Exam 5 Test Q's

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quick blitz pastry:

a pastry dough that combines the mixing techniques of a plain pastry with the rolling and folding of a puff pastry

spanakopita:

a pastry traditionally filled with spinach and feta cheese

surfactant:

a surface-active agent that reduces a liquid's surface tension to increase its wetting and blending ability

Danish pastry:

a sweet pastry made with yeast

5. An unshortened cake is a cake made a. with fat. b. with milk. c. with very little, if any, fat. d. without milk. e. with baking powder.

c. with very little, if any, fat.

28. Candy can be aerated by all of the flowing methods except a. pulling. b. adding baking soda. c. incorporating an egg white foam. d. adding gelling agents.

d. adding gelling agents.

29. Trans fatty acids are found in a. beef and butter. b. vegetable shortenings and frying oils. c. partially hydrogenated fats. d. all of the above

d. all of the above

1. Functions of fats in foods include a. shortening power. b. plasticity and solubility. c. satiety and nutrients. d. all of the above answers are correct e. only b and c are correct

d. all of the above answers are correct

33. Superglycerinated shortenings are ideal for: a. flaky pastries. b. cakes containing more sugar than flour. c. baking applications where solid fat is needed. d. all of the above answers are correct e. none of the above answers is correct

d. all of the above answers are correct

33. The use of gelatin in their preparation distinguishes _____ pies from other types. a. cream b. custard c. chiffon d. meringue e. pastry

c. chiffon

30. Swiss, Italian, and French buttercreams are examples of a. flat frostings. b. decorating frostings. c. cooked frostings. d. whipped cream frostings.

c. cooked frostings.

29. The freezing point of water _____ degrees F for each gram molecular weight (58 grams) of sodium chloride (NaCl) added to 1 liter of water. a. decreases 6.0 b. increases 6.4 c. decreases 6.7 d. increases 7.2

c. decreases 6.7

12. Which of the following is not used as an emulsifier in the food industry? a. gluten b. gelatin c. egg white d. vegetable gums such as carrageenan e. milk and soy proteins

c. egg white

47. To which foods are antioxidants commonly added to prevent rancidity? a. nuts and chips b. dry cereals c. flour mixes d. all of the above answers are correct e. none of the above answers is correct

d. all of the above answers are correct

Commercial ice cream mixtures are chilled in large vats prior to freezing to enhance texture, body, and resistance to melting of the finished product.

Cream of tartar is added to angel food cake foams to strengthen the egg white foam

Glazing a baked product with fondant increases its shelf-life by sealing it from air and loss of moisture.

Hydrogenated shortenings and/or lard produce the flakiest crust

Ice cream is best stored at a freezer temperature of 0° F for a maximum of two months.

Margarine was a butter replacement developed during the Napoleonic period.

Naturally occurring antioxidants include lecithin, flavonoids, and vitamins C and E.

One of the cardinal rules of deep-fat frying is to maintain temperature of the oil as well as the food.

Overrun is the volume of a frozen dessert over and above the volume of the ingredients due to the incorporation of air.

Rancidity of non-sugar ingredients in candies due to degradation can be delayed by refrigeration or freezing.

Sherbet typically provides about as many kcalories as ice cream.

Tempering chocolate makes it more resistant to melting and results in a smooth, glossy, hard finish.

The acidic environment created by cream of tartar in angel food cake helps to increase tenderness and contributes to the white color of the cake by whitening the flour's natural yellowish, anthoxanthin pigments.

The basic ingredient for all chocolate products is chocolate liquor.

The cold-water test used in candy making measures the syrup's consistency.

The concentration of a sugar solution is reflected in its boiling point.

The flavor of a frozen dessert usually is muted because of the cold temperature.

The ingredients used during pastry preparation have a time/temperature-sensitive nature.

The only function of salt in a pastry is flavor.

The only leaveners in a traditional pound cake are air and steam.

The selection of the oil for any food use is based on the outcome desired.

The smoothness of caramels is due to the inhibition of crystal formation by interfering agents.

The structure of pastry is primarily set by the coagulation of flour proteins during baking.

plasticity:

the ability of a fat to hold its shape or to be molded under light pressure

aging:

the holding of a commercial ice cream mixture at 40° F for 3 to 24 hours

churning:

the movement of a set of paddles through a frozen dessert to promote the formation of water crystal nuclei, necessary for a smooth, velvety texture

hardening:

the second freezing of frozen desserts during processing

phyllo dough:

thin sheets of dough made primarily with flour, water, and a small amount of oil

39. Which of the following types of fat replacers has the characteristics of fat, but with fewer kcalories due to altered digestibility? a. substitutes b. mimetics c. analogs d. extenders

c. analogs

The rate at which candy cools is crucial in candy production because sugar molecules move slowly in a hot solution, but drastically speed up as the temperature drops.

The surface on which a piecrust is rolled out should be warm

There are three types of rancidity: hydrolytic, oxidative, and flavor reversion.

To seed candy means to develop all the sugar crystals needed for the final product.

Vegetable oil is the fat of choice when making a shortened cake

When a cake batter stands too long the volume of the final product will be increased.

When whipping an egg white foam, eggs should be at refrigerator temperature.

White chocolate has a minimum of ten percent chocolate liquor content

5. Nonfat ice cream contains no more than _____ gram of fat per serving. a. 0.0 b. 0.1 c. 0.2 d. 0.3 e. 0.4 f. 0.5

f. 0.5

32. Which of the following is usually not found in margarine? a. cultured skim milk and lecithin b. mono- and diglycerides c. sodium benzoate and potassium sorbate d. vitamins A and D e. annatto and/or carotene f. none of the above are found in margarine g. all of the above are found in margarine

g. all of the above are found in margarine

emulsion:

a liquid dispersed in another liquid with which it is usually immiscible

bar cookies:

baked from the most fluid of the cookie batters

simple syrup:

a basic mixture of boiled sugar and water

nontempered coating:

a coating resembling chocolate that is not subject to bloom

hydrogenation:

a commercial process in which hydrogen atoms are added to the double bonds in unsaturated fatty acids to make them more saturated

stabilizer:

a compound, such as a vegetable gum, that attracts water and interferes with crystal formation

pâte á choux:

a dough that is rich in eggs and is commonly used for cream puffs

shortening:

a fat that tenderizes, or shortens, the texture of baked products by impeding gluten development, making them softer to chew

30. Which statement about sorbet preparation is true? a. A sugar-water syrup is simmered, and then fruit puree is added while it is still warm. b. A very tart but not overly sweet fruit should be chosen as the primary flavoring agent. c. The fruit should not be cooked since this may cause formation of compounds that interfere with freezing. d. After it is removed from the ice cream freezer, sorbet must be served immediately.

a. A sugar-water syrup is simmered, and then fruit puree is added while it is still warm.

4. Nobody really knows how candies first got their start; however, evidence points to the a. Arabs. b. Canadians. c. Greeks. d. French.

a. Arabs.

32. _____ is often used in confections because it can replace some of the cocoa butter in chocolate bars. a. Lecithin b. Mannitol c. Vanillin d. Glycerine (glycerol)

a. Lecithin

The flakiness of pastry is best achieved by a. keeping fat cold and in pea-sized pieces. b. incorporating large, chunky pieces of cold fat into the flour mixture. c. using vegetable oil. d. adding liquid to the flour mixture before mixing in the fat. e. using your hands to lightly knead the dough.

a. keeping fat cold and in pea-sized pieces.

32. Why are cookies crispier than cakes? a. Sugar, starch, and flour proteins compete for water. b. Gluten development is strengthened by the additional eggs found in cookies. c. Cookies are cooked for a longer period of time. d. More starch gelatinization occurs in cookies.

a. Sugar, starch, and flour proteins compete for water.

8. _____ is a hard caramel. a. Toffee b. Taffy c. Fondant d. Nougat

a. Toffee

44. Which of the following statements regarding oil preservation during frying is incorrect? a. Use oils with smoke points above 350 degrees F (177 degrees C). b. Only completely dry food should be submerged. c. Monitor freshness of frying oils by checking their color against a standard. d. Limit egg yolks used in the batter or flour. e. none of the above answers is incorrect

a. Use oils with smoke points above 350 degrees F (177 degrees C).

7. A puff pastry is a. a delicate pastry that puffs up in size during baking due to alternating layers of fat and flour. b. a hearty pastry made with nut meats, butter, and cream. c. used for pie crusts, quiches, and main-dish pies. d. made from butter and flour, with little or no added flavorings.

a. a delicate pastry that puffs up in size during baking due to alternating layers of fat and flour

16. Sorbet is a. a frozen dessert made without fat, eggs, gelatin, or dairy products. b. a frozen yogurt product with fruit added. c. comparable in nutrient content to sherbet. d. fresh yogurt pureed with frozen fruit. e. made of fresh fruit syrups and egg.

a. a frozen dessert made without fat, eggs, gelatin, or dairy products.

25. While preparing dough to make tender pastry, you should a. add acid to the dough. b. flatten large pieces of cold fat. c. keep the fat cold in large pea-sized pieces. d. use warm water.

a. add acid to the dough

15. Which of the following can reform a temporary emulsion that has separated? a. agitation b. short storage times c. extreme temperatures d. surface drying e. added salt f. none of the above answers is correct

a. agitation

28. Which of the following cakes must be cut with a "comb" or serrated knife? a. angel food b. chiffon c. devil's food d. sponge

a. angel food

7. When candies are classified by their ingredients, they are placed into one of two categories based on whether they a. are basically a fat or syrup phase candy. b. have a nut paste incorporated into the mix. c. include milk in the liquid portion of the mix. d. are made with sugar to which fat is then added. e. have a chocolate coating.

a. are basically a fat or syrup phase candy.

4. A _____ is a decorative dessert consisting of ice cream, in two or more different flavors, layered in a mold. a. bombe b. sundae c. neapolitan d. parfait

a. bombe

13. The lipoproteins of egg yolk are classified as a. both surfactants and good emulsifiers. b. surfactants but not good emulsifiers. c. good emulsifiers but not surfactants. d. neither surfactants nor good emulsifiers.

a. both surfactants and good emulsifiers.

35. Blind-baked pie shells tend to a. bubble, lose their shape, and brown unevenly. b. have problems with caramelization, so they are baked in preheated ovens at approximately 325 to 350 degrees F. c. stay pale in color, so they are baked in preheated ovens at approximately 375 to 400 degrees F. d. easily dry out during baking so they are perfect for heavy, moist fillings like custard or cream fillings.

a. bubble, lose their shape, and brown unevenly.

25. Microwaved a. cakes contain special ingredients, such as xanthan gum, to increase moisture retention. b. cakes usually cook in about 20 minutes and exhibit less increase in height than conventional cakes. c. cake crusts have a tendency to over-brown, yielding a hard, crispy crust that is often masked with frosting. d. cakes are ideally baked in square or rectangular pans.

a. cakes contain special ingredients, such as xanthan gum, to increase moisture retention

9. Cream puffs, profiteroles, and éclairs are all examples of _____ pastry. a. choux b. laminated c. blitz d. puff

a. choux

18. The ingredient that adds kcalories and most influences the texture of a pastry is a. fat. b. flour. c. the leavening agent. d. the liquid. e. eggs.

a. fat.

21. Which of the following characteristics is a function of milk fat in confections? a. gives rich flavor, texture, and mouthfeel b. absorbs moisture due to water-binding capacity c. imparts chewiness and graininess d. assists in whipping and foam formation e. all of the above answers are correct f. none of the above answers is correct

a. gives rich flavor, texture, and mouthfeel

8. When compared to bread, the proportion of sugar, fat, and milk to flour in a cake is a. higher. b. lower. c. the same. d. These don't represent the differences.

a. higher.

9. Low-fat ice cream used to be called a. ice milk. b. mellorine. c. non-fat ice cream. d. reduced-fat ice cream. e. imitation ice cream.

a. ice milk.

23. In which of the following frozen desserts is a smooth texture considered undesirable? a. ices and granités b. frozen yogurt c. sherbet and sorbet d. all of the above answers are correct

a. ices and granités

37. Pie fillings should be added to pie crusts a. immediately before baking. b. approximately ten minutes before baking. c. that have been pricked before baking. d. only when the temperature of the filling is cold.

a. immediately before baking

31. It is best to avoid overworking the pie dough during mixing or rolling because a. it elongates the gluten strands. b. it makes the crust crumble lightly. c. it increases chilling/resting time. d. none of the above answers is correct e. all of the above answers are correct

a. it elongates the gluten strands.

7. A chiffon cake is a cake a. made by combining the characteristics of shortened and unshortened cakes. b. made by adding egg whites whipped separately and scalded milk. c. made without added fat or whipped egg whites. d. unbaked until all the ingredients have been individually pre-cooked. e. made with a "sourdough" type cake base.

a. made by combining the characteristics of shortened and unshortened cakes.

34. The purpose of hydrogenation of plant oils is to a. make them more solid and increase smoke point and shelf life. b. increase the trans fatty acids in plant oils. c. decrease the satiety value of the lipid. d. make the oil less saturated, and thus healthier.

a. make them more solid and increase smoke point and shelf life.

10. Imitation ice cream is a frozen product that a. may be similar to ice cream but contains vegetable fat instead of milk fat. b. contains milk fat and/or milk solids-not-fat, but not both. c. contains fruit, milk fat, and milk solids-not-fat. d. is guaranteed safe for people with milk or soybean allergies.

a. may be similar to ice cream but contains vegetable fat instead of milk fat.

2. The major differences among pastries are created by all of the following except the a. mixing method in which eggs are introduced to the flour. b. type of fat. c. major leavening source. d. addition of sugar or salt. e. baking technique.

a. mixing method in which eggs are introduced to the flour.

6. In fried foods a. oil is absorbed and water leaves as steam, contributing to a crisp, moist surface. b. the crust browns because of caramelization. c. the inner core of the food cooks by direct contact with the heated fat. d. all of the above answers are correct e. none of the above answers is correct

a. oil is absorbed and water leaves as steam, contributing to a crisp, moist surface.

16. Except for croissant, Danish, and brioche, the leavening agents for most pastry doughs are a. physical. b. chemical. c. biological. d. all of the above answers are correct

a. physical.

31. Ganache is a. poured over the cake and hardens into a chocolate-based covering. b. a chocolate whipped cream. c. a chocolate decorative frosting. d. a flat chocolate frosting.

a. poured over the cake and hardens into a chocolate-based covering.

8. The amount of MSNF is important because it influences ice cream's nutritive value, specifically in terms of a. protein. b. iron. c. vitamin E. d. vitamin C. e. all of the above answers are correct

a. protein.

13. Which of the following frozen desserts is often prepared with egg whites and/or gelatin? a. sherbet b. frozen yogurt c. imitation ice cream d. low-fat ice cream

a. sherbet

16. How would you classify homemade oil-and-vinegar and commercial French salad dressings, respectively? a. temporary and semi-permanent emulsions b. semi-permanent and permanent emulsions c. temporary and permanent emulsions d. none of the above answers is correct

a. temporary and semi-permanent emulsions

31. The gradual change from a smooth to a course texture, often observed in ice cream and sherbet, often results from a. thawing and refreezing. b. being stored between -10 degrees F and 0 degrees F. c. being stored between 0 degrees F and 6 degrees F. d. all of the above answers are correct

a. thawing and refreezing.

10. An emulsion contains a. the dispersed or discontinuous phase, which is usually oil. b. the dispersion medium or continuous phase, which is usually an organic solvent. c. a stabilizing compound that increases a liquid's surface tension to reduce its wetting ability. d. all of the above answers are correct e. none of the above answers is correct

a. the dispersed or discontinuous phase, which is usually oil.

30. Blooming in chocolate occurs because a. the fats may be incompatible. b. of storage at temperatures between 80 to 86 degrees F. c. of too little caramelization. d. of too much lipase activity.

a. the fats may be incompatible

42. Rank the following fats and oils in order of their smoke point, from lowest to highest. a. vegetable shortenings plus emulsifier; lard; olive oil; soybean oil b. lard; soybean oil; vegetable shortenings plus emulsifier; olive oil c. olive oil; soybean oil; lard; vegetable shortenings plus emulsifier d. soybean oil; olive oil; vegetable shortenings plus emulsifier; lard

a. vegetable shortenings plus emulsifier; lard; olive oil; soybean oil

22. Cakes are done a. when they have "wrinkled" (but not yet formed a gap) at the pan edges. b. if an inserted toothpick comes out of the cake with batter still clinging to it. c. when they are lightly touched on the top and a mild indentation remains. d. when they start to fall every time the oven door is opened.

a. when they have "wrinkled" (but not yet formed a gap) at the pan edges.

2. The defining characteristic of a shortened cake is that it is made a. with fat. b. with milk. c. without added fat. d. without milk. e. with baking soda.

a. with fat.

3. By law, ice cream must contain at least a. 30% cream. b. 10% milk fat by weight. c. 20% milk fat by weight. d. 90% milk-based products with added sugar. e. 85% milk solids-not-fat by weight.

b. 10% milk fat by weight.

4. Margarine was first introduced in the a. 1840s. b. 1860s. c. 1920s. d. 1940s.

b. 1860s.

35. What are the respective ideal storage temperature and humidity for chocolate? a. 60 degrees F and 40 percent b. 65 degrees F and 50 percent c. 68 degrees F and 54 percent d. 70 degrees F and 60 percent

b. 65 degrees F and 50 percent

34. Regarding candy storage, which of the following statements is false? a. Hard candies keep indefinitely if properly wrapped. b. Brittle has a short shelf-life because of its high moisture content. c. Fudge and fondant get softer in texture if left in an airtight container. d. Humectants incorporated into candies increase their shelf life.

b. Brittle has a short shelf-life because of its high moisture content.

13. Which of the following statements about using vegetable oil in cakes is false? a. Except for tea breads and commercial cake mixes, vegetable oils are generally not used because they tend to result in a decreased volume and harsh crumb. b. During creaming, air bubbles are as easily incorporated into oil as they are in butter. c. Oil coats flour proteins, thus reducing gluten formation and leaving more moisture in the batter. d. Olive oil contains natural emulsifiers that make cakes more tender and moist.

b. During creaming, air bubbles are as easily incorporated into oil as they are in butter.

2. _____ and corn syrup are the foundational ingredients of almost all candies. a. Glucose b. Sucrose c. Lactose d. Maltose

b. Sucrose

18. Which of the following statements about pan preparation for cakes is false? a. Pans are prepared prior to mixing the batter. b. The bottom and sides are generally greased. c. Dusting a pan's greased surface with cocoa, if the cake is chocolate, makes later removal of the cake from the pan easier. d. Waxed or parchment paper may be placed on the bottom before greasing to allow for easier cake removal.

b. The bottom and sides are generally greased.

33. Dutching consists of treating crushed cocoa beans or chocolate liquor with a(n) _____ to adjust the color range from deep reddish brown to charcoal black. a. acid b. alkali c. salt d. sugar e. fat

b. alkali

10. Cake flour a. provides structure to cakes when its protein gelatinizes and its carbohydrate forms gluten. b. and egg provide structural strengthening for cakes while tenderizing ingredients balance this effect. c. that has been chlorinated is not preferred for baking cakes because of decreased starch granule swelling that decreases the desired quality characteristics of the cake. d. has a lower percentage of starch than bread flours.

b. and egg provide structural strengthening for cakes while tenderizing ingredients balance this effect.

21. Extremely slow cooling or long storage times form _____ crystals, which have an opaque look yet produce a sandy, brittle texture. a. alpha (a) b. beta (b) c. beta prime (b') d. all of the above answers are correct e. none of the above answers is correct

b. beta (b)

22. The _____ crystalline form of fat is the most stable and has the highest melting point. a. alpha (a) b. beta (b) c. beta prime (b') d. none of the above answers is correct

b. beta (b)

20. Which of the following crystalline forms is best for food preparation because it yields fine-textured baked goods and smooth-surfaced hydrogenated vegetable shortenings? a. alpha (a) b. beta prime (b') c. beta (b) d. There isn't one best form. They all achieve these characteristics.

b. beta prime (b')

9. The type of flour preferred for cakes is a. all-purpose wheat flour. b. cake flour. c. oat flour. d. wheat flour. e. semolina.

b. cake flour.

15. Which of the following candies are cooked to the firm ball stage of doneness? a. fondant and fudge b. caramels and nougat c. divinity, marshmallows, and popcorn balls d. butterscotch and hard candies

b. caramels and nougat

18. Candy contributes primarily _____ and possibly _____ to the diet, depending on the type of candy. a. fat; protein b. carbohydrate; fat c. carbohydrate; protein d. sugar alcohol; protein

b. carbohydrate; fat

15. The primary nutrient contribution of cakes and/or cookies is a. fibers and sugars. b. carbohydrates and fats. c. fats and proteins. d. sugars and proteins. e. fats. f. proteins and starches.

b. carbohydrates and fats.

26. The two main interfering agents used in confectionery production are a. cornstarch and lecithin. b. corn syrup and cream of tartar. c. invert sugar and sodium aluminum sulfate. d. pectin and gelatin.

b. corn syrup and cream of tartar.

19. The structure of all frozen desserts depends on the a. amount of milk fat crystals formed. b. crystallization of water from a sugar mixture. c. freezing procedure used. d. proportion of ingredients used. e. stabilizers added to the ingredients.

b. crystallization of water from a sugar mixture.

9. A noncrystalline candy is one in which a. crystals are so fine as to be imperceptible. b. crystals are nonexistent. c. interfering agents form the structure. d. interfering agents crystallize. e. several ingredients crystallize.

b. crystals are nonexistent.

26. Which of the following fats will splatter the most when placed in a hot pan? a. butter b. diet margarine c. clarified butter d. peanut and safflower oils e. hydrogenated shortening

b. diet margarine

29. Which of the following processes is not a step in chocolate production? a. conching b. enrobing c. tempering d. molding

b. enrobing

20. If all-purpose flour is used in pastry dough instead of pastry or cake flour, gluten formation increases, so additional _____ is/are sometimes necessary to increase tenderness. a. eggs b. fat c. water d. manipulation

b. fat

1. Cakes are classified by whether they contain a. eggs. b. fat. c. milk. d. vanilla. e. baking powder.

b. fat.

26. Unshortened cakes rely on _____ for their structure. a. foams made from egg yolks b. foam formation c. whipped whole eggs d. whipped milk solids

b. foam formation

39. What are tarts? a. one-crust pies made with a milk and egg filling b. free-standing pies without a top crust c. pies made from an egg white or whipped cream foam d. a pastry made from pâte à choux and filled with whipped cream e. a pastry made with oil and filled with honey and nuts

b. free-standing pies without a top crust

27. One of the biggest problems for ice cream manufacturers is a. overrun. b. heat shock. c. shrinkage. d. expansion.

b. heat shock.

1. Americans consume more _____ than the citizens of any other nation in the world. a. frozen yogurt b. ice cream c. imitation ice cream d. water ices e. gelato

b. ice cream

12. The leavening for puff pastry is a. eggs. b. moisture and air. c. baking soda or baking powder. d. biological. e. the mixing method.

b. moisture and air.

5. The correct order for the four stages of cooking that occur in deep-fat frying is a. crust formation, fat transfer, interior cooking, and moisture transfer. b. moisture transfer, fat transfer, crust formation, and interior cooking. c. fat transfer, moisture transfer, interior cooking, and crust formation. d. crust formation, interior cooking, fat transfer, and moisture transfer.

b. moisture transfer, fat transfer, crust formation, and interior cooking.

28. For health reasons, Americans are advised to consume _____. a. as little fat as possible b. more fat from non-fried fish and less from shortening c. no more than 30% of total kcalories from any type of fat d. more fat from beef and whole milk and less from fish e. saturated in place of polyunsaturated fats

b. more fat from non-fried fish and less from shortening

7. The shortening power is greater in a fat that contains a. fewer highly saturated fats. b. more highly saturated fats. c. more highly unsaturated fats. d. No differences in composition result in a change of shortening power.

b. more highly saturated fats.

27. When making pastry, _____ may be needed at higher altitudes. a. less liquid b. more liquid c. more fat d. less fat e. a harder flour

b. more liquid

12. "High-ratio" cakes contain a. more fat than eggs. b. more sugar than flour. c. more eggs than milk. d. equal parts egg and milk.

b. more sugar than flour.

11. The basis for a creamy crystalline candy is the formation of a. nuclei, or small, fine crystals of individual sugars that serve as attachment points. b. nuclei, or small aggregates of molecules serving as the starting point of crystallization. c. seeds, or small aggregates of sugar and fat around which the candy is formed. d. either small seeds or nuclei.

b. nuclei, or small aggregates of molecules serving as the starting point of crystallization.

35. Winterized oils are a. vegetable oils which solidify under refrigerator temperatures. b. oils from which certain fatty acids have been removed to prevent cloudiness. c. oils in which hydrogen atoms have been added to the fatty acids to prevent cloudiness. d. animal oils which have been interesterified.

b. oils from which certain fatty acids have been removed to prevent cloudiness.

46. The three stages of _____ involve initiation, propagation, and termination. a. hydrolytic rancidity b. oxidative rancidity c. flavor reversion d. all of the above answers are correct

b. oxidative rancidity

14. The most delicate of all the baked products are a. muffins. b. pastries. c. rolls. d. yeast breads. e. biscuits.

b. pastries.

24. The leavening agent in the majority of pastry is a. provided by the incorporation of air into the dough. b. steam. c. carbon dioxide. d. the same as that used in breads.

b. steam.

36. Which of the following may occur in chocolate during storage under conditions of high humidity? a. fat bloom b. sugar bloom c. weeping d. all of the above answers are correct

b. sugar bloom

16. How is the doneness test determining the "hard crack" stage for candy syrup temperatures described? a. no water test; the sugar liquefies and becomes light brown b. syrup separates into threads that are hard and brittle, but do not stick to fingers c. syrup forms a ball that is hard enough to hold its shape, yet plastic enough to roll out d. syrup forms a ball that flattens out between fingers

b. syrup separates into threads that are hard and brittle, but do not stick to fingers

27. The tan color of caramels is the result of a. caramelization. b. the Maillard reaction. c. the evaporation of milk fats. d. the high concentration of sucrose.

b. the Maillard reaction.

3. Lamination is a. a sugar-coated icing poured over pies or pastries that hardens to provide flavor and structure. b. the arrangement of alternating layers of fat and flour in rolled pastry dough. c. the cutting of the fat ingredient into the flour mixture. d. the major goal in preparing a plain pie or shortcrust pastry.

b. the arrangement of alternating layers of fat and flour in rolled pastry dough.

29. When preparing unshortened cakes, a. the cake pans are greased. b. the cake pans are left ungreased. c. the cake pans are greased and then dusted with flour for easy removal. d. a toothpick is used to test for doneness.

b. the cake pans are left ungreased.

14. When common emulsifiers function to mix lipid- and water-based ingredients, a. the glycerol molecules and hydroxyl groups in their structures are drawn to the lipid phase. b. the one or two fatty acids in their structures are drawn toward the lipid phase. c. their molecules are completely hydrophilic. d. the hydrophobic ends of their molecules attach to water.

b. the one or two fatty acids in their structures are drawn toward the lipid phase.

4. A sponge or foam cake is an example of a(n) a. shortened cake. b. unshortened cake. c. chiffon cake. d. specialty cake.

b. unshortened cake.

35. Dropped, pressed, molded, and rolled cookies should be baked in a pan a. with high sides. b. with low or no sides. c. with moderately high sides. d. with two high sides on the ends and two low sides.

b. with low or no sides.

pressed cookie:

baked from a viscous cookie batter that is piped from a pastry bag or cookie press

refrigerator/icebox cookies:

baked from dough that has been formed into a cylinder, wrapped, and chilled to harden

molded cookies:

baked from heavy dough that is formed or shaped before placement on the cookie sheet

20. When using glass pans for baking cakes, baking temperatures should be lowered by a. 10 degrees F. b. 15 degrees F. c. 25 degrees F. d. 40 degrees F.

c. 25 degrees F.

19. Most shortened cakes are baked at a. 250 to 300 degrees F. b. 300 to 325 degrees F. c. 325 to 350 degrees F. d. 350 to 375 degrees F.

c. 325 to 350 degrees F.

6. Approximately _____ of the candy consumed in America is in the form of chocolate. a. 25% b. 40% c. 50% d. 75% e. 90%

c. 50%

17. Pie and pastry doughs contain _____ percent as much fat as they do flour, as compared to bread doughs, which usually contain only about _____ percent fat. a. 30, 8 b. 40, 10 c. 50, 12 d. 60, 14

c. 50, 12

34. The size of a pie pan determines the number of pie slices. An eight-inch pan yields _____ while a nine-inch pan yields _____ and a ten-inch pan yields _____. a. 2 slices, 4 slices, 5 slices b. 3 to 4 slices, 4 to 5 slices, 5 to 6 slices c. 6 slices, 8 slices, 10 slices d 7 to 8 slices, 9 to 10 slices, 11 to 12 slices

c. 6 slices, 8 slices, 10 slices

8. _____ pastry dough is more like a thick paste than a dough. a. Puff b. Blitz c. Choux d. Laminated

c. Choux

18. Which of the following statements about cis-trans configurations is false? a. Melting point is affected by the number of cis and trans double bonds. b. A fatty acid with a trans configuration has a higher melting point than an identical fatty acid with a cis form at the double bond. c. Hydrogenation changes the trans form to the cis form. d. all of the above answers are correct e. none of the above answers is correct

c. Hydrogenation changes the trans form to the cis form.

45. Which of the following statements about storage of fats is false? a. Butter can be stored in both the refrigerator and freezer. b. Margarine does not freeze well because its emulsions may separate. c. Olive oil has a longer shelf life than most vegetable oils and can be stored at room temperature, tightly covered and in a dark area. d. Monounsaturated fats usually keep for about 1 year.

c. Olive oil has a longer shelf life than most vegetable oils and can be stored at room temperature, tightly covered and in a dark area.

28. Uncooked ice cream should never be prepared with raw eggs because this increases the risk of contamination with which of the following? a. hepatitis A b. Bacillus cereus c. Salmonella d. Staphylococcus

c. Salmonella

19. Which of the following statements about cooling sugar crystals is false? a. Smoother candies result if crystals are kept small. b. Small crystals are less likely to aggregate in a hot solution where molecules are rapidly moving. c. Starting off with fewer seed crystals is desirable. d. A greater number of starting points results in smaller crystals.

c. Starting off with fewer seed crystals is desirable.

26. Commercial ice cream has more body than homemade ice cream because _____ has been added to the mixture. a. citric acid b. lecithin c. a vegetable gum d. a higher percentage of sugar by weight

c. a vegetable gum

9. Examples of water-in-oil emulsions include a. mayonnaise and salad dressings. b. cheese sauces and creams soups. c. butter and margarine. d. egg yolk, milk, and cream. e. all of the above answers are correct

c. butter and margarine.

10. Which of the following is not an example of a crystalline candy? a. pralines b. fudge c. caramel c. divinity e. fondant

c. caramel

1. A pastry is essentially a variety of bread that is a. a pale version of flat yeast bread. b. puffy and plain, with few differences from yeast bread. c. flaky, tender, crisp, and lightly browned. d. only slightly more tender than yeast bread.

c. flaky, tender, crisp, and lightly browned.

25. What candy product is used as an icing to glaze and decorate pastries? a. amorphous candy b. candy coating c. fondant d. toffee

c. fondant

31. All of the following are common chocolate tempering methods except the a. tabliering method. b. seeding method. c. hot-water method. d. cold-water method. e. all of the above answers are common methods of tempering

c. hot-water method.

26. Which of the following fats causes increased gluten formation in pastry dough? a. oil b. high-quality butter c. inexpensive butter and margarine d. butter-flavored hydrogenated shortening

c. inexpensive butter and margarine

5. Candies are classified by a. cooking temperature and method of spinning sugar. b. ingredients and/or cooking temperature. c. ingredients and/or preparation method. d. preparation method and/or storage requirements. e. sugar concentration and/or ingredients.

c. ingredients and/or preparation method.

41. One positive aspect of olestra is that it a. reduces the absorption of vitamins A and E. b. is made from protein and vegetable oil. c. is heat stable and can withstand high temperatures. d. all of the above answers are correct e. none of the above answers is correct

c. is heat stable and can withstand high temperatures.

30. Butter a. may not be contain coloring additives according to the USDA definition. b. decreases shelf life of baked goods by speeding staling. c. is made from cream that has been centrifuged. d. can be clarified by homogenizing it and adding salt.

c. is made from cream that has been centrifuged.

14. The increasing demand for frozen yogurt is due in part to a. its less sweet taste and denser texture as compared to ice cream. b. its high fat content. c. its "good for you" image. d. its high probiotic content.

c. its "good for you" image.

11. Which of the following emulsifiers are added to foods for their ability to increase or improve emulsion stability, dough strength, volume, texture, and tolerance of ingredients to processing? a. phospholipids b. vegetable gums c. mono- and diglycerides d. polysorbate 60 and propylene glycol monoesters e. ground paprika, dried mustard, and other finely ground herbs or spices f. all of the above answers are correct

c. mono- and diglycerides

19. Which flour is recommended for use in pastry doughs? a. bleached all-purpose b. cake c. pastry d. whole wheat e. bread

c. pastry

13. Which of the following is made with flour, water, and a small amount of oil? a. plain pastry b. short dough pastry c. phyllo d. brioche e. choux f. croissant

c. phyllo

27. Which of the following cakes does not rely on foam formation for its structure? a. angel food b. chiffon c. pound d. sponge

c. pound

12. All of the following are important to producing a crystalline candy with the desired small crystals except a. controlling the proportions of ingredients. b. controlling the temperature. c. pouring or shaping the mix correctly. d. stirring the mix correctly.

c. pouring or shaping the mix correctly.

23. In confections, lactose a. inhibits bloom defect. b. provides lecithin and monoglycerides, which aid in emulsification. c. provides a reducing sugar moiety that can participate in Maillard browning. d. produces desirable or undesirable flavor compounds through oxidation and/or hydrolysis.

c. provides a reducing sugar moiety that can participate in Maillard browning.

23. Shortened cakes are usually a. left in the oven for approximately 5 to 10 minutes after the oven is turned off to allow them to rest. b. cooled on a rack for 20 to 30 minutes. c. removed from the cake pan before they are completely cool. d. all of the above answers are correct

c. removed from the cake pan before they are completely cool.

2. The function of a fat that tenderizes the texture of baked products by impeding gluten development, making them softer and easier to chew, best describes a. texture. b. plasticity. c. shortening. d. flavor/mouthfeel.

c. shortening.

21. A smooth texture in frozen desserts is enhanced by the presence of a. milk fat. b. milk solids-not-fat. c. small, fine ice crystals. d. water in the crystal lattice. e. stabilizers in the ice lattice.

c. small, fine ice crystals.

11. Frozen desserts made for diabetics usually replace the sucrose with a. glucose. b. vegetable fat. c. sorbitol. d. soy protein or soy isolate.

c. sorbitol.

6. The light and delicate structures of angel food and sponge cakes rely on _____ as their major leavening agent. a. baking soda and/or baking powder b. biological agents c. steam and air d. all of the above answers are correct e. none of the above answers is correct

c. steam and air

4. Examples of short or sweet dough pastry include a. hot-water crust pastry. b. shortcrust pastry. c. tartlets and ginger snap cookies. d. any laminated pastry.

c. tartlets and ginger snap cookies.

23. Tenderness, in reference to pastry, is a. the ease with which the pastry may be cut. b. the degree of brittleness the pastry exhibits when broken. c. the ease with which the pastry gives way to the tooth. d. the chewiness of plain pastry. e. synonymous with flakiness.

c. the ease with which the pastry gives way to the tooth.

15. Which two elements are important to the successful production of pastry? a. the number and brand of ingredients b. the amount of ingredients and the baking time c. the proportions of ingredients and the preparation technique d. the preparation technique and the cooling time

c. the proportions of ingredients and the preparation technique

30. When using starches for thickening pie fillings a. the process begins by slowly stirring warm liquid into the starch until both ingredients are thoroughly mixed into a paste. b. the starch paste is combined with an acid and then combined with the fruit where it will be heated in the pie during baking. c. the starch should not be heated too long because the granules will rupture and the starch will lose its thickening power and may even become thin again. d. the starch should not be heated too long because the granules will thicken excessively and the resulting filling will be very viscous.

c. the starch should not be heated too long because the granules will rupture and the starch will lose its thickening power and may even become thin again

31. Fats provide satiety because a. they are digested more quickly than carbohydrates and proteins. b. they speed up the emptying of the stomach. c. they slow (delay) the emptying of the stomach. d. they are less complex molecules than carbohydrates and proteins.

c. they slow (delay) the emptying of the stomach.

5. A plain pastry is a. a delicate pastry that puffs up in size during baking due to alternating layers of fat and flour. b. a hearty pastry made with nut meats, butter, and cream. c. used for pie crusts, tarts, tartlets, and galettes. d. made from butter and flour, with little or no added flavorings.

c. used for pie crusts, tarts, tartlets, and galettes.

22. Which of the following ice cream flavors is the most popular? a. chocolate b. strawberry c. vanilla d. butter pecan

c. vanilla

crystalline candy:

candies formed from sugar solutions handled so as to yield many fine, small crystals

noncrystalline candy:

candies formed from sugar solutions that did not crystallize

body:

consistency of frozen desserts as measured by their firmness, richness, viscosity, and resistance to melting

10. To make choux dough, _____ whole eggs are beaten into a pound of flour mixture and then this combination is cooked. a. 4 b. 7 c. 10 d. 14

d. 14

25. Butter contains up to _____ percent water while diet margarines can contain up to _____ percent water. a. 4, 20 b. 8, 30 c. 12, 40 d. 16, 50 e. Depends on individual brands

d. 16, 50

17. The final temperature of caramels begins at a. 220 degrees F. b. 234 degrees F. c. 270 degrees F. d. 338 degrees F. e. 370 degrees F.

d. 338 degrees F.

14. Commercial candy thermometers have a temperature range of a. 40 to 320 degrees F. b. 100 to 320 degrees F. c. 28 to 360 degrees F. d. 60 to 360 degrees F. e. 40 to 420 degrees F.

d. 60 to 360 degrees F.

11. Puff pastry can increase up to _____ times its original size. a. 2 b. 4 c. 6 d. 8 e. 10

d. 8

37. Which of the following statements is false about interesterification? a. It is a commercial process that rearranges fatty acids on the glycerol molecule in order to produce a fat with a grainier texture. b. Interesterification creates lard with a slightly lower melting point. c. Both answers are true. d. Both answers are false.

d. Both answers are false.

38. _____ pans are best for baking pies because they help absorb the heat. a. Shiny metal b. Thick metal c. Thin aluminum disposable d. Either dull finish or Pyrex glass

d. Either dull finish or Pyrex glass

1. Despite the high production of confections in the United States, people from _____ actually consume the most candy. a. Asia b. the Middle East c. Canada d. Europe

d. Europe

24. _____ is an example of a plastic fat. The more _____ a fat is, the more plastic it will be. a. Hydrogenated vegetable oil, saturated b. Chilled butter, unsaturated c. Chilled lard, saturated d. Hydrogenated vegetable oil, unsaturated

d. Hydrogenated vegetable oil, unsaturated

24. Which of the following statements is true about high-altitude adjustments for baking cakes? a. Ingredients must be modified at altitudes higher than 2000 feet. b. The higher atmospheric pressure at higher elevations increases the need for baking soda or baking powder. c. Structural strength can be improved by adding 3 to 4 more tablespoons of cake flour, decreasing the amount of milk, and increasing baking powder and sugar quantities. d. Increasing the baking temperature 10 to 15 degrees F increases the rate at which the cake sets by speeding the coagulation of the protein and the gelatinization of the starch.

d. Increasing the baking temperature 10 to 15 degrees F increases the rate at which the cake sets by speeding the coagulation of the protein and the gelatinization of the starch.

11. _____ effect on cake volume is thought to be due to its delaying of starch gelatinization. a. Egg's b. Fat's c. Milk's d. Sugar's

d. Sugar's

6. Ice cream a. is a colloid food foam. b. contains an unfrozen liquid phase containing sugars and salts in solution. c. contains frozen ice crystals and air bubbles surrounded with fat globules and coated with an emulsified protein layer. d. all of the above answers are correct e. none of the above answers is correct

d. all of the above answers are correct

28. Regarding eggs, which statement is false? a. Whole eggs make tougher pastries by acting as binders. b. Egg whites make tougher pastries by adding more water. c. The protein content of the white contributes to pastry toughness. d. all of the above statements are true e. all of the above statements are false

d. all of the above statements are true

12. An example of a frozen dessert that meets the Kosher requirements set by Jewish food laws is a. reduced-fat ice cream. b. light or low-fat ice cream. c. non-fat ice cream. d. an imitation ice cream.

d. an imitation ice cream.

6. Brioche pastries a. are filled with honey and nuts and create a very sweet, heavy dessert shaped into triangles. b. are made with potatoes. c. are sweet and made with semolina flour. d. are commonly airy buns and loaves.

d. are commonly airy buns and loaves.

20. It is important to remember when making frozen desserts that the mixture must be a. mildly flavored before freezing. b. boldly flavored after freezing. c. mildly flavored after freezing. d. boldly flavored before freezing.

d. boldly flavored before freezing.

38. Which of the following fats benefits from interesterification? a. lard b. cocoa butter substitutes c. butter d. both a and b are correct e. both b and c are correct

d. both a and b are correct

27. Which of the following butters will not burn because its milk solids and water have been removed? a. whipped b. compound c. powdered d. clarified e. brown or black

d. clarified

34. The type of cookie determines the mixing method, but for most types the _____ method is used. a. biscuit b. muffin c. sponge d. conventional cake

d. conventional cake

24. Interfering agents may inhibit crystallization through all of the following methods except a. decreasing water activity. b. inhibiting nuclei formation. c. physically coating the crystals. d. crystallizing themselves.

d. crystallizing themselves.

32. When pastry dough is rolled out too thick and used as a top crust it may a. be too weak to hold in the fillings and separate between the crimpings. b. become too brown and burn when baked. c. toughen and shrink during baking. d. form a raised dome when baked.

d. form a raised dome when baked.

3. Pound cakes can be made lighter and smoother by a. adding a chemical leavening agent. b. adding additional eggs and butter. c. beating for a longer period of time. d. grinding the sugar.

d. grinding the sugar.

17. Batter viscosity and stability can be improved by adding a. monoglycerides and diglycerides. b. polysorbate 60 and sorbitol-fatty esters. c. hydrophobic colloids. d. gums and carboxymethylcellulose.

d. gums and carboxymethylcellulose.

21. During cake baking a. eggs set the structure by coagulating protein and gelatinizing starch. b. if the oven temperature is too high, leavening gas is lost from the batter before there is a chance for coagulation of the proteins and gelatinization of the starch. c. low baking temperatures create a crust before the cake can rise, resulting in a hump that forms as the interior of the cake continues to rise. d. heat browns the crust through the Maillard reaction.

d. heat browns the crust through the Maillard reaction.

19. Which of the following would decrease the melting point of a fat? a. making the fat crystals larger b. increasing the proportion of saturated fatty acids in the fat c. changing the double bond configurations from cis to trans d. increasing the number of kinks in the fatty acid molecules

d. increasing the number of kinks in the fatty acid molecules

15. By law, sherbets must contain a. less than 5% milk fat. b. the same milk fat level as imitation ice cream. c. more than 2% but less than 5% milk fat. d. less than 2% milk fat. e. less fat than ice cream but more sugar.

d. less than 2% milk fat.

36. An extra flaky bottom crust can be obtained by a. pricking the pie dough with a fork. b. weighing the pie dough down with beans, which are removed a few minutes before the baking is completed. c. covering the bottom of the crust with aluminum foil. d. placing a cookie sheet on the rack prior to heating the oven and then placing the pie crust on top of it for baking.

d. placing a cookie sheet on the rack prior to heating the oven and then placing the pie crust on top of it for baking.

16. Commercial cake mixes often contain surfactants in their a. flour. b. sugar. c. butter. d. shortening. e. eggs. f. leavening agent. g. flavorings.

d. shortening.

17. Mousses, bombes, and parfaits are examples of a. sherbet. b. sorbet. c. water ices. d. still-frozen desserts.

d. still-frozen desserts.

18. What are water ices made of? a. imitation frozen yogurt b. imitation sherbet c. the same ingredients as sorbets d. sweetened water and fruit juices e. imitation fruit-flavored ice creams

d. sweetened water and fruit juices

36. The health issue related to cis- and trans-fatty acids is a. cis-fatty acids increase the risk of heart disease. b. trans-fatty acids reduce the risk of heart disease. c. cis-fatty acids reduce the risk of heart disease. d. trans-fatty acids increase the risk of heart disease.

d. trans-fatty acids increase the risk of heart disease.

7. Super-premium brands of ice cream have up to _____ percent milk fat. a. five b. ten c. fifteen d. twenty e. twenty-five

d. twenty

23. Fats are soluble in organic compounds but not in _____. a. chloroform b. ether c. benzene d. water

d. water

14. Which of the following factors is NOT important to the making of cakes? a. temperature b. timing c. type of pan and its treatment d. water type e. testing for doneness

d. water type

The most detrimental conditions for storing chocolates are excess exposures to light and drafts.

The nut oils such as almond oil are ideal for frying.

40. Fat replacers are grouped by: a. the reduction in number of kcalories in the product. b. their functionality in the foods where they are used. c. the reduction in percentage of kcalories in the food. d. whether their chemical structure is carbohydrate, protein, or lipid based.

d. whether their chemical structure is carbohydrate, protein, or lipid based.

The percentage of fat in butter is approximately 90

17. The melting point of a fat is dependent on a. degree of saturation of the fatty acids. b. length of the fatty acids. c. cis-trans configuration. d. crystalline structure. e. all of the above answers are correct f. only answers a and b are correct