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