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Professional Baking MIDTERM

Total questions: 74

Worksheet time: 42mins

Name
Class
Date
1.

What are pathogens?

a)

Microorganisms that cause illness

b)

Harmful things present in food, making it unsafe to eat

c)

Diseases that spread from one surface or food to another

d)

Chemicals found in air, soil, plants, water, and some food

2.

A foodborne-illness outbreak occurs when ____.

a)

one person gets ill after eating food.

b)

one person gets ill after eating food that was not completely cooked.

c)

two or more people get the same illness after eating different foods.

d)

two or more people get the same illness after eating the same food.

3.

Microorganisms that cause illness are called:

a)

toxins

b)

pathogens

c)

viruses

d)

parasites

4.

Food that is ready to be served and does not need any further preparation or cooking is...

a)

Ready to be served

b)

Ready to eat

c)

Ready to consume

d)

Ready to cook

5.

The temperature range where harmful bacteria multiplies to unsafe levels very quickly is known as the...

a)

Temperature Control for Safety

b)

Temperature Range

c)

Temperature Check List

d)

Temperature Danger Zone

6.

________________ is the process of removing physical debris or dirt.

a)

Cleaning

b)

Sanitizing

7.

______________ REDUCES(kills) the number of pathogens on a surface to a safe level.

a)

Cleaning

b)

Sanitizing

8.

Some foods grow bacteria more easily and quickly than other foods. These foods are known as _______________________ (TCS) foods because they require certain time and temperature controls to prevent unsafe pathogen growth.

a)

Temperature Certain Safety

b)

Time Constant Source

c)

Time Consistant Services

d)

Temperature Control for Safety

9.

Baking soda and baking powder are which type of leavener?

a)

Organic

b)

Physical

c)

Chemical

d)

Biological

10.

The common methods used for mixing quick breads are...

a)

muffin, biscuit, and fast acting

b)

biscuit and creaming

c)

creaming and biscuit

d)

muffin, biscuit, and creaming

11.

In the biscuit method, what piece of equipment can be used to cut in the fat?

a)

pastry blender

b)

food processor

c)

mixer with paddle attachment

d)

all of the above

12.

The type of fat used for the muffin method is...

a)

solid

b)

liquid

c)

softened, room temperature

13.

The type of fat used for the biscuit method is...

a)

solid

b)

liquid

c)

softened, room temperature

14.

The type of fat used for the creaming method is...

a)

solid

b)

liquid

c)

softened, room temperature

15.

Chemical leavening agents release gases through chemical reactions between ________ and ________ contained in the formula.

a)

a) acids, bases

b)

b) vinegar, sour cream

c)

c) lemon juice, baking soda

d)

d) baking powder, baking soda

16.

Baking soda and baking powder are which type of leavener?

a)

organic

b)

physical

c)

chemical

d)

biological

17.

When baking soda is used in a recipe, an acid is required. Which of the following is an example of an acid?

a)

lemon juice

b)

sour cream

c)

buttermilk

d)

all of the above

18.

Examples of chemical leavening agents are...

a)

a) baking soda, baking powder, and yeast

b)

b) yeast, baking ammonia, and acid salts

c)

c) baking soda and baking powder

19.

When quick breads have been overmixed, the final product will be...

a)

a) tough

b)

b) delicate

c)

c) flakey

d)

d) light

20.

If a quick bread has a soapy or bitter flavor or an unusual yellow color, one cause could be that:

a)

too much baking powder was used.

b)

not enough baking soda was used.

c)

too much baking soda was used.

21.

Which of the following is NOT considered a quick bread?

a)

Scone

b)

Soda Bread

c)

Banana Bread

d)

Yeast-raised doughnut

22.

The gas released when chemical leavenings are moistened and heated is called:

a)

alkaline

b)

base

c)

sodium bicarbonate

d)

carbon dioxide

23.

Which of the following chemical leavening agents releases a small amount of gas on contact with moisture, and a second, stronger release of gas when heat is applied?

a)

ammonia carbonate

b)

single-acting baking powder

c)

double-acting baking powder

d)

baking ammonia

24.

Fill in the blank: A quick bread with a soapy or bitter flavor might have had too much _______ used.

a)

baking powder

b)

baking soda

c)

flour

d)

sugar

25.

Identify the tool shown in the image.

a)

Grater

b)

Vegetable Peeler

c)

Pastry Blender

d)

Bench Scraper

26.

Fill in the blank: The tool shown in the image is a _______.

a)

Rolling Pin

b)

Tongs

c)

Vegetable Peeler

d)

Meat Tenderizer

27.

Identify the tool shown in the image:

a)

Paint Brush

b)

Pastry Brush

c)

Pasta Server

d)

Portion Scoop

28.

Identify the type of pan shown in the image:

a)

Cake Pan

b)

Pizza Pan

c)

Sauté Pan

d)

Muffin Pan

29.

Identify the type of pan shown in the image:

a)

Pizza Pan

b)

Sheet Pan

c)

Muffin Pan

d)

Cake Pan

30.

Identify the kitchen tool shown in the image.

a)

turner

b)

spoon

c)

ladel

d)

rubber scraper/spatula

31.

Identify the kitchen tool shown in the image.

a)

peeler

b)

forks

c)

spoons

d)

measuring spoons

32.

Identify the kitchen tool shown in the image.

a)

dry measuring cups

b)

liquid measuring cups

c)

bowls

d)

spoons

33.

What is the tool shown in the image?

a)

bench scraper

b)

knife

c)

turner

d)

sifter

34.

Fill in the blank: A potential cause of elongated holes in a muffin is ____.

a)

overmixing

b)

too much baking soda/powder

c)

oven temp too high

d)

old batter

35.

What is a potential cause of a flat top with on a small peak in the center of a muffin which means the muffin rose too slow in the oven?

a)

over mixing

b)

oven temp too low

c)

old batter

d)

too much sugar

36.

What is a potential cause of a cracked crust and uneven top of a muffin which means the muffin's crust developed before the batter had time to finish rising?

a)

over mixing

b)

oven temp too high

c)

too much baking soda

d)

old batter

37.

What is a potential cause of tough biscuits?

a)

too much sugar

b)

oven temp too low

c)

over mixing

d)

too much baking soda

38.

When yeast releases _______________ during bread making, the gas becomes trapped in the dough's gluten network.

a)

moisture

b)

heat

c)

oxygen

d)

carbon dioxide

39.

Yeast feeds on carbohydrates present in the starches and sugars in bread dough, converting them to carbon dioxide and ethanol, and alcohol, in an organic process known as _________________.

a)

fermentation

b)

yeast production

c)

growth

d)

proofing

40.

True or False:  Yeast breads should be cooled completely before slicing to avoid a soggy internal texture.

a)

True

b)

False

41.

Yeast feeds on carbohydrates present in the starches and sugars in bread dough, converting them to carbon dioxide and ethanol, and alcohol, in an organic process known as

a)

fermentation

b)

yeast production

c)

growth

d)

proofing

42.

True or false: Yeast is a microorganism which is a living thing.

a)

True

b)

False

43.

As with most living things, yeast is very sensitive to ________________ and ________________.

a)

heat and salt

b)

cold and air

c)

salt and moisture

d)

temperature and moisture

44.

Too ____________ salt will cause the bread to taste bland and the bread to rise too rapidly.

a)

little

b)

much

45.

Too ________________ salt will destroy the yeast and prevent the bread from rising properly.

a)

little

b)

much

46.

Which process stretches the outside layer of gluten into a smooth coating, helping to hold in gases and making it easier to shape the dough? (page 178)

a)

bench rest

b)

portioning

c)

retardation

d)

rounding

47.

__________________ relaxes the gluten, making the shaping process easier. (page 178)

a)

rounding

b)

bench rest

c)

portioning

d)

fermenting

48.

What should you look for to determine the doneness of bread?

a)

Internal temperature of 190°F

b)

Uniform, rich, golden brown crust

c)

Hollow sound when bottom of loaf is tapped

d)

All of the above.

49.

A food worker wears nail polish on her fingernails. She is starting her shift and will be preparing sandwiches. What should she do to prevent from contaminating the sandwiches?

a)

A) Wash her hands twice as often

b)

B) Wash her hands and then wear gloves while she prepares the sandwiches

c)

C) Apply hand sanitizer before her shift

d)

D) Ask her manager if she can prepare soup instead.

50.

Fill in the blank: To ensure food safety, chemical containers should be _______.

a)

Clearly labeled

b)

Stored in an unmarked container

c)

Used where they will be stored

d)

Stored in the original container.

51.

Which symptom must you report to your manager?

a)

Hives

b)

Vomiting

c)

Coughing

d)

Joint pain

52.

When must the sanitizing step occur when cleaning and sanitizing in a three-compartment sink?

a)

After washing and rinsing

b)

After air-drying

c)

Before washing

d)

Before removing food

53.

A food worker has been slicing melons for 4 hours. Her single-use gloves are intact. Should this food worker change her gloves?

a)

No, because her gloves are not torn

b)

No, because she may wear the gloves for up to six hours at a time.

c)

Yes, because should use cloth gloves instead

d)

Yes, because pathogens on the gloves may have multiplied to dangerous levels after 4 hours.

54.

A food worker has finished organizing the fridge and returns to the kitchen. What must he do before slicing bread?

a)

Sharpen his knife

b)

Wash his hands and put on new gloves

c)

Remove his gloves, wash his hands and work with bare hands.

d)

No answer text provided.

55.

A food worker washes his hands and puts on new gloves before taking fresh tomatoes from a box and slicing them for burgers WITHOUT washing them. What food hazard should the worker have accounted for?

a)

Pathogens on his hands and gloves

b)

Gluten in the burger buns

c)

Pesticides and soil on the tomatoes.

d)

No answer text provided.

56.

Where are you allowed to wash your hands in the kitchen?

a)

A handwashing sink

b)

A food preparation sink

c)

A bathroom sink

d)

A three-compartment sink

57.

What is a foodborne-illness outbreak?

a)

When 2 or more people report the same illness from eating the same food

b)

When 4 or more people report the same illness from eating the same food

c)

When 6 or more people report the same illness from eating the same food

d)

No answer text provided.

58.

What is TCS food?

a)

Food requiring Thermometer Checks for Security

b)

Food requiring Training Commitments for Standards

c)

Food requiring Trustworthy Conditions for Service

d)

Food requiring Temperature Control for Safety

59.

What is the MOST important way to prevent a foodborne illness from BACTERIA?

a)

Control time and temperature

b)

Practice good personal hygiene

c)

Prevent cross-contamination

d)

Practice good cleaning and sanitizing

60.

What is the most important way to prevent a foodborne illness from VIRUSES?

a)

Control time and temperature

b)

Practice good personal hygiene

c)

Prevent cross-contamination

d)

No answer text provided.

61.

What should food handlers do to prevent food ALLERGENS from being transferred to food?

a)

Control time and temperature

b)

Practice good personal hygiene

c)

Prevent cross-contact

d)

Practice good cleaning and sanitizing

62.

How long can food stay in the temperature danger zone before it must be THROWN OUT?

a)

1 hour

b)

2 hours

c)

3 hours

d)

4 hours

63.

How many days can most leftovers be safely stored in the refrigerator?

a)

2 days

b)

3 days

c)

6 days

d)

7 days

64.

What is the problem with storing raw chicken above cheesecake?

a)

Cross-contamination

b)

Time-temperature abuse

c)

Poor personal hygiene

d)

Cross-contact with allergens

65.

A cook preps a beef tenderloin on a cutting board and then immediately cuts pies for dessert on the same cutting board without washing it. This is an example of which risk factor?

a)

Purchasing food from unsafe sources

b)

Using contaminated equipment

c)

Holding food at incorrect temperatures

d)

Practicing poor personal hygiene

66.

What color pail is the cleaning solution in?

a)

green

b)

red

67.

What color pail is the sanitizing solution in?

a)

green

b)

red

68.
What are two ingredients that I would measure with this measuring tool?
a)
Flour and Brown Sugar
b)
Milk and Butter
c)
Flour and Butter
d)
Milk and Water
69.

How do you measure brown sugar

a)

Scoop into dry measuring cup and pack down

b)

Lightly scoop into measuring cup and level with a flat edge

c)

Scoop into liquid measuring cup and pat down

d)

You don't need to measure it just estimate

70.

When looking at a recipe, the capital T stands for

a)

teaspoon

b)

1/4 teaspoon

c)

1/2 teaspoon

d)

Tablespoon

71.

What would you use to measure 1 cup of oil?

a)

Dry measuring cup

b)

A ladle

c)

Liquid measuring cup

d)

Measuring spoons

72.

What is the process used to measure flour?

a)

Scoop into a dry measuring cup and then spoon ingredients into the mixing bowl

b)

Spoon into the correct dry measuring cup, pack, then level it off with a straight edge. Use rubber scraper to scoop out ingredients

c)

Pour into a liquid measuring cup and then read it at eye level

d)

Lightly spoon into dry measuring cup and level off with straight edge of knife. Do not move or shake cup.

73.

Which of the following is a sign that muffins have been overmixed?

a)

Moist crumb

b)

Evenly rounded tops

c)

Light and fluffy texture

d)

Tough texture and peaked tops

74.

Which ingredient acts as a leavener in quick breads?

a)

Butter

b)

Salt

c)

Milk

d)

Baking powder