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Pastry Arts Final
fundamental of Pastry arts final exam
| Question | Answer |
|---|---|
| How do you substitute sheet gelatin for granulated gelatin in a recipe? | Use an equal amount by weight. |
| What is true of Dutch-processed cocoa powder? | It is darker and milder than other cocoa powders. |
| What should you do to prevent lumping when caramelizing sugar? | add an interferent. |
| What does a flour milled from strong, hard wheat have a high percentage of? | Protein |
| What do you need to do when using vanilla bean to flavor a liquid? | Cut the bean open length wise. |
| What mixing method would be best for developing gluten? | Beating. |
| What must you do when using gelatin? | Soften it in a cold liquid, then dissolve it in a hot liquid. |
| What causes quick breads to be dense? | Out-dated leavening agents, Old Batter, Overmixing. |
| `What should the fat be, when using the creaming method for making quick breads? | Softened. |
| What is true of all quick breads? | They are made with chemical leavening agents. |
| Baking ammonia is the most appropriate leavening agent for what? | Cookies and crackers. |
| What is the problem if the tops of muffins are cracked and uneven? | The oven temperature was too high. |
| When using the biscuit method for making for making quick breads what should the fat be? | Cold. |
| What is the effect of overkneading? | Large holes form in the bread. |
| What is NOT an example of rolled-in dough? | Brioche |
| What wash would give dinner rolls a soft, brown crust? | Milk only. |
| What causes the top crust to separate from the loaf? | Dough was improperly shaped. |
| What step is skipped when making rolled-in doughs? | Rounding. |
| What does a crisp meringue usually contain? | Twice as much sugar as egg whites. |
| What fruit pie would best be baked with the cooked juice method? | Canned Blueberry. |
| What factors increases spread in cookies? | High liquid content, High sugar content, Low oven temperature. |
| What is the pie filling made with flavored pastry cream? | Cream |
| In what type of cake are the egg whites whipped separately then folded into a batter made with the egg yolks? | Spongecake |
| What is the best choice for icing a a chiffon cake? | Basic sugar glaze. |
| What is the cause of cakes peaking in the center and cracking? | The oven temp was too hot. |
| What temperature are most cakes baked at? | 325F - 375F |
| What is the term for slowly whisking a hot liquid into egg yolks when making a stirred custard? | tempering |
| What has the most in common with a Bavarian? | Mousse |
| What is NOT a custard? | Strawberry coulis |
| Which service ware is best for presenting a ravioli appetizer? | shallow, rimmed soup bowl. |
| What is the process of offering foods to diners in a way that is visually pleasing? | presentation. |
| What is the focal point on a plate of food. | the highest point. |
| What are glutenin and gliadin that form gluten? | Proteins. |
| What CAN NOT substitute for emulsified shortening in a cake recipe? | Equal parts butter and AP shortening, regular AP shortening, Butter |
| What chemical leavening agent reacts with both moisture and heat to create carbon dioxide gas? | Double-acting baking powder. |
| What is a type of roll that is made by baking three small balls of dough in a fuffin cup? | Cloverleaf |
| What is the result of steaming bread while it is baking? | a hard crust. |
| What is the meringue cooked by adding hot sugar syrup? | Italian |
| What is a mixture of chocolate and cream used for truffles and as an icing? | ganache |
| What is the frozen misture of fruit juice or puree with milk and/or egg yolks | Sherbet |
| What is the most important way to ensure that food is attractively presented on the plate? | Cook the food properly |
| What is the process of beating fat and sugar together to incorporate air? | creaming |
| What does yeast convert carbohydrates into? | Carbon dioxide and alcohol. |
| What is the French name for the dough used to make eclairs? | Pate a Choux |
| What is the leavening agent in a genoise? | warmed whole eggs. |
| What is NOT a still-frozen dessert? | sorbet |
| What is the best candidate for molding a timbale? | rice pilaf |
| Why does bread dough require kneading? | to develop gluten. |
| What are the St. Honore and Napolean both made from? | Pate Feuilletee |
| What type of shortening is normally used for chiffon cakes? | oil. |
| What is the flour made by blending hard and soft wheat flours designed for use in a wide range of baked goods? | AP FLOUR |
| What is the crumbly topping for muffins that is made with fat, flour, sugar, and other flavorings,such as cinnamon. | Streusel |
| What is one method for determining the doneness of a loaf of bread? | Tapp the bottom. |
| What is the sweet,rich,non-flaky dough often used for tart shells? | Pate sucree |
| How should you prepare the baking pans when making any high-fat cake? | Grease it and coat it with flour |
| Why are custards potentially hazardous foods? | The cooking temps are not high enough to destroy the bacteria in eggs that causes salmonella |
| What 4 elements should you consider when composing a plate presentation? | Color, texture, shape, and arangement |
| What happens if water comes into contact with melted chocolate? | it will seize |
| What is the term for the holes that from inside baked goods when they are over mixed? | Tunneling |
| What is the term for cutting a loaf with a sharp knife or razor just before baking? | slashing |
| Brown sugar is a combo of molases and refined sugar. | TRUE |
| One of the functions of fats is to give structure to baked goods. | FALSE |
| Rye flour does not contain proteins that produce gluten. | true |
| Unsweetened chocolate and bittersweet chocolate refer to the same product. | false |
| The dough for biscuits and scones should be kneaded until it is springy and elastic. | false |
| The method for making biscuits, scones and shortcakes is much like the one for making pie dough. | true |
| A recipe for muffins can be baked as a quick bread in a loaf pan. | true |
| Storing bread in the refridgerator extends its shelf life. | false |
| Unlike the straight-dough method, the sponge method involves two mixing stages. | true |
| French bread stales quickly because it is made with a very lean dough. | true |
| Shortening or fat is responsible for the tenderness and flakiness of doughs. | true |
| Pate a choux is leavened with eggs. | true |
| The two-stage mixing method and the high ratio method are the same. | true |
| Royal icing, made with powdered sugar and egg whites, becomes very hard and brittle when dry. | true |
| The flavors of frozen desserts are more pronounced when they are very cold. | false |
| Creme brulee should be served hot from the oven with a crunchy caramelized sugar glaze. | false |
| Oversized plates make food look plentiful. | false |
| Any herb can be used to garnish a dish as long as it looks pretty. | false |
| AP Flour contains bran and germ. | false |
| Bread flour is best choice for making quick breads. | false |
| Rich doughs do not form crisp crusts. | true |
| Flakey pie dough scraps should be re-rolled and re-used several times. | false |
| Eggs are used to leaven, tenderize, and toughen cakes. | true |
| Cheesecake, in some form, dates from the time of the Greeks. | True |
| Foods with similar textures are less visually appealing than foods with different textures. | TRUE |
| Air is one leavening agent that is present in all baked goods. | True |
| Baking soda will react with acidic ingredients, such as sour cream, or buttermilk, producing carbon dioxide. | true |
| Active dry yeast is killed off at 110F | false |
| A crumb crust can only be used with unbaked pies, such as those with cream fillings. | false |
| Egg foam cakes are always leavened with chemical agents, such as baking soda. | false. |
| The product that results when cocoa beans are first crushed. | chocolate liquor |
| A stable mixture of flavoring oils and water | emulsion |
| Biscuit method | flaky texture |
| Biscuit method | cutting in the fat |
| Royal icing | used for decoration |
| Butter cakes | also known as the creaming method cakes |
| Stirred or baked custard topped with caramelized sugar | creme brulee |
| Custard thickened with gelatin and lighened with whipped cream. | Bavarian |
| The initial rise of baked products when placed in a hot oven. | oven spring |
| scones | biscuit method |
| Foam frosting | boiled icing |
| Stirred custard made with egg yolks and wine | sabayon |
| Made with equal parts sugar and water | Heavy sugar syrup |
| Liquid fat | muffin method |
| marble cake | vanilla and chocolate |
| Ice cream set on spongecake and encased in golden-brown meringue. | baked Alaska. |
| high-quality chocolate made with real cocoa butter | couverture |
| Sour cream coffee cake | creaming method |
| Cooked mixture of sugar, water and lucose | fondant |
| custard baked over caramelized sugar and inverted for service | flan |
Created by:
thickmadame8604
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