CULINARY TECHNIQUES-COOKING WITH FLAIR
Preparing Breads and Grains

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1. According to the Food Guide Pyramid, everyone should eat six to eleven servings from the Bread, Cereal, Rice, and Pasta Group every day.

   a. True
   b. False
   

2. At altitudes over 2,500 feet water boils at a higher temperature.
   a. True
   b. False
   
3. Cookies, cakes, pastries, and quick breads made with self-rising flour should only be mixed enough to form a coarse batter. A small amount of mixing minimizes the formation of gluten and keeps the products tender.

   a. True
   b. False
   

4. Key factors that affect yeast growth are time, temperature, and food.

   a. True
   b. False
   

5. It is important to use the correct type of flour when preparing a recipe

   a. True
   b. False
   

6. Ripples on cake surfaces can form when a convection oven is used and the fan is left off throughout baking.

   a. True
   b. False
   

7. The basic ingredients in quick breads are flour, fat, leavening agents, liquid, sugar, and spices and flavorings.

   a. True
   b. False
   

8. Ingredients like fruit puree, egg whites, plain yogurt, and skim milk can be substituted in a recipe for higher fat ingredients.

   a. True
   b. False
   

9. In addition to appearance, the Quality Scorecard aids in evaluating the product for:

   a. texture and consistency
   b. flavor and seasoning
   c. service temperature
   d. all of the above
   

10. Quick breads such as muffins, biscuits, coffee cake, and cornbread:

    a. are proofed
    b. take longer preparation time than yeast breads
    c. add variety and are a great addition to menus
    d. all of the above
    

11. Heavy texture in yeast breads can be caused by:

    a. even distribution of ingredients
    b. yeast partially killed by too hot liquid
    c. too long proofing time
    d. all of the above
    

12. Poor volume in cakes can be caused by:

    a. wrong kind of flour
    b. unbalanced recipe
    c. too long proofing time
    d. all of the above
    

13. In muffins, tunnels and coarse textures can be caused by:

    a. recipe containing proper proportions
    b. accurate measurements
    c. over mixing
    d. all of the above
    

14. What type of flour is high in protein and is used in products which require high gluten?

    a. bread flour
    b. cake flour
    c. self-rising flour
    d. all of the above
    

15. Even though most recipes for baked goods contain only a small amount of salt, it plays a very important role. Salt in baked goods is used:

    a. to prevent a flat-tasting product
    b. to help to control yeast development
    c. to contribute to a firming effect on gluten structure during proofing
    d. all of the above
    

16. The type of rice which is best for entrees, side dishes, puddings, and custards is:

    a. instant rice
    b. medium grain rice
    c. parboiled rice
    d. all of the above
    

17. In yeast breads, coarse textures can be cause by:

    a. not enough flour
    b. under kneading
    c. proofing too long or at too high a temperature
    d. all of the above
    

18. The basic recipe for cooking pasta is:

    a. 1 pound pasta, 1 gallon water, 1 teaspoon salt, 1 teaspoon oil
    b. 1 pound pasta, 2 gallons water, 2 teaspoons salt, 2 teaspoons oil
    c. 1 pound pasta, 3 gallons water, 3 teaspoons salt, 3 teaspoons oil
    d. all of the above
    

19. Factors that affect gluten and product quality were adequately defined in this module.

    a. True
    b.False
    

20. The video segments of this CD-ROM were helpful in reinforcing the written directions

    a. True
    b. False
    

21. Please enter any comments about (or your experience with) this module.
    

After submitting, you will see an answer key for questions 1-18.