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Continuing Education Baking Skills Questions

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Continuing Education Baking Skills
When baking with yeast, it requires time to ferment.
  1. True
  2. False
Continuing Education Baking Skills
Which method below describes the straight dough method for making yeast bread?
  1. measuring all the ingredients, putting them in the mixer and blending
  2. mixing, punching, resting and proofing
  3. mix the flour, salt and baking powder separately
  4. cut fat into flour before adding remaining ingredients
Continuing Education Baking Skills
To combine ingredients until soft and creamy using a spoon, beater, or mixer.
  1. Cream
  2. Stir
Continuing Education Baking Skills

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What are two ingredient examples of acids?
  1. baking soda and yeast
  2. lemon juice and buttermilk
  3. baking soda and baking powder
  4. baking soda and apple cider vinegar
Continuing Education Baking Skills
The external/outside temperature of a loaf of bread should be 200 degrees F, and the internal/inside temperature of a loaf of bread should be 400 degrees F.
  1. True
  2. False
Continuing Education Baking Skills
Identify the three ingredients used to set yeast.
  1. eggs, flour and a small amount of sugar/sweetener
  2. warm water, salt, yeast
  3. warm water, yeast and a small amount of sugar/sweetener
  4. warm milk, yeast, oil
Continuing Education Baking Skills

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The leavening agent that makes cream puffs rise is                .
  1. yeast
  2. baking powder
  3. steam
  4. baking soda
Continuing Education Baking Skills

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How does double-acting baking powder work?
  1. it works exactly the same as baking soda and baking powder combined
  2. it works twice as fast as regular baking powder
  3. it releases a small amount of gas when mixed, then the balance when heated
  4. it releases a large amount of gas when heated, then the balance when the product is cooled
Continuing Education Baking Skills

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Which leavening agent requires an acid in order for it to work?
  1. baking soda
  2. steam
  3. baking powder
  4. yeast
Continuing Education Baking Skills

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In quick breads, what is the leavening agent?
  1. yeast
  2. both baking powder and baking soda
  3. baking soda
  4. baking powder
Continuing Education Baking Skills
To work dough by folding, pressing, and turning, until it is smooth and elastic. Place dough on a floured board, fold it in half, and press firmly with the heels of your hands. Turn the dough about a quarter turn, and repeat the folding and pressing.
  1. Whip
  2. Knead
  3. Cut In
  4. Fold In
Continuing Education Baking Skills

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Different forms of sugar, such as granulated, brown, or molasses, are used to           sweeten          a baked product, as well as make the product more tender and cause the tops of muffins and other breads to brown and crisp.
Continuing Education Baking Skills
Identify the ratio of cream to chocolate that will result in a hard ganache.
  1. 1:2
  2. 1:1
  3. 1:2.5
  4. 2:1.5
Continuing Education Baking Skills

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Yeast cells thrive on                .
  1. simple sugars
  2. cold water
  3. bacteria
  4. salt
Continuing Education Baking Skills

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The only ingredient in baking soda is                      .
  1. carbon dioxide
  2. aluminum
  3. monocalcium phosphate
  4. sodium bicarbonate
Continuing Education Baking Skills

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Baking powder is a combination of a dry acid and                .
  1. cornstarch
  2. powdered yeast
  3. baking soda
  4. flour
Continuing Education Baking Skills

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The most common eggs used in baking are large eggs, Grade A. Eggs        bind       baking ingredients together. In addition and similar to the function of butter in baking, the fat in the egg yolk acts to             tenderize            baked products. Eggs also add nutritional value to baked goods.
Continuing Education Baking Skills

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Enhanced           flavour          is also added to baked goods by using herbs and spices, especially in the form of a strong spice such as cinnamon.
Continuing Education Baking Skills

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The function of salt in baked goods is the same as its function in most cooking, and that is to add           flavour          .
Continuing Education Baking Skills

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Leavening agents give baked products their porous and tender texture by producing       air       (carbon dioxide). Common leavening agents are baking powder, baking soda, and yeast.
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