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WorksheetsBAKERY SCIENCE - Preliminary Exam
Total questions: 50
Worksheet time: 25mins
Which kitchen tool is used to beat an egg?
whisk
rolling pin
spatula
pastry blender
This is called a _______________.
electric hand mixer
blender
food processor
stand mixer
What are the main ingredients used in most baking?
flour, water, cheese, sugar
flour, sugar, eggs, butter
flour, chocolate, oil, water
flour, vanilla, sugar, salt
What type of paper can be used to line a baking sheet to prevent things from sticking?
wax paper
parchment paper
saran wrap
loose leaf paper
When you combine sugar and butter it is called________.
sifting
stirring
creaming
mushing
Which of the following ingredients would be measured with this tool?
flour
salt
milk
chocolate chips
Why do we preheat ovens?
To make the food cook fast
To ensure the safety
To make sure the cooking time is not extended
Why do we grease trays or molds before using them
To stop baked goods from sticking t ays and molds
To stop bake goods from burning
To reduce how quickly the baked good cooks
Baker's percentage allows you to change the yield of the formula without changing the quality of the final product
True
False
What does gluten do?
It adds flavor
It makes bread dough strong and elastic
It adds the acid necessary for baking soda to rise
It adds creaminess to the product
It is the process of production where you fold in pressing it down into itself.
Sifting
Kneading
Mixing
Creaming
When determining the baker's percentage what ingredient always equals 100%?
The total of all the ingredients
The flour
The sugar
None
What is a leavening agent? Choose all that apply.
Air
Baking powder
Yeast
Eggs
Sugar
Grease and flour a pan means to......
use liquid fat on pan and then add a cup of flour
use liquid fat on pan and then dust with flour
coat pan lightly with solid fat and then dust with flour
coat pan heavily with solid fat and then add a cup of flour
Flour is 100lbs...what is the bakers percentage of the 26lbs of butter?
13
20
25
26
Complete the formula for bakers percentages:
(Weight of ingredient × Weight of flour) ÷ 100 Percent
(Weight of ingredient ÷ Weight of flour) × 100 Percent
(Weight of flour ÷ Weight of ingredient) × 100 Percent
(Weight of flour × Weight of ingredient) ÷ 100 Percent
Flour is 40 oz and milk is 10 oz; the percentage is:
25
50
75
80
It is the process by which yeast acts on the sugars and starches in the dough to produce carbon dioxide gas and alcohol.
(a)
This is done to expel the carbon dioxide, redistributes the yeast for further growth, relaxes the gluten, and equalizes the temperature throughout the dough.
Staling
Punching
Benching
Proofing
This relaxes the gluten to make shaping the dough easier. Also, fermentation continues during this time.
Staling
Punching
Benching
Proofing
The shaped dough are again covered and allowed to rise until double in volume. Set them in a warm place. At this stage, the dough regains the gases lost ensuring a light product.
Staling
Punching
Benching
Proofing
What does gluten do?
It adds flavor
It makes bread dough strong and elastic
It adds the acid necessary for baking soda to rise
It adds creaminess to the product
An ingredient that produces gas in batters & doughs. It causes the baked good to rise.
Leavening Agent
Eggs
Fat
Gluten
Helps the baked product incorporate air Adds flavor
Adds protein which gives the batter elasticity and structure
Eggs
Salt
Sugar
Fat
Gives baked goods structure.
Flour
Sugar
Salt
Leavening Agents
Enhances flavors. Helps slow down chemical reactions.
Salt
Sugar
Flour
Egg
Beating sugar and softened butter (room temperature)together to form a lighter colored mixture that is aerated.
Adds lightness and volume to cakes.
Creaming
Sifting
Folding In
Whipping
Passing flour, cocoa powder or powdered sugar through a sieve to remove lumps and aerate it.
Sifting
Whipping
Folding In
Creaming
Rigorous mixing of ingredients using a whisk, hand mixer or Stand Mixer.
The purpose is to thoroughly combine ingredients and to incorporate air and produce volume.
Whipping
Folding In
Creaming
Sifting
Gently combine a light, airy ingredient (such as beaten egg whites or blueberries) with a heavier one (such as cake mix). This down-across-up-and-over motion gently combines the ingredients to create a light, fluffy consistency.
Folding In
Creaming
Whipping
Sifting
A batter that is liquid enough to be poured
Pour Batter
Drop Batter
Dough
Wheat flour is the only flour that is capable of producing
gluten
starch
oxidation
steam
This ingredient adds moisture and density to baked goods
Air
Sugar
Extract
Oil
A leavening agent releases
Oxygen
Carbon Dioxode
Air
Heat
Butter is a a type of
sugar
fat
sweetener
seasoning
Fats add ______ to food
richness and flavor
moisture and denisty
sweetness and leavening
air and density
It means to come to room temp?
Heat
Bring to Boil
Cool
Blanch
What is the method of preparing food that uses dry heat, normally in an oven?
Baking
Grilling
Steaming
Frying
What is the tool used in spreading oil, graze sauces and syrup on food?
Spoon
Fork
Pastry brush
Ladle
After baking, you should clean up all spills:
To Prevent slipping or injury
So that the instructor will not scold you
To keep the floor clean
None of the above
2
8
What is the abbreviation for pound?
lb.
lub.
pd.
po.
What is the correct abbreviation for fluid ounce?
fl. oz.
floz.
foz.
oz.
What is the abbreviation for tablespoon?
T.
t.
Tabl.
tsp.
