Style Gourmet Total Foodie Bread And Starches Certification Exam

50 Questions
Style Gourmet Total Foodie Bread And Starches Certification Exam

Food/wine writer and James Beard Award nominee Elliot Essman, CSW, CSS, has designed the Style Gourmet Certified Total Foodie tests to cover a wide range of food expertise areas. These fifty questions test your knowledge in the area of Bread and Starches.

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Questions and Answers
  • 1. 
    Which of the following statements about rice is true?
    • A. 

      Uncooked brown rice keeps longer than white rice.

    • B. 

      Brown rice has significantly fewer calories than white rice.

    • C. 

      Brown rice has less fat than white rice.

    • D. 

      None of the above.

  • 2. 
    Gluten is a soluble sugar contained in most varieties of wheat.
    • A. 

      True

    • B. 

      False

  • 3. 
    German pumpernickel bread:
    • A. 

      Is usually made from 100% rye flour, coarsely ground, with whole rye berries.

    • B. 

      Is always produced with a specific mixture of rye and whole wheat flours, following the German statute call the Reinheitsgebot (which also applies to beer).

    • C. 

      Is always produced with 100% whole wheat flour, colored a rich brown with Bavarian bean extract.

    • D. 

      Is renowned for its thick, chewy crust.

  • 4. 
    In Italy, small dumplings made with flour and egg and often containing potato might be called:
    • A. 

      Giardiniera

    • B. 

      Muffuletta

    • C. 

      Stracciatella

    • D. 

      Gnocchi

  • 5. 
    Which of the following statements is NOT true?
    • A. 

      All purpose flour costs less than bread flour.

    • B. 

      All purpose flour has less protein than bread flour.

    • C. 

      All purpose flour is always bleached.

    • D. 

      Bread flour is usually unbleached.

  • 6. 
    In France, a crêpe made with buckwheat flour is called a:
    • A. 

      Mille Crêpe

    • B. 

      Galette

    • C. 

      Crêpe Lisette

    • D. 

      Crêpe Salée

  • 7. 
    Comparing what are popularly called Italian bread and French bread:
    • A. 

      These are two terms for the same cylindrical loaf of crusty white bread.

    • B. 

      Italian bread is longer and thinner than French bread.

    • C. 

      They each have a hard outside crusts with soft insides.

    • D. 

      They each have some degree of sweetening.

  • 8. 
    What is the major difference between cake flour and pastry flour?
    • A. 

      Cake flour has less protein than pastry flour.

    • B. 

      Cake flour has more protein than pastry flour.

    • C. 

      Pastry flour has more starch than cake flour.

    • D. 

      Pastry flour absorbs more liquid than cake flour.

  • 9. 
    Japanese Ramen noodles are made from:
    • A. 

      Rice

    • B. 

      Buckwheat

    • C. 

      Wheat

    • D. 

      Beans

  • 10. 
    Most thin crust pizza doughs require:
    • A. 

      The use of baking powder instead of yeast for leavening.

    • B. 

      Repeated hand or machine rolling.

    • C. 

      High protein bread flour.

    • D. 

      All purpose flour to prevent the formation of excess gluten.

  • 11. 
    What is the difference between fresh and dried pasta?
    • A. 

      Fresh pasta dough tends to be moistened with water, while dried pasta dough moistens with egg.

    • B. 

      The flour used for dried pasta is usually higher in protein.

    • C. 

      The flour used for dried pasta is usually low in protein to decrease hydroscopicity (moisture retention) and enhance keeping power.

    • D. 

      Fresh pasta is available in a greater number of shapes than dried pasta.

  • 12. 
    Hominy grits:
    • A. 

      Are made from coarse ground oats.

    • B. 

      Are made from corn that is identical to that used to make polenta, only more coarsely ground.

    • C. 

      Are ground from corn that has been treated with lime to break down the cell walls, making proteins and other nutrients more bio-available.

    • D. 

      Are ground from oats that has been treated with tartaric acid to break down the cell walls, making proteins and other nutrients more bio-available.

  • 13. 
    Yellow corn:
    • A. 

      Is more widely planted than white corn.

    • B. 

      Is the original corn.

    • C. 

      Is considered more nutritious than white corn because of its beta-carotine.

    • D. 

      All of the above.

  • 14. 
    Self-rising flour:
    • A. 

      Includes “pre-seeded” yeast that begins to work when warm water is added.

    • B. 

      Is pre-mixed with salt and baking powder for ease of use in certain recipes.

    • C. 

      Has extra gluten that dramatically decreases the need for yeast, proofing or rising time.

    • D. 

      Contains dried yeast extract designed to feed the yeast in bread making and develop flavor.

  • 15. 
    Which of these French breads is NOT cylindrical or stick-like?
    • A. 

      Ficelle

    • B. 

      Boule

    • C. 

      Flûte

    • D. 

      Baton

  • 16. 
    Which of the following is NOT a form of bread made in India?
    • A. 

      Chapati

    • B. 

      Roti

    • C. 

      Puri

    • D. 

      Chapata

  • 17. 
    Ethiopians produce a flat bread out of teff flour called:
    • A. 

      Injera

    • B. 

      Lavash

    • C. 

      Gurrasa

    • D. 

      Phitah

  • 18. 
    Which of the following statements about Couscous is NOT true?
    • A. 

      It is extremely popular in France.

    • B. 

      It is widely consumed in North Africa and the Middle East.

    • C. 

      It is twice cooked, hence the double name.

    • D. 

      It is commonly made from semolina wheat.

  • 19. 
    Among eastern European crêpe-style pancakes, what differentiates blini from blintzes?
    • A. 

      They are two terms for the same type of thin pancakes, often served with fillings.

    • B. 

      Both are made with a leavening agent, but blintzes are thinner.

    • C. 

      Neither is made with a leavening agent, but blintzes are thicker.

    • D. 

      Blintzes are thin and made without leavening, while blini are leavened and thicker.

  • 20. 
    How does a Johnnycake differ from the standard North American pancake?
    • A. 

      It doesn’t. Just another name like flapjack or hotcakes.

    • B. 

      It is prepared from cornmeal rather than wheat flour.

    • C. 

      It is commonly smaller.

    • D. 

      It uses a greater proportion of eggs for a rich smooth feel.

  • 21. 
    Which of the following Italian pastas is usually egg-based?
    • A. 

      Pappardele

    • B. 

      Lasagna

    • C. 

      Capellini

    • D. 

      Vermicelli

  • 22. 
    The French pain perdu:
    • A. 

      Is a euphemism for mass produced, tasteless commodity bread.

    • B. 

      It’s the French name for dark toast.

    • C. 

      Is a large country rye bread from the Auvergne, much appreciated when partially stale.

    • D. 

      None of the above.

  • 23. 
    Danish rye bread (rugbrød):
    • A. 

      Is generally baked in a rectangular shape that cuts into square slices.

    • B. 

      Is usually made from a sourdough base.

    • C. 

      Is widely used for the open sandwiches called smørrebrød.

    • D. 

      All of the above.

  • 24. 
    Pizza Margherita:
    • A. 

      Is a thin-crust Neapolitan pizza made with tomato sauce, mozzarella, extra virgin olive oil, and basil, all used sparingly.

    • B. 

      Is a thick, Sicilian-style pizza, rich in tomato sauce and covered with an assortment of cheeses.

    • C. 

      Is a modern California-style pizza featuring barbecue pork strips marinated in Tequila.

    • D. 

      Is a Mexican flatbread made from a large flour tortilla covered with chilies and melted cheese.

  • 25. 
    Which of these statements about traditionally-made bagels is NOT true?
    • A. 

      Bagels are produced using high protein flour.

    • B. 

      After kneading and shaping, the bagel is allowed to rise, boiled in water, and then baked.

    • C. 

      New York-style bagels do not use salt in the dough.

    • D. 

      Montreal-style bagels are boiled in sweetened water.

  • 26. 
    Which of the following French terms describes a bread shaped much like an American football?
    • A. 

      Bâtard

    • B. 

      Ficelle

    • C. 

      Baton

    • D. 

      Flûte

  • 27. 
    Although cultivated for their edible seeds, Quinoa and Buckwheat are not true grains since they are not members of the grass family.
    • A. 

      True

    • B. 

      False

  • 28. 
    New Haven (Connecticut) style pizza:
    • A. 

      Is identical to thin-crusted New York style pizza but uses upscale toppings popular with Yale University students and faculty.

    • B. 

      Is famous for its mozzarella cheese produced from local southern Connecticut cows.

    • C. 

      Is always sold by the individual slice.

    • D. 

      Is known especially for a crust so thin that the pizza dough is often too delicate to toss.

  • 29. 
    The traditional Jewish bread called Challah:
    • A. 

      Is carefully braided using six strands of dough.

    • B. 

      Uses numerous whipped eggs which allow the bread to rise without yeast.

    • C. 

      Must be egg-free to remain kosher.

    • D. 

      Is never sweetened.

  • 30. 
    Which term describes Italian fried rice balls coated in breadcrumbs?
    • A. 

      Chiacchiere

    • B. 

      Arancini

    • C. 

      Crostoli

    • D. 

      Cenci

  • 31. 
    Japanese soba noodles contain no gluten if made from 100% buckwheat.
    • A. 

      True

    • B. 

      False

  • 32. 
    Which of the following Italian pasta shapes is NOT cylindrical?
    • A. 

      Ziti

    • B. 

      Rotelle

    • C. 

      Penne

    • D. 

      Cannelloni

  • 33. 
    Indian Naan:
    • A. 

      Is usually baked in the cylindrical clay oven called a Tandoor.

    • B. 

      Is unleavened, hence its flat shape.

    • C. 

      Is baked on an iron griddle called a tava.

    • D. 

      Traditionally will not include any dairy products in the dough mix.

  • 34. 
    The purpose of bleaching wheat flour:
    • A. 

      Is to help bread rise by killing microorganisms that compete with yeast for nutrients.

    • B. 

      Is to promote the gluten producing potential of the wheat.

    • C. 

      Is to act as a preservative to give the flour a longer shelf life.

    • D. 

      Is only to maintain the white color.

  • 35. 
    Which of the following is a variety of Italian appetizer served on small pieces of bread?
    • A. 

      Calzone

    • B. 

      Crostini

    • C. 

      Carpaccio

    • D. 

      Capelinni

  • 36. 
    Spelt flour:
    • A. 

      Comes from a grain, but not a wheat, and hence contains no gluten.

    • B. 

      Comes from a pseudo-grain (not a grass), and certainly contains no gluten.

    • C. 

      Although not a wheat product, it is rarely certified gluten-free because it is so frequently produced on the same machinery used for wheat flour.

    • D. 

      Is made from a variety of wheat and hence is not suitable for those on gluten free diets.

  • 37. 
    A traditional French baguette:
    • A. 

      Is made from water, flour, salt, and yeast.

    • B. 

      Is made from water, flour, salt, butter, and yeast.

    • C. 

      Is made from water, flour, salt, sugar, and yeast.

    • D. 

      May by French law only be baked before 8am.

  • 38. 
    Sourdough bread:
    • A. 

      Does not keep as long as standard bread because its acidity encourages bacterial growth.

    • B. 

      Rises more rapidly than breads made with only cultivated yeasts.

    • C. 

      Requires a slow fermentation of naturally occurring lactobacilli and yeasts before baking.

    • D. 

      Generally results in breads having higher gluten content than those made from cultivated yeasts.

  • 39. 
    In rye breads:
    • A. 

      The gluten structure is stronger than in wheat bread.

    • B. 

      Sourdough techniques are ineffective because of the rye grain’s antipathy to lactic acid bacteria.

    • C. 

      A percentage of wheat flour (commonly at least 10-12%) must be used for structure.

    • D. 

      Fiber levels are higher and glycemic levels are lower than in wheat breads.

  • 40. 
    Arborio rice would be most suitable for:
    • A. 

      An Indian Biryani.

    • B. 

      An Italian Risotto.

    • C. 

      A Cajun Jambalaya.

    • D. 

      A Latin American Arroz con Pollo.

  • 41. 
    The term pilaf refers to:
    • A. 

      A version of the Spanish paella made with vermicelli pasta instead of rice.

    • B. 

      A dish of rice cooked in a seasoned broth popular in the Middle East and Eastern Mediterranean.

    • C. 

      The Costa Rican version of the Mexican corn tortilla.

    • D. 

      A fried bread made from an onion-rich dough, popular throughout South Asia.

  • 42. 
    In Mexico, the corn-based dough used for tortillas and tamales is called:
    • A. 

      Machaca

    • B. 

      Mixtec

    • C. 

      Masa

    • D. 

      Menudo

  • 43. 
    The Jewish bread called matzo:
    • A. 

      Is produced in unleavened form, for consumption during the Passover holiday meal called a Seder, and also in a leavened variety, for consumption during the rest of the year.

    • B. 

      Is produced using a long slow mixing and baking process.

    • C. 

      May not be produced using ingredients other than water, flour, and salt.

    • D. 

      Is always an unleavened product, allowing no yeast or other fermentation.

  • 44. 
    The holes in crackers, added to stop air pockets from forming during baking, are called:
    • A. 

      Docking holes.

    • B. 

      Salting holes.

    • C. 

      Cracking holes.

    • D. 

      Hardtack holes.

  • 45. 
    Which of the following items gets its crunchiness from being baked twice?
    • A. 

      Rusk

    • B. 

      Biscotti

    • C. 

      Melba Toast

    • D. 

      All of the above.

  • 46. 
    American wild rice is not a true rice, but:
    • A. 

      A specialized rice-like form of barley.

    • B. 

      A wild grass.

    • C. 

      A form of North American (pigmy) bamboo shoot.

    • D. 

      A corn relative also called “water maize.”

  • 47. 
    If a bagel bakery ran out of flour, it would be best advised to borrow some from:
    • A. 

      A fresh pasta maker.

    • B. 

      A wedding cake producer.

    • C. 

      A pizzeria.

    • D. 

      A chocolate chip cookie factory.

  • 48. 
    Which food has the highest proportion of protein?
    • A. 

      Quinoa

    • B. 

      Brown Rice

    • C. 

      Barley

    • D. 

      Oats

  • 49. 
    Italian Focaccia bread requires a high gluten dough similar to pizza dough.
    • A. 

      True

    • B. 

      False

  • 50. 
    Which of today’s popular crackers began life as a 19th century health food.
    • A. 

      Saltines

    • B. 

      Water Crackers

    • C. 

      Graham Crackers

    • D. 

      Oyster Crackers