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WorksheetsCH17 Review
Total questions: 60
Worksheet time: 30mins
Name
Class
Date
1.
Brown sugar is made by combining white sugar with thick, dark molasses.
a)
true
b)
false
2.
Cake flour has less protein than bread flour.
a)
true
b)
false
3.
Unopened flour can be kept indefinitely.
a)
true
b)
false
4.
Yeast is a type of physical leavener.
a)
true
b)
false
5.
Pectin is a type of organic leavener.
a)
true
b)
false
6.
A proofer is the chef who tests the bread to see if it's done.
a)
true
b)
false
7.
Springform pans have a removable base.
a)
true
b)
false
8.
Tapioca is often used as a thickener because it contributes no flavor of its own.
a)
true
b)
false
9.
Gelatin is a protein processed from the bones, skin, and connective tissue of animals.
a)
true
b)
false
10.
A cake comb is a tool that divides the cake into even slices.
a)
true
b)
false
11.
The flour with the most protein is
a)
all-purpose flour
b)
bread flour
c)
cake flour
d)
whole grain flour
e)
stone-ground flour
12.
The flour with a blend of both low protein and high protein is
a)
all-purpose flour
b)
cake flour
c)
bread flour
d)
whole grain flour
e)
stone-ground flour
13.
Unopened white flour can be kept for up to what period of time?
a)
6 months
b)
1 year
c)
2 years
d)
3 years
e)
5 years
14.
Opened white flour should be used within what period of time?
a)
2 months
b)
4 months
c)
6 months
d)
8 months
e)
12 months
15.
If stored in a cupboard, how soon should standard ground flour other than white flour (such as whole wheat, potato, or rice) be used once it is opened?
a)
1 to 2 months
b)
2 to 3 months
c)
3 to 4 months
d)
4 to 5 months
e)
5 to 6 months
16.
The large flat wooden or metal paddle used to slide bread onto baking stones and retrieve them when done is called a/an
a)
dough sheeter
b)
bench scraper
c)
sil pad
d)
turntable
e)
peel
17.
Which leavener needs the addition of an acidic ingredient?
a)
baking soda
b)
baking powder
c)
yeast
d)
gelatin
e)
pectin
18.
The sweetener that is a byproduct of sugar refining is
a)
confectioner's sugar
b)
brown sugar
c)
molasses
d)
maple syrup
e)
corn syrup
19.
An example of an organic leavener is
a)
arrowroot
b)
gelatin
c)
pectin
d)
yeast
e)
cornstarch
20.
The baking ingredient that balances other flavors and makes them more vivid is
a)
gelatin
b)
pectin
c)
tapioca
d)
baking powder
e)
salt
21.
The most basic type of yeast dough is known as soft dough.
a)
true
b)
false
22.
Enriched dough has fat and sugar amounts up to 50%.
a)
true
b)
false
23.
Pizza crust is made from lean dough.
a)
true
b)
false
24.
Another name for lean dough is hard dough.
a)
true
b)
false
25.
Mixing all ingredients for dough together at the same time is known as the modified dough-mixing method.
a)
true
b)
false
26.
A way to test if dough has been properly kneaded is to break off a piece and hold it up to the light to see if light shows through it.
a)
true
b)
false
27.
Another name for a dough starter is a pre-ferment.
a)
true
b)
false
28.
A pre-ferment is the same as a sponge.
a)
true
b)
false
29.
Sourdough pre-ferment can be kept alive for hundreds of years.
a)
true
b)
false
30.
The Italian pre-ferment biga is stiffer than poolish because it contains more water.
a)
true
b)
false
31.
Dough that includes only flour, yeast, salt, and water is called
a)
soft dough
b)
lean dough
c)
medium dough
d)
enriched dough
e)
sweet rich dough
32.
What percentage of sugar and fat are included in soft dough?
a)
2% to 4%
b)
4% to 6%
c)
6% to 9%
d)
10% to 15%
e)
20% to 25%
33.
Up to what percent of sugar and fat are included in enriched dough?
a)
10%
b)
15%
c)
25%
d)
35%
e)
50%
34.
Which of the following is not an example of bread made with enriched dough?
a)
brioche
b)
challah
c)
stollen
d)
baguette
e)
kugelhopf
35.
Which of the following is not an example of a pre-ferment?
a)
sponge
b)
poolish
c)
biga
d)
sourdough
e)
pâte fermentée
36.
Pâte fermentée can be saved in the refrigerator for up to how long?
a)
2 days
b)
2 weeks
c)
2 months
d)
3 months
e)
6 months
37.
Rolled-in dough can be kept in the refrigerator before use for how long?
a)
2 hours
b)
6 hours
c)
12 hours
d)
24 hours
e)
several days
38.
Both poolish and biga are allowed to ferment for how long?
a)
1 to 2 hours
b)
2 to 10 hours
c)
3 to 15 hours
d)
4 to 24 hours
e)
2 days
39.
Scaling ingredients means
a)
dividing them in half
b)
weighing or measuring them
c)
changing their proportions
d)
determining their formulas
e)
adding them in steps
40.
The soaking process that activates yeast is called
a)
pickup
b)
gluten development
c)
bulk fermentation
d)
yeast hydration
e)
pre-ferment
41.
The best way to divide dough is to pull it apart.
a)
true
b)
false
42.
Dough continues to ferment as you are shaping it.
a)
true
b)
false
43.
Bench proofing is always done with covered containers called bench boxes.
a)
true
b)
false
44.
Injera is a tool used to shape bread.
a)
true
b)
false
45.
A baguette is a type of pan used to bake French bread.
a)
true
b)
false
46.
Allowing dough to rest so the gluten can relax to make the dough easier to shape is known as bench proofing.
a)
true
b)
false
47.
The final rise of the bread before baking is known as pan proofing.
a)
true
b)
false
48.
Dough rises to its complete height before baking.
a)
true
b)
false
49.
Scoring bread before baking helps release steam that might build up.
a)
true
b)
false
50.
Dough pressed into a mold or a pan is called a pan loaf.
a)
true
b)
false
51.
During bench proofing, you allow the dough to rest for what period of time?
a)
about 10 minutes
b)
about 15 minutes
c)
about 20 minutes
d)
about 30 minutes
e)
about an hour
52.
Injera is a
a)
type of flat bread
b)
tool used to turn flat bread while baking
c)
pan in which flat bread is baked
d)
tool used to cut bread
e)
tool used to form a fancy edge on baking bread
53.
A baguette is a
a)
French tool used to turn bread in the oven
b)
French tool used to cut bread while scaling
c)
French tool used to slide flat bread in and out of the oven
d)
pan for baking French bread
e)
type of French bread
54.
The last stage of a bread's rising is called
a)
pan proofing
b)
oven spring
c)
bench proofing
d)
pooling
e)
proofing
55.
Covered containers in which dough is kept while it is resting are called
a)
baguettes
b)
pan loafs
c)
injeras
d)
bench boxes
e)
boules
56.
A boule is a/an
a)
tool used to shape bread into rounds
b)
pan for baking round bread
c)
round loaf of bread
d)
circular wheel to cut bread crusts
e)
French rolling pin
57.
The final rise of bread before baking is known as
a)
bench proofing
b)
pan proofing
c)
oven proofing
d)
final proofing
e)
scale proofing
58.
What is the cause of a strong flavor of alcohol in a finished yeast bread?
a)
too much salt was used and not enough water
b)
not enough salt was used and too much water
c)
too little yeast was used or too much time spent proofing
d)
too much yeast was used or insufficient time spent proofing
e)
too much yeast was used or too much time spent proofing
59.
Once the crust starts forming
a)
the bread should be removed from the oven to prevent overcooking
b)
the bread should be basted with butter for a glossy surface
c)
the heat in the oven should be lowered
d)
the bread should be tested for doneness with a thermometer
e)
the dough can no longer expand
60.
What is the purpose of bench proofing?
a)
allows the gluten to relax and makes the dough easier to shape
b)
allows the dough to continue to rise
c)
allows the dough to thicken
d)
allows the dough to round out
e)
allows the chef to prepare for the next step
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