Podcast
Questions and Answers
The hard outer covering of wheat kernels and other grains is called bran.
The hard outer covering of wheat kernels and other grains is called bran.
True
Strong flour is made from wheat with a high protein content.
Strong flour is made from wheat with a high protein content.
True
Cake flour is usually weaker than pastry flour.
Cake flour is usually weaker than pastry flour.
True
Rye blend is a mixture of various grades of rye flour.
Rye blend is a mixture of various grades of rye flour.
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Bread flour stays in a lump when squeezed in the hand, but cake flour does not.
Bread flour stays in a lump when squeezed in the hand, but cake flour does not.
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Not all sugars have the same degree of sweetness.
Not all sugars have the same degree of sweetness.
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Invert sugar is a complex sugar that is formed when maltose and sucrose are combined with certain enzymes.
Invert sugar is a complex sugar that is formed when maltose and sucrose are combined with certain enzymes.
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High-protein wheat flour absorbs less water than low-protein wheat flour.
High-protein wheat flour absorbs less water than low-protein wheat flour.
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An emulsion is formed when a solid ingredient dissolves in a liquid.
An emulsion is formed when a solid ingredient dissolves in a liquid.
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Emulsified shortening is usually softer in texture than regular shortening.
Emulsified shortening is usually softer in texture than regular shortening.
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You can use either butter or shortening to make cookie dough, but you should never mix these two fats together or use both of them in the same dough.
You can use either butter or shortening to make cookie dough, but you should never mix these two fats together or use both of them in the same dough.
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Margarine contains 10 to 15% water.
Margarine contains 10 to 15% water.
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Cultured buttermilk is milk that has been made sour by adding bacteria to it.
Cultured buttermilk is milk that has been made sour by adding bacteria to it.
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If you substitute buttermilk for regular milk in a recipe for muffins, you must increase the quantity of baking powder.
If you substitute buttermilk for regular milk in a recipe for muffins, you must increase the quantity of baking powder.
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Egg whites act as tenderizers in baked goods.
Egg whites act as tenderizers in baked goods.
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High-extraction flour is likely to be darker in color than low-extraction flour.
High-extraction flour is likely to be darker in color than low-extraction flour.
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If a bread formula calls for 1 ounce of instant dry yeast, you could substitute 2 ounces of compressed yeast.
If a bread formula calls for 1 ounce of instant dry yeast, you could substitute 2 ounces of compressed yeast.
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Baking ammonia is a chemical leavener used in such products as cream puffs, pound cakes, and sponge cakes.
Baking ammonia is a chemical leavener used in such products as cream puffs, pound cakes, and sponge cakes.
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Cocoa is the same as bitter chocolate except that it contains less fat.
Cocoa is the same as bitter chocolate except that it contains less fat.
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Which of the following flours is the strongest?
Which of the following flours is the strongest?
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Clear flour is normally used to make which of the following baked goods:
Clear flour is normally used to make which of the following baked goods:
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Which of the following starches is used to thicken pie fillings that are to be frozen?
Which of the following starches is used to thicken pie fillings that are to be frozen?
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Which of the following is not a function of sugar in baked goods?
Which of the following is not a function of sugar in baked goods?
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The starchy interior of the wheat grain is called the _________.
The starchy interior of the wheat grain is called the _________.
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Which of the following may be used by bakers to make clear syrups?
Which of the following may be used by bakers to make clear syrups?
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Which of the following sugars is most often used to make cake batters and cookie doughs?
Which of the following sugars is most often used to make cake batters and cookie doughs?
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Invert sugar has which of the following properties?
Invert sugar has which of the following properties?
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Diastase is:
Diastase is:
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Which of the following is not a function of fat in baked goods?
Which of the following is not a function of fat in baked goods?
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High-ratio shortening is another name for:
High-ratio shortening is another name for:
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A suitable fat to use for pie crusts is:
A suitable fat to use for pie crusts is:
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Fresh whole milk contains about:
Fresh whole milk contains about:
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Which of the following is not a function of whole eggs in baked goods?
Which of the following is not a function of whole eggs in baked goods?
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Yeast is killed at a temperature of:
Yeast is killed at a temperature of:
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You can use baking soda as a leavening agent if the formula also contains:
You can use baking soda as a leavening agent if the formula also contains:
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Beating fat and sugar together to incorporate small bubbles of air is called?
Beating fat and sugar together to incorporate small bubbles of air is called?
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Salt is used in bread making because it:
Salt is used in bread making because it:
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Osmotolerant yeast is best used for:
Osmotolerant yeast is best used for:
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Which of the following has the highest cocoa content?
Which of the following has the highest cocoa content?
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Which of the following wheat varieties has the lowest protein content?
Which of the following wheat varieties has the lowest protein content?
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The outer portion of the wheat endosperm _______ than the inner portion.
The outer portion of the wheat endosperm _______ than the inner portion.
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The protein content of white wheat flours ranges from ______.
The protein content of white wheat flours ranges from ______.
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The mineral content of flour is expressed in the term __________.
The mineral content of flour is expressed in the term __________.
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Study Notes
Wheat and Flour
- Bran is the hard outer layer of wheat kernels and other grains.
- Strong flour is derived from high-protein wheat, providing better gluten development.
- Cake flour is designed to be weaker than pastry flour, making it suitable for soft-textured baked goods.
- High-extraction flour tends to be darker due to the inclusion of more bran and germ.
Sweeteners
- Not all sugars share the same level of sweetness; they vary significantly.
- Invert sugar, sweeter than sucrose, retains moisture in baked goods and crystallizes less easily.
- Fine granulated sugar is commonly used for cake batters and cookie doughs.
- Coarse granulated sugar can be used by bakers to produce clear syrups.
Fats and Dairy
- Emulsified shortening has a softer texture compared to regular shortening.
- Both butter and shortening can be used for cookie dough; combining them is acceptable for recipes.
- Margarine consists of 10-15% water; it's often used as a substitute for butter.
- Fresh whole milk contains approximately 3.5% butterfat, impacting its use in recipes.
Eggs and Leavening
- While eggs add moisture and emulsify fats, they do not react with baking soda for leavening.
- Yeast dies at 140°F (60°C), an important temperature consideration in baking.
- Baking soda functions as a leavening agent when combined with an acidic component like buttermilk.
Baking Techniques and Ingredients
- Creaming involves beating fat and sugar together to introduce air, creating a light texture in baked goods.
- Salt enhances flavor, strengthens gluten, and regulates yeast fermentation in bread making.
- Osmotolerant yeast is ideal for sweet doughs because it can tolerate higher sugar concentrations.
Starch and Cocoa
- Waxy maize starch is preferred for thickening frozen pie fillings due to its unique properties.
- Cocoa powder, lower in fat than bitter chocolate, retains rich flavor but alters the fat content in recipes.
- Bittersweet chocolate is characterized by the highest cocoa content among chocolate types.
Miscellaneous
- The starchy part of wheat grain, known as the endosperm, comprises the bulk of flour.
- White wheat flours have a protein content ranging from 6% to 18%, influencing their baking performance.
- The mineral content of flour is measured in ash, indicating its nutrient quality and refining level.
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Description
This quiz focuses on the essential ingredients used in baking, including various types of flour, sweeteners, and fats. Test your knowledge on how these components influence the texture and flavor of baked goods. Ideal for baking enthusiasts and culinary students.
