The Department of Food Science and Human Nutrition FSHN quiz assesses knowledge on baking techniques, the role of ingredients in recipes, and the science behind food preparation. It is designed for learners interested in understanding the practical and scientific aspects of culinary arts.
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Expansion of gases
B.coagulation of proteins
C. gelatinixation of starch
D. a and b are correct
E. all of the above
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A. egg white foam
B. whole egg, separated
C. oil
D. b and c are correct
E. a and c are correct
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Tenderness
Leavening
Color
Flavor
E. all of the above
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A. unleavened bread,
B yeast bread
Crisp
D. bakers bread
Quick bread
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A. chocolate cake
B. shortened cake
C. unshortened cake
D. flat cake
E. butter cake
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A. baking sheet
B. cake pan
Skillet
D. sauce pan
E. pup loaf pan
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Tough
Flaky
Mealy
D. a and c are correct
E. a and b are correct
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A. quick rise
B. gase expanse
C. gas rise
D. oven spring
E. rapid rise
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A. the dough should be kneaded for 8-10 minutes
The batter should be stirred until smooth and free of lumps
C. the dough should be kneaded about 8-10 minutes
D. the batter should be stirred just until moistened
E. the batter should be needed 8-10 minutes
Leavening
B. gelatinization of starch
Color
D a and b are correct
E. all of the above
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A is important for dissolving the sugar
B. is important for the incorporation of air into the batter fir leavening
C. is done with fat and any type of sugar; ie granulated, brown, confections
D. a and c are correct
E. all of the above are correct
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A. yeast
Salt
Sugar
Water
E they are all required
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Tenderness
Toughness
C. overly moist
D. overly dry
E. a and d are correct
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Popovers
B. shortened cakes
Muffins
D. a and b are correct
E. all of the above
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Margarine
Butter
C. hydrogenated shortening
Oil
Lard
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A. act as extensible proteins for structural support
B. provide leavening
C. act as an emulsifying agent for the fat
D. provide color and flavor
E. all of the above
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A. brush the crust with fat
B. toss fruit with flour
C. used a cold filling
D. use a thickened fruit filling
E. par-bake (partially-bake) the crust
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A. egg white foams
B. sifting of dry ingredients
C. creaming of fat with sugar
D. whipping cream
E. all of the above
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A. alcohol and produce CO2
B. sugar and produce carbon dioxide
CO2
D. both a and b are correct
E. none of the above are correct
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A. sift dry ingredients into egg white foam
B. lightly grease pan and line with waxed paper
C. allow to cool thoroughly in right-side-up pan on a cooling rack
D. a and b are correct
E. all of the above
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