Certificate In Bakery Industry

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Online Examination Detail:
Duration- 60 minutes.
Number of Questions- 30. (Multiple Choice Questions).
Maximum Marks- 100, Passing Marks- 40%.
There is no negative marking.

Candidate Details

NameEmailPhone Number

1 / 30

1. The temperature during second proofing should be _____'C

A. 38 to 48

B. 30 to 45

C. 20 to 35

D. more than 50

2 / 30

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

A. Thick crust

B. Bread holes

C. Pale crust

D. Dark crust

3 / 30

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

A. Act as leavening agent

B. Provides sweetness to baked products

C. Enhances the flavor of baked goods

D. Influences the texture of the product

4 / 30

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

A. Sweeteners

B. Acidity regulators

C. Flavor enhancers

D. Leavening agents

5 / 30

5. What are the byproducts of yeast fermentation?

A. Carbon dioxide, ethanol

B. Nitrogen, methanol

C. Hydrogen, propanol

D. Oxygen, isobutanol

6 / 30

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

A. Extensograph

B. Viscoamylograph

C. Alveograph

D. Amylograph

7 / 30

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

A. Toxicity

B. Sanitation

C. Food quality

D. Food safety

8 / 30

8. unshortened cakes are leavened by

A. calcium carbonate

B. sodium bicarbonate

C. steam or air

D. baking powder

9 / 30

9. Which strain of yeast causes fermentation in bread?

A. Saccharomyces cerevisiae

B. Micrococci

C. Lactobacillus bulgaricus

D. Streptococcus thermophillus

10 / 30

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

A. Increase keeping quality of baked goods

B. Provides sweet taste

C. Breakdown carbohydrate into carbon dioxide and ethanol

D. Undergoes browning reaction leading to formation of brown crust of baked goods

11 / 30

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

A. Helps in improving dough characteristics

B. Weakening of gluten network leading to soft dough

C. Helps in gelatinization of starch

D. Strengthening of gluten network leading to strong dough

12 / 30

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

A. Milling

B. Dough make-up

C. Baking

D. Mixing

13 / 30

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

A. Breakdown carbohydrate into carbon dioxide and ethanol

B. It act as stabilizing agent

C. It act as foaming agent

D. It act as emulsifying agent

14 / 30

14. Which of the following act as tenderizer in baked goods?

A. Shortening

B. suger

C. both A and B

D. none of the options

15 / 30

15. The humidity during colling of bread should be ______%

A. 80

B. 85

C. 90

D. 95

16 / 30

16. The ratio of flour to liquid in biscuit manufacturing should be

A. 4 to 1

B. 6 to 1

C. 5 to 1

D. 3 to 1

17 / 30

17. Which of the following is NOT a function of food color?

A. Helps in aerating the product

B. Masking natural variations in color

C. Providing identity to foods

D. Enhancing naturally occurring colors

18 / 30

18. Which of the following is NOT a strain of yeast used in baking industry?

A. Lactococcus lactis

B. Lactobacillus brevis

C. Clostridium botulinum

D. Saccharomyces cerevisiae

19 / 30

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

A. Meringue type

B. Sponge type

C. Chiffon type

D. Batter type

20 / 30

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

A. Breakdown carbohydrate into carbon dioxide and ethanol

B. Provides sweet taste

C. Increase keeping quality of baked goods

D. Undergoes browning reaction leading to formation of brown crust of baked goods

21 / 30

21. Which of the following is NOT a function of sweeteners?

A. Breakdown carbohydrate into carbon dioxide and ethanol

B. Act as a preservative

C. Provide bulk and body to food products

D. Impart sweetness to food products

22 / 30

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

A. Cream of Tartar

B. Baking Soda

C. Yeast

D. Baking Powder

23 / 30

23. Starch damage in bread should be

A. 5%

B. 9%

C. 12%

D. 16%

24 / 30

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

A. Enhances certain flavors

B. Impart sweetness to the product

C. Modifies their internal structure

D. Changes crust color

25 / 30

25. Which of the following is NOT a method used for yeast strain improvement?

A. Mutagenesis

B. Genetic engineering

C. Mating

D. Gluconeogenesis

26 / 30

26. Which of the following statements are true regarding the properties exhibited by yeast against the change in processing and environmental conditions?

Statement 1: Cryoresistance is defined as the ability of yeast to retain moisture during the process of baking.

Statement 2: Osmotolerance is defined as the ability of yeast to withstand the increase in temperature during dough processing.

A. True, true

B. False, true

C. True, false

D. False, false

27 / 30

27. Which of the following ingredient causes maillard reaction in bread?

A. Starch

B. Sugar

C. Enzymes

D. Yeast

28 / 30

28. Which of the following is NOT a source of fermentable sugars for yeast activity?

A. Starch hydrolysis

B. Flour

C. Salt

D. Sugar

29 / 30

29. Which form of yeast does not have leavening or fermentation ability?

A. Dry yeast

B. Cream yeast

C. Compressed yeast

D. Deactivated yeast

30 / 30

30. Shortened cakes are leavened by:

A. steam or air

B. baking powder

C. sodium bicarbonate

D. calcium carbonate

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