,TESTBANK for Professional Baking, 7th Edition
by Wayne Gisslen
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,Chapter 1 – The Baking Profession
TEST QUESTIONS
True/False
T F 1. In Europe in the Middle Ages, honey was the most important sweetener.
T F 2. The first restaurant in history was opened in Paris by Marie-Antoine
Carême.
T F 3. The first breads were unleavened flatbreads.
T F 4. The French term for bread baker is boulanger.
T F 5. The French term for pastry chef is cuisinier.
T F 6. Modern flour milling is done by a process called roller milling.
T F 7. Until the invention of the modern milling process named in question 6,
flour was milled by grinding grain between two stones.
T F 8. In general, wheat grown for breads in Europe is higher in protein than
wheat grown in North America.
T F 9. The most important chef in the early part of the nineteenth century was
Escoffier.
T F 10. Only wheat flour will develop enough gluten to make yeast bread.
T F 11. The first grain foods in prehistoric times were probably pastes made by
grinding toasted grain between stones and mixing the ground grain with
water.
T F 12. In the Middle Ages, white flour was less expensive than whole-grain flour
because it had fewer nutrients.
T F 13. A style of cooking that combines ingredients and techniques from two or
more regional cuisines is called nouvelle cuisine.
T F 14. The French term for a chef who prepares showpieces, sugar work, and
decorated cakes is décorateur.
T F 15. The French term for a chef who prepares ice cream is confiseur.
T F 16. In a retail bakery, the chef in charge of production is called the head
baker.
T F 17. In a large kitchen, the chef in charge of production may be called
executive chef or chef de cuisine.
T F 18. The workers supervised by the executive pastry chef include the
confiseur, the glacier, and the rôtisseur.
T F 19. Refined cane sugar wasn’t widely available to European cooks, bakers,
and pastry makers until after the European discovery of the Americas in
1492.
,T F 20. Throughout much of early history, wheat was too expensive for most
people, who instead ate bread made of barley, rye, and other grains.
ANSWERS TO TEST QUESTIONS
1. T 6. T 11. T 16. T
2. F 7. T 12. F 17. T
3. T 8. F 13. F 18. F
4. T 9. F 14. T 19. T
5. F 10. T 15. F 20. T
,Chapter 2 - Basic Professional Skills: Bakeshop Math and Food Safety
TEST QUESTIONS
Multiple Choice
1. Which of the following is not a unit of weight?
a. Pound
b. Centigram
c. Ounce
d. Deciliter
2. ______________________ may be measured by volume in the bakeshop.
a. Flour, sugar, and water
b. Flour, water, milk, and eggs
c. Water, milk, and honey
d. Water, milk, and eggs
3. One half pint of water weighs____________.
a. 8 oz
b. 1 lb
c. 1 kg
d. b and c
4. A(n) ________________ is a microorganism that can cause disease.
a. chemical hazard
b. physical hazard
c. pathogen
d. allergen
5. Which of the following does not provide a good condition for bacterial growth?
a. Lukewarm temperature
b. Low pH
c. Moisture
d. Protein foods
6. The Food Danger Zone is a range of temperatures from ________ to ________.
a. 41°F to 135°F (5°C to 57°C)
b. 35°F to 141°F (2°C to 61°C)
c. 32°F to 212°F (0°C to 100°C)
d. 40°F to 145°F (4°C to 63°C)
7. In the HACCP system, hazards are divided into three categories: contamination,
growth of pathogens, and __________________.
a. lag phase
b. critical control points
c. flow of food
, d. survival of pathogens
8. 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
9. The term lag phase refers to __________________________.
a. one of the categories of hazards in the HACCP system
b. a slow period in the flow of food
c. a period during which bacteria become adjusted to their surroundings before
starting to grow
d. a condition in which bacteria grow without the presence of moisture
10. Bacteria that need air in order to grow are called ___________.
a. aerobic
b. anaerobic
c. facultative
d. none of the above
11. Which of the following is not a biological hazard?
a. Allergen
b. Antimony
c. Fungus
d. Virus
12. Baker’s percentages are based on the weight of _________ at 100%.
a. water
b. sugar
c. flour
d. fat
13. Which of the following statements about AP weights and EP weights 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 that 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.
14. A bread formula requires two kinds of flour: white bread flour and whole wheat
flour. The quantity of white bread flour indicated in the formula is 73%. The quantity
of whole wheat flour needed is _______.
a. 23%
, b. 27%
c. 73%
d. It is impossible to tell from the information given in the question.
For each of the following abbreviations, write out the full name of the unit of
measurement in column A. In column B, indicate whether it is a unit of weight, volume,
or length.
Column A Column B
15. qt _____________ _____________
16. g _____________ _____________
17. lb _____________ _____________
18. mL _____________ _____________
19. cm _____________ _____________
20. tsp _____________ _____________
21. L _____________ _____________
22. kg _____________ _____________
23. pt _____________ _____________
Fill in the blanks by making the correct conversion.
24. 4 tbsp = ____________ fl oz
25. ¼ cup = ____________ tsp
26. 10 pt = ____________ gal
27. 4500 g = ____________ kg
28. 3L = ____________ cL
29. 2¼ lb = ____________ oz
30. 4¼ qt = ____________ pt
31. 0.09 kg = ____________ g
32. 52 oz = ____________ lb
33. Use the percentages given to calculate the quantities needed in the following cake
formula. Fill in the blanks with your answers.
Butter 40%
Sugar ______________ 100%
Salt ______________ 1.5%
, Eggs ______________ 60%
Cake flour 100%
Baking powder ______________ 5%
Milk ______________ 90%
Vanilla ______________ 3.5%
34. In the above formula, the percentages total 400%. Suppose you want to make 15
lb of this cake batter. Calculate the quantities of all ingredients needed to get this
yield.
ANSWERS TO TEST QUESTIONS
1. d 6. a 11. b
2. d 7. d 12. c
3. a 8. d 13. a
4. c 9. c 14. b
5. b 10. a
Column A Column B
15. quart volume
16. gram weight
17. pound weight
18. milliliter volume
19. centimeter length
20. teaspoon volume
21. liter volume
22. kilogram weight
23. pint volume
24. 2 fl oz
25. 12 tsp
26. 1¼ gal
27. 4.5 kg
28. 300 cL
,29. 36 oz
30. 8½ pt
31. 90 g
32. 3¼ lb
33. Butter 1 lb
Sugar 2 lb 8 oz
Salt 0.6 oz
Eggs 1 lb 8oz
Cake flour 2 lb 8 oz
Baking powder 2 oz
Milk 2 lb 4 oz
Vanilla 1.4 oz
34. First calculate flour quantity by dividing desired yield by total percentage (in
decimal form):
15 lb 4.00 = 3 lb 12 oz or 60 oz
Butter 1 lb 8 oz
Sugar 3 lb 12 oz
Salt 0.48 oz
Eggs 2 1b 4 oz
Cake flour 3 lb 12 oz
Baking 3 oz
powder
Milk 3 lb 6 oz
Vanilla 2 oz
, Chapter 3 – Baking and Pastry Equipment
TEST QUESTIONS
Multiple Choice
1. The mixer that can handle the largest quantity of dough is the_____________.
a. planetary mixer
b. spiral mixer
c. horizontal mixer
d. vertical mixer
2. A ___________________ can be used to shape French baguettes.
a. rounder
b. molder
c. retarder
d. savarin mold
3. An oven in which loaves are baked directly on the floor of the oven is a
___________.
a. deck oven
b. hearth oven
c. rack oven
d. both a and b
4. To cut a 3-pound piece of bread dough into 36 equal pieces for making dinner rolls,
you would use a _______________.
a. divider
b. molder
c. banneton
d. roller docker
5. A ____________________ is used to bake loaves of bread that yield square or
rectangular slices.
a. pullman pan
b. springform pan
c. barquette pan
d. brioche pan
6. A mechanical oven gets its name because _______________________________.
a. the controls and switches have mechanical connections, rather than electric
b. it uses a mechanically linked fan to circulate hot air in the oven
c. whole racks of sheet pans can be rolled into the oven
d. trays holding the baking food rotate through the oven’s interior
7. A trunnion kettle is a steam-jacketed kettle that ___________________.
a. can be programmed to chill foods as well as heat them
by Wayne Gisslen
Hello all ,
We have all what you need with best price
Our email :
Our website :
testbanks-store.com
,Chapter 1 – The Baking Profession
TEST QUESTIONS
True/False
T F 1. In Europe in the Middle Ages, honey was the most important sweetener.
T F 2. The first restaurant in history was opened in Paris by Marie-Antoine
Carême.
T F 3. The first breads were unleavened flatbreads.
T F 4. The French term for bread baker is boulanger.
T F 5. The French term for pastry chef is cuisinier.
T F 6. Modern flour milling is done by a process called roller milling.
T F 7. Until the invention of the modern milling process named in question 6,
flour was milled by grinding grain between two stones.
T F 8. In general, wheat grown for breads in Europe is higher in protein than
wheat grown in North America.
T F 9. The most important chef in the early part of the nineteenth century was
Escoffier.
T F 10. Only wheat flour will develop enough gluten to make yeast bread.
T F 11. The first grain foods in prehistoric times were probably pastes made by
grinding toasted grain between stones and mixing the ground grain with
water.
T F 12. In the Middle Ages, white flour was less expensive than whole-grain flour
because it had fewer nutrients.
T F 13. A style of cooking that combines ingredients and techniques from two or
more regional cuisines is called nouvelle cuisine.
T F 14. The French term for a chef who prepares showpieces, sugar work, and
decorated cakes is décorateur.
T F 15. The French term for a chef who prepares ice cream is confiseur.
T F 16. In a retail bakery, the chef in charge of production is called the head
baker.
T F 17. In a large kitchen, the chef in charge of production may be called
executive chef or chef de cuisine.
T F 18. The workers supervised by the executive pastry chef include the
confiseur, the glacier, and the rôtisseur.
T F 19. Refined cane sugar wasn’t widely available to European cooks, bakers,
and pastry makers until after the European discovery of the Americas in
1492.
,T F 20. Throughout much of early history, wheat was too expensive for most
people, who instead ate bread made of barley, rye, and other grains.
ANSWERS TO TEST QUESTIONS
1. T 6. T 11. T 16. T
2. F 7. T 12. F 17. T
3. T 8. F 13. F 18. F
4. T 9. F 14. T 19. T
5. F 10. T 15. F 20. T
,Chapter 2 - Basic Professional Skills: Bakeshop Math and Food Safety
TEST QUESTIONS
Multiple Choice
1. Which of the following is not a unit of weight?
a. Pound
b. Centigram
c. Ounce
d. Deciliter
2. ______________________ may be measured by volume in the bakeshop.
a. Flour, sugar, and water
b. Flour, water, milk, and eggs
c. Water, milk, and honey
d. Water, milk, and eggs
3. One half pint of water weighs____________.
a. 8 oz
b. 1 lb
c. 1 kg
d. b and c
4. A(n) ________________ is a microorganism that can cause disease.
a. chemical hazard
b. physical hazard
c. pathogen
d. allergen
5. Which of the following does not provide a good condition for bacterial growth?
a. Lukewarm temperature
b. Low pH
c. Moisture
d. Protein foods
6. The Food Danger Zone is a range of temperatures from ________ to ________.
a. 41°F to 135°F (5°C to 57°C)
b. 35°F to 141°F (2°C to 61°C)
c. 32°F to 212°F (0°C to 100°C)
d. 40°F to 145°F (4°C to 63°C)
7. In the HACCP system, hazards are divided into three categories: contamination,
growth of pathogens, and __________________.
a. lag phase
b. critical control points
c. flow of food
, d. survival of pathogens
8. 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
9. The term lag phase refers to __________________________.
a. one of the categories of hazards in the HACCP system
b. a slow period in the flow of food
c. a period during which bacteria become adjusted to their surroundings before
starting to grow
d. a condition in which bacteria grow without the presence of moisture
10. Bacteria that need air in order to grow are called ___________.
a. aerobic
b. anaerobic
c. facultative
d. none of the above
11. Which of the following is not a biological hazard?
a. Allergen
b. Antimony
c. Fungus
d. Virus
12. Baker’s percentages are based on the weight of _________ at 100%.
a. water
b. sugar
c. flour
d. fat
13. Which of the following statements about AP weights and EP weights 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 that 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.
14. A bread formula requires two kinds of flour: white bread flour and whole wheat
flour. The quantity of white bread flour indicated in the formula is 73%. The quantity
of whole wheat flour needed is _______.
a. 23%
, b. 27%
c. 73%
d. It is impossible to tell from the information given in the question.
For each of the following abbreviations, write out the full name of the unit of
measurement in column A. In column B, indicate whether it is a unit of weight, volume,
or length.
Column A Column B
15. qt _____________ _____________
16. g _____________ _____________
17. lb _____________ _____________
18. mL _____________ _____________
19. cm _____________ _____________
20. tsp _____________ _____________
21. L _____________ _____________
22. kg _____________ _____________
23. pt _____________ _____________
Fill in the blanks by making the correct conversion.
24. 4 tbsp = ____________ fl oz
25. ¼ cup = ____________ tsp
26. 10 pt = ____________ gal
27. 4500 g = ____________ kg
28. 3L = ____________ cL
29. 2¼ lb = ____________ oz
30. 4¼ qt = ____________ pt
31. 0.09 kg = ____________ g
32. 52 oz = ____________ lb
33. Use the percentages given to calculate the quantities needed in the following cake
formula. Fill in the blanks with your answers.
Butter 40%
Sugar ______________ 100%
Salt ______________ 1.5%
, Eggs ______________ 60%
Cake flour 100%
Baking powder ______________ 5%
Milk ______________ 90%
Vanilla ______________ 3.5%
34. In the above formula, the percentages total 400%. Suppose you want to make 15
lb of this cake batter. Calculate the quantities of all ingredients needed to get this
yield.
ANSWERS TO TEST QUESTIONS
1. d 6. a 11. b
2. d 7. d 12. c
3. a 8. d 13. a
4. c 9. c 14. b
5. b 10. a
Column A Column B
15. quart volume
16. gram weight
17. pound weight
18. milliliter volume
19. centimeter length
20. teaspoon volume
21. liter volume
22. kilogram weight
23. pint volume
24. 2 fl oz
25. 12 tsp
26. 1¼ gal
27. 4.5 kg
28. 300 cL
,29. 36 oz
30. 8½ pt
31. 90 g
32. 3¼ lb
33. Butter 1 lb
Sugar 2 lb 8 oz
Salt 0.6 oz
Eggs 1 lb 8oz
Cake flour 2 lb 8 oz
Baking powder 2 oz
Milk 2 lb 4 oz
Vanilla 1.4 oz
34. First calculate flour quantity by dividing desired yield by total percentage (in
decimal form):
15 lb 4.00 = 3 lb 12 oz or 60 oz
Butter 1 lb 8 oz
Sugar 3 lb 12 oz
Salt 0.48 oz
Eggs 2 1b 4 oz
Cake flour 3 lb 12 oz
Baking 3 oz
powder
Milk 3 lb 6 oz
Vanilla 2 oz
, Chapter 3 – Baking and Pastry Equipment
TEST QUESTIONS
Multiple Choice
1. The mixer that can handle the largest quantity of dough is the_____________.
a. planetary mixer
b. spiral mixer
c. horizontal mixer
d. vertical mixer
2. A ___________________ can be used to shape French baguettes.
a. rounder
b. molder
c. retarder
d. savarin mold
3. An oven in which loaves are baked directly on the floor of the oven is a
___________.
a. deck oven
b. hearth oven
c. rack oven
d. both a and b
4. To cut a 3-pound piece of bread dough into 36 equal pieces for making dinner rolls,
you would use a _______________.
a. divider
b. molder
c. banneton
d. roller docker
5. A ____________________ is used to bake loaves of bread that yield square or
rectangular slices.
a. pullman pan
b. springform pan
c. barquette pan
d. brioche pan
6. A mechanical oven gets its name because _______________________________.
a. the controls and switches have mechanical connections, rather than electric
b. it uses a mechanically linked fan to circulate hot air in the oven
c. whole racks of sheet pans can be rolled into the oven
d. trays holding the baking food rotate through the oven’s interior
7. A trunnion kettle is a steam-jacketed kettle that ___________________.
a. can be programmed to chill foods as well as heat them
