Culinary Arts

6 years ago

What is the best temperature range for the growth of fresh yeast?

What is the best temperature range for the growth of fresh yeast?
a. 21–32°C (70–90°F)
b. 52–54°C (125–130°F)
c. 41–46°C (105–115°F)
d. 16–21°C (60–70°F)

XtremeOc 68 1 Reply

6 years ago

What type of dough is used to produce baguettes?

What type of dough is used to produce baguettes?
a. rich dough
b. French dough
c. lean dough
d. rolled-in dough

SinanToma 50 1 Reply

6 years ago

What is a type of roll made by baking three small balls of dough in a muffin cup?

What is a type of roll made by baking three small balls of dough in a muffin cup?
a. Parker House
b. fan-tan
c. butterflake
d. cloverleaf

Lothy 147 1 Reply

6 years ago

What step is skipped when making rolled-in doughs?

What step is skipped when making rolled-in doughs?
a. benching
b. rounding
c. fermenting
d. portioning

UnlceTony 43 1 Reply

6 years ago

What causes crispy bread to become soft or soggy?

What causes crispy bread to become soft or soggy?
a. packaging bread in plastic
b. refrigeration
c. packaging bread while warm
d. All of the above.

godzirrraaaaa 72 1 Reply

6 years ago

Bread dough requires kneading in order to:a. develop glutenb. improve flavourc. activate the yeastd. ...

Bread dough requires kneading in order to:
a. develop gluten
b. improve flavour
c. activate the yeast
d. heat the dough

UnlceTony 37 1 Reply

6 years ago

Yeast converts carbohydrates into:a. carbon dioxideb. carbon dioxide and alcoholc. oxygen and ...

Yeast converts carbohydrates into:
a. carbon dioxide
b. carbon dioxide and alcohol
c. oxygen and alcohol
d. carbon dioxide and oxygen

Lothy 80 1 Reply

6 years ago

Which of the following washes will give dinner rolls a soft, brown crust?

Which of the following washes will give dinner rolls a soft, brown crust?
a. whole egg and water
b. water only
c. milk only
d. melted butter

SinanToma 44 1 Reply

6 years ago

Injecting steam into an oven in which bread is baking results in a crust that is:a. softb. crispc. ...

Injecting steam into an oven in which bread is baking results in a crust that is:
a. soft
b. crisp
c. very dark
d. very pale

SinanToma 43 1 Reply

6 years ago

Yeast changes sugar into carbon dioxide through the process of:a. fermentationb. proofingc. oven ...

Yeast changes sugar into carbon dioxide through the process of:
a. fermentation
b. proofing
c. oven spring
d. gelatinization

SinanToma 57 1 Reply

6 years ago

What is the chemical name for the item more commonly known as baking soda?

SinanToma 55 1 Reply

6 years ago

What is the crumbly topping for muffins that is made with fat, flour, sugar, and other flavourings ...

What is the crumbly topping for muffins that is made with fat, flour, sugar, and other flavourings such as cinnamon?

Lothy 43 1 Reply

6 years ago

What is necessary in order for baking soda to produce carbon dioxide?

UnlceTony 63 1 Reply

6 years ago

Sodium aluminum sulphate is a component of baking powder. (True or false?)

Sodium aluminum sulphate is a component of baking powder.
a. True

b. False

XtremeOc 40 1 Reply

6 years ago

Chemical leaveners can deteriorate if improperly stored. (True or false?)

Chemical leaveners can deteriorate if improperly stored.
a. True

b. False

Lothy 800 1 Reply

6 years ago

Products made with baking powder need to contain acid. (True or false?)

Products made with baking powder need to contain acid.
a. True

b. False

SinanToma 61 1 Reply

6 years ago

When baked goods are prepared using the muffin method, the fat is soft. (True or false?)

When baked goods are prepared using the muffin method, the fat is soft.
a. True

b. False

XtremeOc 60 1 Reply

6 years ago

Quick breads are always made without yeast. (True or false?)

Quick breads are always made without yeast.
a. True

b. False

XtremeOc 79 1 Reply

6 years ago

Baking ammonia can be substituted for baking soda in equal amounts by weight. (True or false?)

Baking ammonia can be substituted for baking soda in equal amounts by weight.
a. True

b. False

Lothy 72 1 Reply

6 years ago

Bread flour is the best choice for making quick breads. (True or false?)

Bread flour is the best choice for making quick breads.
a. True

b. False

Lothy 58 1 Reply

6 years ago

Baked goods made with single-acting baking powder or baking soda should be baked immediately.

Baked goods made with single-acting baking powder or baking soda should be baked immediately.
a. True

b. False

SinanToma 88 1 Reply

6 years ago

Baking soda will react with acidic ingredients, such as sour cream or buttermilk, producing carbon ...

Baking soda will react with acidic ingredients, such as sour cream or buttermilk, producing carbon dioxide.
a. True

b. False

SinanToma 86 1 Reply

6 years ago

Too much baking soda will cause baked goods to have a soapy or bitter taste. (True or false?)

Too much baking soda will cause baked goods to have a soapy or bitter taste.
a. True

b. False

SinanToma 70 1 Reply

6 years ago

The dough for biscuits and scones should be kneaded until it is springy and elastic. (True or false?)

The dough for biscuits and scones should be kneaded until it is springy and elastic.
a. True

b. False

Lothy 68 1 Reply

6 years ago

In the creaming method, the softened butter is beaten with the flour until light and fluffy.

In the creaming method, the softened butter is beaten with the flour until light and fluffy.
a. True

b. False

SinanToma 66 1 Reply

6 years ago

A recipe for muffins can be baked as a quick bread in a loaf pan. (True or false?)

A recipe for muffins can be baked as a quick bread in a loaf pan.
a. True

b. False

Lothy 66 1 Reply

6 years ago

The method for making biscuits, scones, and shortcakes is much like the one for making pie dough.

The method for making biscuits, scones, and shortcakes is much like the one for making pie dough.
a. True

b. False

Lothy 54 1 Reply

6 years ago

Bannock is:a. cooked twiceb. leavened with yeastc. originally from Scotlandd. a war biscuit

Bannock is:
a. cooked twice
b. leavened with yeast
c. originally from Scotland
d. a war biscuit

XtremeOc 31 1 Reply

6 years ago

The primary leavener in banana bread is the:a. creaming methodb. baking powderc. baking sodad. eggs

The primary leavener in banana bread is the:
a. creaming method
b. baking powder
c. baking soda
d. eggs

godzirrraaaaa 341 1 Reply

6 years ago

What would cause muffins to have a flat top?

What would cause muffins to have a flat top?
a. oven temperature too low
b. oven temperature too high
c. overmixing
d. too much baking soda

godzirrraaaaa 67 1 Reply

6 years ago

To mix waffles, which method is used?

To mix waffles, which method is used?
a. bisquit
b. creaming
c. folding
d. muffin

godzirrraaaaa 41 1 Reply

6 years ago

The interior texture of a quick bread is called the:a. aerationb. grainc. crumbd. flake

The interior texture of a quick bread is called the:
a. aeration
b. grain
c. crumb
d. flake

Lothy 46 1 Reply

6 years ago

The fat for the muffin method is:a. solidb. liquidc. softenedd. chilled

The fat for the muffin method is:
a. solid
b. liquid
c. softened
d. chilled

godzirrraaaaa 61 1 Reply

6 years ago

Which of the following is primarily used in cookies and cracker recipes?

Which of the following is primarily used in cookies and cracker recipes?
a. baking powder
b. baking soda
c. baking ammonia
d. double-acting baking powder

SinanToma 72 1 Reply

6 years ago

Which of the following is most likely part of a recipe containing baking soda?

Which of the following is most likely part of a recipe containing baking soda?
a. water
b. cream
c. milk
d. buttermilk

SinanToma 88 1 Reply

6 years ago

Equal quantities of flour, sugar, and butter mixed together will produce a topping known as:a. sweet ...

Equal quantities of flour, sugar, and butter mixed together will produce a topping known as:
a. sweet topping
b. crumble
c. strudel
d. streusel

Lothy 66 1 Reply

6 years ago

What would cause a muffin to have a soapy or bitter taste?

What would cause a muffin to have a soapy or bitter taste?
a. overmixing the batter
b. too much baking soda
c. old batter
d. insufficient sugar

Lothy 110 1 Reply

6 years ago

All quick breads:a. are made with chemical leavening agentsb. are breakfast itemsc. contain butterd. ...

All quick breads:
a. are made with chemical leavening agents
b. are breakfast items
c. contain butter
d. are sweet

SinanToma 108 1 Reply

6 years ago

What causes quick breads to be dense?

What causes quick breads to be dense?
a. old batter
b. outdated leavening agents
c. overmixing
d. Any of the above.

Lothy 51 1 Reply