Foods I 4.00 Exam Review

While preparing yeast bread in a Food and Nutrition I class, students

misread the temperature of the water on the thermometer. The

temperature of the liquid was 140°F. How will this affect the yeast?

• A. cause the yeast to overproduce steam

• B. cause the yeast to die

• C. will not activate the yeast

• D. will not allow the yeast to produce enough steam

When one bakes yeast bread using the conventional mixing method, the

dough should be allowed to rise:

• A. once.

• B. twice.

• C. three times.

• D. four times.

When one bakes yeast bread products, what would happen if

fermentation failed to occur?

• A. The yeast dough would have too much gas and explode.

• B. The yeast dough would not rise.

• C. The yeast dough would be dry.

• D. The yeast dough would not be elastic.

To knead bread dough, use a:

• A. hand mixer with a wire whisk.

• B. mixing bowl with a spoon.

• C. stand mixer with a flat beater.

• D. stand mixer with a dough hook.

Which step of the mixing process do both the biscuit and muffin methods

have in common?

• A. cut in shortening

• B. add liquid ingredients at once

• C. knead dough

• D. thoroughly mix for 20 minutes

Which is considered a solid ingredient?

• A. milk

• B. shortening

• C. vanilla extract

• D. vegetable oil

How will Kenia know if she has a quality yeast product?

• A. The product will have risen well.

• B. The product will be brown.

• C. The product will have failed to rise.

• D. The product will be gooey.

How do the quality of biscuits and muffins compare in texture?

• A. Biscuits and muffins should crumble when eaten.

• B. Biscuits are flaky; muffins are tender.

• C. Biscuits are thick; muffins have crowned tops.

• D. Biscuits have tunnels; muffins are flaky.

Batter bread differs from basic white bread by:

• A. heating the flour.

• B. beating the mixture.

• C. adding extracts.

• D. using a starter.

Mixing methods for quick breads are different. Some quick breads:

• A. lack leavening agents.

• B. lack liquid ingredients.

• C. have two rising times.

• D. require two bowls, one for dry ingredients and one for liquid

  ingredients.