Baking NOCTI Practice Test Questions with Complete 100% Verified Solutions 2024/2025, Exams of Food Science and Technology

Download Baking NOCTI Practice Test Questions with Complete 100% Verified Solutions 2024/2025 and more Exams Food Science and Technology in PDF only on Docsity! Baking NOCTI Practice Test Questions with Complete 100% Verified Solutions 2024/2025 A cheesecake weighs 4 lbs after it is baked. A baker portions it into 16 pieces. How much will each slice weigh? 4 oz When preparing the bakeshop for production of a specific recipe/formula, after you clean and sanitize the work area, what is the first thing you should do? read the recipe What temperature should bread be baked to? 190 degrees When you are making up cookies, why would you want them to be the same size? bake evenly During the baking process, when yeast bread is exposed to the heat in the oven it experiences something called an "oven spring." What does this term refer to? rapid rise of the product What is it called when you poke small holes or impressions into dough to allow gas to escape and why is it important? docking so the dough does not blow up when steam is formed What are you doing when you are shaping or forming dough into a loaf or press? molding the dough An emulsion will form more successfully if the ingredients being mixed are at what temperature? room temperature What mixing method is it when you mix or beat shortening with sugar? creaming method Milk, melted butter, water, and one other type of wash can be used on the tops of soft rolls before baking. What is it? egg wash What is another name for laminated dough? roll-in What are three types of laminated dough and what two get its rise from yeast and which get its rise from steam? croissant and danish get it from yeast and puff pastry gets it from steam If you have a mixture of flour, liquid, and fat, what type of dough would you be producing? pastry type dough-pie dough If you were making a bakery product made of liquid, flour, salt, shortening, and leavened by yeast, what would you be making? lean bread When making and frying yeast raised doughnuts, what ingredient could make it too dark? sugar Dinner rolls that have margarine or butter rolled in them are called what? butterflakes What is the difference between a rich dough and a lean dough? rich dough has more fat When we make tea biscuits, what is the type of dough considered? soft dough What is the reason that we use paper liners for cupcakes? so they don't stick and it makes them easy to remove from pan The three mixing methods for quick breads are the biscuit method, the muffin method, and what else? creaming method What does the term "tunneling" in biscuits refer to? very large air pockets from overmixing What type of flour is used most often in pie dough and why is it used? pastry flour because it is low in protein and makes pie tender In mixing pie crust it is important that the water used is at what type of temperature and why? ice cold so it does not develop gluten What do you do to fresh pie dough before you roll it out in order to relax the gluten? chill it in the refrigerator How many quarts in a gallon? 4 quarts 32 oz=4 cups=2 pints= how many quarts 1 quart What is the difference in the cooked juice method and the cooked fruit method for pie fillings? cooked juice method comes from a can and cooked fruit method is where sugar is added to draw out the juices What is the main purpose of venting a two crust fruit filled pie? lets the steam out What is another way to avoid lumping starches in liquid?