Quiz 1 BK-F15

Principles of Baking & Patisserie I
Quiz 1
1. Honey was one of the earliest sweeteners used by humans until the process of refining
sugar cane was discovered.
a. True
b. False
2. A pathogen is any organism that causes a disease.

a. True
b. False
3. Pastry chefs should wash their hands immediately after handling raw foods.
a. True
b. False
4. Potentially hazardous foods usually contain an animal product such as milk, eggs, poultry,
seafood or meat.
a. True
b. False
5. Sanitary gloves should be worn by pastry chefs when they ice and portion cakes for service.
a. True
b. False
6. Auguste Escoffier is known for bringing French cuisine into the 20th century by creating a
style of cooking referred to as:
a. the farm-to-table movement
b. cuisine classique
c. grand cuisine
d. nouvelle cuisine
7. The bread baker credited with reintroducing traditional or artisan methods in France in the
20th century was:
a. Lionel Poilâne
b. Gaston Lenôtre
c. Paul Bocuse
d. Antonin Carême
8. To whom do historians credit the discovery of yeast bread dough?
a. The Greeks
b. The French
c. The Egyptians
d. The Romans
9. The term master baker refers to which of the following?

a. The head baker in a bread factory
b. A baker who has reached a high level of achievement
c. A baker of high achievement recognized by his or her country or a baking industry
organization
d. A baker who has graduated from a culinary program and has worked in the industry
for many years
10. Bacteria thrive under which of the following conditions?

a. A protein food is between 60ºF and 120ºF
b. Moisture is present
c. Neutral PH (acid/alkali balance)
d. All of the above
11. A saucepan can be sanitized after preparing a custard sauce by

a. using a mechanical dishwasher only.
b. scraping and spraying with hot water to remove soil.
c. washing by hand in a three-compartment sink, including immersion in 170ºF water
for at least 30 seconds.
d. using a brush to remove all visible soil.
12. The most common scale used in the bakeshop is the:

a. portion scale.
b. electronic scale.
c. balance scale.
d. counterweight.
13. Which of the following tools is most useful for removing the yellow rind from a lemon?
a. Vegetable peeler
b. Zester
c. Lame
d. Bird’s beak knife
14. Which of the following tools is NOT suitable for top-browning sugar-coated foods?
a. Microwave
b. Broiler
c. Salamander
d. Blowtorch
15. To obtain NSF certification, all bakeware must be made from nontoxic material with
rounded and smooth corners, inside and out.
a. True
b. False
16. Properly designed cake pans are made from materials that heat evenly to allow cake batter
to rise properly.
a. True
b. False
17. Convection ovens cook foods more quickly than conventional ovens; therefore the
temperature may need to be reduced 25ºF to 50ºF (10ºC to 20ºC) from that
recommended for baking in conventional ovens.
a. True
b. False
18. In induction cooking, only the pan placed on the device and its contents heat up during
cooking.
a. True
b. False
19. An electric sheeter and a rolling pin perform identical tasks in the bakeshop.
a. True
b. False
20. The process of heating sugar to about 320ºF, causing it to darken, is called:
a. caramelization
b. coagulation
c. gelatinization
d. evaporation
21. Which of the following methods is NOT usually employed when cooking a batter or a
dough?
a. Baking
b. Deep-frying
c. Boiling
d. Pan-frying
22. Which of the following tools is used to lighten a mixture by beating it vigorously to
incorporate air?
a. Paddle attachment
b. Whisk
c. Wooden spoon
d. All of the above
23. What is the proper term that describes the transfer of heat when heat energy hits a cake
pan or baking sheet placed in a hot oven?
a. Infrared
b. Conduction
c. Natural convection
d. Radiation
24. The process of sugar breaking down in the presence of protein is called:
a. carryover baking.
b. retrogradation
c. Maillard reaction.
d. denaturing
25. When a batter or dough bakes, first protein in the flour begins to solidify, then starches in
the flour absorb moisture and expand in volume.
a. True
b. False
26. Kneading can be done in an electric mixer with a dough hook or by hand with a pastry
cutter.
a. True
b. False
27. Beating and creaming are two mixing methods used to accomplish the same results.
a. True
b. False
28. There is no correlation between the texture of food and the way it tastes.
a. True
b. False
29. Celery, seaweed, oysters and shellfish are among the few foods with a naturally occurring
salty taste.
a. True
b. False
30. Baked goods stale more quickly at temperatures near 40ºF (4ºC).
a. True
b. False

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Principles of Baking & Patisserie I

2. A pathogen is any organism that causes a disease.

9. The term master baker refers to which of the following?

10. Bacteria thrive under which of the following conditions?

11. A saucepan can be sanitized after preparing a custard sauce by

12. The most common scale used in the bakeshop is the:

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