Exam 4 Test Questions

19. A pH below _____ decreases the viscosity of a starch gel. a. 4.0 b. 6.5 c. 7.0 d. 7.5 e. 8.0

a. 4.0

13. Cereal grains typically gelatinize between _____ degrees F. a. 133 and 158 b. 144 and 167 c. 145 and 165 d. 212 and 320

b. 144 and 167

13. The five basic steps of milling in order are a. breaking, classifying, purifying, reducing, and sifting. b. breaking, purifying, reducing, sifting, and classifying. c. purifying, breaking, sifting, reducing, and classifying. d. reducing, purifying, classifying, breaking, and sifting. e. classifying, reducing, breaking, sifting, and purifying.

b. breaking, purifying, reducing, sifting, and classifying.

2. Crumb is partially created during baking a. by the number and size of air cells produced. b. by the degree of starch gelatinization. c. by the amount of protein coagulation. d. with small, densely packed air bubbles if the crumb is fine in texture. e. with large, often irregular air holes if the crumb is coarse in texture. f. all of the above answers are correct g. none of the above answers is correct

f. all of the above answers are correct

The genetically transmitted disease that makes individuals intolerant of ingested gluten is baker's asthma.

f

24. Yeast activity (growth) is controlled by a. hydration. b. temperature. c. salt. d. sugar. e. milk. f. a, b, and c g. all of the above

f. a, b, and c

Baking powder consists of baking soda and an inert filler, cornstarch.

f

Retrogradation is caused by the weakening of bonds between amylopectin molecules.

f

The base for a tartar sauce is tomato paste

f

pour batter:

1 cup liquid to 1 cup flour

drop batter:

1/2 cup liquid to 1 cup flour

soft dough:

1/3 cup liquid to one cup flour

stiff/firm dough:

1/4 cup liquid to 1 cup flour

Double-acting baking powder reacts twice, once when the liquid is added and again during mixing.

f

Eggs are added to baked products for their nutritional value alone.

f

Glazes are concentrated flavorings and/or seasonings used in sauces

f

29. Which of the following statements is false about baking soda? a. Baking soda chemically yields carbon dioxide in the presence of moisture and alkali. b. Up to ¼ teaspoon of baking soda is required for each cup of flour to be leavened. c. Baking soda is only used when the flour mixture includes acidic ingredients. d. Acid reacts with baking soda and creates carbonic acid that then reacts to give off carbon dioxide and water.

a. Baking soda chemically yields carbon dioxide in the presence of moisture and alkali.

26. A mother sauce is: a. also known as the grand, leading, or major sauce. b. a secondary sauce created when a flavor is added to a thickened or unthickened sauce. c. a thick or thin sauce made from meat, fish, poultry, or vegetables. d. a vegetable broth or bouillon that has added flavoring compounds in it.

a. also known as the grand, leading, or major sauce.

12. It is the varying _____ content causes that texture differences in starch-containing foods. a. amylose b. protein c. fiber d. polysaccharide

a. amylose

23. One result of dextrinization is a. an increase in sweetness. b. an increase in thickening power. c. an increase in the amount of water needed for sufficient absorption. d. a pale color of the final product.

a. an increase in sweetness.

25. Yeasts multiply best a. at temperatures of 68 degrees F to 81 degrees F, while fermentation is optimum at 81 degrees F to 100 degrees F. b. at temperatures above 140 degrees F. c. in a salty environment. d. none of the above answers is correct

a. at temperatures of 68 degrees F to 81 degrees F, while fermentation is optimum at 81 degrees F to 100 degrees F.

22. Which of the following flours contains more starch and less protein than wheat flour and is used primarily in pancake and waffle mixes as well as in crepes and blinis? a. buckwheat b. chickpea c. cornmeal d. rice e. rye f. soy

a. buckwheat

2. Which of the following countries rely on roots, tubers, and sorghum as the main dietary starches? a. certain African countries b. Ireland and the United Kingdom c. China, Japan, and India d. North American countries

a. certain African countries

16. The non-wheat grains make different types of breads due to the a. decreased or non-existent protein levels in the non-wheat grain flours. b. decreased starch levels in the non-wheat grain flours. c. increased protein (gluten) levels in the non-wheat grain flours. d. increased levels of starch in the non-wheat grains.

a. decreased or non-existent protein levels in the non-wheat grain flours.

9. Glucose derived from starch is called a. dextrose. b. sucrose. c. maltose. d. fructose.

a. dextrose.

31. The main difference between a roux and beurre manié is that a. in a beurre manié, the butter and flour are not cooked. b. a beurre manié is mixed in all at once. c. larger quantities of a beurre manié are needed for the same thickening power. d. with a beurre manié, extended simmering gets rid of the floury taste.

a. in a beurre manié, the butter and flour are not cooked.

9. A quick bread is a bread a. leavened with air, steam, and/or carbon dioxide generated from baking soda or baking powder. b. leavened with carbon dioxide created from an acidic food and baking powder. c. made with a sourdough starter that has been refrigerated. d. made with yeast, which produces carbon dioxide through fermentation.

a. leavened with air, steam, and/or carbon dioxide generated from baking soda or baking powder.

14. Starch from which source is most accurately described as forming a viscous, long-bodied, relatively clear paste when gelatinized, and then a weak gel upon cooling? a. roots and tubers b. cereal grains c. waxy hybrids d. high-amylase hybrids

a. roots and tubers

34. In a flour mixture, which of the following ingredients adds flavor; firms dough; improves volume, texture, and crumb; and increases shelf-life? a. salt b. sugar c. fat d. eggs e. liquid

a. salt

18. Among all-purpose, bread, cake, pastry, semolina, and whole-wheat flours, _____ flour contains the highest protein content while _____ flour has the highest starch content. a. semolina, cake b. bread, all-purpose c. bread, whole-wheat d. pastry, cake

a. semolina, cake

35. In flour mixtures, a. starch strengthens the mixture through gelatinization and adds texture to the mix. b. gluten proteins soften the flour mixture when combined with liquid. c. dextrin, malt, and glucose slow down fermentation. d. all of the above answers are correct e. none of the above answers is correct

a. starch strengthens the mixture through gelatinization and adds texture to the mix.

18. Which of the following factors competes with starch for available water and delays gelatinization? a. sugar b. fat c. protein d. only answers a and b are correct e. answers a, b, and c are correct

a. sugar

39. Flour mixtures are either doughs or batters, depending on a. their flour-to-liquid ratios. b. their sugar-to-fat ratios. b. whether they contain a chemical or biological leavening agent. c. whether they rely on air or steam as a leavening agent.

a. their flour-to-liquid ratios.

Hard wheat flours with higher protein contents are preferred for quick breads.

f

flour batter:

any ratio of liquid to flour mixture

23. Most of the leavening in flour mixtures is produced by a. air incorporated when mixing in the flour. b. carbon dioxide produced by biological or chemical sources. c. steam rising from the flour mixtures. d. steam produced from biological or chemical sources.

b. carbon dioxide produced by biological or chemical sources.

4. During baking, the presence of moisture from vaporization causes _____ to coat the crust with a shiny layer. a. amylases b. dextrins c. malt d. glucose e. all of the above answers are correct f. none of the above answers is correct

b. dextrins

3. Complex carbohydrates (polysaccharides) provide _____ kcalories of energy per gram. a. two b. four c. seven d. nine

b. four

30. Which of the following sauces is made with creamed butter, powered sugar, and vanilla or other flavoring? a. butter b. hard c. hollandaise d. custard

b. hard

17. Short-bodied pastes that set to very rigid, opaque gels upon cooling are most likely prepared from starch derived from a. roots and tubers. b. high-amylase hybrids. c. cereal grains. d. waxy hybrids.

b. high-amylase hybrids.

33. In a flour mixture, which of the following ingredients improves crumb and flavor, browns the crust, and adds nutrients? a. leavening agents b. milk c. sugar d. fat e. egg

b. milk

22. Commercially, _____ is most often used to thicken puddings, whereas _____ is preferred in the manufacture of canned and frozen food products. a. tapioca, potato starch b. regular cornstarch, waxy cornstarch c. regular sorghum, waxy sorghum d. high-amylase cornstarch, regular cornstarch

b. regular cornstarch, waxy cornstarch

33. Au jus means: a. served "just as is." b. served "in its own juice." c. served "just right." d. served with a flavoring concentrate.

b. served "in its own juice."

24. Which of the following is not a characteristic of cross-linked starches? a. the starch is more heat resistant b. the starch is more likely to lose viscosity when exposed to heat c. improved appearance and texture in a pie filling, compared to one that utilizes unmodified starch d. ideal for use in pasta, cheese, and barbecue sauces

b. the starch is more likely to lose viscosity when exposed to heat

40. Which of the following is an adjustment that can be made when modifying recipes baked at high altitudes? a. use more leavening b. use less fat and sugar c. add less flour and liquid d. bake at lower temperatures

b. use less fat and sugar

15. The major source of flour for bread making is a. oats. b. wheat. c. barley. d. millet. e. corn.

b. wheat.

Once combined with a liquid, pregelatinized starches must be heated in order for gelation to occur.

f

7. Which of the following statements about gluten formation is incorrect? a. Gluten is formed from the combination of gliadin and glutenin. b. Gluten is both plastic and elastic. c. Gliadin is elastic while glutenin exhibits fluidity and stickiness. d. Gluten forms such a solid structure that it can be physically separated from the flour mixture by kneading dough under cold running water. e. All of the above statements are correct.

c. Gliadin is elastic while glutenin exhibits fluidity and stickiness.

4. The food industry utilizes starch because it can function as all of the following except a. a stabilizer. b. a texturizer. c. a protein binder. d. a fat substitute. e. an emulsification aid. f. a gelling agent.

c. a protein binder.

7. The primary functions of starch in food preparation include serving: a. as an edible film. b. as a sweetener source. c. as a thickening and gelling agent. d. as a leavening agent. e. all of the above

c. as a thickening and gelling agent.

32. A roux is a thickener made: a. by combining starch and a cool liquid. b. by concentrating a soup stock until it is a syrupy consistency. c. by cooking equal parts of flour and fat. d. from equal parts of soft butter blended with flour.

c. by cooking equal parts of flour and fat.

20. Which of the following flour's main protein is zein, which is incapable of mimicking the elastic properties of gluten? a. buckwheat b. chickpea c. cornmeal d. rice e. rye f. soy

c. cornmeal

8. Starch consists of repeating units of: a. fructose. b. galactose. c. glucose. d. sucrose.

c. glucose.

3. Starch in flour can be partially broken down by enzymes into dextrin, malt, and glucose. In the baked product these compounds a. add a lot of sweetness. b. lighten the crust color. c. improve fermentation, making the mixture lighter in texture. d. are a good source of both soluble and insoluble fibers.

c. improve fermentation, making the mixture lighter in texture.

27. Dry (active) yeast a. is also called compressed yeast and has about 70 percent moisture. b. is reactivated in warm water at 85 degrees F. c. is rehydrated in water at 115 degrees F. d. has a short shelf life and develops mold easily, so refrigeration is required.

c. is rehydrated in water at 115 degrees F.

17. Whole-wheat flour, also known as graham or entire-wheat flour, differs from white flour in that a. it includes the husk, bran, germ, and endosperm. b. coarse granules cut the gluten strands, thus increasing the final volume of the baked product. c. it requires refrigeration to prevent rancidity. d. all of the above answers are correct

c. it requires refrigeration to prevent rancidity.

38. The primary difference between a batter and a dough is that a batter is a. dry enough to be handled on a board. b. stiff enough to hold a wooden spoon in the middle. c. not dry enough to be handled and kneaded. d. any product made from flour and water with eggs added. e. leavened with yeast.

c. not dry enough to be handled and kneaded.

5. The ability of a baked product to rise is directly related to its _____ content. a. carbohydrate b. lipid c. protein d. water, vitamin, and mineral

c. protein

14. Wheat flours are classified according to their a. carbohydrate content. b. carbohydrate or lipid content. c. protein or mineral content. d. protein or water content.

c. protein or mineral content.

15. Which starch source(s) has/have the ability to form viscous, short-bodied pastes and set(s) to an opaque gel upon cooling? a. potato b. tapioca c. rice and wheat d. corn and sorghum

c. rice and wheat

27. Small sauces are: a. sauces made in small amounts that cannot be scaled for commercial sauces. b. sauces made with mild herbs and spices that have a delicate flavor. c. secondary sauces created when a flavor is added to a mother sauce. d. sauces used in small quantities on the side of meat or vegetable dishes.

c. secondary sauces created when a flavor is added to a mother sauce.

1. The mainstays of diets throughout the world are _____ containing chains of glucose. a. fruits b. meats c. starchy foods d. vegetables e. all protein foods

c. starchy foods

21. The best way to prevent retrogradation is to a. freeze the starch before gelatinization occurs. b. use potato or tapioca starches in frozen starch products. c. use the gelled food as soon as possible. d. all of the above answers are correct

c. use the gelled food as soon as possible.

19. Most graham crackers today are imitations because they are made from a. whole-wheat flour. b. graham flour. c. wheat flour. d. only the bran and germ. e. none of the above answers is correct

c. wheat flour.

28. Which of the following is not a basic ingredient in a thickened sauce? a. a liquid b. a thickening agent c. a seasoning or flavoring agent d. a meat bone

d. a meat bone

20. Which of the following factors either decreases the viscosity of a starch paste or delays the gelatinization of a starch paste? a. adding acid prior to the end of pasting b. stirring late in the cooking process c. adding sugar to the starch prior to cooking d. all of the above decrease or delay gelatinization e. none of the above decreases or delays gelatinzation

d. all of the above decrease or delay gelatinization

25. Oxidized starches a. are more viscous than cross-linked starches. b. are cloudier than cross-linked starches. c. are not appropriate for use as stabilizers and emulsifiers. d. are ideal for dusting foods such as marshmallows because of their powder-like consistency.

d. are ideal for dusting foods such as marshmallows because of their powder-like consistency.

28. Adding too much sugar to a yeast mixture a. generates more carbon dioxide, making the dough rise higher. b. increases the temperature at which yeasts multiply best while decreasing the optimum fermentation temperature. c. pulls water osmotically from the dough and into the yeast cells. d. can kill the yeast cells.

d. can kill the yeast cells.

11. The purpose of kneading is to a. develop the original dough with approximately half the water. b. mix the flour and the liquid together to make a thin, watery batter. c. work the butter into the dough mass once it has been formed. d. compress and stretch the dough to increase gluten strength.

d. compress and stretch the dough to increase gluten strength.

29. What are the typical steps in making a gravy, in order? a. preparing a roux, adding hot liquid, cooking, and seasoning b. heating liquid, seasoning, preparing a roux, and cooking c. reduction, deglazing, straining, degreasing, and seasoning d. degreasing, deglazing, reduction, straining, and seasoning

d. degreasing, deglazing, reduction, straining, and seasoning

10. The most common solid starch hydrolysates used now are a. gums and pectins. b. maltose and sucrose. c. celluloses and hemicelluloses. d. dry maltodextrins and corn syrup solids.

d. dry maltodextrins and corn syrup solids.

37. In a flour mixture, sugar a. gelatinizes starch and serves as a solvent for dry ingredients. b. hydrates flour, increases volume, and contributes to crumb and texture. c. firms dough. d. increases volume, adds moistness, and improves color.

d. increases volume, adds moistness, and improves color.

8. A yeast bread is a bread a. leavened with air, steam, and/or carbon dioxide generated from baking soda or baking powder. b. leavened with only carbon dioxide created from an acidic reaction from food. c. made with a sourdough starter that is allowed to brew for a week before baking. d. made with yeast, which produces carbon dioxide gas through the process of fermentation.

d. made with yeast, which produces carbon dioxide gas through the process of fermentation.

32. Which of the following pH ranges will give a chocolate cake the most reddish color? a. pH 4.51 b. pH 5.0 to 6.5 c. pH 6.5 to 7.0 d. pH 7.51 e. None of the above ranges would give the cake a reddish color.

d. pH 7.51

12. Milling is the process of a. breaking the grain into endosperm and germ portions. b. grinding the bran and germ into a meal and flour fraction. c. making starch from the flour fraction of the grain. d. processing grains by grinding them into a fine powder called flour.

d. processing grains by grinding them into a fine powder called flour.

10. In baked products, the gluten is the a. carbohydrate part of the wheat flour, used for body. b. lipid portion of the wheat flour necessary for the development of the crumb. c. liquid mass that is created after water has been added to the flour. d. protein portion of wheat flour that plays an important role in the structure.

d. protein portion of wheat flour that plays an important role in the structure.

5. Root starches include all of the following except a. arrowroot. b. cassava. c. potato. d. sorghum. e. tapioca. f. taro.

d. sorghum.

16. Which of the following starches form(s) heavy-bodied, stringy, clear pastes and is/are resistant to gelling upon cooling? a. tapioca b. sorghum c. rice and wheat d. waxy corn hybrid e. high-amylase corn hybrid

d. waxy corn hybrid

11. Which of the following starches consists entirely of amylopectin? a. potato b. tapioca c. corn d. waxy maize e. wheat

d. waxy maize

30. Which of the flowing statements is incorrect about baking powder? a. Baking powder can be made by combining ¼ teaspoon of baking soda with ½ teaspoon of cream of tartar. b. Federal standards require that all baking powders must be formulated to be able to produce at least 12 percent carbon dioxide when water and heat are applied. c. Fast or single-acting powder is available only to commercial bakers. d. Double-acting baking powder reacts once when it is moistened, and again during heating. e. Fast or single-acting baking powder mixtures should be allowed to stand for at least 15 minutes before being placed in the oven because carbon dioxide is produced as soon as water is added.

e. Fast or single-acting baking powder mixtures should be allowed to stand for at least 15 minutes before being placed in the oven because carbon dioxide is produced as soon as water is added.

1. Which statement is true regarding baked products? a. The simplest flour mixture is made from flour and water. b. Optional ingredients include milk, fat, eggs, sugar, salt, flavoring, and leavening agents. c. The ingredients of a flour mixture may be divided into dry or liquid categories. d. The types and proportions of ingredients determine the structure and volume of the finished product. e. all of the above answers are correct

e. all of the above answers are correct

26. How do Saccharomyces cerevisiae ferment and multiply in a flour mixture? a. They feed off the sugars in flour, quickly fermenting the glucose. b. An enzyme in yeast hydrolyzes starch to glucose and fructose, while flour amylases break down some starch to maltose. c. The maltose is transported into the yeast cell where it is hydrolyzed to glucose. d. Sucrose added to the flour mixture is broken down by yeast invertase to glucose and fructose. e. all of the above answers are correct f. none of the above answers is correct

e. all of the above answers are correct

36. In a flour mixture, which of the following ingredients tenderizes, increases volume, contributes to structure and flakiness, and increases resistance to staling of baked goods? a. milk b. sugar c. liquid d. eggs e. fat

e. fat

6. The physical unit for storing starch in plants is the: a. amylase. b. amylopectin. c. polysaccharides. d. inulin. e. granule.

e. granule.

21. Which of the following flours contains a high concentration of water-soluble carbohydrates, which gives the flour a high water-binding capacity and characteristic stickiness? a. buckwheat b. chickpea c. cornmeal d. rice e. rye f. soy

e. rye

A smooth, lump-free sauce depends on the presence of sifted starches.

f

31. In a flour mixture, sugar a. contributes to tenderness and increases the volume of cakes and cookies during creaming. b. contributes to volume by providing food for the yeast, although too much decreases the volume. c. raises the temperature at which gelatinization and coagulation occur. d. is hygroscopic, and thus delays staling and improves the shelf life of the baked product. e. contributes to caramelization and the Maillard reaction. f. all of the above answers are correct g. none of the above answers is correct

f. all of the above answers are correct

6. Which of the following flours yields a baked product that has a light and airy texture? a. buckwheat b. cornmeal c. rye d. soy e. triticale f. wheat

f. wheat

All-purpose flour is a blend of hard and soft wheat flours.

t

Beurre manié is an uncooked butter and flour mixture which is added in small amounts to a simmering sauce to thicken it.

t

Enriched flour has added thiamin, riboflavin, niacin, folate, and iron.

t

Ninety-five percent (95%) of the purified starch in the United States comes from corn. (t/f)

t

One of the most important reasons for the addition of salt is flavor.

t

Starches that are high in amylose content will gel.

t

The most obvious function of sugar is sweetness, but it also increases the volume and tenderness of baked products.

t

The trick to a smooth Hollandaise sauce is to heat the sauce without curdling the egg

t

The types and proportions of ingredients determine the structure, volume, taste, texture, appearance, and nutrient value of a baked product. (T/F)

t

Tomato sauce is one of the mother sauces and is important in Italian food preparation.

t

gelation:

the development of a semi-solid sol from a cooked starch paste

gelatinization:

the increase in volume, viscosity, and translucency of starch granules when they are heated in a liquid