1) What is the base for almost all products in a bake shop? a) eggs b) sugar c) flour d) salt e) butter f) milk 2) What are the 2 main functions of flour in baked goods? a) bulk and structure b) flavor and tenderness c) color and texture d) spread and shape 3) The 3 parts of the wheat kernel are a) exosperm, endosperm, gram b) germ, endosperm, bran c) bran, gran, endobran d) none of the above 4) What are the 2 proteins responsible for making gluten? a) sucrose and fructose b) lactose and mactose c) glutenin and gliadin d) albumin and lecithin 5) Bread products such as bagels and pizza require which amount of protein? a) High b) Low c) Medium d) Can vary 6) What 2 main things does gluten formation require a) oil and vinegar b) baking soda and baking powder c) eggs and sugar d) H2O and Kneading 7) You are making your own AP flour, and you know the percentages for each is 60% and 40%. Which flour would you need to use for 60% ? a) High gluten flour b) Low Gluten Flour c) Medium Gluten Flour 8) The process of creating or adding gases, including air is called... a) fermenting b) leavening c) kneading d) both b and c 9) Yeast, Chemical, Air, and Steam are all considered the 4 major _____________ agents a) creaming b) whipping c) leavening d) secret 10) The fermentation process creates _____ from the yeast a) H2o b) Co2 c) Sodium d) Protein 11) Since yeast is a living organism, what is it most sensitive too? a) Chemicals b) Water c) Temperatures d) Feelings 12) Chemical Leaveners are... a) the sudden increase in the volume of a dough during the first 10-12 mins of baking b) used to create and release gases by producing a reaction c) incorporating air by paddling fats/shortenings and sugars together d) beating eggs and sugar together to create foams due to whipping 13) Pick 1 of the most common chemical leaveners a) seltzer b) baking soda c) yeast d) salt 14) Pick another most common chemical leaveners a) seltzer b) yeast c) salt d) baking powder 15) Oven Spring is the sudden ________________ in our baked goods during the first 10-12 mins of baking a) decrease b) expansion c) increase d) spread 16) Which liquid has a shorter shelf life, but better flavor, nutrition, and addition of color to baked goods? a) water b) orange juice c) milk d) lemon juice 17) When mixing a batch of cookies, it is best to use a paddle attachment trapping air in our butter and sugar. This method is called a) Whipping b) Creaming c) Quick Bread/Kneading 18) The part of the wheat kernel that is starchy, remains when bran and germ are removed, and milled into white flour is the a) endopserm b) bran c) germ 19) The part of the wheat kernel that is fatty, can serve as a seed, and can go rancid quickly is called the a) endosperm b) bran c) germ 20) The wheat kernel has a hard outer shell, and leaves a brown flake in our whole wheat flour, which is called the a) endosperm b) bran c) germ 21) The range of temperature that is BEST for yeast growth is a) 40-140F b) 34-38 F c) 65-95 F d) 70-90 F 22) The bakers term for weighing out ingredients is called a) measuring b) weighing c) scaling d) all of the above 23) The type of yeast that does not require blooming, and can be added into the flour is called a) Fresh Yeast (cake/wet) b) ADY c) IDY d) Magic 24) The 2 most common chemical leaveners used in baking is are a) baking soda and baking powder b) buttermilk and lemon juice c) bleach and ammonia d) sugar and eggs 25) Structure is one of the main functions of a) Leavening Agents b) Sugar c) Eggs d) Milk 26) 16 oz = a) 2 lb b) 1/2 lb c) 1 lb d) 1/4 lb 27) 8 oz = a) 2 cups b) 1 cup c) 1/2 cup d) 1/4 cup 28) 2 pt = a) 3 cups b) 2 cups c) 6 cups d) 4 cups 29) 1 TBS = a) 2 tsp b) 4 tsp c) 3 tsp d) 6 tsp 30) 1 gal = a) 8 pts b) 6 pts c) 4 pts d) 10 pts 31) 4 qts = a) 1/2 gal b) 1 gal c) 2 gal d) 1 1/2 gal 32) 454 g = a) 2 lbs b) 3 lbs c) 1/2 lb d) 1 lb e) 1/4 lb 33) Yeast+H2O+Sugar+Heat=CO2+Alcohol is the formula for a) the krabby patty b) chemical leavening c) fermentation process d) whipping/foaming method

Baking Unit Review Game Pd 7-9

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