Bakeshop Test Review

The process of making oil solid by adding hydrogen is oxygenation.

• true

• false

A firm, elastic substance that affects the texture of baked goods and helps hold baked goods together.

• fermentation

• hydrogenation

• gluten

A substance that causes baked goods to rise by adding carbon dioxide and other gases into a mixture is...

• hydrogenation

• leavening agents

• gluten

Which ingredient in baked gives products a golden brown color, stabilizes mixtures, provides food for yeast, gives moisture, and tenderizes baked products?

• flour

• liquids

• fats

• sugars

This means to help bring (hold) things together, which usually causes things to thicken.

• aeration

• emulsification

• tenderization

Which of the following leavening agents would most likely be used to make a quick bread?

• baking powder and yeast

• yeast and air

• baking powder and baking soda

• baking soda and air

Which of the following is equal parts liquid and dry ingredients, and can usually be poured.

• batter

• dough

This means that dough rises as it fills with carbon dioxide.

• leaven

• emulsification

• aeration

Which dough is 25% sugar and fast and is soft, heavy and moist? A doughnut is an example.

• soft medium dough

• sweet rich dough

• rolled-in fat yeast dough

When you cut fat into dry ingredients, then add liquid, this is referred to as...

• biscuit method

• blending method

• creaming method