Food, Nutrition & Wellness ©2010

Chapter 32: Quick and Yeast Breads

Chapter Test Practice

1
What makes self-rising flour different from regular flour?
A)It contains baking soda and salt
B)It contains yeast and salt.
C)It contains salt and baking powder.
D)It contains yeast and baking soda.
2
Why is whole-wheat flour a more healthful choice than all-purpose flour?
A)It has more starch.
B)It has more fiber.
C)It has more salt.
D)It has more vitamins.
3
From which grain is flour commonly made?
A)wheat
B)barley
C)corn
D)rye
4
Which of the following is a flour mixture that is thin enough to be poured or dropped from a spoon?
A)dough
B)batter
C)puff pastry
D)puree
5
Which type of baked good is NOT generally made from a dough?
A)bread
B)biscuit
C)pie crust
D)cupcake
6
Which is the term for the ingredient that makes baked goods rise?
A)rising agent
B)enhancer
C)riser
D)leavening agent
7
Which of the following is NOT a leavening agent?
A)baking soda
B)cornstarch
C)baking powder
D)Yeast
8
What is a recipe calling for confectioners' sugar asking for?
A)molasses
B)granulated sugar
C)powdered sugar
D)brown sugar
9
Which of the following is NOT true about fats and baking?
A)Substituting oil for butter will not change the texture of the baked good.
B)Substituting oil for solid fats brings down the saturated fat content.
C)Substituting oil for butter will change the final result.
D)Substituting oil for solid fats brings down the trans fat content.
10
What should you do when baking with dull metal pans?
A)raise the temperature 10 degrees
B)lower the temperature 5 degrees
C)raise the temperature 5 degrees
D)lower the temperature 10 degrees
11
Which of the following is NOT true about baking with a temperature that is too low?
A)it produces a soggy texture
B)it causes over browning
C)it causes an uneven grain
D)it causes a sunken center
12
What is the definition of the word enhance?
A)subtract from
B)change
C)improve
D)Detail
13
What is the term for concentrated flavoring from food or plants?
A)spice
B)extract
C)herb
D)Syrup
14
What is the term for a simple fungus that produces gas as it grows?
A)cornstarch
B)baking soda
C)yeast
D)baking powder
15
What happens the more dough gets mixed and kneaded?
A)it gets tougher.
B)the gluten gets stronger
C)it gets stringier
D)the gluten weakens
16
Aside from baking soda, what else does baking powder contain?
A)cream of tartar and cornstarch
B)cornstarch and salt
C)salt and yeast
D)cream of tartar and salt
17
Which of the following might be a way you could speed up bread baking?
A)use brown-and-serve products
B)use refrigerated bread dough
C)use a bread machine
D)all of the above
18
Which of the following is NOT a quick bread?
A)sesame bagel
B)corn muffin
C)banana bread
D)Pancake
19
Which of the following is true of the muffin method of preparation?
A)The dry ingredients should be stirred without first sifting.
B)The batter should be stirred until smooth.
C)The batter should have some lumps.
D)Liquid and dry ingredients should be mixed together, not separately.
20
What would NOT be something you would use a microwave for when baking?
A)soften chocolate or butter
B)brown the tops of rolls
C)warm ingredients
D)thaw frozen bread dough
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