Which of the following is not a unit of weight?

A. Pound

B. Centigram

C. Ounce

D. Deciliter

Which may be measured by volume in a bkeshop?

A. Flour, sugar, and water

B. Flour, water, milk, and eggs

C. Water, milk, and honey

D. Water, milk, and eggs

A ______ is a microorganism that can cause disease

A. Chemical hazard

B. Physical hazard

C. Pathogen

D. Allergen

Which of the following does not provide a good condition for bacterial growth?

A. Lukewarm temperature

B. Low pH

C. Moisture

D. Protein Food

Which of the following can become contaminated by disease-causing organisms?

A. Cream fillings

B. Crisp, dry cookies

C. Fruit pies

D. All of the above

Which of the following is not a biological hazard?

A. allergen

B. antimony

C. fungus

D. virus

Which of the following statements about AP weight and EP weight is false?

A. EP weight is always greater than AP weight

B. Calculating EP weights is a necessary part of calculating recipe costs.

C. AP weight of fresh fruit is the weight you pay for

D. If you know the weight of peeled, sliced apples you need for a pie and want to know how many pounds of fresh apples to buy, change the yield percentage of apples to a decimal number and divide the EP weight by this number

As Chef Charles demonstrated how to make ciabatta, he stressed that

A. the dough should be very stiff

B. It should be carefully shaped into a loaf before it is baked

C. The dough should be kneaded long enough to develop gluten and produce a smooth texture

D. It should produce a loaf with a very light and open texture.

The purpose of a sour in a dough is to provide

A. Flavor

B. leavening power

C. both a and b

D. neither a nor b

Which of the following sentences in not usually found in the instructions for producing a rye dough?

A. Baked the dough with steam

B. Underproof the dough

C. Use a high speed to mix the dough

D. Do not over mix the dough

E. Handle the dough carefully because it will be very sticky

Which of the following can be an ingredient in a sour?

A. Apples

B. Yougurt

C. Potatoes

D. Honey

E. All of the above

_________are cooked on a griddle

A. Bagels

B. Crumpets

C. English muffins

D. Both b and c

______ puffs up when baked to form a hollow center

A. Focaccia

B. Challah

C. Pita

D. Ciabatta

E. None of the above

True Bagels are ____

A. Light and tender

B. Made with high gluten flour

C. Made with a high proportion of water

D. Flavored with berries, raisins, and nuts

E. None ofthe above

B. made with high gluten flour

Which of the following resembles pizza dough most closely?

A. Pita

B. Focaccia

C. proscuitto

D. ciabatta

Jonathan used too much dusting flour.  The product he made had

A. streaks in it

B. seams that did not seal

C. both a and b

D. neither a nor b

When making crescent rolls, you must _____

A. roll the dough ina tight circle

B. Press a crease in the center of each roll

C. Cut each dough circle into wedges using a pastry wheel

D. Flatten the dough in a rectangle

Chef Ali uses a banneton when she makes ____

A. round loaves like French rye or pain de campagne

B. kaiser rolls

C. English muffins and crumpets

D. fougasse

E. none of the above

For which of the following types of bread do you cut completely through the dough before baking it?

A. French rye

B. Pain de campagne

C. fougasse

D. Challah

When making cloverleaf rolls, you must _____

A. cut the dough with scissors

B. Fold the dough

C. divide each piece of dough into 3 equal parts

D. cut into strips and then stack the strips

When making french baquettes, you should make the ends of the loaves?

A. tapered

B.rounded

C. not pointed

D. all of the above

Which of the following four statements about pullman loaves is incorrect?

A. A pullman loaf is baked in a pan with a lid

B. Pullman loaves are used to make sandwiches.

C. Pullman loaves should be baked with steam

D. The slices from a pullman loaf are square

Braided loaves are?

A. Made from relatively stiff dough

B. often made from egg-enriched dough

C. commonly made from one to six individual strands of dough

D.egg-washed after proofing

E. all of the above

Which of the following breadsis most likely braided?

A. challah

B. pullman

C. Baguette

D. Banneton