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NOCTI Baking Practice and Methods Exam Certification 2025: MCQs & Answers, Exams of Cooking Basics

A comprehensive set of multiple choice questions and answers covering various aspects of baking practice and methods. It covers topics such as dough types, baking techniques, ingredients, and equipment. Designed to help students prepare for the nocti baking practice and methods exam certification in 2025.

Typology: Exams

2024/2025

Available from 01/14/2025

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NOCTI Baking Practice and Methods
Exam Certification 2025
1. Milk, melted butter, water, and one other type of wash can be
used on the tops of soft rolls before baking. What is it? -
Correct Ans: egg wash
2. What is another name for laminated dough? - Correct Ans:
roll-in
3. What are three types of laminated dough and what two get its
rise from yeast and which get its rise from steam? - Correct
Ans: ✅croissant and danish get it from yeast and puff pastry
gets it from steam
4. If you have a mixture of flour, liquid, and fat, what type of
dough would you be producing? - Correct Ans: ✅pastry type
dough-pie dough
5. If you were making a bakery product made of liquid, flour, salt,
shortening, and leavened by yeast, what would you be making?
- Correct Ans: ✅lean bread
6. When making and frying yeast raised doughnuts, what
ingredient could make it too dark? - Correct Ans: ✅sugar
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NOCTI Baking Practice and Methods

Exam Certification 2025

  1. Milk, melted butter, water, and one other type of wash can be used on the tops of soft rolls before baking. What is it? - Correct Ans: ✅egg wash
  2. What is another name for laminated dough? - Correct Ans: ✅roll-in
  3. What are three types of laminated dough and what two get its rise from yeast and which get its rise from steam? - Correct Ans: ✅croissant and danish get it from yeast and puff pastry gets it from steam
  4. If you have a mixture of flour, liquid, and fat, what type of dough would you be producing? - Correct Ans: ✅pastry type dough-pie dough
  5. If you were making a bakery product made of liquid, flour, salt, shortening, and leavened by yeast, what would you be making?
    • Correct Ans: ✅lean bread
  6. When making and frying yeast raised doughnuts, what ingredient could make it too dark? - Correct Ans: ✅sugar
  1. Dinner rolls that have margarine or butter rolled in them are called what? - Correct Ans: ✅butterflakes
  2. What is the difference between a rich dough and a lean dough?
    • Correct Ans: ✅rich dough has more fat
  3. When we make tea biscuits, what is the type of dough considered? - Correct Ans: ✅soft dough
  4. What is the reason that we use paper liners for cupcakes?
    • Correct Ans: ✅so they don't stick and it makes them easy to remove from pan
  5. The three mixing methods for quick breads are the biscuit method, the muffin method, and what else? - Correct Ans: ✅creaming method
  6. What does the term "tunneling" in biscuits refer to? - Correct Ans: ✅very large air pockets from overmixing
  7. What type of flour is used most often in pie dough and why is it used? - Correct Ans: ✅pastry flour because it is low in protein and makes pie tender
  1. The most common type of flour used in cookie production is pastry. Why do you think this is? - Correct Ans: ✅makes finished product lighter and more tender
  2. If you over bake cookies the liquid will absorb causing the cookie to _______ quicker. - Correct Ans: ✅stale
  3. What type of consistency do you believe rolled cookie dough should have? - Correct Ans: ✅stiff
  4. A cheesecake weighs 4 lbs after it is baked. A baker portions it into 16 pieces. How much will each slice weigh? - Correct Ans: ✅4 oz
  5. 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? - Correct Ans: ✅read the recipe
  6. What temperature should bread be baked to? - Correct Ans: ✅190 degrees
  7. When you are making up cookies, why would you want them to be the same size? - Correct Ans: ✅bake evenly
  8. 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? - Correct Ans: ✅rapid rise of the product

  1. What is it called when you poke small holes or impressions into dough to allow gas to escape and why is it important? - Correct Ans: ✅docking so the dough does not blow up when steam is formed
  2. What are you doing when you are shaping or forming dough into a loaf or press? - Correct Ans: ✅molding the dough
  3. An emulsion will form more successfully if the ingredients being mixed are at what temperature? - Correct Ans: ✅room temperature
  4. What mixing method is it when you mix or beat shortening with sugar? - Correct Ans: ✅creaming method
  5. The creaming method incorporates air into a batter and will cause the cake to rise from the heat in the oven. Would this be considered a physical or chemical leavening process? - Correct Ans: ✅physical
  6. When making a sponge cake or Genoise cake, what is the most accurate procedure? - Correct Ans: ✅warm and whip the eggs and sugar, sift and fold in the flour and baking powder
  1. What other items are made with pate a choux? - Correct Ans: ✅beignets and French cruller
  2. When the cake flour is added in the angel food cake, it should be folded in by hand so the _______ do not break down.
    • Correct Ans: ✅air cells
  3. When baking pate a choux items we start the baking process at a high temperature to develop steam and then reduce to finish the baking and set the structure. The product must be firm and dry before removing from the oven and cool slowly to prevent what? - Correct Ans: ✅collapse
  4. The leavening for puff pastry and items baked with pate a choux are the same. What leavens the pastries? - Correct Ans: ✅steam
  5. What is the starch in baking that does not need heating or cooking? - Correct Ans: ✅arrowroot (pre gelatinized)
  6. What custard should be allowed to boil to the correct thickened consistency before removing from heat? - Correct Ans: ✅pastry cream
  7. What is not considered a custard? - Correct Ans: ✅strawberry coulis
  1. When making a stirred custard sauce, the hot liquid is slowly whisked into the egg yolks in order to not cook the eggs. What is this called? - Correct Ans: ✅tempering
  2. When using a baker's formula for balancing a formula for breads, the percentage of the other ingredients are based on the weight of what ingredient? - Correct Ans: ✅flour
  3. Bread flour is generally used for most breads and rolls. What type of wheat do you believe it is milled from? - Correct Ans: ✅hard
  4. What is conditioning of gluten during mixing considered?
    • Correct Ans: ✅development
  5. What gives the gluten in dough the ability to return to its original size and shape after it has been deformed? - Correct Ans: ✅elasticity
  6. What it is called when you work dough in order to develop the gluten? - Correct Ans: ✅kneading
  7. What could you do to the dough in order to slow down fermentation? - Correct Ans: ✅put it in the fridge