Advance Diploma in Bakery Science

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Advance Diploma in Bakery Science

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Fat used as a frying medium must have.

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Up to what percentage of the flour weight can nuts be calculated to include?

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All of these are ingredients in pastry except:

4 / 60

Name the process by which yeast changes sugar into carbon dioxide and ethylalcohol?

5 / 60

Which of the following ingredient causes Maillard reaction in bread?

6 / 60

Which are the insoluble proteins that are present in flour which give strength &elasticity to the dough?

7 / 60

Which of the following defect is caused due to insufficient tenderizing in cake processing?

8 / 60

An eclair is an example of which type of pastry?

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Which of the following is not a function of lipid in baked goods?

10 / 60

What are the ingredients that can inhibit the formation of the gluten structure, resulting in bread that does not rise well?

11 / 60

When hot water is added to starch, the cells swell and burst. What is the process known as?

12 / 60

The four main types of pastry are-

13 / 60

Which of the following is NOT a function of mixing in cake processing?

14 / 60

A well-made shortened cake will have a:

15 / 60

 

Which of the following is NOT a process included in cake processing?

16 / 60

Which ingredient adds tenderness and fineness of texture as well as helps retain moisture?

17 / 60

At what temperature is yeast best active?

18 / 60

What is the correct method to check for cake doneness.

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What is the primary leavening agent in most bread and bakery products?

 

20 / 60

Which is NOT an appropriate way to prepare pans for a shortened cake?

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A high quality shortened cake will have a:

22 / 60

Pastry is defined as-

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Which of the following mixing method involves addition of all ingredients and blending thoroughly to obtain homogeneous mixture with high-speed mixing, medium speed and finally low speed?

24 / 60

Which of the following is a function of liquid in cake processing?

25 / 60

What creates the crispy, flaky texture in filo dough:

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What is the other name for Sponge and dough method of making bread?

27 / 60

Which ingredient inhibits yeast fermentation?

28 / 60

What ingredient makes an angel food cake rise?

29 / 60

Which family of grasses does wheat belong to?

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Which of the following is NOT a function of egg in baked products?

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If a layer cake has a hump in the centre:

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Which of the following is NOT a function performed by dairy ingredients in baked products?

33 / 60

Percentage of bran present in a wheat grain.

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Which of the following is a function of sugar or sweeteners in cake processing?

35 / 60

What is Glucose also known as?

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Which of the following is a function of yeast in baking?

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The liquid is an important part of breadmaking. What percentage of flour weighs as much as the liquids?

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Hydrogenation is carried out in the presence of a catalyst. Name it?

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What mixing method is used if the recipe says to cream the sugar and fat?

40 / 60

Rubbed in mixture should look like:

41 / 60

Pound cakes are different from other shortened cakes because they contain NO:

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Which of the following is defined as the characteristics of food products that are acceptable to consumers?

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What temperature range is considered the good temperature range for using the Bread Bakery?

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What substances are added to lighten dough by aerating the mixture?

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Which of the following process is defined as beating two ingredients together?

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Which of the following classification of cakes involves cakes which contains shortenings?

47 / 60

What is it called when you poke shortcrust pastry with a fork before you blind bake?

48 / 60

Baklava is an example of which type of pastry?

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Which of the following is NOT a defect caused by baking?

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Which of the following is NOT a function of food colour?

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Which is a recommended method to determine cake doneness:

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At what temperature is yeast killed?

53 / 60

If a layer cake has a hump in the centre, when baking the next cake:

54 / 60

An apple turnover or a croissant are examples of which type of pastry?

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Which of the following is NOT a step involved in bread making process?

56 / 60

The melting butter in between the layers of dough create:

57 / 60

Which of the following is NOT a function of sweeteners?

58 / 60

A fruit tart is an example of which type of pastry?

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Which of the following test is used to determine the gluten strength of the dough in flour quality evaluation?

60 / 60

Name the Colouring matter present in wheat?