Part Two: Principles Of Food Preparation

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| By Desperatehospmgm
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Desperatehospmgm
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Part Two: Principles Of Food Preparation - Quiz


Part two of the quiz i began earlier. It got too big to put in one quiz.


Questions and Answers
  • 1. 

    Flat fish have both eyes on top of their head and swim horizontally

    • A.

      True

    • B.

      False

    Correct Answer
    A. True
    Explanation
    Flat fish, such as flounders and sole, have a unique adaptation where both of their eyes are located on one side of their head. This allows them to lie flat on the ocean floor while camouflaging themselves. Their flat body shape and sideways swimming motion enable them to blend in with the sandy or muddy seabed. This adaptation helps them remain hidden from predators and also allows them to ambush their prey more effectively. Therefore, the statement "Flat fish have both eyes on top of their head and swim horizontally" is true.

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  • 2. 

    Compared to meat, fish has more connective tissue.

    • A.

      True

    • B.

      False

    Correct Answer
    B. False
    Explanation
    Fish actually has less connective tissue compared to meat. Connective tissue is responsible for the toughness and chewiness of meat, and fish generally has a softer and more tender texture due to its lower connective tissue content. This is why fish is often considered to be a more delicate and easily digestible protein option compared to meat.

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  • 3. 

    Inspection and grading of fish is required by the USDA

    • A.

      True

    • B.

      False

    Correct Answer
    B. False
    Explanation
    Inspection and grading of fish is not required by the USDA. While the USDA does provide voluntary inspection and grading services for fish, it is not mandatory. Therefore, the statement is false.

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  • 4. 

    A freshness criteria when purchasing a fillet of fish is to look for no strong smell and gills are intact and bright.

    • A.

      True

    • B.

      False

    Correct Answer
    A. True
    Explanation
    When purchasing a fillet of fish, a freshness criteria is to look for no strong smell and intact, bright gills. This is because a strong smell is often an indication of the fish being spoiled, while intact and bright gills suggest that the fish is still fresh. Therefore, the statement is true and indicates a valid criterion for assessing the freshness of a fish fillet.

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  • 5. 

    Pan frying and deep frying should be done with leaner fish

    • A.

      True

    • B.

      False

    Correct Answer
    B. False
    Explanation
    Pan frying and deep frying can be done with any type of fish, not just leaner fish. The choice of fish for frying depends on personal preference and the desired texture and flavor. Fattier fish, such as salmon or mackerel, can also be delicious when pan fried or deep fried, as the high heat helps to render the fat and create a crispy exterior. Therefore, the statement that pan frying and deep frying should only be done with leaner fish is false.

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  • 6. 

    Lobsters and clams should be cooked within three days after they have died.

    • A.

      True

    • B.

      False

    Correct Answer
    B. False
    Explanation
    Lobsters and clams should be cooked within a day or two after they have died, not within three days. This is because seafood starts to deteriorate quickly after death, and consuming it after three days can pose a risk to one's health. It is important to ensure that seafood is fresh and properly stored to avoid any potential foodborne illnesses.

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  • 7. 

    A demi vegetarian is a vegetarian that eats fish.

    • A.

    Explanation
    A demi vegetarian is a term used to describe someone who follows a primarily vegetarian diet but occasionally includes fish in their meals. This means that they abstain from consuming meat from land animals, such as poultry or red meat, but still include fish and seafood in their diet. This dietary choice is often made for health or environmental reasons, as fish is a lean source of protein and can provide essential nutrients. However, it is important to note that the term demi vegetarian is not widely recognized or used, and the more common terms for this dietary choice are pescatarian or semi-vegetarian.

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  • 8. 

    Barding is used to add moistness and flavor when cooking meats

    • A.

      True

    • B.

      False

    Correct Answer
    A. True
    Explanation
    Barding is a technique in cooking where thin slices of fat, such as bacon or lard, are wrapped around lean meats before cooking. This helps to keep the meat moist by preventing it from drying out during the cooking process. Additionally, the fat from the barding adds flavor to the meat as it melts and infuses into the meat. Therefore, the statement that barding is used to add moistness and flavor when cooking meats is true.

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  • 9. 

    Dry aging is when meats are stored in vacuum packaging for several weeks in temp and humidity control to tenderize the meat.

    • A.

      True

    • B.

      False

    Correct Answer
    B. False
    Explanation
    The statement is incorrect. Dry aging is not done by storing meats in vacuum packaging. Instead, it involves storing meats in a controlled environment with specific temperature and humidity conditions, without any packaging, to allow the natural enzymes in the meat to break down the muscle tissues and enhance the flavor and tenderness.

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  • 10. 

    Meat that is still in rigor mortis is called green meat.

    • A.

      True

    • B.

      False

    Correct Answer
    A. True
    Explanation
    When an animal is slaughtered, its muscles undergo rigor mortis, a process where the muscles stiffen due to the depletion of ATP. This stiffness gradually decreases over time as the meat ages. If the meat is still in rigor mortis, it is considered "green meat." Therefore, the statement that meat that is still in rigor mortis is called green meat is true.

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  • 11. 

    NAMP produces a book that specifies cuts of meat and assigns numbers that can be used when purchasing

    • A.

      True

    • B.

      False

    Correct Answer
    A. True
    Explanation
    The statement is true because NAMP (North American Meat Processors Association) does indeed produce a book that provides detailed information about different cuts of meat and assigns specific numbers to each cut. These numbers are commonly used in the meat industry when purchasing and selling meat products. The book serves as a reference guide for meat buyers and sellers, ensuring that there is a standardized system for identifying and categorizing different cuts of meat.

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  • 12. 

    Rare pork, for safety standards, should be cooked to at least 130 degrees

    • A.

      True

    • B.

      False

    Correct Answer
    B. False
    Explanation
    The statement is false because according to safety standards, pork should be cooked to an internal temperature of at least 145 degrees Fahrenheit to ensure that harmful bacteria, such as salmonella and trichinella, are killed. Cooking pork to a lower temperature may put individuals at risk of foodborne illnesses.

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  • 13. 

    All meats are graded and inspected to make sure they are safe for human consumption.

    • A.

      True

    • B.

      False

    Correct Answer
    A. True
    Explanation
    Meat grading and inspection is a standard practice in the food industry to ensure that the meat being sold is safe for consumption. This process involves evaluating the quality and safety of the meat based on factors such as its appearance, texture, and fat content. By grading and inspecting meats, potential health risks can be identified and prevented, ensuring that consumers are protected from any potential harm. Therefore, it can be concluded that all meats are indeed graded and inspected to ensure their safety for human consumption.

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  • 14. 

    Silverskin on meat does not break down with slow moist cooking.

    • A.

      True

    • B.

      False

    Correct Answer
    B. False
    Explanation
    Silverskin on meat does break down with slow moist cooking. Silverskin is a tough connective tissue that surrounds muscles and does not easily break down during cooking. However, with slow moist cooking methods such as braising or stewing, the collagen in the silverskin gradually breaks down, resulting in a tender and flavorful meat. Therefore, the correct answer is False.

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  • 15. 

    Aging is a process through which over time enzymes and microorganisms break down connective tissue.

    • A.

      True

    • B.

      False

    Correct Answer
    A. True
    Explanation
    Aging is indeed a process where enzymes and microorganisms gradually break down connective tissue over time. This process is a natural part of the aging process and can lead to various physical changes and conditions associated with aging, such as wrinkles, joint stiffness, and decreased elasticity in the skin.

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  • 16. 

    Which leavener requires that an acid be part of the ingredients to be mixed into the batter?

    • A.

      Baking soda

    • B.

      Baking powder

    Correct Answer
    A. Baking soda
    Explanation
    Baking soda requires an acid to be part of the ingredients in order to work as a leavener. When baking soda is mixed with an acid, such as buttermilk or lemon juice, it reacts and produces carbon dioxide gas, which helps the batter to rise. Without an acid, baking soda will not have the same leavening effect and the batter will not rise properly. On the other hand, baking powder already contains an acid component, so it does not require any additional acid to be added to the batter.

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  • 17. 

    The mixing method that requires you to first beat the sugar and butter together is the

    • A.

      Biscuit method

    • B.

      Creaming method

    • C.

      High ration method

    Correct Answer
    B. Creaming method
    Explanation
    The creaming method is the mixing method that requires you to first beat the sugar and butter together. This method involves beating the sugar and butter until they are light and fluffy, which helps to incorporate air into the mixture. Creaming the sugar and butter together creates a tender and moist texture in baked goods, as well as helps to evenly distribute the fat throughout the batter. This method is commonly used in recipes for cakes, cookies, and other baked treats.

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  • 18. 

    Cookies can be stored for up to ............ in a covered container

    • A.

      4 weeks

    • B.

      2 weeks

    • C.

      1 week

    Correct Answer
    C. 1 week
    Explanation
    Cookies can be stored for up to 1 week in a covered container. This means that if cookies are properly stored in an airtight container, they can maintain their freshness and quality for a week. After this time, the cookies may start to become stale or lose their texture and flavor. It is important to store cookies properly to ensure their longevity and enjoyment.

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  • 19. 

    Which egg foam cake uses only egg whites no egg yolks?

    • A.

      Angel food cake

    • B.

      Genoise cake

    • C.

      Sponge cake

    Correct Answer
    A. Angel food cake
    Explanation
    Angel food cake is the correct answer because it is a type of egg foam cake that is made using only egg whites and no egg yolks. The egg whites are beaten until they form stiff peaks, which creates a light and airy texture in the cake. The absence of egg yolks helps to maintain the whiteness of the cake and allows the flavors of other ingredients, such as vanilla or almond extract, to shine through. Genoise cake and sponge cake, on the other hand, typically use whole eggs or a combination of whole eggs and egg yolks in their recipes.

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  • 20. 

    An ingredient that toughens cakes is

    • A.

      Shortening

    • B.

      Eggs

    • C.

      Sugar

    Correct Answer
    B. Eggs
    Explanation
    Eggs are the correct answer because they contribute to the structure and texture of cakes. When eggs are beaten, they create a network of proteins that help to hold the cake together and provide stability. The proteins in eggs coagulate during baking, giving the cake structure and preventing it from collapsing. Additionally, eggs add moisture and richness to the cake, resulting in a tender and moist texture.

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  • 21. 

    An ingredient that acts as a tenderizer in cake batters is:

    • A.

      Sugar

    • B.

      Egg whites

    • C.

      Flour

    Correct Answer
    A. Sugar
    Explanation
    Sugar acts as a tenderizer in cake batters because it attracts and holds onto moisture, creating a softer texture. It also inhibits gluten formation, which can make the cake batter tough. Additionally, sugar helps to brown the cake and adds sweetness, enhancing the overall flavor.

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  • 22. 

    The ways to determine doneness in cake are

    • A.

      Appearance, touch, toothpick

    • B.

      Appearance, touch, thermometer

    • C.

      Appearance, toothpick, dark brown color

    Correct Answer
    A. Appearance, touch, toothpick
    Explanation
    When determining doneness in a cake, appearance refers to the cake's color and texture. A fully cooked cake will have a golden brown color and a springy texture when touched lightly. Touch is another indicator, as a fully cooked cake will bounce back when gently pressed in the center. Lastly, the toothpick test involves inserting a toothpick into the center of the cake, and if it comes out clean or with a few crumbs clinging to it, the cake is done. These three methods, appearance, touch, and toothpick, are commonly used to ensure that a cake is cooked thoroughly.

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  • 23. 

    Most cakes are baked between the temperature of

    • A.

      300 to 400 degrees

    • B.

      Three twenty five to three seventy five degrees

    • C.

      Three fifty to four hundred degrees

    Correct Answer
    B. Three twenty five to three seventy five degrees
    Explanation
    The correct answer is "three twenty five to three seventy five degrees" because this temperature range falls within the typical baking temperature for cakes. Baking a cake at this range allows for even cooking and ensures that the cake rises properly without burning on the outside. Baking at higher temperatures may result in a dry or overcooked cake, while baking at lower temperatures may cause the cake to not rise properly or have an uneven texture.

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  • 24. 

    A type of cookie made from a firm dough is

    • A.

      A drop cookie

    • B.

      A wafer cookie

    • C.

      A rolled cookie

    Correct Answer
    C. A rolled cookie
    Explanation
    A rolled cookie is made from a firm dough that is rolled out and cut into shapes before baking. This type of cookie typically has a more substantial texture and holds its shape well during baking. Drop cookies, on the other hand, are made by dropping spoonfuls of dough onto a baking sheet, resulting in a more soft and chewy texture. Wafer cookies are thin and crispy, usually made from a batter that is spread thinly and baked until crisp. Therefore, the correct answer is a rolled cookie.

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  • 25. 

    When using this leavener the product needs to be baked immediately after mixing

    • A.

      Baking powder

    • B.

      Baking soda

    Correct Answer
    B. Baking soda
    Explanation
    Baking soda is the correct answer because it is a leavener that reacts with acidic ingredients in the batter, producing carbon dioxide gas and causing the dough or batter to rise. However, the reaction is immediate, so the product needs to be baked right after mixing to ensure that the leavening effect is not lost. Baking powder, on the other hand, contains both baking soda and an acidic ingredient, but it also includes a second acid that reacts when heated. This allows for a delayed reaction, so the product can be baked later.

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  • 26. 

    What are glutenin and gliadin that form gluten?

    • A.

      Starces

    • B.

      Fibers

    • C.

      Proteins

    • D.

      Carbohydrates

    Correct Answer
    C. Proteins
    Explanation
    Glutenin and gliadin are proteins that combine to form gluten. Gluten is a complex mixture of proteins found in wheat and other grains. These proteins give dough its elasticity and help it hold its shape when baked. Gluten is responsible for the chewy texture of bread and other baked goods.

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  • 27. 

    What does a flour milled from a strong, hard wheat have a high percentage of?

    • A.

      Wheat germ

    • B.

      Starch

    • C.

      Protein

    • D.

      Moisture

    Correct Answer
    C. Protein
    Explanation
    A flour milled from a strong, hard wheat has a high percentage of protein. Strong, hard wheat varieties contain a higher protein content compared to soft wheat varieties. This protein, primarily gluten, gives the flour its strength and elasticity, making it suitable for baking bread and other baked goods that require structure and volume. Starch, on the other hand, is the primary carbohydrate component of flour, while wheat germ refers to the nutrient-rich part of the wheat kernel, and moisture is the presence of water.

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  • 28. 

    Which mixing method would be best for developing gluten

    • A.

      Folding

    • B.

      Stirring

    • C.

      Cutting

    • D.

      Beating

    Correct Answer
    B. Stirring
    Explanation
    Stirring is the best mixing method for developing gluten. When ingredients are stirred, they are gently mixed together without excessive force or agitation. This allows the gluten proteins in the flour to hydrate and form a network of elastic strands. Stirring also helps distribute the ingredients evenly, ensuring that the gluten development is consistent throughout the mixture. Other methods like folding, cutting, or beating may be used for different purposes, but they are not as effective in developing gluten as stirring.

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  • 29. 

    When using the biscuit method for making quick breads, what should the fat be?

    • A.

      Pure butter

    • B.

      Cold

    • C.

      Melted

    • D.

      Softened

    Correct Answer
    B. Cold
    Explanation
    When using the biscuit method for making quick breads, the fat should be cold. This is because when the cold fat is cut into the dry ingredients, it creates small pockets of fat that melt during baking, resulting in a flaky texture. If the fat were melted or softened, it would not create the same desired texture in the quick bread.

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  • 30. 

    When using the creaming method for making quick breads, what should the fat be?

    • A.

      Pure butter

    • B.

      Cold

    • C.

      Melted

    • D.

      Softened

    Correct Answer
    D. Softened
    Explanation
    In the creaming method for making quick breads, the fat should be softened. Softened fat is easier to mix with the other ingredients and helps create a light and tender texture in the bread. Cold fat would not mix as well and could result in a denser texture, while melted fat could affect the overall structure of the bread. Pure butter is a type of fat that can be used in the creaming method, but it needs to be softened before mixing with the other ingredients.

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  • 31. 

    What chemical leavening agent reacts with both moisture and heat to create carbon dioxide gas?

    • A.

      Baking soda

    • B.

      Single acting baking powder

    • C.

      Double acting baking powder

    • D.

      Baking ammonia

    Correct Answer
    C. Double acting baking powder
    Explanation
    Double acting baking powder is the correct answer because it reacts with both moisture and heat to create carbon dioxide gas. It contains two types of acid, one that reacts with moisture and another that reacts with heat. This allows the baking powder to release carbon dioxide gas at two different stages of the baking process, resulting in a more controlled and consistent rise of baked goods.

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  • 32. 

    In which type of cake are the egg whites whipped separately then folded into a batter?

    • A.

      Chiffon

    • B.

      Genoise

    • C.

      Ganache

    Correct Answer
    A. Chiffon
    Explanation
    Chiffon cake is made by whipping the egg whites separately until they form stiff peaks, and then folding them into the batter. This technique helps to create a light and fluffy texture in the cake. Genoise and ganache do not require the separation and whipping of egg whites.

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  • 33. 

    Which flour contains more protein?

    • A.

      Cake

    • B.

      All purpose

    • C.

      Pastry

    Correct Answer
    B. All purpose
    Explanation
    All-purpose flour contains more protein compared to cake and pastry flour. Protein content in flour is important as it contributes to the structure and texture of baked goods. All-purpose flour is a versatile option that can be used for a variety of recipes, including cakes and pastries, while cake and pastry flour are specifically formulated for lighter and more delicate baked goods. The higher protein content in all-purpose flour helps to provide more gluten development, resulting in a stronger and more elastic dough.

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  • 34. 

    A mixtore of flavoring with ethyl alcohol is an

    • A.

      Emulsion

    • B.

      Gelatin

    • C.

      Extract

    Correct Answer
    C. Extract
    Explanation
    The correct answer is "extract" because an extract is a concentrated form of a substance, usually obtained by extracting it from a plant or other source. In this case, the flavoring is mixed with ethyl alcohol to create an extract, which would typically be used to add flavor to food or beverages. An emulsion is a mixture of two immiscible liquids, a gelatin is a protein substance used in cooking and other applications, and there is no such word as "mixtore."

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  • 35. 

    Which generally contains more fat, liquid, and sugar?

    • A.

      Dough

    • B.

      Batter

    • C.

      Egg foam

    Correct Answer
    B. Batter
    Explanation
    Batter generally contains more fat, liquid, and sugar compared to dough and egg foam. Batter is a mixture that is typically used in baking and frying, consisting of flour, liquid (such as milk or water), fat (such as butter or oil), and sweeteners (such as sugar or honey). These ingredients contribute to the texture and flavor of the final product. In contrast, dough is a mixture of flour, water, and other ingredients, but it typically contains less fat and sugar. Egg foam, on the other hand, is made by beating egg whites and does not typically contain fat or sugar.

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  • 36. 

    The inventor of chocolate chip cookies was

    • A.

      Ruth Wakefield

    • B.

      Betty Crocker

    • C.

      Martha Stewart

    Correct Answer
    A. Ruth Wakefield
    Explanation
    Ruth Wakefield is credited as the inventor of chocolate chip cookies. In the 1930s, she and her husband owned the Toll House Inn, where she would serve homemade desserts to guests. One day, she decided to add chunks of a Nestle chocolate bar into her cookie dough, expecting the chocolate to melt and create chocolate cookies. However, the chocolate chunks retained their shape, creating the first batch of chocolate chip cookies. This accidental creation became a huge hit and eventually led to the creation of Nestle's Toll House Chocolate Chip Cookie recipe.

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  • 37. 

    Drop cookies use a

    • A.

      Firm dough

    • B.

      Short dough

    • C.

      Soft dough

    Correct Answer
    C. Soft dough
    Explanation
    Soft dough is the correct answer because drop cookies are made by dropping spoonfuls of dough onto a baking sheet. The dough needs to be soft and pliable in order to easily form into rounded shapes and spread out slightly while baking. This type of dough typically contains a higher moisture content and a lower amount of fat compared to firm or short dough. The soft dough allows the cookies to have a moist and chewy texture once they are baked.

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  • 38. 

    Vegetable oil is used in

    • A.

      Chiffon cake

    • B.

      Genoise cake

    • C.

      Angel food cake

    Correct Answer
    A. Chiffon cake
    Explanation
    Vegetable oil is used in chiffon cake because it helps to create a moist and tender texture in the cake. Unlike butter, vegetable oil has a higher moisture content and a neutral flavor, allowing the other ingredients in the chiffon cake to shine. This type of cake requires a light and airy texture, which is achieved by incorporating oil into the batter. Additionally, vegetable oil helps to keep the cake moist and fresh for a longer period of time. Therefore, chiffon cake is the correct answer.

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  • 39. 

    Yeast is a living organism

    • A.

    Explanation
    Yeast is a living organism because it meets the criteria for being classified as one. Living organisms are characterized by their ability to grow, reproduce, respond to stimuli, and maintain homeostasis. Yeast exhibits all of these characteristics. It is a single-celled fungus that can reproduce through budding or fission, it responds to environmental changes such as temperature and pH, and it can metabolize nutrients to produce energy. Therefore, yeast is considered a living organism.

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  • 40. 

    A sweetener that attracts water and keeps products moister longer is called magroscopic.

    • A.

      True

    • B.

      False

    Correct Answer
    B. False
    Explanation
    The given statement is false. The correct term for a sweetener that attracts water and keeps products moister longer is "hygroscopic," not "magroscopic." Hygroscopic substances have the ability to absorb and retain moisture from the surrounding environment, which helps in maintaining the moisture content of products.

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  • 41. 

    One of the functions of fats is to give structure to baked goods

    • A.

      True

    • B.

      False

    Correct Answer
    B. False
    Explanation
    Fats do not give structure to baked goods. The main function of fats in baking is to provide moisture, tenderness, and flavor to the final product. Structure in baked goods is primarily created by the proteins in flour, such as gluten, which give strength and elasticity to the dough or batter.

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  • 42. 

    Brown sugar is a combination of molasses and refined sugar.

    • A.

      True

    • B.

      False

    Correct Answer
    A. True
    Explanation
    Brown sugar is indeed a combination of molasses and refined sugar. Molasses is a byproduct of the sugar refining process and has a rich, dark color and a distinct flavor. When molasses is mixed with refined white sugar, it creates brown sugar. The amount of molasses added determines the darkness and flavor intensity of the brown sugar. Therefore, the statement is true.

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  • 43. 

    In the creaming method, the softened butter is beat with the flour until light and fluffy

    • A.

      True

    • B.

      False

    Correct Answer
    B. False
    Explanation
    The explanation for the given answer (False) is that in the creaming method, the softened butter is actually beaten with sugar, not flour, until light and fluffy. The sugar helps to incorporate air into the butter, creating a light and airy texture. The flour is added later on in the process.

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  • 44. 

    The dough for biscuits and scones should be kneaded until it is springy and elastic.

    • A.

      True

    • B.

      False

    Correct Answer
    B. False
    Explanation
    The dough for biscuits and scones should not be kneaded until it is springy and elastic. Over-kneading the dough can result in a tough and dense texture. Biscuits and scones should be tender and flaky, so the dough should be handled gently and only mixed until just combined.

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  • 45. 

    Too much baking soda will cause baked goods to have a soapy or bitter tase

    • A.

      True

    • B.

      False

    Correct Answer
    A. True
    Explanation
    Baking soda is a leavening agent commonly used in baking. When used in excess, it can result in an unpleasant taste in baked goods. The excess baking soda reacts with the acid in the recipe, causing a chemical reaction that produces carbon dioxide gas. If there is too much baking soda, the reaction will be excessive, leading to a soapy or bitter taste in the final product. Therefore, the statement that too much baking soda will cause baked goods to have a soapy or bitter taste is true.

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  • 46. 

    Baking soda will react with acidic ingredients, such as sour cream or buttermilk.

    • A.

      True

    • B.

      False

    Correct Answer
    A. True
    Explanation
    Baking soda is a leavening agent that reacts with acidic ingredients, such as sour cream or buttermilk, to produce carbon dioxide gas. This gas causes the batter or dough to rise, resulting in a lighter and fluffier texture in baked goods. Therefore, it is true that baking soda will react with acidic ingredients.

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  • 47. 

    Baked goods made with single acting baking powder or baking soda should be baked immediately.

    • A.

      True

    • B.

      False

    Correct Answer
    A. True
    Explanation
    Baked goods made with single acting baking powder or baking soda should be baked immediately because these leavening agents start reacting as soon as they come into contact with moisture. If the batter or dough is left sitting for too long before baking, the leavening action may weaken, resulting in a less fluffy or risen final product. Therefore, it is important to bake these goods immediately after mixing the ingredients to ensure optimal rise and texture.

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  • 48. 

    Bread flour is the best choice for making quick breads.

    • A.

      True

    • B.

      False

    Correct Answer
    B. False
    Explanation
    Bread flour is not the best choice for making quick breads. Quick breads are typically made with ingredients that have a lower protein content, such as all-purpose flour or cake flour. Bread flour has a higher protein content, which would result in a denser and chewier texture in quick breads. Therefore, the correct answer is false.

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Our quizzes are rigorously reviewed, monitored and continuously updated by our expert board to maintain accuracy, relevance, and timeliness.

  • Current Version
  • Jan 14, 2024
    Quiz Edited by
    ProProfs Editorial Team
  • May 05, 2009
    Quiz Created by
    Desperatehospmgm
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