BAKING TEST FOODS & NUTRITION I

NAME: _______________________________Hr________

Match the baking ingredient with its primary function: (.5pt.) ea _____1. Forms the structure of the product _____a. Binds the product together _____2. Adds flavor to the product _____b. Keeps the product tender _____3. Makes the product rise _____c. Protein found in flour A. Fats B. Flour & liquid C. Vanilla extract D. Leavening agent E. Gluten F. Eggs

4. This type of flour has a very low gluten content. It is a pure white color and best for delicate textures. A. All-purpose flour B. Cake flour C. Bread flour 5. Egg whites are folded into the batter as part of this baking procedure: A. B. C. D. Creaming method Foaming method Straight dough method Two-stage method

6. An unrefined sugar, OR a refined sugar with molasses added, is called: A. Granulated sugar B. Brown sugar C. Confectioners sugar 7. Some people want to decrease the number of eggs in the diet, in order to reduce the amount of cholesterol and calories. Instead of adding the egg a recipe calls for, what can you do that would be a more acceptable and healthy alternative? A. B. C. D. 2 egg whites 2 T. oil omit the egg 1 T. flour mixed with 1 T. shortening

8. ___________________ soda and acid.

__________________ is a leavening agent that is a combination of baking

9. Which one of the following is not a correct method for checking a check for doneness? A. B. C. D. A toothpick inserted in the center comes out clean A knife inserted halfway between the center and edge of the pan comes out clean Tap your finger on the cake surface; the indentation pops back up if done The cake pulls away slightly from the edge of the pan

10. Mixing fats and sugars until they are soft and smooth is called A. B. C. D. sifting creaming adding alternately inversion

11. If you form the cookie dough into a log, chill it, and then cut off slices to put on the cookie sheet, you are making A. B. C. D. Rolled cookies Refrigerator cookies Bagged cookies Molded cookies

12. If you flatten the cookie dough, and then use cutters to cut the cookies out in the shape of ducks, trees, flowers, etc., you are making A. B. C. D. Shaped cookies Rolled cookies Molded cookies Bagged cookies

MATCHING THE NAME OF THE CAKE WITH THE DESCRIPTION: _____13. Fruit, cake, and custard, gelatin or whipped cream arranged in layers _____14. A crumb topping used on coffee cakes _____15. An American cake featuring sweet baking chocolate, coconut, and pecans _____16. A foam cake, with no fat and no leavening agent other than eggs _____17. A butter, pound, white, yellow, or chocolate cake with a high ratio of fat to flour _____18. Pudding-like dessert; sponge cake or ladyfingers dipped in liqueur; layered with chocolate & custard A. Streusel B. German Chocolate C. Tiramisu D. Trifle E. Shortened F. Angel Food

19. The standard baking procedure begins with creaming the fat and sugars, next add eggs one at a time, sift together dry ingredient, (4)__________________________________________, and finally stir in the flavoring pieces by hand. 20. _________________________ paper, which is NOT the same as waxed paper, can be used to line and protect baking sheets.