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Questions for Review

Appears in
top 1000How Baking Works
How Baking Works

By Paula Figoni

Published 2003

  • About
  1. Why is milk pasteurized? Why is it homogenized?
  2. What is UHT milk? How does it differ from regular pasteurized milk?
  3. What are MSNF?
  4. What is in milk fat?
  5. Name the two main categories of proteins in milk.
  6. What does whey consist of?
  7. What is DMS? Why is DMS not recommended for use in custard cream pie?
  8. What is the difference between low-heat and high-heat DMS? Which is more commonly used in the bakeshop? In what products is it commonly used?
  9. A formula calls for light cream but all that is available is whole milk and heavy cream. What should you do?
  10. A formula calls for evaporated milk, but all that is available is sweetened condensed milk. Can sweetened condensed milk be used instead of evaporated milk? Why or why not?
  11. What is meant by a “cultured dairy product”? Provide examples of cultured dairy products.
  12. What is a probiotic? How does heat from the oven affect probiotics?
  13. How might cultured dairy products contribute to leavening in baked goods?
  14. How might cultured dairy products contribute to a whiter crumb in baked goods?
  15. What is the difference between cream cheese, Neufchâtel, and baker’s cheese?
  16. Which types of dairy products can be successfully whipped into a stable foam?
  17. List four factors important in producing stable whipped cream.
  18. Why might it be better to add DMS with sugar when creaming fat than to add it later with flour and other dry ingredients?
  19. How do dairy products, such as milk, extend the shelf life of baked goods?
  20. Why should dry milk solids be stored covered in a cool dry place?

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