Prostart 1: Introduction to Baking

How is the biscuit method for making quick breads different from other methods?

• A. A fat is rubbed or cut into the flour until the mixture is mealy or bumpy in appearance.

• B. It contributes increased flavor and richness.

• C. All ingredients are added at the same time to create the same texture.

• D. Mixing produces a stiff batter with a slightly chewier texture.

In baking, the purpose of sifting is to...

• A. double ingredient content and mix ingredients evenly.

• B. separate flour and sugars, filter out fats, and add texture.

• C. add air, remove lumps, and filter out impurities.

• D. add bulk, remove air, and filter out ingredients.

In baking, a standardized recipe for a bakery product is known as a(n)

• A. formula.

• B. procedure.

• C. ingredient list.

• D. baker's percentage.

Which type of flour has a low gluten content?

• A. Semolina

  B. Durum

  C. Cake

• B. Durum

• C. Cake

• D. Bread

The formula for calculating baker’s percentage is...

• A. (Weight of flour + Weight of other ingredients) ÷ 100%.

• B. (Weight of flour ÷ Weight of ingredient) × 100%.

• C. Weight of ingredient × (Weight of flour ÷ 100%).

• D. (Weight of ingredient ÷ Weight of flour) × 100%.

Which ingredient provides stability and prevents baked items from collapsing?

• A. Strengthener

• B. Leavener

• C. Liquid

• D. Shortening