Grade 9 CVQ Mid Term Test

Wheat flour is the only flour that is capable of producing ________ .

• starch

• gluten

• steam

• oxidation

_____ flour is the hardest flour, having a high amount of protein and is ideal for substantial gluten creation.

• whole wheat

• all purpose

• bread

• pastry

The longer you mix flour, the more ______ will develop.

• moisture

• gluten

• leaveners

• gelatin

Working a dough to produce gluten by repeatedly folding the dough onto itself is called ______.

• kneading

• whipping

• creaming

• sifting

What should food handlers do after prepping food and before using the restroom?

• wash their hands

• take off their aprons

• change their gloves

• take off their hats

Which piece of jewelry can be worn on a food handler's hand or arm?

• watch

• diamond ring

• medical alert bracelet

• plain band wedding ring

When washing hands what is the minimum time you should scrub with soap?

• 10 seconds

• 5 seconds

• 20 seconds

• 30 seconds

What should a manager of a Community Bakery do if a baker calls in with a headache, nausea, and diarrhea?

• Tell the baker to stay away from work and see a doctor.

• Tell the baker to rest for a couple of hours and then come to work.

• Tell the baker to come in for a couple of hours and then go home.

• Tell the baker to go to the doctor and then immediately come to work.

After mixing and letting the dough rise, you should_______.

• let dough rise again

• bake the dough

• shape the dough

• punch down the dough

You are preparing yeast bread, to activate the yeast, the temperature of the liquid should be _____.

• 200°F–212°F

• 120°F–130°F

• 200°F–212°F

• 105°F–110°F