Baking And Pastry Final Exam

Front 1

What is the best flour for pie dough?

Back 1

Pastry Flour or bread flour

Front 2

What is the difference between the two kinds of shortening?

Back 2

Emulsified shortening helps bind two ingredients that wouldn't emulsify ( or mix )

Front 3

Can you substitute on shortening for the other?

Back 3

no

Front 4

when mixing a cake at what point do air cells start forming?

Back 4

mixing and baking

Front 5

what speed Is best for forming air cells

Back 5

medium to low

Front 6

How do you know when the cake is done

Back 6

when it bounces back

Front 7

how long should a cake settle in a pan

Back 7

10-15min

Front 8

what is the leavener in cakes

Back 8

baking powder

Front 9

what is the leavner for bread

Back 9

yeast

Front 10

what is yeast

Back 10

A BACTERIA

Front 11

what two ingredients are being creamed together in the creaming method

Back 11

sugar and fat

Front 12

what makes a cake batter curdle

Back 12

ingridents and diff temps and adding liquids to fats

Front 13

thin pancakes that can be used for savory food

Back 13

crepes

Front 14

why would you get large air holes

Back 14

mixed wrong , fat not blended properly , too much bottom heat

Front 15

best tempture for baking a cake

Back 15

350

Front 16

do you want a lot of gluten devoplment in quick breads

Back 16

no

Front 17

what might happen to an over mixed muffin

Back 17

toughness , dry , air , tunneling , and can bake irregurlary

Front 18

what quick bread requires kneading

Back 18

biscuits

Front 19

what type of flour has the highest protein level

Back 19

bread flour

Front 20

gluten is what ?

Back 20

a protien

Front 21

what forms gluten

Back 21

flour and liquid

Front 22

what are the functions of sugar in baking

Back 22

taste , color , preserving , liquid , moisture

Front 23

what is the fuction of eggs in baking

Back 23

leaving , binding , fat , tenderizer , flavor

Front 24

what is invert sugar

Back 24

liquid sugar like honey , syrup , molacess

Front 25

all sugar is horoscopic what dose that mean

Back 25

draws water into it

Front 26

what temp dose yeast die

Back 26

140

Front 27

the two functions of salt in yeast are

Back 27

control the yeast growth and helps it strengthen the gluten a bit

Front 28

what makes a cookie spread too much when u bake it

Back 28

overmixing it , too much fat , heat too low , over creaming

Front 29

ingridents in French bread are

Back 29

flour , yeast , salt , and water

Front 30

what affects bread dough when proofing

Back 30

yeast , temp of the air around it , and time

Front 31

oven placing when you are going to bake

Back 31

cookies-top

cakes-middle

muffins-toward the top

pie-bottom

Front 32

best temp for a puff pastry

Back 32

400

Front 33

what is another name for choux paste

Back 33

éclair paste cabbage paste

Front 34

what is the leaving agent in choux paste

Back 34

liquid ( eggs water fat )

Front 35

what food borne illness can you get from under cooked choux paste ?

Back 35

samenella

Front 36

what do u do with pastry cream when its done

Back 36

chill it

Front 37

pasty cream is what type of custard

Back 37

stirred

Front 38

what kind of pan do u avoid using when making pastry cream

Back 38

aluminum