Patisserie Final Exam

Front 1

True/False Cake should be cooled completely before depanning

Back 1

False; A cake should only be cooled for 10-15 before removing from pan

Front 2

True/False Royal icing is used for both cookies and cakes

Back 2

true

Front 3

True/False When teiring cakes support is built by inserting dowels into the lower tiers

Back 3

True

Front 4

True/False Gumpaste, modeling chocolate, and marzipan can all be used to sculpt edible flowers

Back 4

true

Front 5

true/false A Balanced cake will create the desired flavor and texture

Back 5

true

Front 6

true/false Egg yolks contain lesothin, an emulsofier

Back 6

true

Front 7

true/false Pouring fondant icing must be warmed but not over 105 degrees to be used

Back 7

true

Front 8

true/false marzipan derives its flavor from bitter almonds

Back 8

true

Front 9

true/false the addition of glycerine to royal icing and gumpaste help them to dry harder

Back 9

false

Front 10

Baking soda changes the Ph of a batter in what direction?

Back 10

it increases the ph, makes it more alcoline

Front 11

what is the boiling point of water at 10,000ft elevation

Back 11

192 Degrees

Front 12

what is the boiling point of water at 5000 ft

Back 12

202 degrees

Front 13

what is the boiling point of water at sea level.

Back 13

212 degrees

Front 14

what are the 6 main bake shop ingredients

Back 14

sugar

liquid

leveners

eggs

flour

fat

Front 15

What are the main functions of leaveners

Back 15

balance the ph of batters

tenderize the product

provide hight

Front 16

Define Marzipan

Back 16

a confection consisting primarily of sugar and almond meal. It derives its flavor from bitter almonds

Front 17

under EU law what is the minimum almond oil content for marzipan

Back 17

minimum 14%

Front 18

Under EU law what is the max moisture content in marzipan

Back 18

8.5%

Front 19

Under EU law what is the bitter almond content of marzipan

Back 19

4-6%

Front 20

what are optional additional ingredients of marzipan

Back 20

rosewater, honey, pistachios, preservative, and sometimes hazelnut

Front 21

is marzipan officially defined in the us

Back 21

no, but it is generally made with a higher ratio of sugar to almonds then almond paste. Some recipes call for corn syrup and or egg whites.

Front 22

what it the etymology of marzipan

Back 22

widely believed as roughly translated "march Bread"

Front 23

Where do food historians report that maripan mostly likely originated?

Back 23

in the middle east and was introduced to Europe in the late middle ages

Front 24

what was marzipan used for in midievel times

Back 24

it was molded to create elaborate sculptures that were presented to diners at the end of feast

Front 25

what did chemists once promote Marzipan as, how long did this last

Back 25

a healing remedy, well into the 18th centry

Front 26

what are some common uses of marzipan

Back 26

marzipan filled chocolates,

small sculpted fruits and vegetables. it is also rolled into thin sheets and glazed for icing cakes and is traditionally used in wedding cakes, christmas cakes, and stollen

Front 27

in some countries marzipan is shaped into what traditional treat for new years day

Back 27

small figures of animals

Front 28

marzipan can be used in this carnival cake

Back 28

king cake

Front 29

in what Italian town is marzipan shaped into fruit and for what season, what is the special name given these treats

Back 29

palmero, christmas, frutta martorana

Front 30

what are marzipan fruit shaped sweets made portugal called, what region are the particularly popular in?

Back 30

morgadinhos, algarve

Front 31

in what country are simple animal shaped marzipan treats filled with egg yolk and sugar

Back 31

toledo, spain

Front 32

what other nut is used in marzipan in latin american cuisine and what holiday is it served for

Back 32

marzapan is generally made with peanuts and served for christmas

Front 33

in the Netherlands marzipan figures are given to who on what special night

Back 33

given as gifts to children during saints nicholas' eve

Front 34

in Germany marzipan is generally shaped in to what animal and given on what day

Back 34

shaped into a pig and given as a gift on New years's day they are also known as Gluckschwein

Front 35

Define Modeling Chocolate

Back 35

a pliable chocolate paste made from corn syrup and chocolate. it has the texture of a tootsie roll or marzipan and is very easy to work with. It can be made with any chocolate.

Front 36

define fondant

Back 36

french, from present participle of fonder, to melt.

Front 37

define rolled fondant

Back 37

made of sugar, corn syrup, glycerin, and water which are kneaded assertively to produce a very fine crystalline structure.

Front 38

what are common uses of rolled fondant

Back 38

cover a cake, create decorative elements, such as swags, bows, or simple flowers.

Front 39

Define Gumpaste

Back 39

the modeling clay of the pastry world, made from a mixture of Confectioner's sugar, glucose syrup, gum tragacanter, gelatin, shortening, and water, which are mixed until smooth.

Front 40

define royal icing

Back 40

a hard white icing made from softly beated egg whites, icing sugar (powdered sugar) and sometimes lemon or lime juice.

Front 41

what are some common uses of Royal icing

Back 41

christmas cakes, wedding cakes, gingerbread houses and many other cakes and cookies, either as a smooth covering, or in sprp peaks.

Front 42

what is glycerine used for in icing and gumpaste

Back 42

prevent the icing and gumpaste from setting too hard

Front 43

define meringue powder

Back 43

a fine white powder used to replace fresh pasteurized egg whites and is made from dried egg whites, sugar, salt, vanilla and gum

Front 44

Define: gum tragicanth

Back 44

a substance which is derived from the sap of a plant in the middle east

Front 45

what is CMC

Back 45

carboxymethyl cellulose: the chemical version of Gum tragacanth. tends to work a little faster than gum tragacanth and is also a little bit cheaper as it is a chemical version of the real thing.

Front 46

what is tylose powder

Back 46

a brand name of Carboxymethyl cellulose

Front 47

define chiffon cake

Back 47

moistest sponge cake, lightened with chemical and egg whites

Front 48

translate gateau

Back 48

plural gateaux, cake(fr)

Front 49

Geniose

Back 49

sponge cake very dry, originated in genoa itily, leavened with whole eggs. No chemical leavener

Front 50

What should be done to chemical leavener at 5000 ft elevation

Back 50

reduced 25-40%

Front 51

what alterations should be made to the flour in a recipe at 5000 ft elevation

Back 51

increased 6-8%

Front 52

what changes should be made to the liquids in a recipe at 5000 ft elevation

Back 52

increased 8-10%

Front 53

what changes should be made the sugar in a recipe at 5000 ft elevation

Back 53

reduced 4-5%

Front 54

should you change the fat in a recipe at 5000 ft elevation

Back 54

no

Front 55

what changes need to be made to the oven temp of a recipe at 5000 ft elevation

Back 55

increase 25 degrees

Front 56

what are the functions of sweeteners

Back 56

flavor
tenderizers
anti Staling
anti microbial
leavening when blended with eggs or solid fats
color

Front 57

functions of liquids in cakes

Back 57

moisture
aid structure builders
mechanical leavening through steam

Front 58

Functions of leveners in cakes

Back 58

height

flavor

adjust ph

tenderize

Front 59

functions of eggs in cakes

Back 59

flavor

nutrients

structure

emulsifier

color

Front 60

functions of flour in cakes

Back 60

structure

drying agent

color

nutrients

Front 61

functions of fats in cakes

Back 61

flavor

tenderizer

leavening

Front 62

when baking at 5000ft elevation

a) structure ingredients should be increased

b) air pressure is lower; therefore leavening should be decreased

c) Moisture evaporates out of batter more rapidly

d) all of the above

e) a &C

f) a & b

Back 62

D) all of the above

structure ingredients should be increased

air pressure is lower; therefore leavening should be decreased

moisture evaporates out of batter more rapidly

Front 63

Proper mixing of cakes should accomplish

a) uniform and complete mixture of all ingredients

b) form and incorporate air cells

c) develop and rest the batter

d) develop a variable texture throughout crumb

e) all of the above

f) all except d.

g) a and b

Back 63

g) a and b

uniform and complete mixture of all ingredients

form and incorporate air cells

Front 64

what ingredients can be measured either by volume or weight

Back 64

eggs

milk

water

Front 65

the following is true of the creaming method of mixing cake batter

a) butter and sugar are creaming together before the rest of the ingredients are added

b) if fats are too cold or too warm they will hold too many air cells for higher elevations

c) creamed butter will lump if cold eggs are added

e) a and b

f) a and c

Back 65

f) a and c

butter and sugar are creamed together before the rest of the ingredients are added

creamed butter will lump if cold eggs are added

Front 66

You know a cake is baked when:

a) the cake is golden brown

b) center springs back

c) the cake pulls away from the sides of the pan

Back 66

b and c

center springs back

cake pulls away from the sides of the pan

Front 67

what are the functions of icing

Back 67

anti staling

flavor

decoration

Front 68

what can cause a cake to sink in the middle?

Back 68

too much leavener

oven temp too low

too much tenderizer

too little structure

Front 69

how many tablespoons in 1 oz

Back 69

2

Front 70

6 teaspoons = how many oz

Back 70

1oz

Front 71

how many pints in a gallon

Back 71

8

Front 72

how many oz in 1 lb

Back 72

16

Front 73

how many g in 1 kg

Back 73

1000

Front 74

translate petit fours

Back 74

little oven

Front 75

four types of petit fours

Back 75

1) petit four sec

2) petit four demi sec

3) petit four glace

4) petei four varies

Front 76

what does the word "mignardise" translate

Back 76

small petite pastry, comes from mignon (cute, little, precious, delicate fondling as a noun it means small child

Front 77

define Mignardise

Back 77

tiny, bit-sized pastries; cookies, miniature chocolate strawberries, cream puffs, macaroons, tiny fruit tarts, mousse tartlets, frangipane tartlets

Front 78

traditionally when in the baking baking order would petit fours be baked

Back 78

during the cooling process of coal fired brick ovens in the 18th centry

Front 79

why would petit fours be baked during the colling process of a coal fired brick oven?

Back 79

this was due to coal's high burning temp and its expense at the time; an efficiency that did not waste any heat.

Front 80

What is the Austrian variation of petit fours

Back 80

punschkrapfen or punschkrapferl (punch cake)

Front 81

Punchschkrapferl is a term often used by austrians to describe what

Back 81

Nazi politician who joined the scoial democrats after wwII

Front 82

why do austrians make "punch cakes" pink on the outside and brown on the inside?

Back 82

the term punschkrapferl is a term often used by austrian to describe Nazi politicians who joined the social democrats after WWII; pink (a color associated with socialism) on the outside and brown (a color associated with nazism) n the inside.

Front 83

what are the Austrian Variations of petit fours filled with

Back 83

filled with rum soaked cake crumbs, nougat, chocolate, apricot jam, covered with a thick pink rum sugar glazing

Front 84

In North America, Petit fours are recognized as:

Back 84

small layered tea cakes iced with pale colored pouring fondant

Front 85

define Pastillage

Back 85

closely related to gum paste, made of confectioner's sugar, gum tragacanth, cream of tartar, shortening and hot water, also mixed together and kneaded briefly. It is also used for molding shapes, and holds those shape once dried.

Front 86

how does the addition of gelatin and glucose syrup make gumpaste differ from pastillage

Back 86

without the gelatin and glucose syrup, pastillage is not as elastic as gum paste, cannot be rolled as thinly, and has a bit more tendency to crack when worked finely

Front 87

what is gum arabic

Back 87

a versatile hydrocolloid that has many applications. A superior emulsifier, widely used in the production of beverage and flavor emulsions and meal replacers. Its low viscosity and adhesive properties make gum arabic an excellent ingredients for coating cereal, confections, and snack foods.

Front 88

what is gum tex

Back 88

more readily available to most and is made by wilton. like gum tragicanth, gum tex is an ingredient to make gum paste pliable, elastic and easy to shape.

Front 89

what is a colloid

Back 89

a substance microscopically dispersed throughout another substance.

Front 90

what is a hydrocolloid

Back 90

defined as a colloid system wherein the colloid particles are hydrophilic polymers dispersed in water