NAVEDTRA 15008A CULINARY SPECIALIST EXAM AND PRACTICE NEWEST COMPLETE 370 QUESTIONS AND CORRECT DETAILED ANSWERS (VERIFIED ANSWERS) |ALREADY GRADED A+
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Course
NAVEDTRA 15008A CULINARY SPECIALIST
Institution
NAVEDTRA 15008A CULINARY SPECIALIST
NAVEDTRA 15008A CULINARY
SPECIALIST EXAM AND PRACTICE
NEWEST COMPLETE 370 QUESTIONS
AND CORRECT DETAILED ANSWERS
(VERIFIED ANSWERS) |ALREADY
GRADED A+
How many kinds of bread are used in the General Mess - ANS-2
Which type of flour is a blend of hard wheat flours? - ANS-Bread
Which ty...
NAVEDTRA 15008A CULINARY
SPECIALIST EXAM AND PRACTICE
NEWEST COMPLETE 370 QUESTIONS
AND CORRECT DETAILED ANSWERS
(VERIFIED ANSWERS) |ALREADY
GRADED A+
How many kinds of bread are used in the General Mess - ANS-2
Which type of flour is a blend of hard wheat flours? - ANS-Bread
Which type of flour is a mixture of hard and soft wheat flours? - ANS-
General-purpose
What are the two principal proteins present in wheat flour? - ANS-
Gliadin and Glutenin
What percentage of moisture does wheat flour usually contain? -
ANS-9-15%
To replace the food value lost in milling, vitamins and minerals such
as thiamin, niacin, iron,
and riboflavin are frequently added to flour. What is flour treated in
this manner known as? - ANS-Enriched
What are the most important enzymes found in flour? - ANS-
Diastase and protease
,Wheat flour contains approximately what percent of fat? - ANS-
1.5%
What is necessary to form gluten from the protein of flour, thereby
giving the dough its
elasticity and its gas retaining property? - ANS-Water
Fermentation in dough is too rapid and the baked product becomes
too coarse without which
ingredient? - ANS-Salt
Which ingredient in the bread contributes to the color of the crust,
the taste of the baked loaf,
the toasting qualities of the bread, the texture, the moisture
retaining qualities, and the nutritional
value? - ANS-Sugar
What is the animal or vegetable fat that is used in baking? - ANS-
Shortening
How many general types of shortening are there? - ANS-2
Which type of shortening is recommended for use in bread dough
because it can be more
thoroughly distributed through the dough without saturating the
flour it touches? - ANS-Solid
What is the fatty constituent of milk that is separated from the other
milk constituents by
churning? - ANS-Butter
The amount of milk used in the dough can be as high as what-
percent non-fat dry milk based
,on the weight of the flour? - ANS-6%
Which type of agents are gases that cause the dough to rise? - ANS-
Leavening
What is a microscopic, one-celled plant that, when conditions are
favorable, will multiply by
budding or by the division of a cell into two cells? - ANS-Yeast
Active dry yeast should be suspended in about seven times its
weight of water at 105 to 110
degrees Fahrenheit (°F) for how many minutes before it is used? -
ANS-5
What is a leavening agent that contains baking soda, a large amount
of starch, and a material
that forms an acid when it is mixed with water, thus producing a
gas? - ANS-Baking powder
No rule governs the mixing time for dough other than the feel and
appearance of the dough.
When the mixing process is completed, the temperature of the
dough should range between 78°F
and which temperature? - ANS-82°F
What is the chemical change that takes place when yeast (or other
leavening agent) in the
bread releases carbon dioxide gas, causing the dough to rise? -
ANS-Fermentation
The intermediate proofing period should be just long enough for a
piece of dough to recover
, from being divided and rounded, typically up to how many minutes,
depending on the dough and
the conditions of the room? - ANS-15
After shaping and panning, loaves should be placed in a properly
controlled room or cabinet
called the proof box or proof cabinet for the final proof or pan proof.
Temperature of the cabinet
should be maintained at which temperature range? - ANS-90-100°F
The concentration of the carbon dioxide produced by respiration
may reach a level in which
it is unsafe to work when fresh fruits and vegetables are stored in a
tight compartment at or
above which temperature? - ANS-40°F
Proper circulation of air is of prime importance in keeping the
desired temperature in all parts
of the meat storage space. Cases should not be stacked directly on
the deck; steel pallets or deck
gratings should be used to allow free circulation of air under all
items stored in the space. Stacks
should be at least how many inches from the bulkhead or
refrigeration coils? (
- ANS-
Keep the food service facility and its adjacent grounds clean and
free of litter and debris. The
use of self-closing doors, closed windows, screens, air curtains, or
other means should
effectively protect openings to the outside against the entrance of
rodents and insects. Screens
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