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1. What is a deck oven best used for?
A
Making custard pies
B
Baking bread and pizza
C
Proofing dough
2. What piece of equipment measures in both US and metric measuring systems?
A
Vertical Mixer
B
Digital Scale
C
Deck Oven
3. Grams and Kilograms are an example of what kind of measuring system?
A
Volume
B
Metric system
C
US System
4. Cups, tablespoons, and teaspoons are an example of what kind of measuring system?
A
Volume
B
US system
C
Metric system
5. Pounds and ounces are an example of what type of measurement?
A
Volume
B
Metric System
C
US system
6. What sort of system of measurement do you use in baking?
A
US Customary Units
B
Metric system
C
Scaling
7. What is a proof box (also called a proving box) used for?
A
Cooling bread after it has baked
B
Baking bread
C
Creating the perfect environment for consistent dough fermentation (letting the dough rise)
8. Which of these is a deck oven?
A
B
C
9. What is the most versatile (or, has the most uses) piece of equipment in a restaurant kitchen or bakery?
A
Conventional oven
B
Vertical mixer
C
Convection oven
10. Which of these is a vertical mixer?
A
B
C
11. Which of these is a wire whip/whisk attachment
A
B
C
12. Which of these is a paddle attachment?
A
B
C
13. What is a paddle attachment used for in a mixer?
A
whipping ingredients
B
mashing/creaming ingredients together
C
kneading dough
14. What is a dough hook used for?
A
kneading dough
B
whipping ingredients
C
mashing ingredients
15. Which of these is a dough hook?
A
B
C
16. What is this piece of equipment and what is it used for?
A
Dough Divider- makes even, consistent pieces of dough
B
Dough Hook - kneads dough
C
Speed Rack- for transporting, cooking, and storing
17. What is this piece of equipment and what is it used for?
A
Speed Rack- for transporting, cooking, and storing
B
Dough Hook - kneads dough
C
Dough Divider- makes even, consistent pieces of dough
18. Which one of these is a proofing box?
A
B
C
19. Which one is a convection oven?
A
B
C
20. A convection oven
A
is stackable with a motor driven fan that forces hot air around an insulated box.
B
is a way to quickly cool foods
C
uses wood fire and bricks to cook food
21. If you are using a convection oven instead of a conventional oven, you should
A
Set the oven at 50 degrees lower than the recipe calls for
B
Follow the recipe exactly
C
Set the oven at 50 degrees higher than the recipe calls for
22. What type of equipment is this?
A
Convention oven
B
Convection Oven
C
Proof Box
23. What does an egg wash do?
A
Adds a shiny finish and color to the crust
B
Makes the bread very soft and spongy
C
Makes the bread sweeter
24. Eggs serve what function in making bread?
A
Adding fat, gluten, and flavor
B
Adding flavor, color, and contributing to the leavening (rising) process
C
Adding color, sweetness, and yeast
25. What does yeast need to thrive?
A
Food, extreme heat, carbon dioxide
B
Food, cold, and gas
C
Food (sugar or starch), warmth, and moisture
26. What are the three basic types of yeast?
A
Fresh Compressed, Active Dry, and Instant Dry
B
Active Compressed, Instant Compressed, Active Dry
C
Instant Compressed, Active Dry, Fresh Dry
27. How many basic types of yeast are there?
A
1
B
3
C
2
28. At what temperature is "thermal death" for yeast
A
70 degrees
B
140 degrees
C
200 degrees
29. How should you measure your ingredients when you're baking?
A
measuring cups
B
scale
C
just eye it and hope for the best
30. Water in the liquid state helps to
A
changes proteins in flour to gluten AND bakes the bread
B
evenly distribute other ingredients AND keeps everything as cold as ice
C
evenly distribute other ingredients AND changes proteins in flour to gluten
31. What is most useful to the baker in what states?
A
Gas and Solid
B
Solid and liquid
C
Liquid and gaseous
32. What are the 3 forms that water can exist in?
A
Foam, Solid, Liquid
B
Liquid, Ice, Nitrogen
C
Solid, Liquid, Gas
33. In yeast leavened items, (that is, food that uses yeast) why does it matter how much starch there is?
A
Yeast can break down starch into simple sugars. This creates food for yeast and color for the crust
B
It makes the dough incredibly firm and tough to eat
C
The starch provides a lot of nutritional value.
34. Which part of the wheat contains most of the vitamins, minerals, and almost all of the fat?
A
Endosperm
B
Bran
C
Germ
35. All purpose(or "AP") flour has _______% protein
A
14
B
11
C
8
36. Bran, Germ, and Endosperm are the three parts of what?
A
A kernel of wheat
B
Gluten
C
Yeast
37. "Whole wheat" flour means it is made from
A
the entire wheat kernel
B
A lot of wheat
C
part of the wheat kernel
38. The flour with the lowest protein content is
A
Spring Wheat
B
Cake Flour
C
Pastry Flour
39. The flour with the highest protein content is
A
Winter wheat
B
Fall wheat
C
Spring wheat
40. Wheat can be classified as
A
Spring wheat or winter wheat
B
Spring wheat or summer wheat
C
Summer wheat or winter wheat
41. Hard wheat is generally used for yeasted products requiring
A
lower protein flour
B
higher protein flour
C
medium protein flour
42. Which is a classification of wheat?
A
Where it is grown
B
Age of the kernel
C
Kernel Hardness; hard or soft
43. Which is a classification of wheat?
A
Region it is grown in
B
Name of the person who grows it
C
Bran color; Red or White
44. Which is a classification of wheat?
A
Age of the wheat
B
Growing season; Spring or Winter
C
Region it is grown in
45. What determines the "hardness" of flour?
A
The age of the kernel
B
The amount of protein
C
The ratio of gluten to starch
46. What are the three parts that comprise a kernel of wheat?
A
Bran, Germ, and Endosperm
B
Bran, Grain, and Endosperm
C
Bran, Oat, and Germ
47. What type of flour is most commonly used?
A
Coconut flour
B
Almond flour
C
Wheat flour
48. One of the five primary functions of flour in bread is
A
Adding nutritional value such as protein, carbohydrates, vitamins, minerals, and fats
B
Creating elasticity
C
Controlling the growth of yeast
49. One of the five primary functions of flour in bread is
A
Controlling the growth of yeast
B
Flavor
C
Producing carbon dioxide
50. One of the five primary functions of flour in bread is
A
Creating elasticity
B
Making bread sweet
C
Binding and absorbing agent
51. One of the five primary functions of flour in bread is
A
Creating elasticity
B
Characteristic texture and appearance
C
Making bread sweet
52. One of the five primary functions of flour in bread is
A
Creating elasticity
B
Backbone and structure
C
Making bread sweet
53. How many primary functions does flour have in baking?
A
Three
B
Four
C
Five
54. What is the first step in baking bread?
A
Mixing
B
Scaling
C
Bulk Fermentation
55. Scale Again is which step in the process of making bread?
A
Fifth
B
Sixth
C
Seventh
56. A rich dough
A
has a lot of money
B
has a lower level of fats, sugars, and eggs than a lean dough
C
has a higher level of fats, sugars, and eggs than a lean dough
57. What is the 9th step of the process of baking bread?
A
Preshaping
B
Bench Resting (or Bench Proofing)
C
Proofing
58. Mixing is what step in the bread-making process?
A
First
B
Second
C
Third
59. What ingredient makes bread rise?
A
Yeast
B
Water
C
Flour
60. What does yeast eat?
A
sugar
B
grain
C
carbon dioxide
61. What does yeast release that causes bread to rise?
A
sugar
B
carbon dioxide
C
carbon monoxide
62. The straight dough method and the modified straight dough method are to ways to ____________ dough
A
fold
B
mix
C
proof
63. Gliadin and Glutenin are
A
an 80's cover band
B
proteins in wheat flour
C
carbohydrates
64. Gluten is formed when
A
gliadin and glutenin are mixed with yeast
B
gliadin and glutenin are mixed with a liquid
C
gliadin and glutenin are mixed with sugar
65. What creates the elasticity that allows bread to rise?
A
Gluten
B
Yeast
C
Water
66. What is the seventh step of the process of baking bread?
A
Preshaping
B
Bench Resting (or Bench Proofing)
C
Make Up and Pan
67. Fold is what step in the process of baking bread?
A
Fourth
B
Third
C
Fifth
68. What is yeast?
A
Yeast is a protein that makes bread stretchy and elastic
B
Yeast is a living, single celled plant that digests sugar to form carbon dioxide and alcohol.
C
Yeast is a flour that is the main ingredient in bread
69. What is a primary function of salt in bread-making?
A
Provide the backbone of the bread's structure
B
Make the bread elastic and stretchy
C
Control the yeast growth
70. What is a primary function of salt in bread-making?
A
Strength the gluten
B
Create a caramelized crust on the outside
C
Sweeten the bread
71. What is a primary function of salt in bread-making?
A
Evenly distribute the other ingredients
B
Add flavor
C
Break down starch
72. What ingredient provides the backbone and structure of bread?
A
Flour
B
Yeast
C
Sugar
73. The bran, germ, and endosperm are all parts of what?
A
A stick of butter
B
A kernal of corn
C
A kernal of wheat
74. Which part of the wheat kernal contains gliadin and glutenin?
A
Bran
B
Germ
C
Endosperm
75. Steam is also referred to as
A
Loss of gluten
B
Loss of heat
C
Loss of moisture
76. Storing is which step in the bread-making process?
A
Tenth
B
Eleventh
C
Twelfth
77. Yeast grows best between
A
5-25 degrees
B
50-70 degrees
C
70-90 degrees
78. Yeast will be destroyed at (or near)
A
120 degrees
B
100 degrees
C
140 degrees