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92 Cards in this Set
- Front
- Back
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Bread is steamed in the oven: a. To control fermentation b. For better flavor c. To allow the loaf to expend before it gets a crust d. To lengthen the shelf life of the loaf e. To make it easier to package the bread later on |
c. |
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Pick which group of bakery products are made with lean dough. a. Genoise, pate a choux, chiffon, pate sucre b. Challah, croissants, brioche, Danish c. Baguettes, fougasse, hard rolls, batards d. Soft rolls, cinnamon rolls, panettone, brioche e. All of the above |
c. |
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When we place bread on the hearth of the oven, what is the name given to the dough's reaction to the intense heat? a. Oven spring b. Bread pop c. Heat burst d. Heat retention e. Radiation burn |
a. |
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When starch is mixed with water and heated, it will: a. Pectinize b. Coagulate c. Denature d. Gelatinize e. Emulsify |
d. |
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The French name for the bread that looks like a ladder or leaf is: a. foccacia b. Fugasse c. Biga d. Ciabatta e. Batard |
b. |
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Baguettes are scored: a. Before proofing b. Before baking c. After shaping d. Before bulk fermentation e. After kneading |
b. |
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Bulk fermentation is done: a. After shaping b. After proofing c. After scoring d. After mixing e. After scaling |
d. |
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The four stages of mixing in relation to yeasted bread and roll production are: a. Saturation, hydration, tightening and finish b. First, second, third and fourth c. Initial, median, intermittent, final d. Pick-up, clean-up, development period and final gluten development e. Dry mix, wet mix, pick up and window development |
d. |
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The bran in whole grain flours cuts the strands of the gluten, inhibiting their development and reducing their ability to trap _________ produced by the yeast. a. Water b. Sugars c. Carbon dioxide d. Lactic acid e. Sodium bicarbonate |
c. |
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If you had to make 55lbs of Baguette dough in France in the middle of winter how many grams would the entire batch weigh? a. 2,497 grams b. 15,592 grams c. 22,680 grams d. 24,970 grams e. 49,940 grams |
d. |
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Folding the dough during bulk fermentation: a. Builds up dough strength in the gluten b. Decreases the amount of acid caused by fermentation c. Moves the yeast cells to the bottom of the tub d. Creates a smaller crumb e. Allows for large air pockets in the bread |
a. |
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A pate fermente is basically: a. Sourdough starter b. Old dough c. An over mixed dough d. A polish e. An oily dough |
b. |
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The bench rest comes after: a. Mixing b. Pre-shaping c. Dividing d. Scoring e. Bulk fermentation |
b. |
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How do you tell if a yeasted bread is done baking? 1. Check the moisture with a plastic bag and a spray bottle of water 2. Tap the bottom and listen for a hollow sound 3. Weigh the bread to see if enough moisture has evaporated 4. Put it into a bowl of warm water and see if it floats 5. Poke it with a skewer and see if it comes out clean A. All of the above b. 1,2 &3 c. None of the above d. 3,4&5 e. 2&3 |
e. |
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A baguette dough is: a. A lean dough d. An enriched laminated yeast dough c. A laminated non yeasted dough d. An enriched dough e. A lean laminated yeast dough |
a. |
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Egg whites are made up of: a. 12% fat, 12% protein, 76% water b. 10% fat, 90% protein and some minerals c. 10% protein, 90% water and some minerals d. 10% water, 90% protein and some minerals |
c. |
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Which of the following is a standard ratio of egg white to sugar when making a Meringue? a. 1:1 b. 1: 2 c. 2:1 d. 1:2.25 |
b. |
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What spirit is made by distilling fermented sugarcane? a. Vodka b. Cognac c. Rum d. Muscatel |
c. |
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Eggs and sugar for a Genoise are heated to: a. 145°F b. 212°F c. 98.1°F d. 110°F |
d. |
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The next step in sugar boiling after the Souffle is: a. Thread b. Ball c. Crack d. Caramel |
b. |
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A cold meringue is also called: a. Swiss meringue b. German meringue c. Italian meringue d. French meringue |
d. |
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To make a Swiss meringue: a. We warm the egg whites and sugar then whip b. We whip the sugar and egg whites till stiff c. We melt the sugar then add it to the egg whites d. We warm the yolks and sugar, then whip warm-cold |
a. |
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When making creaming method cookies, it is necessary to: a. Use cold butter and warm eggs. b. Bake them in a conduction oven c. Use only cake flour d. Scrape the bowl and paddle regularly |
d. |
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To make Italian meringue: a. We warm the egg whites and sugar to 110°F then whip b. We whip sugar and egg whites till stiff or until they reach 145°F c. We heat the sugar syrup to about 244°F then add it to whipped egg whites d. We warm the yolks and sugar then whip until cold |
c. |
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How many ounces do 28 tbsp of apple juice weigh? a. 28.35 oz. b. 140 oz. c. 14 oz. d. 56 oz |
c. |
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How hot can fondant get before it looses its shine? a. 100-110°F b. 130-140°F c. 140-150°F d. 200-212°F |
a. |
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Gluten a. is only present in whole wheat flour b. is developed during the mixing process c. is made up of soluble proteins d. needs a lot of heat to develop e. both b and c |
b. |
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You have 1/2 qt of cream to make a ganache (1:1), how much chocolate do you need? a. 454 gr. b. 32 oz. c. 64 tbls d. 16 oz. e. a and d f. all of the above g. None of the above |
e. |
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T/F. Bakers malt syrup is made from millet and is used to slow fermentation. |
F. |
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T/F. The larger the loaves are, the higher we set the oven temperature so they bake faster. |
F. |
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For the separation foaming method: a. We warm the eggs and sugar to 140° then whip again. b. We whip yolks and whites separately c. We have to use pasteurized eggs for this method d. We warm the yolks and sugar then whip over a water bath. e. Any of the above |
b. |
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Baking soda a. is an acid b. is an alkali c. can be used to substitute for baking powder d. can react in the presence of moisture or in dry matter e. all of the above |
b. |
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The polenta cake relies on _______ to make the correct texture of the cake. a. using the right mixer b. starch and bran c. an emulsion d. bread flour e. none of the above |
c. |
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The leavening of a sponge cake (genoise) is due to a. physical (mechanical) leavening b. Chemical leavening c. Biological leavening d. Biological and physical (mechanical) leavening e. Physical (mechanical) and chemical leavening |
a. |
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We sift flour and other dry ingredients together in order to better distribute the ingredients, incorporate air into the dry ingredients and ____ a. create better browning in the final product b. change the ratio of wet to dry ingredients c. remove the germ from the wheat d. get out any lumps e. get a better creaming action |
d. |
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What are the dimensions of a full size sheet pan? |
16x24 |
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What cake is made by heating the eggs and sugar to 110°F then whipping till they recede? a. sacher cake b. genoise c. japonnaise d. lady fingers |
b.
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T/F. High ratio cakes are made using the combination creaming method. |
F. |
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To fill a 8x2 cake pan we need to make a sponge with: a. 2 eggs b. 4 eggs c. 6 eggs d. 8 eggs |
b. |
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Creme anglaise is thickened with: a. cornstarch b. corn syrup c. egg yolks d. egg whites e. any of the above |
c. |
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Creme anglaise is: a. baked in the oven b. boiled until thick. c. heated to nappe d. boiled on high e. none of the above |
c |
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Creme patissiere is thickened with a. eggs b. gelatin c. cornstarch d. all of the above e. a and c only |
e. |
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Pastry cream and creme anglaise are both examples of a. pre-cooked batters. b. boiled custards c. stirred custards d. whipped custards e. none of the above |
e |
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Pastry cream is agitated with a __________ while being cooked. a. wooden spoon b. rubber spatula c. viking mixer with a paddle d. whisk e. large fork |
d. |
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T/F. Genoise cakes contain no fat. |
F |
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The maximum amount of butter to add to a sponge cake would be: a. 80% of the flour weight b. 80% of the total egg weight c. 4/5 of the sugar weight d. 60% of the sugar weight e. 2/3 of the flour weight |
c. |
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The classic name for a baked custard that can be unmolded would be: a. creme brûlée b. creme renversee c. pot de creme d. creme chibouste e. creme bavarois |
b. |
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Creme chibouste is a. hot pastry cream and hot italian meringue b. hot creme brûlée and French meringue c. bavarian cream and whipped cream d. creme renversee and hot pastry cream e. none of the above |
a. |
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The basic ingredients for pate a choir are: a. water, milk, sugar, salt, cake flour, bread flour b. water, milk, sugar, butter, salt, cake flour, eggs c. water, milk, sugar, butter, salt, bread flour, eggs d. water, milk, oil, sugar, salt, pastry flour, eggs e. none of the above |
c. |
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After the liquids for pate a choux have come to a boil, the flour needs to be added: a. in thirds b. all at once c. slowly while stirring d. through a sieve e. any of the above |
b. |
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Eggs for a pate a choux need to be added a. only after the previous addition of egg has been incorporated b. after the mixture has cooled a bit c. all at once d. only in thirds e. a and b only |
e. |
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The next stage in sugar cooking after the ball is: a. souffle b. caramel c. thread d. crack |
d. |
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T/F. Pate a choir needs to be baked immediately after piping |
F |
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Pate a choir needs to be baked starting in a ___________ oven and finished in a low oven. a. convection b. hot c. hearth d. slow e. dry |
b. |
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We classify pate a choir as __________. a. pre-cooked batter b. par boiled batter c. warm foaming batter d. hot/cold batter |
a. |
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When glazing the top of an eclair we use chocolate fondant. What temperature should the fondant be to get a nice shine? a. 79° b. 84° c. 100° d. 132° e. 147° |
c. |
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T/F. When making pie dough we typically use mealy pie dough for fruit pies. |
F |
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T/F. When calculating the amount of pie dough per pie we typically use an ounce of dough per inch of the diameter of a pie pan. |
T. |
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Puff pastry gets: a. 3 single turns b. 4 single turns c. 4 double turns d. 3 double turns e. 5 double turns |
c. |
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The primary leavening agent in puff pastry is: a. yeast b. baking powder c. steam d. baking soda e. baking soda and cream of tartar |
c. |
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T/F. To prepare fondant for application you should fully thin it first then heat it to 122°, then adjust the consistency. |
F. |
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How many layers of fat will a croissant dough have with a 2/3 lock-in, 1 double fold and 2 single turns? a. 24 b. 72 c. 96 d. 144 e. 256 |
b. |
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Why is apricoture the ideal base for fondant: a. it contains hardly any sugar and the fondant is sweet enough b. it will spray easy when it is hot c. it is high in sugar, will set up slightly and the fondant adheres to it d. it is a pectin based glaze and makes it shiny e. it is an agar based gel and helots keep the layers together |
c. |
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How many layers of fat will a puff pastry have that is made with a 1/2 lock in and 4 double turns? a. 256 b. 375 c. 424 d. 762 e. 1120 |
a. |
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Egg washed bread and rolls are: a. not steamed b. always steamed c. only steamed if they have enough gluten d. only steamed if they have enough starch e. only steamed if there is no sugar in the recipe |
a. |
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T/F. If instant yeast is used, it is first activated with water before added to a dough |
F. |
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T/F. The high heat of the baker's oven kills the yeast as soon as the dough is placed in the oven. |
F |
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T/F. The ideal dough temperature for most bread dough is about 95°F. |
F. |
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For the separation foaming method: a. We warm the eggs and sugar to 140°F then whip again b. We whip the yolks and whites separately c. we have to use pasteurized eggs for this method d. We warm the yolks and sugar then whip over a water bath e. any of the above |
b. |
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Pastry cream is: a. milk, sugar, vanilla, eggs and cream b. milk, sugar, vanilla, eggs and cornstarch c. cream, sugar, vanilla, and egg whites d. milk, sugar, vanilla, and egg yolks e. all of the above |
b. |
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What type of cheese is used in Tiramisu? a. Mozzarella b. mascarpone c. monte alban d. Ricotta e. aluette |
b. |
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Which of the following custards is not unmolded? a. creme renverse b. creme bavaroise c. charlotte royale d. pot de creme |
d. |
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T/F. If active dry yeast is used, it is first activated with warm water before added to the dough. |
T. |
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Creme caramel is: a. milk, vanilla, sugar, eggs and caramel b. cream, sugar, egg yolks, cornstarch and caramel c. milk, vanilla, egg whites, cream and caramel d. milk, vanilla, egg yolks, sugar and caramel |
a. |
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Overrun a. happens when you're moving too fast in the bakery b. is the incorporation of air into a churned frozen dessert c. occurs when a sauce is cooked beyond napped d. makes ice cream more dense e. none of the above |
b. |
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Which frozen dessert contains more sugar? a. granite b. sorbet |
b. |
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What tool can be used to measure the concentration of sugar in a solution? a. hydrometer b. saccharometer c. refractometer d. any of the above e. none of the above |
d. |
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T/F. The percentage on the packaging of dark couverture chocolate (58%) refers to the cocoa mass. |
T |
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Cocoa beans are _________ before being bagged and shipped from the plantation a. winnowed b. roasted c. conched d. fermented e. all of the above |
d. |
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Pate a bombe is hot medium ball sugar syrup poured into a. whipped egg whites b. whipped italian meringue c. whipped egg yolks d. ice cream base e. none of the above |
c |
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What is the protein percentage for whole wheat flour? |
14-16% |
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What is the protein percentage for high-gluten flour? |
13.5-14.5% |
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What is the protein percentage for bread flour? |
11.5-13.5% |
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What is the protein percentage for ap flour? |
8-12% |
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What is the protein percentage for pastry flour? |
7-9.5% |
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What is the protein percentage for cake flour? |
6-8% |
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Semolina/durum flour contains how much protein? |
12-15% |
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What is the ratio for cookie dough? |
1 part sugar, 2 parts fat, 3 parts flour |
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What is the ratio for pie dough? |
3 parts flour, 2 parts fat, and 1 part liquid |
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What are the 12 steps of bread production? |
1. scaling 2. mixing 3. bulk fermentation 4. folding 5. dividing 6. Preshape 7. bench rest 8. shaping 9. proofing 10. baking 11. cooling 12. storing |
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What is ratio in a creme chibouste? |
2 parts pastry cream, 1 part hot italian meringue |
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Whats the difference between sherbet and sorbet? |
Sorbet doesn't have dairy |
