Q1. _______  produces gas for leavening when combined with an acidic ingredient such as vinegar.

1. Baking soda
2. Baking powder
3. Yeast
4. Egg

ANSWER: A. Baking soda

• Explanation:  When baking soda is coupled with an acidic component like vinegar, lemon juice, or molasses, it creates gas for leavening. The amount of baking soda added to the batter or dough determines the volume of fast bread, cookies, cakes, and various candies. The volume and lightness of the completed product will be reduced if you lower the amount of baking soda without substituting it with another leavening agent.

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Q2.  ________ is 100 percent fat and is solid at room temperature.

1. Butter
2. Margarine
3. Shortenings
4. All of the above

ANSWER: C. Shortenings

• Explanation –  Shortening is 100 percent fat and solid, at room temperature. It’s usually formed of hydrogenated (solidified) vegetable oils, although it can also contain animal fats. Solid fats like shortening or lard are rolled in layers with flour to give pastry its flakiness. To trap air, shortening and sugar are mixed in several cookie and cake recipes. As a result, the final product will be lighter. Shortening contains emulsifiers, which aid in the emulsification of shortening and liquid.

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Q3.  _______ add flavor and color, contribute to structuring, and incorporate air when beaten in baking.

1. Dried fruits
2. Cocoa powder
3. Salt
4. Egg

ANSWER – D. Egg

• Explanation: In baked foods, eggs serve a variety of purposes. They offer flavor and colour, help to structure, include air when beaten, provide liquid, fat, and protein, and emulsify fat with liquid ingredients. Less softness can be achieved by reducing or removing egg yolks. Egg whites can be reduced or eliminated, resulting in less volume. Without the emulsifying action of the egg yolk, cakes may lack consistency in flavor and texture.

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Q4. ________ allows the optimal development of hydrolytic enzymes by the aleurone cells of barley.

1. Malting
2. Conditioning
3. Dehulling
4. Aspiration

ANSWER: A. Malting

• Explanation: Malting allows the aleurone cells of barley to produce appropriate hydrolytic enzymes and manage their action, removing structural obstacles to subsequent easy and full extraction during mashing. The discovery of gibberellic acid’s role in driving the release of alpha-amylase, endopeptidase, endo beta glucanases, and inorganic ions from the aleurone to the central endosperm has aided the development of malting modifications.

READ MORE – Food Science & Technology Quiz (07-12-2021)

Q5. Principle changes occurring during kilning is the?

1. Browning
2. Maillard reaction
3. Hydrolysis
4. Both A and B

ANSWER: D. Both A and B

• Explanation – The browning or Maillard reaction is one of the most important changes that occur throughout the kilning process. Reducttones are formed when reducing sugar and amino acids interact, and these can then be polymerized to form the colorful melanoidins, or to the heterocyclic pyrazines, thiophenes, pyrroles, and furans. Toffee and caramel flavors are caused by oxygen heterocyclics. The pyrazines are responsible for the roasted, coffee-like flavor.

READ MORE – Food Science & Technology Quiz (06-02-2022)

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