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