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?

2) What is the name used for rolls baked on the flour of the oven?

3) What is the most likely reason a consumer would NOT own an automatic bread machine?

4) What liquid is MOST often used to make soft rolls?

5) Moist heat, or steam in the oven, will produce bread that has:

6) If ingredients such as raisins, nuts, cheese herbs and spices are added to yeast breads prior to baking, what is a possible reaction?

7) Which ingredients of yeast rolls is a leavening agent?

8) What is the function of fat in yeast breads?

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?

10) If yeast bread is consistently yields a product that had a heavy texture, what is the likely cause?

11) What is another name for hard rolls?

12) What protein are found in wheat flour?

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?

14) How can the growth of yeast dough be retarded or slowed?

15) Yeast breads are leavened by:

16) What is the proper order of kneading yeast bread dough?

17) What is used as a stabilizer by bakers to keep whipped cream white and fresh looking?

18) What should be used to add color to light fruits in parfaits and compote?

19) Fruit pies are baked between what temperature?

20) Tough pie crust is produced by:


*select an answer for all questions

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