Certified Professional Food Safety (CP-FS) Exam (Latest Update 2025 / 2026) Questions & Answers | Grade A | 100% Correct (Verified Solutions)
Question:
The (6) primary ingredients found in bakery goods:
Answer:
1) flour
2) leavening ingredients
3) moisture
4) sugar
5) fats
6) various additives (salt, flavorings, etc.)
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Question:
The (4) primary leavening agents used in baked goods:
Answer:
1) yeast [compressed or DRIED (x2 as effective)]
2) Steam
3) Whipping
4) Baking powders
Question:
Name (3) types of baking powders:
Answer:
1) single acting or double acting
2) soda and acid
3) ammonia bicarbonate
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Question:
What are the different types of mixer agitators? (6)
Answer:
1) flat beater 2) wire loop 3) dough arm hook 4) wing whip 5) pastry knife 6) sweet dough hook
Question:
True/False - dark colored baking pans absorb better heat.
Answer:
TRUE
Question:
Advantages (2) of using Rotary Rack Ovens
Answer:
1) increased capacity, higher output, even baking 2) versatile - can do meat too
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Question:
(1) advantage & (1) disadvantage of using Mechanical/Reel style ovens?
Answer:
Adv = low labor & energy costs, excellent results
Disadv = complex and expensive
Question:
What is the primary role of a proofer in bakery operations?
Answer:
1) allows yeasted dough to leaven in ideal temp. & humidity
2) ensures consistency / desired appearance
Question:
What are (2) functions of a Sheeter? (baking)
Answer:
1) flattens dough to desired shape/thickness
2) removes gas from dough
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