Yeast Products & Desserts 2020

Question 1

Scalding milk means...

Accepted Answer

heat it just until it steams, to make it hot

Question 2

What is the purpose of the window test?

Accepted Answer

to confirm gluten development

Question 3

16 Tablespoons = __?__ounces

Accepted Answer

8

Question 4

If milk is scalded when making pastry cream what is the advantage?

Accepted Answer

reduce cooking time

Question 5

Using this would add body to a sauce.

Accepted Answer

thickening agent

Question 6

Combining two substances of opposite temperature slowly in order to equalize the temperature.

Accepted Answer

temper

Question 7

What is the best tool for uniform baked goods?

Accepted Answer

portion scoop

Question 8

In which product would gluten development be desirable?

Accepted Answer

bread

Question 9

A double boiler is best used for...

Accepted Answer

cooking delicate egg mixtures

Question 10

1# = __?__ounces

Accepted Answer

16

Question 11

To prevent a skin from forming on pudding...

Accepted Answer

sprinkle sugar over it

Question 12

A "pinch" is equivalent to how much of a teaspoon?

Accepted Answer

1/16 teaspoon

Question 13

Cornstarch is a?

Accepted Answer

thickening agent

Question 14

Heating a liquid just before the boiling point.

Accepted Answer

scald

Question 15

1 cup = 8 oz, therefore 1/4 cup = _____oz

Accepted Answer

2

Question 16

To increase the recipe from 1 pint to 1 quart.

Accepted Answer

x2

Question 17

What tells you when gluten development is complete?

Accepted Answer

the window test

Question 18

Which of the following properties does NOT apply to sugar?

Accepted Answer

has a drying effect

Question 19

What is true of a double boiler?

Accepted Answer

it's a more gentle cooking method

Question 20

What is NOT true about glove usage?

Accepted Answer

wear to touch all food raw or cooked

Question 21

1 cup = __?__oz

Accepted Answer

8

Question 22

This can remove lumps, blend, and aerate.

Accepted Answer

sifting

Question 23

The "rubber band" effect is seen in bread when...

Accepted Answer

gluten is agitated.

Question 24

Sugar attracts water.

Accepted Answer

True

Question 25

What food will coagulate?

Accepted Answer

egg

Question 26

How many teaspoons are in 2 tablespoons?

Accepted Answer

6

Question 27

When proteins change from liquid to solid. Such as frying an egg.

Accepted Answer

coagulating

Question 28

Another name for cream puffs is:

Accepted Answer

profiteroles

Question 29

If a gallon of milk costs $4.00, how much does 1 pint cost?

Accepted Answer

$0.50

Question 30

1 quart = __?__cups

Accepted Answer

4

Question 31

What causes cream puff shells to rise?

Accepted Answer

steam

Question 32

Cooking a mixture in a bowl over boiling water to avoid curdling.

Accepted Answer

double boiler

Question 33

The maximum period of time food can sit out before being discarded or tools must be washed.

Accepted Answer

4 hours

Question 34

If you live in a warm climate always make yeast bread with cold water.

Accepted Answer

True

Question 35

The amount a recipe makes.

Accepted Answer

yield

Question 36

A historical purpose of scalding milk is...

Accepted Answer

to kill bacteria

Question 37

A 5 minute rest or "bench rest" is to allow gluten to relax so dough can be shaped.

Accepted Answer

True

Question 38

The best way to infuse the flavor of a vanilla bean when making pastry cream?

Accepted Answer

slice and add it when scalding milk

Question 39

What will gluten do for baked goods?

Accepted Answer

more structure, yeast risen baked goods will rise better

Question 40

What type of flour should a soft tender cake be prepared with?

Accepted Answer

cake flour

Question 41

If the tare function is not utilized your measurement will still be correct.

Accepted Answer

False

Question 42

The purpose of a reduction is to...

Accepted Answer

thicken & concentrate

Question 43

When using a double boiler, what problem can occur if the bowl with your mixture touches the water?

Accepted Answer

too hot too fast, curdled eggs

Question 44

There are twice as many __________ as there are __________.

Accepted Answer

tablespoons, ounces, cups, pints

Question 45

Coagulation will cause a liquid to become a solid.

Accepted Answer

True

Question 46

What is the temperature for boiling and what does that look like?

Accepted Answer

212*F, bubbles burst rapidly

Question 47

Yeast breads are done rising when...

Accepted Answer

they have doubled in size

Question 48

1 gal = ______qts

Accepted Answer

4

Question 49

1 quart = __?__cups

Accepted Answer

4

Question 50

What is the difference between sweet dough, medium dough, and lean dough?

Accepted Answer

the ratio of sugar & fat

Question 51

Which flour has the greatest amount of gluten?

Accepted Answer

bread flour

Question 52

How is cornstarch activated?

Accepted Answer

boil it

Yeast Products & Desserts 2020

Questions 52

Yeast Products & Desserts 2020

Questions 52