Culinary Essentials ©2010

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Practice Quizzes

1
How do professional bakers measure ingredients?
A)with a good set of metal measuring cups and spoon
B)with a balance or digital electronic scale
C)by sight
D)with glass measuring cups
2
Why is the baker's percentage useful?
A)It allows you to change the yield of a formula without changing the final product.
B)It allows you to compare the weight of each ingredient.
C)It allows you to change one ingredient without recalculating each ingredient.
D)all of the above
3
Which of these is not a commercial bakery oven?
A)proofing oven
B)deck oven
C)convection oven
D)reel oven
4
Which oven is also called a rotating oven?
A)deck oven
B)convection oven
C)reel oven
D)none of the above
5
What type of bakery pan has fluted sides that are slightly sloped?
A)springform pan
B)tart pan
C)sheet pan
D)tube pan
6
What type of flour is made from cut, not ground, whole-wheat grains?
A)whole-wheat flour
B)cracked wheat flour
C)bread flour
D)pastry flour
7
Which of these is not a type of fat?
A)molasses
B)shortening
C)oil
D)butter
8
Which ingredient has emulsifiers to help blend ingredients as well as protein content that helps give structure to baked products?
A)fat
B)flour
C)eggs
D)leavening agents
9
Which spice is the kernel or seed of the fruit of an evergreen tree?
A)anise
B)cardamom
C)poppy seed
D)nutmeg
10
Which mixing method involves vigorously combining softened fat and sugar to add air?
A)creaming
B)blending
C)beating
D)cutting in
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