CA3: Unit 4 Assessment

Besides using chemical leavener, how is carbon dioxide released during the baking process?

• Water vapor

• Yeast fermentation

• Vinegar

• Mixing

• Egg whites

Which of the following tools would be used to sift flour and baking powder together?

• Mesh strainer

• Fingers

• Paddle

• Balloon whisk

• Dough hook

What is the term for gently mixing ingredients by hand?

• Blending

• Beating

• Kneading

• Whipping

• Stirring

What is the most popular chemical leavening agent used?

• Ammonium bicarbonate

• Baking soda

• Cream of tartar

• Sodium chloride

• Double-acting baking powder

Which of the following tools would be used to incorporate solid fat into dry ingredients?

• Wooden spoon

• French pastry wheel

• Pastry cutter

• Balloon whisk

• Dough hook

Which of the following tools are used to spread icings on cakes?

• Cake comb

• Cake turner

• Cake spatulas

• Piping tip

• Piping bag

What is the name for the technique used to increase smoothness in chocolate?

• Milling

• Tempering

• Conching

• Dutch-processing

• Crushing

What action speeds up the development of gluten in the bread making process?

• Whipping

• Emulsifying

• Mixing

• Sweetening

• Stirring

Which of the following pieces of equipment would be used to knead bread?

• Wooden spoon

• Dough hook

• Balloon whisk

• Wire brush

• Paddle

What is done to make soft, uncooked meringue safe?

• Purchase pasteurized egg whites.

• Add lemon juice.

• Egg whites are heated up to cook slightly.

• Add extra sugar.

• You can't make it safe so don't use it.