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6-10.
When you substitute butter for
shortening in a dough or batter
recipe, what adjustment should be
made?
1.
Increase the liquid to be used
2.
Use milk instead of water as
the liquid
3.
Use nonfat dry milk in place of
liquid milk
4.
Use more butter than the
required amount of shortening
in the recipe
6-11.
Before reconstituted egg mix is
used in dough preparation, you
should remove it from the
refrigerator and warm to room
temperature for over 1 hour.
1.
True
2.
False
6-12.
Active dry yeast should be
suspended for 5 minutes in about
seven times its weight of water at
what specific temperature range
before it is used?
1.
95°F to 100°F
2.
100°F to 104°F
3.
105°F to 110°F
4.
111°F to 115°F
6-13.
For you to use baking soda as a
leavening agent, which of the
following ingredients must be
present in a recipe?
1.
Liquid shortening
2.
Sugar
3.
Salt
4.
Vinegar
6-14.
As a baker, you would use a
friction factor to determine which
of the following factors?
1.
Temperature rise induced by
mixing
2.
Required room temperature
3.
Required flour temperature
4.
Desired dough temperature
6-15.
6-16.
6-17.
6-18.
6-19.
Bread dough should range between
what specific temperatures when the
mixing process is completed?
1.
86°F and 90°F
2.
82°F and 86°F
3.
78°F and 82°F
4.
74°F and 78°F
The length of the fermentation
period of a dough depends on all
EXCEPT which of the following
factors?
1.
Amount of yeast used
2.
Strength of the flour
3.
Time needed to mix the dough
4.
Temperature during fermentation
Under which of the following
circumstances is dough considered
to be old dough?
1.
When it is fermented at too
high a temperature
2.
When it has already been
punched
3.
When it has been mixed too long
4.
When it has been fermented too
long
Before you take dough to the bench
for makeup, you should allow it to
rest for approximately what number
of minutes?
1.
10
2.
15
3.
20
4.
30
Which of the following indicators
should you use to determine that a
loaf of bread has been properly
baked?
1.
The loaf has split down the
center of the top
2.
The loaf has a hollow sound
when tapped
3.
The loaf’s top has a flat
surface
4.
The loaf slopes outward on the
top
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