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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
Sweet roll wash
B
Milk wash
C
Egg paint
D
Egg wash
2) What is the name used for rolls baked on the flour of the oven?
A
Healthy
B
Hardy
C
Handy
D
Hearth
3) What is the most likely reason a consumer would NOT own an automatic bread machine?
A
High energy cost
B
High initial cost
C
Easy to use
D
High maintenance
4) What liquid is MOST often used to make soft rolls?
A
Cream
B
Oil
C
Milk
D
Water
5) Moist heat, or steam in the oven, will produce bread that has:
A
Too much moisture
B
A soft crust and a soft interior
C
A soft crust and a dry interior
D
An inner softness with a hard crust
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
Longer rising time
B
Shorter baking time
C
Shorter rising time
D
Longer baking time
7) Which ingredients of yeast rolls is a leavening agent?
A
Margarine
B
Active dry yeast
C
All-purpose flour
D
Milk
8) What is the function of fat in yeast breads?
A
Decreases tenderness
B
Decreases volume
C
Increases tenderness
D
Increases volume
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 makes dough dense
D
Fruit causes extra moisture
10) If yeast bread is consistently yields a product that had a heavy texture, what is the likely cause?
A
Not enough flour
B
Too much yeast
C
Over kneaded
D
Oven temperature too low
11) What is another name for hard rolls?
A
Sweet
B
Convenience
C
Breakfast
D
Dinner
12) What protein are found in wheat flour?
A
Starch
B
Sugar
C
Gluten
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
Baking
B
Kneading
C
Resting
D
Rising
14) How can the growth of yeast dough be retarded or slowed?
A
Cover it with plastic wrap
B
Wrap it in foil and place it in the pantry
C
Put it in a slightly warm oven
D
Leave it in a cool room
15) Yeast breads are leavened by:
A
Soft wheat flour
B
Yeast
C
Water
D
All-purpose flour
16) What is the proper order of kneading yeast bread dough?
A
Punch down dough with fist, fold, and turn
B
Let dough rest, fold, and bake
C
Stir ingredients, press, 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
Vanilla extract
C
Dry milk
D
Cornstarch
18) What should be used to add color to light fruits in parfaits and compote?
A
Vanilla pudding
B
Glaze of colored syrup
C
Whipped cream parfaits and compote
D
Food coloring
19) Fruit pies are baked between what temperature?
A
350-375 degrees F
B
300-325 degrees F
C
450-475 degrees F
D
400-425 degrees F
20) Tough pie crust is produced by:
A
Handling carefully
B
Proper measuring
C
Docking
D
Over mixing
*select an answer for all questions
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