Nutr 205- Exam 5
By law, ice cream must contain at least
10% milk fat by weight.
To make choux dough, _____ whole eggs are beaten into a pound of flour mixture and then this combination is cooked.
14
Butter contains up to _____ percent water while diet margarines can contain up to _____ percent water.
16, 50
Margarine was first introduced in the
1860s
When using glass pans for baking cakes, baking temperatures should be lowered by
25 degrees F
Most shortened cakes are baked at
325 to 350 degrees F
The final temperature of caramels begins at
338 degrees F
Approximately _____ of the candy consumed in America is in the form of chocolate.
50%
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.
50, 12
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 _____.
6 slices, 8 slices, 10 slices
Commercial candy thermometers have a temperature range of
60 to 360 degrees F
What are the respective ideal storage temperature and humidity for chocolate?
65 degrees F and 50 percent
Puff pastry can increase up to _____ times its original size.
8
Despite the high production of confections in the United States, people from _____ actually consume the most candy.
Europe
T/F: A candy thermometer should be calibrated each month when in regular use.
F
T/F: All candy production involves heating, cooling, and then beating a sugar solution.
F
T/F: Angel food cake pans are usually greased on the bottom and sides.
F
T/F: Brittle candies have cream of tartar added to produce carbon dioxide gas, providing the characteristic bubble formation typical in the candy.
F
T/F: Commercial ice creams have less body than homemade ice creams due to the addition of commercially available stabilizers and a greater incorporation of air.
F
T/F: Cream pie fillings are usually thickened primarily with flour.
F
T/F: Days with high humidity in the air are preferred by confectionary makers when preparing candy.
F
T/F: Dutch-processed cocoa is slightly acidic in flavor, while natural cocoa is slightly alkalized.
F
T/F: Fat substitutes do not replace fat on a weight-to-weight basis as do the fat mimetics.
F
T/F: Fats have a distinct flavor of their own to contribute to food; however, they are unable to absorb fat-soluble flavor compounds from other foods.
F
T/F: Flour is recommended as a thickener for fruit pie fillings because it does not contribute to the cloudiness of the filling.
F
T/F: Hard candies and brittles keep indefinitely regardless of the storage conditions.
F
T/F: Hydrolytic rancidity is triggered by light, high temperatures, table salt, and food particles in the frying oil.
F
T/F: It is easy to substitute other ingredients to mimic the unique properties that fats impart to foods.
F
T/F: Microwave ovens are recommended for cookie baking.
F
T/F: Once a shortened cake is done it should be cooled for one hour in the pans.
F
T/F: Placing cold, wet food in heated frying oil introduces moisture, making the oil prone to oxidative rancidity.
F
T/F: Reduced-fat ice cream contains at least 50 percent less total fat than the original product.
F
T/F: Slow churning yields a lighter ice cream.
F
T/F: Still-frozen desserts are those desserts that are moderately resistant to melting.
F
T/F: Tabliering of chocolate is done over direct heat.
F
T/F: The fat particle size is relatively unimportant as a contributor to the flakiness of a crust.
F
T/F: The initial churning and freezing of an ice cream mixture freezes approximately 75% of the water.
F
T/F: The most detrimental conditions for storing chocolates are excess exposures to light and drafts.
F
T/F: The nut oils such as almond oil are ideal for frying.
F
T/F: The percentage of fat in butter is approximately 90%.
F
T/F: 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.
F
T/F: The surface on which a piecrust is rolled out should be warm.
F
T/F: There are three types of rancidity: hydrolytic, oxidative, and flavor reversion.
F
T/F: To seed candy means to develop all the sugar crystals needed for the final product.
F
T/F: Vegetable oil is the fat of choice when making a shortened cake.
F
T/F: When a cake batter stands too long the volume of the final product will be increased.
F
T/F: When whipping an egg white foam, eggs should be at refrigerator temperature.
F
T/F: White chocolate has a minimum of ten percent chocolate liquor content.
F
_____ 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
Hydrogenated vegetable oil, unsaturated
_____ is a hard caramel.
Toffee
Commercial ice cream has more body than homemade ice cream because _____ has been added to the mixture.
a vegetable gum
Definition: the holding of a commercial ice cream mixture at 40° F for 3 to 24 hours
aging
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.
alkali
Food fats and oils are abundant in a. animal foods such as red meats, poultry, and dairy products. b. plant foods such as nuts, seeds, avocados, olives, and coconuts. c. processed foods such as cakes, dairy foods, and snack foods. d. foods to which mayonnaise is added at the table.
all of the above
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
all of the above
When fat is mixed into a flour mixture, a. fat separates the flour's starch and protein. b. fat melts into the dough when heated. c. fat creates air spaces in the finished product. d. fat defines the baked product's characteristic texture. e. all of the above answers are correct f. none of the above answers is correct
all of the above
An example of a frozen dessert that meets the Kosher requirements set by Jewish food laws is
an imitation ice cream
When candies are classified by their ingredients, they are placed into one of two categories based on whether they
are basically a fat or syrup phase candy.
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
The melting point of a fat is dependant 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
e
A pastry is essentially a variety of bread that is
flaky, tender, crisp, and lightly browned.
Unshortened cakes rely on _____ for their structure.
foam formation
What candy product is used as an icing to glaze and decorate pastries?
fondant
When pastry dough is rolled out too thick and used as a top crust it may
form a raised dome when baked.
What are tarts?
free-standing pies without a top crust
One positive aspect of olestra is that it
is heat stable and can withstand high temperatures.
It is best to avoid overworking the pie dough during mixing or rolling because
it elongates the gluten strands.
The increasing demand for frozen yogurt is due in part to
its "good for you" image
The flakiness of pastry is best achieved by
keeping fat cold and in pea-sized pieces.
_____ is often used in confections because it can replace some of the cocoa butter in chocolate bars
lecithin
By law, sherbets must contain
less than 2% milk fat.
Which flour is recommended for use in pastry doughs?
pastry
The type of flour preferred for cakes is
cake flour
Candy contributes primarily _____ and possibly _____ to the diet, depending on the type of candy.
carbohydrate; fat
The primary nutrient contribution of cakes and/or cookies is
carbohydrates and fats
The use of gelatin in their preparation distinguishes _____ pies from other types.
chiffon
Cream puffs, profiteroles, and éclairs are all examples of _____ pastry.
choux
_____ pastry dough is more like a thick paste than a dough.
choux
Definition: 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
churning
Which of the following butters will not burn because its milk solids and water have been removed?
clarified
The type of cookie determines the mixing method, but for most types the _____ method is used.
conventional cake
Swiss, Italian, and French buttercreams are examples of
cooked frostings
The two main interfering agents used in confectionery production are
corn syrup and cream of tartar
Definition: candies formed from sugar solutions handled so as to yield many fine, small crystals
crystalline candy
The structure of all frozen desserts depends on the
crystallization of water from a sugar mixture.
A noncrystalline candy is one in which
crystals are nonexistent.
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
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
The freezing point of water _____ degrees F for each gram molecular weight (58 grams) of sodium chloride (NaCl) added to 1 liter of water.
decreases 6.7
Which of the following fats will splatter the most when placed in a hot pan?
diet margarine
Which of the following is not an example of a crystalline candy? a. pralines b. fudge c. caramel c. divinity e. fondant
divinity
Definition: judged for quality based on spread during baking and surface cracking
dropped cookies
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.
small, fine ice crystals
Frozen desserts made for diabetics usually replace the sucrose with
sorbitol
Definition: a pastry traditionally filled with spinach and feta cheese
spanakopita
Definition: a compound, such as a vegetable gum, that attracts water and interferes with crystal formation
stabilizer
The preferred metal for deep-fat frying equipment is:
stainless steel
The leavening agent in the majority of pastry is
steam
The light and delicate structures of angel food and sponge cakes rely on _____ as their major leavening agent.
steam and air
Mousses, bombes, and parfaits are examples of
still-frozen desserts
_____ and corn syrup are the foundational ingredients of almost all candies.
sucrose
_____ effect on cake volume is thought to be due to its delaying of starch gelatinization.
sugar's
Definition: a surface-active agent that reduces a liquid's surface tension to increase its wetting and blending ability
surfactant
What are water ices made of?
sweetened water and fruit juices
How is the doneness test determining the "hard crack" stage for candy syrup temperatures described?
syrup separates into threads that are hard and brittle, but do not stick to fingers
Examples of short or sweet dough pastry include
tartlets and ginger snap cookies.
How would you classify homemade oil-and-vinegar and commercial French salad dressings, respectively?
temporary and semi-permanent emulsions
The gradual change from a smooth to a course texture, often observed in ice cream and sherbet, often results from
thawing and refreezing
The tan color of caramels is the result of
the Maillard reaction.
Lamination is
the arrangement of alternating layers of fat and flour in rolled pastry dough.
When using starches for thickening pie fillings
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.
Fats provide satiety because
they slow (delay) the emptying of the stomach.
The health issue related to cis- and trans-fatty acids is
trans-fatty acids increase the risk of heart disease.
Super-premium brands of ice cream have up to _____ percent milk fat.
twenty
A sponge or foam cake is an example of a(n)
unshortened cake
The most accurate method for measuring temperature in confectionery production is
use of a calibrated candy thermometer
Which of the following ice cream flavors is the most popular?
vanilla
Fats are soluble in organic compounds but not in _____.
water
Fat replacers are grouped by:
whether their chemical structure is carbohydrate, protein, or lipid based.
The defining characteristic of a shortened cake is that it is made
with fat.
Dropped, pressed, molded, and rolled cookies should be baked in a pan
with low or no sides.
An unshortened cake is a cake made
with very little, if any, fat
Nonfat ice cream contains no more than _____ gram of fat per serving.
0.5
Nobody really knows how candies first got their start; however, evidence points to the
Arabs.
Uncooked ice cream should never be prepared with raw eggs because this increases the risk of contamination with which of the following?
Salmonella
Why are cookies crispier than cakes?
Sugar, starch, and flour proteins compete for water.
T/F: A streusel topping is a crunchy, flavorful topping made from flour, brown sugar, butter or margarine, and possibly spices and chopped nuts.
T
T/F: Adequately beaten fudge is smooth and the gloss has just dulled; however, overbeaten fudge becomes hard and loses its gloss, though this can be corrected with recooking.
T
T/F: Cheesecake is an example of a custard pie, a one-crust pie made with milk and eggs.
T
T/F: Cocoa butter is used in chocolate confections because it is perfect for the "melt in the mouth" characteristic desired in good chocolates.
T
T/F: Cocoa is a chocolate product that is relatively low in fat.
T
T/F: Commercial ice cream mixtures are chilled in large vats prior to freezing to enhance texture, body, and resistance to melting of the finished product.
T
T/F: Cookie batter or dough that has been over-mixed will become hard when baked.
T
T/F: Cream of tartar is added to angel food cake foams to strengthen the egg white foam.
T
T/F: Done cakes spring back when touched in the middle.
T
T/F: During conching the chocolate's characteristic flavor and consistency are developed.
T
T/F: Emulsions are classified on the basis of their tendency to separate on standing and their viscosity.
T
T/F: Flaxseed oil is rich in alpha-linolenic acid, which has been shown to decrease blood pressure, while olive oil and canola oil are prized for their high monounsaturated fatty acid content.
T
T/F: Glazing a baked product with fondant increases its shelf-life by sealing it from air and loss of moisture.
T
T/F: Hydrogenated shortenings and/or lard produce the flakiest crust.
T
T/F: Ice cream is best stored at a freezer temperature of 0° F for a maximum of two months.
T
T/F: In high-altitude cake baking, additional structure is needed in the form of added flour.
T
T/F: Leaving ice cream in a refrigerator for approximately 15 minutes allows it to reach the optimal serving temperature.
T
T/F: Margarine was a butter replacement developed during the Napoleonic period.
T
T/F: Naturally occurring antioxidants include lecithin, flavonoids, and vitamins C and E.
T
T/F: One of the cardinal rules of deep-fat frying is to maintain temperature of the oil as well as the food.
T
T/F: Overrun is the volume of a frozen dessert over and above the volume of the ingredients due to the incorporation of air.
T
T/F: Rancidity of non-sugar ingredients in candies due to degradation can be delayed by refrigeration or freezing.
T
T/F: Sherbet typically provides about as many kcalories as ice cream.
T
T/F: Tempering chocolate makes it more resistant to melting and results in a smooth, glossy, hard finish.
T
T/F: 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.
T
T/F: The basic ingredient for all chocolate products is chocolate liquor.
T
T/F: The cold-water test used in candy making measures the syrup's consistency.
T
T/F: The concentration of a sugar solution is reflected in its boiling point.
T
T/F: The flavor of a frozen dessert usually is muted because of the cold temperature.
T
T/F: The ingredients used during pastry preparation have a time/temperature-sensitive nature.
T
T/F: The only function of salt in a pastry is flavor.
T
T/F: The only leaveners in a traditional pound cake are air and steam.
T
T/F: The selection of the oil for any food use is based on the outcome desired.
T
T/F: The smoothness of caramels is due to the inhibition of crystal formation by interfering agents.
T
T/F: The structure of pastry is primarily set by the coagulation of flour proteins during baking.
T
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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.
add acid to the dough
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
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
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
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
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
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
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
Which of the following processes is not a step in chocolate production? a. conching b. enrobing c. tempering d. molding
b
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
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
Definition: baked from the most fluid of the cookie batters
bar cookies
Extremely slow cooling or long storage times form _____ crystals, which have an opaque look yet produce a sandy, brittle texture.
beta
The _____ crystalline form of fat is the most stable and has the highest melting point.
beta
Definition: consistency of frozen desserts as measured by their firmness, richness, viscosity, and resistance to melting
body
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.
boldly flavored before freezing.
A _____ is a decorative dessert consisting of ice cream, in two or more different flavors, layered in a mold.
bombe
The lipoproteins of egg yolk are classified as
both surfactants and good emulsifiers.
Blind-baked pie shells tend to
bubble, lose their shape, and brown unevenly.
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
butter and margarine
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
Definition: a sweet pastry made with yeast
danish pastry
The tenderness of pastry is achieved by all of the following except a. using pastry flour. b. including an acid like unflavored vinegar or yogurt. c. substituting an egg yolk for some of the liquid. d. adding granulated sugar. e. using a very small amount of hot water.
e
What makes one frozen dessert different from another? a. type and proportion of fat b. type and proportion of milk solids-not-fat (MSNF) c. lactose d. proteins e. all of the above answers are correct
e
Which of the following characteristics is a function of milk proteins in confections? a. aids in emulsification and miscibility of various ingredients b. contributes to flavor and color development c. improves nutritional profile d. with heat, can yield a fibrous network that gives rigidity, shape, texture, and chewability e. all of the above answers are correct f. none of the above answers is correct
e
Which of the following food items are not commonly enrobed? a. doughnuts b. strawberries c. nuts d. raisins e. none of the above answers is correct; all of these foods are commonly enrobed
e
Which of the following frozen desserts feels harder and colder on the tongue than regular ice cream? a. low-fat ice cream b. sherbet c. water ice d. frozen desserts prepared with monosaccharides e. all of the above answers are correct f. none of the above answers is correct
e
Which of the following ingredients is added to frozen desserts to obtain a smoother texture by stabilizing the dispersion of air in the foam? a. monoglycerides b. diglycerides c. egg yolk d. lecithin e. all of the above answers are correct f. only answers c and d are correct
e
Which of the following is made using the most fluid cookie batter? a. chocolate chip cookies b. oatmeal raisin cookies c. meringue cookies d. ladyfingers e. brownies f. peanut butter cookies
e
Which of the following options determines the type of candy produced? a. type and concentration of ingredients b. temperature to which the mixture is heated c. the degree to which the mixture is cooled after heating d. any stirring or manipulation e. all of the above answers are correct f. none of the above answers is correct
e
Which of the following starches thicken(s) only when heated? a. arrowroot b. cornstarch c. ClearJel d. tapioca e. all of the above answers are correct f. none of the above answers is correct
e
_____ pans are best for baking pies because they help absorb the heat.
either dull finish or pyrex glass
Definition: a liquid dispersed in another liquid with which it is usually immiscible
emulsion
Cakes are classified by whether they contain
fat
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.
fat
The ingredient that adds kcalories and most influences the texture of a pastry is
fat
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
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
gives rich flavor, texture, and mouthfeel
Pound cakes can be made lighter and smoother by
grinding the sugar
Batter viscosity and stability can be improved by adding
gums and carboxymethylcellulose.
Definition: the second freezing of frozen desserts during processing
hardening
One of the biggest problems for ice cream manufacturers is
heat shock
When compared to bread, the proportion of sugar, fat, and milk to flour in a cake is
higher
Definition: a commercial process in which hydrogen atoms are added to the double bonds in unsaturated fatty acids to make them more saturated
hydrogenation
Americans consume more _____ than the citizens of any other nation in the world.
ice cream
Low-fat ice cream used to be called
ice milk
Definition: baked from dough that has been formed into a cylinder, wrapped, and chilled to harden
icebox/refrigerator cookies
In which of the following frozen desserts is a smooth texture considered undesirable?
ices and granités
Pie fillings should be added to pie crusts
immediately before baking.
Which of the following fats causes increased gluten formation in pastry dough?
inexpensive butter and margarine
Candies are classified by
ingredients and/or preparation method.
Definition: substance added to the sugar solution to prevent the formation of large crystals
interfering agent
A chiffon cake is a cake
made by combining the characteristics of shortened and unshortened cakes.
The purpose of hydrogenation of plant oils is to
make them more solid and increase smoke point and shelf life.
Imitation ice cream is a frozen product that
may be similar to ice cream but contains vegetable fat instead of milk fat.
The leavening for puff pastry is
moisture and air
The correct order for the four stages of cooking that occur in deep-fat frying is
moisture transfer, fat transfer, crust formation, and interior cooking.
Definition: baked from heavy dough that is formed or shaped before placement on the cookie sheet
molded cookies
Which emulsifiers are added to foods for their ability to increase or improve emulsion stability, dough strength, volume, texture, and tolerance of ingredients to processing?
mono- and diglycerides
The shortening power is greater in a fat that contains
more highly saturated fats.
When making pastry, _____ may be needed at higher altitudes.
more liquid
"High-ratio" cakes contain
more sugar than flour
Definition: candies formed from sugar solutions that did not crystallize
noncrystalline candy
Definition: a coating resembling chocolate that is not subject to bloom
nontempered coating
The basis for a creamy crystalline candy is the formation of
nuclei, or small aggregates of molecules serving as the starting point of crystallization.
Winterized oils are
oils from which certain fatty acids have been removed to prevent cloudiness.
The three stages of _____ involve initiation, propagation, and termination.
oxidative rancidity
The most delicate of all the baked products are
pastries
Which of the following is made with flour, water, and a small amount of oil?
phyllo
Defintion: thin sheets of dough made primarily with flour, water, and a small amount of oil
phyllo dough
Except for croissant, Danish, and brioche, the leavening agents for most pastry doughs are
physical
An extra flaky bottom crust can be obtained by
placing a cookie sheet on the rack prior to heating the oven and then placing the pie crust on top of it for baking.
Definition: the ability of a fat to hold its shape or to be molded under light pressure
plasticity
Which of the following cakes does not rely on foam formation for its structure? a. angel food b. chiffon c. pound d. sponge
pound
Definition: baked from a viscous cookie batter that is piped from a pastry bag or cookie press
pressed cookies
The amount of MSNF is important because it influences ice cream's nutritive value, specifically in terms of
protein
n confections, lactose
provides a reducing sugar moiety that can participate in Maillard browning.
Definition: a dough that is rich in eggs and is commonly used for cream puffs
pâte á choux
Definition: a pastry dough that combines the mixing techniques of a plain pastry with the rolling and folding of a puff pastry
quick (blitz) pastry
Which of the following frozen desserts is often prepared with egg whites and/or gelatin?
sherbert
Commercial cake mixes often contain surfactants in their
shortening
Defintion: a fat that tenderizes, or shortens, the texture of baked products by impeding gluten development, making them softer to chew
shortening
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
shortening
Definition: a basic mixture of boiled sugar and water
simple syrup