BSHM131: PRE-TEST

Name Section

Multiple Choice: Identify the best answer for each item. Write down the letter of your answer in
CAPITAL LETTERS on the blank space provided. (25 items)

1 A 10. B 19. B
.
2 B 11. A 20. C
.
3 B 12. D 21. D
.
4 A 13. B 22. C
.
5 B 14. C 23. C
.
6 C 15. B 24. A
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7 D 16. C 25. B
.
8 D 17. A
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9 C 18. D
.

1. To tell if the cupcakes are finished, you can use a                               .

a. Toothpick
b. Visual Checking
c. Finger
d. Spatula

2. The French term for setting up all your ingredients before you start mixing and baking is:
a. Faire un Gâteau
b. Mise en Place
c. Confit
d. Bon Appetit

3. In quick breads, what is the leavening agent?

a. yeast
b. both baking powder and baking soda
c. baking soda
d. baking powder

4. When baking with yeast, it requires time to ferment.

a. True
b. False
5. What will happen if you put icing on baked items just taken out from the oven?
a. nothing
b. the icing will melt
c. the icing will rise
d. the icing will be given additional flavors

6. Flour is measured by                               .

a. yield
b. volume
c. weight
d. portion size

7. Sugar adds sweetness to muffins. Identify what other function sugar has in muffins.
a. adds volume when creamed with fat
b. contributes to browning
c. tenderizes
d. all of the above

8. Identify the muffin method.

a. cut fat into flour first then add remaining ingredients
b. add all room temperature ingredients in one bowl
c. cream butter or margarine with sugar first, then add remaining ingredients
d. blend dry ingredients first, then blend wet ingredients, then add together

9. What temperature should the butter be when making a butter cake?

a. cold
b. warm
c. room temperature
d. melted

10. Identify the four basic ingredients when baking bread.

a. milk, flour, yeast, grains
b. flour, water, yeast, salt
c. flour, water, nutritional yeast, salt
d. whole grain flour, baking soda, water, salt

11. Identify the ideal temperature of ganache when used for pouring over a cake.
a. warm
b. hot
c. cold

12. Ganache is a simple mixture of which two ingredients?

a. chocolate and milk
b. sweetened cocoa and milk
c. sweetened cocoa and cream
d. chocolate and cream

13. What should be done after cake batter is poured into baking containers and before they are
placed in the oven?
a. let rest at least 15 minutes
 b. tap the pans on the counter to remove air bubbles from the batter
c. lightly dust the top of the batter with flour
d. create a mound in the center of the batter

14. Identify the types of chocolate used to make ganache.

a. only dark
b. dark and white
c. milk, dark and white
d. bittersweet and milk

15. This is the ideal place for bread dough to rise.

a. in a floured or oiled bowl, covered and in a cold place
b. in a floured or oiled bowl, covered and in a warm place
c. in a floured bowl, uncovered and in a drafty place
d. in a bowl, uncovered and in a 300-degree oven

16. The most common flour used to make cookies.

a. whole wheat flour
b. cake flour
c. all-purpose flour

17. How do we know when we've sufficiently kneaded bread dough?

a. the dough is smooth, not sticky, and holds its shape
b. when your dominant hand feels fatigued
c. time kneading for exactly 5 minutes
d. time kneading for exactly 3 minutes

18. Whether by hand or machine, what is the main reason that we knead bread dough?
a. to warm the liquid ingredient in the dough
b. to activate the sugar that softens the dough
c. to thoroughly incorporate the salt
d. to activate gluten that gives bread structure

19. You can use any temperature of water to activate yeast.

a. True
b. False

20. Identify any differences between active dry yeast and fresh yeast.
a. fresh yeast adds more flavor to a product than dry yeast
b. dry yeast keeps well, while fresh yeast needs refrigeration and only lasts a few
weeks
c. both a and b
d. dry, fresh and nutritional yeast all work in exactly the same way

21. The function of liquids is to:

a. help to incorporate air into a baked product
b. give structure to a quick bread
c. serves as a tenderizing agent in baked products
d. hydrate the protein and starch in flour; helps form gluten
22. The best method for melting chocolate is to
a. microwave with a little water.
b. in a pot on medium heat.
c. in a heatproof bowl in a pot of simmering water.
d. in the oven.

23. If not stated in the recipe, what kind of egg should be used?
a. small
b. medium
c. large
d. free range

24. To sift means:

a. To put dry ingredients through a sieve
b. To sprinkle or coat with flour or other fine substance
c. To combine ingredients, usually by stirring

25. If you followed ingredient amounts perfectly but your muffins turned out dense and chewy,
what is likely the cause?
a. under-baking
b. over mixing the batter
c. over filling muffin batter in tray
d. over greasing muffin tray

Score