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WorksheetsFoods I 4.00 Exam Review
Total questions: 20
Worksheet time: 10mins
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.
How is a griddle preheated?
A. by placing in the dishwasher and removing promptly
B. by placing in the oven at 350°F until a desired temperature is reached
C. by setting at a desired temperature and waiting 10 minutes before
adding food
D. by using low heat and a small amount of liquid
Sprinkling a work surface with flour, turning the dough ball onto the
floured surface, and using the heels of both hands to push the dough
down and away best describes which step of yeast bread production?
A. mixing
B. kneading
C. letting the dough rise
D. shaping the dough
During the final proofing of yeast dough, the dough should be placed in a
warm, draft-free area to allow it to:
A. start baking.
B. rise slightly.
C. double in size.
D. triple in size.
Biscuits, muffins, and pancakes are classified as:
A. drop breads.
B. fruited breads.
C. quick breads.
D. yeast breads.
Brendon is making muffins. He mixed the dry ingredients and the liquid
ingredients separately. What step of the muffin mixing method should he
complete next?
A. cut in the shortening
B. make a well and add liquid all at once
C. stir gently with a spoon
D. knead the dough
Aaron is making southern-style biscuits and needs to combine flour and
shortening to make the dough. He needs to use a:
A. bread knife.
B. chef’s knife.
C. a pair of kitchen shears.
D. pastry blender.
Malik plans to make two loaves of homemade yeast bread. If Malik wants
to bake both loaves at the same time, he will need to:
A. decrease the baking temperature.
B. decrease the baking time.
C. increase the baking temperature.
D. increase the baking time.
Which ingredient causes a quick bread to rise?
A. liquids
B. fat
C. leavening agent
D. eggs
After mixing and letting the dough rise, what should Alyssa do to the
dough?
A. allow the dough to rise again
B. bake the dough
C. shape the dough
D. punch down the dough
How do all-purpose flour and self-rising flour differ?
A. All-purpose flour does not remain fresh as long as self-rising flour.
B. All-purpose flour is made from wheat, and self-rising flour is made
from rice.
C. All-purpose flour is plain, and self-rising flour has added leavening
and salt.
D. All-purpose flour makes a cake rise, but self-rising flour does not help
a cake rise.
