Alright, here are 15 multiple-choice questions covering LO1 - Prepare bakery products, aligned

with a revised Bloom's Taxonomy Table of Specifications (TOS):

1. Which of the following is the MOST basic and essential ingredient in most bread recipes?
(Remembering)

a) Sugar

b) Butter

c) Flour

d) Eggs

Answer: c) Flour

2. To hydrate yeast properly, what is the generally recommended temperature range for the
liquid? (Understanding)

a) Below 60°F (15°C)

b) 70-80°F (21-27°C)

c) 100-115°F (38-46°C)

d) Above 120°F (49°C)

Answer: c) 100-115°F (38-46°C)

3. Which mixing method typically involves combining all dry ingredients first, then adding the
liquid ingredients all at once? (Applying)

a) Creaming method

b) Foaming method

c) Straight dough method

d) Sponge method

Answer: c) Straight dough method

4. When kneading dough, what is the primary goal in terms of gluten development?
(Understanding)

a) To incorporate more air into the dough.

b) To evenly distribute the yeast throughout the dough.

c) To develop a strong and elastic network of gluten proteins.

d) To increase the sugar content of the dough.

Answer: c) To develop a strong and elastic network of gluten proteins.

5. Imagine you are baking a cake and notice it has a tough and dry texture. Which of the
following could be a likely cause? (Analyzing)

a) Using too much baking powder.

b) Overmixing the batter after adding the flour.

c) Baking at a lower temperature for a longer time.

d) Using cake flour instead of all-purpose flour.

Answer: b) Overmixing the batter after adding the flour.

6. Which of the following fats would generally contribute the MOST to a tender and moist
crumb in baked goods? (Understanding)

a) Granulated sugar

b) Vegetable oil

c) Egg whites

d) Whole wheat flour

Answer: b) Vegetable oil

7. You are preparing a batch of cookies and want them to have a chewy texture. Which
ingredient, if increased, would MOST likely contribute to this outcome? (Applying)

a) Granulated sugar
b) Brown sugar

c) Baking soda

d) Shortening

Answer: b) Brown sugar

8. Why is it important to preheat the oven to the correct temperature before baking?
(Understanding)

a) To save energy during the baking process.

b) To ensure the baking powder or soda reacts properly.

c) To allow the baked good to rise evenly and cook thoroughly.

d) To prevent the bottom of the baked good from burning.

Answer: c) To allow the baked good to rise evenly and cook thoroughly.

9. Consider a recipe that calls for "folding" an ingredient into a batter. What baking technique
does this term describe? (Remembering)

a) Vigorous stirring to incorporate air.

b) Gently combining ingredients with a light, turning motion.

c) Beating ingredients together at high speed.

d) Pressing ingredients into a pan.

Answer: b) Gently combining ingredients with a light, turning motion.

10. You've baked a loaf of bread, and the top is browning too quickly before the inside is fully
cooked. What adjustment should you make for the next batch? (Applying)

a) Increase the oven temperature.

b) Decrease the baking time.

c) Cover the top of the bread loosely with foil.

d) Move the bread to a lower rack in the oven.

Answer: c) Cover the top of the bread loosely with foil.

11. Evaluate the following statement: "Using cold butter is always preferred over softened
butter in all baking recipes." Is this statement generally true or false? (Evaluating)

a) True, cold butter always creates a flakier texture.

b) False, softened butter is essential for proper creaming and aeration in some recipes.

c) True, cold butter prevents the spread of cookies during baking.

d) False, the temperature of butter doesn't significantly impact the final product.

Answer: b) False, softened butter is essential for proper creaming and aeration in some recipes.

12. Which of the following is NOT a common leavening agent used in baking? (Remembering)

a) Baking soda

b) Baking powder

c) Yeast

d) Cornstarch

Answer: d) Cornstarch

13. If a cake recipe instructs you to "cream together" butter and sugar, what is the desired
outcome of this step? (Understanding)

a) To melt the butter and dissolve the sugar.

b) To incorporate air into the mixture, creating a light and fluffy base.

c) To prevent the sugar from burning during baking.

d) To develop the gluten in the flour.

Answer: b) To incorporate air into the mixture, creating a light and fluffy base.

14. You are adapting a recipe that uses all-purpose flour and want to make it gluten-free. Which
of the following would be the MOST appropriate type of flour to substitute? (Applying)
a) Whole wheat flour

b) Rye flour

c) Almond flour

d) Cake flour

Answer: c) Almond flour

15. Imagine you are creating a new type of muffin with a very light and airy texture. Which of
the following techniques would you MOST likely incorporate into your recipe and mixing
method? (Creating)

a) Using melted butter and overmixing the batter.

b) Using cold butter and minimal mixing.

c) Whipping egg whites separately and folding them into the batter.

d) Adding a large amount of whole wheat flour for structure.

Answer: c) Whipping egg whites separately and folding them into the batter. Okay, here are 15
multiple-choice questions covering LO1 - Prepare Bakery Products, incorporating the topics you
mentioned and aligned with a revised Bloom's Taxonomy Test of Specifications (TOS):

**Remember**: The revised Bloom's Taxonomy focuses on six cognitive processes: Remember,
Understand, Apply, Analyze, Evaluate, and Create. The questions below aim to touch upon these
different levels.

**Instructions:** Choose the best answer for each question.

**Questions:**

1. **Remembering:** Which of the following is a basic ingredient commonly used in most

bread recipes?

a) Whipping cream
 b) Gelatin

c) Flour

d) Chocolate chips

2. **Remembering:** What characteristic is typically associated with a well-leavened bread

product?

a) Dense and heavy texture

b) Flat and compact shape

c) Light and airy texture

d) Hard and brittle crust

3. **Remembering:** Which piece of equipment is essential for accurately measuring small

quantities of dry ingredients in baking?

a) Stand mixer

b) Measuring spoons

c) Rolling pin

d) Baking sheet

4. **Understanding:** When a recipe calls for "proofing" yeast, what is the primary purpose of
this technique?

a) To cool down the yeast mixture.

b) To activate the yeast and ensure it's alive.

c) To add flavor to the yeast.

d) To thicken the yeast mixture.

5. **Understanding:** What distinguishes a cake from a cookie in terms of its general

characteristics?
 a) Cookies typically have a higher liquid content than cakes.

b) Cakes generally have a softer and more tender texture compared to cookies.

c) Cookies always require yeast as a leavening agent, while cakes do not.

d) Cakes are always baked at a lower temperature than cookies.

6. **Applying:** A baker needs to prepare a large batch of cookies with uniform size and
shape. Which piece of equipment would be MOST helpful for this task?

a) Whisk

b) Offset spatula

c) Cookie scoop

d) Pastry brush

7. **Applying:** A recipe requires the dough to "rise in a warm place." What is the primary
reason for this specific condition?

a) Warmth slows down the fermentation process.

b) Warmth provides an optimal environment for yeast activity.

c) Warmth prevents the dough from drying out.

d) Warmth makes the dough easier to handle.

8. **Applying:** If a batch of muffins turns out to be very tough, what is the MOST likely
reason related to mixing technique?

a) Using cold ingredients.

b) Not mixing the dry and wet ingredients thoroughly enough.

c) Overmixing the batter after adding the wet ingredients.

d) Baking at too low a temperature.

9. **Analyzing:** You observe that your bread has a very large, uneven crumb structure. Which
of the following factors could have contributed to this outcome?

a) Using too little yeast.

b) Insufficient kneading.

c) Allowing the dough to rise for too long.

d) Baking at a very high temperature initially.

10. **Analyzing:** A batch of shortbread cookies is crumbly and dry. What could be a potential
reason for this texture?

a) Using too much liquid in the recipe.

b) Not creaming the butter and sugar sufficiently.

c) Using a high ratio of fat to flour.

d) Overbaking the cookies at a low temperature.

11. **Evaluating:** A baker is deciding between using a convection oven and a conventional
oven for baking multiple trays of cupcakes. Which oven type would generally be more suitable
for ensuring even browning and consistent cooking across all trays?

a) Conventional oven, as it provides more direct heat.

b) Convection oven, as it circulates hot air for even heat distribution.

c) Either oven type would work equally well for cupcakes.

d) It depends solely on the specific cupcake recipe.

12. **Evaluating:** A recipe for a delicate sponge cake suggests folding in the flour gently. Why
is this technique crucial for the final product?

a) To develop the gluten in the flour for a chewy texture.

b) To incorporate a large amount of air into the batter, resulting in a light and airy cake.

c) To ensure the flour is fully hydrated before baking.

d) To prevent the batter from becoming too thick.

13. **Creating:** A bakery wants to develop a new type of savory bread. Which of the following
ingredient combinations would MOST likely result in a flavorful savory bread?

a) Flour, sugar, vanilla extract, eggs

b) Flour, water, yeast, dried herbs and cheese

c) Flour, milk, baking powder, chocolate

d) Flour, butter, salt, fruit preserves

14. **Creating:** Imagine you are tasked with adapting a basic muffin recipe to create a gluten-
free version. Which of the following would be the MOST significant ingredient substitution you
would need to make?

a) Replacing granulated sugar with brown sugar.

b) Substituting butter with oil.

c) Using a blend of gluten-free flours instead of wheat flour.

d) Increasing the amount of leavening agent.

15. **Creating:** A baker is aiming for a very crisp and thin cookie. Which of the following
adjustments to a standard cookie recipe would MOST likely help achieve this texture?

a) Increasing the amount of flour.

b) Using a higher ratio of eggs to other ingredients.

c) Using melted butter instead of creamed butter.

d) Baking at a lower temperature for a longer time.

---

**Answer Key:**
1. c) Flour

2. c) Light and airy texture

3. b) Measuring spoons

4. b) To activate the yeast and ensure it's alive.

5. b) Cakes generally have a softer and more tender texture compared to cookies.

6. c) Cookie scoop

7. b) Warmth provides an optimal environment for yeast activity.

8. c) Overmixing the batter after adding the wet ingredients.

9. c) Allowing the dough to rise for too long.

10. c) Using a high ratio of fat to flour.

11. b) Convection oven, as it circulates hot air for even heat distribution.

12. b) To incorporate a large amount of air into the batter, resulting in a light and airy cake.

13. b) Flour, water, yeast, dried herbs and cheese

14. c) Using a blend of gluten-free flours instead of wheat flour.

15. c) Using melted butter instead of creamed butter.