is used as a stabilizer by bakers to keep whipped cream white and fresh looking?
A
Sweet butter
B
Dry milk
C
Cornstarch
D
Vanilla extract
18) What should be used to add color to light fruits in parfaits and compote?
A
Whipped cream parfaits and compote
B
Glaze of colored syrup
C
Food coloring
D
Vanilla pudding
19) Fruit pies are baked between what temperature?
A
400-425 degrees F
B
300-325 degrees F
C
450-475 degrees F
D
350-375 degrees F
20) Tough pie crust is produced by:
A
Handling carefully
B
Docking
C
Proper measuring
D
Over mixing
*select an answer for all questions
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