Baking

Front 1

One thing that happens when a cake is baked is that the heat makes the proteins in the mixture coagulate. This makes the cake firm.

Back 1

TRUE

Front 2

If you are making pie dough but forget to add liquid, the dough will be tough.

Back 2

FALSE

Front 3

If a loaf of bread is well wrapped so that it won’t dry out, it will not become stale.

Back 3

TRUE

Front 4

Strong flour is made from wheat with high protein content.

Back 4

TRUE

Front 5

Water for pie doughTo make a Mili pie dough, the dough should be blended very thoroughly after the water is added should be lukewarm when added to the flour and shortening.

Back 5

FALSE

Front 6

To make a mealy pie though, the dough should be blended thoroughly after the water is added.

Back 6

FALSE

Front 7

Double acting baking powder requires the presence of acid in the formula to activate it.

Back 7

FALSE

Front 8

In a double crust pie, it is important to seal the top and bottom crust together well all around the rim.

Back 8

TRUE

Front 9

A rich, crescent shaped pastry made for me rolled in dough that is low in sugar.

Back 9

croissant

Front 10

A product used in the sponge method of yeast dough production.A yeast roll rich in butter and eggs but relatively low in sugar, often made up with a little round top notch and baked in flaring, fluted

Back 10

Pate fermentee

Front 11

A yeast roll rich in butter and eggs but relatively low in sugar, often made up with a little round top knot and baked in flaring, fluted tins.

Back 11

Brioche

Front 12

A type of rolled in pastry leavened solely by air and steam.

Back 12

Puff Pastry

Front 13

A type of sweet, crumbly topping made of fat, sugar and flour.

Back 13

Streusel

Front 14

What is necessary for gluten development?

Back 14

Water, wheat flour and agitation

Front 15

OAny motion is formedver mixing muffins is desirable because it makes the muffins tender.

Back 15

FALSE

Front 16

What is used by bakers to make clear syrups?

Back 16

Granulated sugar

Front 17

What are the functions of fact in baked goods?

Back 17

To increase keeping quality, to increase moistness and to tenderize the product

Front 18

An emulsionIf you substitute butter milk for regular milk in the recipe, you must increase the quantity of baking powder is formed when a solid ingredient dissolves in a liquid.

Back 18

FALSE

Front 19

If you substitute buttermilk for regular milk in a recipe for muffins, you must increase the quantity of baking powder.

Back 19

FALSE

Front 20

Egg whites act as tenderizers in baked goods.If active dry yeast is used, it is mixed with water before being added to the Dell.

Back 20

FALSE

Front 21

If active dry yeast is used, it is mixed with water before being added to the dough.

Back 21

TRUE

Front 22

The high heat of a Baker’s oven kills the yeast as soon as the dough is placed in the oven.

Back 22

FALSE

Front 23

Hard crusted breads such as French bread are usually baked with steam in the oven during the first part of the baking period.

Back 23

TRUE

Front 24

Short though, used for fruit tarts, is a type of cookie dough made with flour, butter, sugar and eggs.

Back 24

TRUE

Front 25

After it is removed from refrigeration, puff pastry should be allowed to warm up to room temperature before being rolled and cut.

Back 25

FALSE

Front 26

What is not a function of whole eggs in yeastbaked goods?

Back 26

Reacting with baking soda to provide leavening

Front 27

It is fast and easy, overmixing can produce toughness.

Back 27

It is fast and easy, overmixing can produce toughness.

Front 28

How can you avoid crystallization when making syrups?

Back 28

Covering the pan of boiling water and let it cook for several minutes. Wash down the sides with a brush dipped in water

Front 29

Crystallization can be partially controlled during syrup production by adding ? before or during the cooking process.

Back 29

Corn syrup

Front 30

When a sugar is inverted, it is less likely to?

Back 30

Caramelized, turn brown and change flavor

Front 31

Creme Chantilly contains all of the following ingredients except egg whites

Back 31

Meringue

Front 32

Whipped egg whites sweetened with sugar are known as?

Back 32

Meringue

Front 33

Pâté brisée dough is similar to?

Back 33

Enriched pie pastry

Front 34

Yeast is killed at what temperature!?You can use

Back 34

138

Front 35

You can use baking soda as leavening agent if the formula also contains?

Back 35

Buttermilk

Front 36

What is created when many layers of fat are sandwiched between many layers of dough in rolled in Dough?

Back 36

Flakiness

Front 37

Frangipane is classically made from?

Back 37

Almonds

Front 38

Temperature is particularly important in the production of rich dough because?

Back 38

Butter that is either too cold or too warm it’s hard to work with. The dough can melt if it becomes too warm.

Front 39

Can be mixed in only a few minutes, use chemical leavening which requires no fermentation time and can be produced from prepared mixes.

Back 39

Can be mixed in only a few minutes, use chemical leavening which requires no fermentation time and can be produced from prepared mixes.

Front 40

Creme Chantilly contains all of the following ingredients except

Back 40

Egg whites

Front 41

Drop batters, such as muffin batters, differ from poor batters because drop batters?

Back 41

Are thicker

Front 42

If Tina over mixes her batter, then her muffins may?

Back 42

Have a regular shapes, be tough and exhibit tunneling

Front 43

Regular or hydrogenated shortening

Back 43

Regular or hydrogenated shortening

Front 44

The primary leavening agent in pate a choux is?

Back 44

Steam

Front 45

Whip cream when it’s cold and with egg whites when they are at room temperature

Back 45

Whip cream when it’s cold and with egg whites when they are at room temperature

Front 46

Good night can be used?

Back 46

As a glaze or icing, to make chocolate truffles and as a filling for cakes, tortes, meringue pastries

Front 47

In the production of flaky pie though

Back 47

The fat is cut into the flower until the particles are about the size of fava beans

Front 48

The best flower to use in flaky pie crust is?

Back 48

Pastry flour

Front 49

The most appropriate type of pie dough or crust to use for pumpkin pie is?what method is usually used to make pie filling prim canned peaches

Back 49

Miele pie though, pre-baked

Front 50

What method is usually used to make pie filling from canned peaches?

Back 50

Cooked juice method

Front 51

Which of the following is not a step in the cooked juice method?

Back 51

Sift the starch into the boiling juice

Front 52

Why is butter the preferred fat in puff pastry?

Back 52

It is more pleasant to eat

Front 53

Puff pastry is leavened by?

Back 53

Air and steam

Front 54

What are three names for the type of dough from which eclairs and creampuffs are produced?

Back 54

Pâté à choux, éclair paste, choux paste

Front 55

It is very important to bake The primary leavening agent in a Patachou iscreampuffs and eclairs thoroughly and to cool them slowly so that they do not?

Back 55

Collapse

Front 56

The quality of a good nosh is primarily dependent on

Back 56

The quality of the chocolate used to prepare it