Department Of Food Science And Human Nutrition FSHN Quiz
Questions and Answers
- 1.
When making yeast bread dough, the addition of egg is not required for yeast growth.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
The addition of egg is not required for yeast growth in bread dough because yeast feeds on sugar and starches present in the dough. Eggs do not provide the necessary nutrients for yeast growth. While eggs can add moisture, flavor, and richness to the bread, they are not essential for the yeast to grow and ferment the dough. Therefore, it is true that the addition of egg is not required for yeast growth in bread dough.Rate this question:
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- 2.
It is importanat to stretch a pastry when fitting it into the pan so it will shrink and fit the pan when baked.
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
The statement is incorrect. It is important to stretch a pastry when fitting it into the pan so it will NOT shrink and fit the pan when baked. By stretching the pastry, it ensures that it covers the entire pan and does not shrink during the baking process.Rate this question:
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- 3.
Stirring a muffin batter until it is smooth will result in muffins with tunneling and pointed tops due to over-development of the gluten
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
Stirring a muffin batter until it is smooth can result in over-development of the gluten in the batter. Gluten is a protein that gives structure and elasticity to baked goods. When gluten is over-developed, it can create a dense and tough texture in the muffins. Additionally, over-developed gluten can cause the muffins to rise unevenly, resulting in tunneling and pointed tops. Therefore, the statement is true.Rate this question:
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- 4.
Popovers are leavened primarily by steam.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
Popovers are leavened primarily by steam because the high heat of the oven causes the liquid in the batter to rapidly evaporate and create steam. This steam then gets trapped in the batter, causing it to expand and create the characteristic airy and fluffy texture of popovers.Rate this question:
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- 5.
Quick breads are called “quick” because they use chemicals and/or steam for leavening
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
Quick breads are called "quick" because they use chemicals and/or steam for leavening. This means that they do not require the lengthy process of yeast fermentation, which is typically required for other types of bread. Instead, quick breads rely on ingredients such as baking powder or baking soda to create the rise and texture. The use of chemicals and/or steam allows for a faster leavening process, hence the name "quick" breads.Rate this question:
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- 6.
When making yeast, during hydration of the yeast, sugar is added as a physical separating agent.
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
During the hydration of yeast, sugar is not added as a physical separating agent. The purpose of adding sugar during the hydration process is to provide a food source for the yeast to consume, which helps activate the yeast and promote fermentation. The sugar does not act as a physical separating agent in any way.Rate this question:
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- 7.
The spritz cookie is an example of a molded/pressed cookie.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
A spritz cookie is indeed an example of a molded/pressed cookie. These types of cookies are made by pressing the dough through a cookie press or piping bag to create different shapes and designs. The dough is typically soft and buttery, allowing it to be easily shaped and molded. Spritz cookies are known for their distinct shapes, such as stars, flowers, and swirls, which are created by using different attachments on the cookie press. Therefore, the statement "The spritz cookie is an example of a molded/pressed cookie" is true.Rate this question:
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- 8.
The “quick method” of cake batter preparation requires that all ingredients be combined in the bowl at the same time and mixed for four minutes.
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
The statement is false because the "quick method" of cake batter preparation does not require all ingredients to be combined in the bowl at the same time and mixed for four minutes. The quick method involves mixing the dry ingredients separately and then adding them to the wet ingredients, resulting in a faster mixing process.Rate this question:
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- 9.
Cookies doughs that are stiff generally are higher in fat than soft doughs.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
Stiff cookie doughs typically have a higher fat content compared to soft doughs. This is because fat contributes to the stiffness of the dough. When fat is added to the dough, it coats the flour particles and inhibits gluten formation, resulting in a stiffer texture. On the other hand, soft doughs have less fat and allow for more gluten development, leading to a softer texture. Therefore, it can be concluded that the statement is true.Rate this question:
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- 10.
Cookies should be baked at approximately 375 on the middle-top rack of the oven to facilitate browning and reduce spread.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
Baking cookies at approximately 375 degrees on the middle-top rack of the oven helps to achieve the desired browning and also reduces the spread of the cookies. This temperature allows the cookies to cook evenly and develop a golden color on the outside, while remaining soft and chewy on the inside. Placing the cookies on the middle-top rack ensures that they are exposed to consistent heat distribution, resulting in uniform baking. Therefore, the statement is true.Rate this question:
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- 11.
Cake flour should not be used for cookies bc it increases their spread
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
Cake flour should not be used for cookies because it increases their spread. This is because cake flour has a lower protein content compared to all-purpose flour, which results in less gluten formation. Gluten is responsible for providing structure and stability to baked goods. With less gluten, the cookies will spread more during baking, resulting in thinner and flatter cookies. Therefore, it is recommended to use all-purpose flour or a combination of all-purpose and cake flour for cookies to achieve the desired texture and thickness.Rate this question:
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- 12.
When making yeast bread, the yeast is first hydrated in water heated to 85-90.
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
The correct answer is False. When making yeast bread, the yeast is first hydrated in water heated to around 110-115 degrees Fahrenheit, not 85-90 degrees Fahrenheit. This higher temperature helps activate the yeast and promote fermentation, resulting in a better rise and texture for the bread.Rate this question:
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- 13.
Bar cookies are made using stiff dough.
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
Bar cookies are not made using stiff dough. They are typically made using a soft and moist dough that is spread into a baking pan and then cut into bars after baking. Stiff dough is more commonly used for cookies that are rolled and shaped individually. Therefore, the statement that bar cookies are made using stiff dough is false.Rate this question:
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- 14.
A mealy pie crust is preferred four fruit pies bc they are less likely to become soggy.
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
The statement suggests that a mealy pie crust is preferred for fruit pies because it is less likely to become soggy. However, this statement is false. In reality, a flaky pie crust is preferred for fruit pies because it provides a better texture and taste. A mealy pie crust is more suitable for savory pies or pies with a custard filling.Rate this question:
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- 15.
Poultry is an excellent source of high quality (complete) protein.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
Poultry, such as chicken and turkey, is considered an excellent source of high-quality protein. This is because it contains all the essential amino acids that our bodies need to build and repair tissues. Protein is essential for various bodily functions, including the growth and maintenance of muscles, bones, and skin. Therefore, consuming poultry as part of a balanced diet can help ensure an adequate intake of protein.Rate this question:
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- 16.
Pound cake is an example of an unshortened cake.
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
Pound cake is actually an example of a shortened cake, not an unshortened cake. Pound cake gets its name from the traditional recipe that calls for a pound each of flour, butter, sugar, and eggs. This high ratio of fat to flour gives pound cake its dense and moist texture. Unshortened cakes, on the other hand, do not contain fat and rely on the air trapped in beaten egg whites for structure. Therefore, the correct answer is false.Rate this question:
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- 17.
Quick breads rely on steam and co2 produced from yeast for leavening.
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
Quick breads do not rely on yeast for leavening. Instead, they use chemical leaveners such as baking powder or baking soda to produce carbon dioxide gas, which creates the desired texture and rise in the bread. Therefore, the correct answer is False.Rate this question:
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- 18.
Cream puffs have unique batter bc it is boiled in the initial stages of preparation.
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
Cream puffs do not have a unique batter because it is boiled in the initial stages of preparation. The batter for cream puffs is actually made by combining flour, butter, eggs, and water or milk, and then baking it in the oven. Boiling is not part of the preparation process for cream puffs. Therefore, the statement is false.Rate this question:
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- 19.
Slits placed in the top crust of a 2 crust pie are present to allow for volume expansion.
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
Slits placed in the top crust of a 2 crust pie are not present to allow for volume expansion. They are actually placed to allow steam to escape during baking, preventing the pie from becoming too soggy or the crust from cracking.Rate this question:
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- 20.
Ceviche is a salsa or salad mixture that is prepared with steamed fish
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
Ceviche is not prepared with steamed fish, but rather with raw fish or seafood that is marinated in citrus juice, typically lemon or lime juice. The acid in the citrus juice "cooks" the fish, giving it a firm texture and opaque appearance. Steaming is not involved in the preparation of ceviche.Rate this question:
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- 21.
A Mollusk is a shellfish classification that is defined as having a soft body, no backbone and will usually have a shell.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
A mollusk is indeed a shellfish classification that is characterized by having a soft body, lacking a backbone, and typically possessing a shell. This classification includes various organisms such as snails, clams, and octopuses. Therefore, the statement "A Mollusk is a shellfish classification that is defined as having a soft body, no backbone and will usually have a shell" is accurate and true.Rate this question:
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- 22.
Fish stored in the refrigerator for up to 5 days should still be safe for consumption.
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
Fish stored in the refrigerator for up to 5 days may still be safe for consumption, depending on various factors such as the freshness of the fish before refrigeration, the temperature and conditions of the refrigerator, and proper handling and storage practices. However, it is not guaranteed that the fish will be safe after 5 days, as fish can spoil quickly and may harbor harmful bacteria that can cause foodborne illnesses. Therefore, the statement that fish stored in the refrigerator for up to 5 days should still be safe for consumption is false.Rate this question:
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- 23.
In general, fish are lower in fat than meat and poultry.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
Fish are generally lower in fat than meat and poultry. This is because fish are leaner and have less marbling compared to meat and poultry. Fish also tend to have a higher proportion of unsaturated fats, which are considered healthier than saturated fats found in meat and poultry. Additionally, fish are a good source of omega-3 fatty acids, which have been linked to numerous health benefits. Therefore, it is true that fish are generally lower in fat than meat and poultry.Rate this question:
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- 24.
There are 4-4oz servings cooked, per 1 pound raw whole chicken.
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
The given statement is false because it states that there are 4-4oz servings cooked per 1 pound of raw whole chicken. However, this is incorrect as typically, 1 pound of raw whole chicken would yield approximately 2-3 servings when cooked. Therefore, the correct answer is false.Rate this question:
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- 25.
1. Marinating finfish in acid is sufficient to “cook” the fish.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
Marinating finfish in acid can actually "cook" the fish to some extent. This is because the acid denatures the proteins in the fish, causing them to become firm and opaque, similar to what happens when fish is cooked with heat. The acid also helps to break down the connective tissues in the fish, making it more tender. However, marinating fish in acid alone may not fully cook it, and it is still important to ensure that the fish reaches a safe internal temperature to kill any potential bacteria or parasites.Rate this question:
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- 26.
1. Tenderness of poultry is affected by the age, and amount of fat and connective tissue present on the bird.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
The explanation for the given answer is that the tenderness of poultry is indeed affected by factors such as age, amount of fat, and connective tissue present on the bird. Younger birds tend to be more tender, while older birds may have tougher meat. Additionally, the amount of fat and connective tissue can also impact the tenderness of the meat. Therefore, it is true that these factors influence the tenderness of poultry.Rate this question:
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- 27.
1. Fish are comparable in overall nutrition to meat and poultry.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
Fish are comparable in overall nutrition to meat and poultry because they are excellent sources of high-quality protein, essential omega-3 fatty acids, vitamins, and minerals. They are also generally low in saturated fat compared to other animal proteins. This makes fish a healthy choice for individuals looking to maintain a balanced diet and meet their nutritional needs.Rate this question:
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- 28.
1. A stewing hen will go to market at about 10 weeks of age.
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
A stewing hen is typically a mature hen that is no longer suitable for egg-laying and is used for making soups or stews. They are usually sold at a much later age, around 1-2 years old, when they have reached the end of their productive life. Therefore, the statement that a stewing hen will go to market at about 10 weeks of age is false.Rate this question:
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- 29.
1. Poultry is complete protein source but is low in many of the B vitamins.
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
Poultry is not a complete protein source because it lacks certain essential amino acids. However, it is not mentioned in the statement that poultry is low in B vitamins. Therefore, the correct answer is false.Rate this question:
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- 30.
30. During the baking of quick breads which of the following occurs?
- A.
Expansion of gases
- B.
B.coagulation of proteins
- C.
C. gelatinixation of starch
- D.
D. a and b are correct
- E.
E. all of the above
Correct Answer
E. E. all of the aboveExplanation
During the baking of quick breads, all of the given options occur. The expansion of gases is a result of the leavening agents used in quick breads, such as baking powder or baking soda, which release carbon dioxide when heated. Coagulation of proteins occurs as the proteins in the bread batter denature and solidify during baking. Gelatinization of starch happens as the starch in the bread absorbs liquid and swells, creating a gel-like texture. Therefore, all of these processes occur during the baking of quick breads.Rate this question:
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- 31.
31. A foam cake contains which of the following ingredients?
- A.
A. egg white foam
- B.
B. whole egg, separated
- C.
C. oil
- D.
D. b and c are correct
- E.
E. a and c are correct
Correct Answer
A. A. egg white foamExplanation
A foam cake contains egg white foam as one of its ingredients. This is because egg whites, when beaten, create a foam-like texture that adds lightness and structure to the cake. The air trapped in the foam expands during baking, resulting in a fluffy and airy cake. Whole egg, separated, and oil are not typically used in foam cakes as they can weigh down the foam and result in a denser texture. Therefore, the correct answer is a. egg white foam.Rate this question:
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- 32.
32. Aside from sweetness, sugar influences which of the following characteristics of baked products?
- A.
Tenderness
- B.
Leavening
- C.
Color
- D.
Flavor
- E.
E. all of the above
Correct Answer
E. E. all of the aboveExplanation
Sugar not only adds sweetness to baked products but also influences their tenderness, leavening, color, and flavor. It helps to create a tender texture in baked goods by attracting and retaining moisture. Sugar also aids in leavening by providing food for yeast and helping to activate it. Additionally, sugar contributes to the browning and caramelization of baked goods, resulting in a desirable color. Lastly, sugar adds flavor to baked products, enhancing their overall taste. Therefore, the correct answer is e. all of the above.Rate this question:
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- 33.
Breads leavened with carbon dia. unleavened bread,oxide produced by bakers yeast are known as_________
- A.
A. unleavened bread,
- B.
B yeast bread
- C.
Crisp
- D.
D. bakers bread
- E.
Quick bread
Correct Answer
B. B yeast breadExplanation
Breads leavened with carbon dioxide produced by bakers yeast are known as yeast bread. This is because bakers yeast releases carbon dioxide gas during fermentation, which causes the bread to rise and become light and fluffy. Yeast bread is different from unleavened bread, which does not use any leavening agent and remains flat and dense. Crisp, bakers bread, and quick bread are not accurate descriptions for breads leavened with carbon dioxide produced by bakers yeast.Rate this question:
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- 34.
34. What is the name for a cake made with fat?
- A.
A. chocolate cake
- B.
B. shortened cake
- C.
C. unshortened cake
- D.
D. flat cake
- E.
E. butter cake
Correct Answer
B. B. shortened cakeExplanation
A cake made with fat is called a shortened cake. This term refers to the fact that the fat used in the cake recipe shortens the gluten strands in the batter, resulting in a tender and delicate texture. It is different from an unshortened cake, which is made without fat, and a butter cake, which specifically uses butter as the fat. The other options, such as chocolate cake and flat cake, do not specifically indicate the use of fat in the recipe.Rate this question:
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- 35.
35. Which type of cooking vessel is used for baking icebox cookies
- A.
A. baking sheet
- B.
B. cake pan
- C.
Skillet
- D.
D. sauce pan
- E.
E. pup loaf pan
Correct Answer
A. A. baking sheetExplanation
A baking sheet is used for baking icebox cookies because it provides a flat surface with low sides, allowing the cookies to spread and bake evenly. The cookies can easily be transferred onto and off of the baking sheet, making it convenient for the baking process. A cake pan, skillet, sauce pan, or pup loaf pan would not be suitable for baking icebox cookies as they have different shapes and sizes that may not allow for proper baking and spreading of the dough.Rate this question:
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- 36.
Pastry made with oil won’t be able to form pea size pieces with the flour so the product will be
- A.
Tough
- B.
Flaky
- C.
Mealy
- D.
D. a and c are correct
- E.
E. a and b are correct
Correct Answer
C. MealyExplanation
When making pastry, the process of cutting cold fat (such as butter) into the flour creates small, pea-sized pieces. These pieces of fat help create a flaky texture in the final product. However, if oil is used instead of fat, it will not solidify in the same way and will not form these pea-sized pieces. As a result, the pastry made with oil will have a mealy texture rather than being flaky. Therefore, the correct answer is mealy.Rate this question:
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- 37.
What is the term used to describe the quick expansion of dough caused by expanding gases during the first ten minutes of baking?
- A.
A. quick rise
- B.
B. gase expanse
- C.
C. gas rise
- D.
D. oven spring
- E.
E. rapid rise
Correct Answer
D. D. oven springExplanation
Oven spring refers to the quick expansion of dough caused by expanding gases during the first ten minutes of baking. This term is used to describe the phenomenon where the dough rises rapidly in the oven due to the heat causing the gases in the dough to expand. This results in a lighter and more airy texture in the baked goods.Rate this question:
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- 38.
When making biscuits,
- A.
A. the dough should be kneaded for 8-10 minutes
- B.
The batter should be stirred until smooth and free of lumps
- C.
C. the dough should be kneaded about 8-10 minutes
- D.
D. the batter should be stirred just until moistened
- E.
E. the batter should be needed 8-10 minutes
Correct Answer
C. C. the dough should be kneaded about 8-10 minutes -
- 39.
39. Liquids in baked goods may contribute to
- A.
Leavening
- B.
B. gelatinization of starch
- C.
Color
- D.
D a and b are correct
- E.
E. all of the above
Correct Answer
E. E. all of the aboveExplanation
Liquids in baked goods may contribute to leavening, which refers to the process of creating air bubbles in the dough or batter, resulting in a lighter texture. Additionally, liquids can contribute to the gelatinization of starch, which is the process of starch molecules absorbing water and swelling, leading to thickening and setting of the baked goods. Liquids can also affect the color of the baked goods, either by reacting with other ingredients or by promoting browning reactions. Therefore, all of the given options (leavening, gelatinization of starch, and color) are correct explanations for how liquids contribute to baked goods.Rate this question:
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- 40.
40. The initial creaming step in the Conventional Cake Method
- A.
A is important for dissolving the sugar
- B.
B. is important for the incorporation of air into the batter fir leavening
- C.
C. is done with fat and any type of sugar; ie granulated, brown, confections
- D.
D. a and c are correct
- E.
E. all of the above are correct
Correct Answer
B. B. is important for the incorporation of air into the batter fir leaveningExplanation
The initial creaming step in the Conventional Cake Method is important for the incorporation of air into the batter for leavening. This step involves mixing together the fat and sugar until they are light and fluffy, which helps to create a tender and light texture in the final cake. By incorporating air into the batter during this step, it allows for the expansion of air bubbles when the cake is baked, resulting in a lighter and more airy cake.Rate this question:
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- 41.
41. Which of the following ingredients is not required when making yeast leavened bread?
- A.
A. yeast
- B.
Salt
- C.
Sugar
- D.
Water
- E.
E they are all required
Correct Answer
C. SugarExplanation
Sugar is not required when making yeast leavened bread. While yeast, salt, and water are essential ingredients in bread making, sugar is optional and can be added for flavor or to enhance the yeast's activity. However, it is not necessary for the bread to rise and bake successfully.Rate this question:
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- 42.
42. When using the muffin method of mixing, over-mixing will produce what type of unwanted result?
- A.
Tenderness
- B.
Toughness
- C.
C. overly moist
- D.
D. overly dry
- E.
E. a and d are correct
Correct Answer
B. ToughnessExplanation
When using the muffin method of mixing, over-mixing will result in toughness. Over-mixing causes the gluten in the flour to develop too much, resulting in a dense and tough texture. This is because the gluten strands become too elastic and chewy when overworked, making the muffins tough instead of light and tender.Rate this question:
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- 43.
43. Which of the following baked products require the batter/dough to be homogenous
- A.
Popovers
- B.
B. shortened cakes
- C.
Muffins
- D.
D. a and b are correct
- E.
E. all of the above
Correct Answer
D. D. a and b are correctExplanation
Popovers and shortened cakes require the batter/dough to be homogenous. This means that the ingredients in the batter/dough should be thoroughly mixed together to create a uniform consistency. In the case of popovers, a homogenous batter is important to achieve the desired airy and puffy texture. Shortened cakes, such as pound cakes, also require a homogenous batter to ensure even distribution of fat and other ingredients, resulting in a tender and moist cake. Muffins, on the other hand, do not necessarily require a homogenous batter as they are typically made using the muffin method, where the dry and wet ingredients are mixed together just until combined.Rate this question:
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- 44.
44. Which of the following fats produces the flakiest pastry?
- A.
Margarine
- B.
Butter
- C.
C. hydrogenated shortening
- D.
Oil
- E.
Lard
Correct Answer
E. LardExplanation
Lard produces the flakiest pastry because it has a higher melting point than other fats, which allows for the creation of air pockets during baking. These air pockets contribute to the flakiness of the pastry.Rate this question:
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- 45.
45. The large number of eggs in cream puffs serve which of the following functions?
- A.
A. act as extensible proteins for structural support
- B.
B. provide leavening
- C.
C. act as an emulsifying agent for the fat
- D.
D. provide color and flavor
- E.
E. all of the above
Correct Answer
E. E. all of the aboveExplanation
The large number of eggs in cream puffs serve multiple functions. Firstly, they act as extensible proteins for structural support, giving the cream puffs their shape and texture. Secondly, they provide leavening, helping the cream puffs to rise and become light and fluffy. Thirdly, they act as an emulsifying agent for the fat, helping to create a smooth and creamy texture. Lastly, the eggs also contribute to the color and flavor of the cream puffs. Therefore, the correct answer is e. all of the above.Rate this question:
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- 46.
46. You are making a fruit pie in single uncooked crust. Which of the following methods is not used to prevent crust sogginess?
- A.
A. brush the crust with fat
- B.
B. toss fruit with flour
- C.
C. used a cold filling
- D.
D. use a thickened fruit filling
- E.
E. par-bake (partially-bake) the crust
Correct Answer
C. C. used a cold fillingExplanation
Using a cold filling does not prevent crust sogginess. The other methods mentioned such as brushing the crust with fat, tossing fruit with flour, using a thickened fruit filling, and par-baking the crust all help to create a barrier between the crust and the filling, preventing it from becoming soggy. However, using a cold filling alone does not have the same effect.Rate this question:
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- 47.
47. Air contributes to leavening of products and is provided by...
- A.
A. egg white foams
- B.
B. sifting of dry ingredients
- C.
C. creaming of fat with sugar
- D.
D. whipping cream
- E.
E. all of the above
Correct Answer
E. E. all of the aboveExplanation
Air contributes to the leavening of products by creating pockets of gas that cause the product to rise and become light and fluffy. This can be achieved through various methods, such as beating egg whites to create foams, sifting dry ingredients to incorporate air, creaming fat with sugar to trap air, and whipping cream to introduce air. Therefore, all of the options mentioned (a, b, c, and d) contribute to providing air for leavening.Rate this question:
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- 48.
48. Yeast ferment
- A.
A. alcohol and produce CO2
- B.
B. sugar and produce carbon dioxide
- C.
CO2
- D.
D. both a and b are correct
- E.
E. none of the above are correct
Correct Answer
B. B. sugar and produce carbon dioxideExplanation
Yeast ferment sugar and produce carbon dioxide. This process is known as alcoholic fermentation, where yeast breaks down sugar molecules into alcohol and carbon dioxide. The carbon dioxide produced during fermentation is what causes bread dough to rise and gives carbonation to alcoholic beverages. Therefore, option b is the correct answer.Rate this question:
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- 49.
49. Which of the following steps must be followed when producing a standard foam cake?
- A.
A. sift dry ingredients into egg white foam
- B.
B. lightly grease pan and line with waxed paper
- C.
C. allow to cool thoroughly in right-side-up pan on a cooling rack
- D.
D. a and b are correct
- E.
E. all of the above
Correct Answer
A. A. sift dry ingredients into egg white foamExplanation
When producing a standard foam cake, the correct step to follow is to sift the dry ingredients into the egg white foam. This is important because sifting the dry ingredients helps to remove any lumps or impurities, ensuring a smooth and evenly mixed batter. By adding the dry ingredients to the foam, it helps to incorporate them gently without deflating the foam too much, resulting in a light and fluffy cake texture.Rate this question:
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- 50.
50. A sponge cake containsa.
- A.
A. fat and whole eggs.
- B.
B. egg white foam and egg yolks
- C.
Oil
- D.
D. c and c are correct
- E.
E. all of the above
Correct Answer
B. B. egg white foam and egg yolksExplanation
A sponge cake contains egg white foam and egg yolks. The egg white foam provides the cake with its light and airy texture, while the egg yolks contribute to the richness and moisture of the cake. The combination of these two components creates a balanced and delicious sponge cake.Rate this question:
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