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Terms in this set (134)
This equipment makes the kitchen more comfortable for the staff and reduces the danger of fire.
This type of equipment is not considered processing equipment...
When choosing cookware it is important to look at the type and gauge. What is the gauge?
The thickness of the metal used
You are baking 10 loaves of Ciabatta bread. Which measuring device would ensure the most accurate results when measuring the salt?
You are making Chocolate Orange Pistachio Tuiles. The recipe calls for grated chocolate and powdered pistachios. What is one tool that can do both jobs?
Hand-held rotary grater
This tool is used to blend food directly in the container in which it was prepared, eliminating the need to transfer food from one container to another.
Your assignment in class is to create New Orleans beignets with powdered sugar. Which straining devise is best suited for removing the beignet from the hot fat?
Which type of equipment chills the dough as it proofs it, allowing the dough to develop flavor while controlling the production timing?
The NSF seal does all but the following...
Rates and compares foodservice products
Which type of oven should not be used to bake delicate products such as spongecake or puff pastry?
This type of sieve is shaped like a drum and is useful for sifting ingredients or removing seeds from thick purées.
You are designing a professional kitchen that will be used to make a variety of baked goods with an emphasis on French pastries such as croissants and Danish. Which of the four areas will need the most surface area?
Make-up of product before baking
This stage should take place in an area that is cool, dry, dust-free, and far from the heat of the oven.
Which type of pan has a removable bottom and sides that release with the flip of a spring mechanism?
A fellow student is heating oil in a frying pan while mixing up churro batter. All of a sudden the hot oil catches on fire. You run to the fire extinguishers located by the entrance to the classroom's pantry. Which fire extinguisher should you use to put out this fire?
Most of the flavors associated with baked goods come from this process.
What happens to baked goods after they are removed from the oven and are placed in the refrigerator instead of a freezer?
Starch retrogrades and the product gets stale
What is the principle method used to bake batter and dough?
Dry-heat cooking method
Which of the following tools is used to lighten a mixture by whipping it vigorously to incorporate air?
Too much fat can coat the tongue and interfere with the ability to taste.
Which of the following foods has what is considered a bitter flavor profile?
The process of sugar breaking down in the presence of protein is called:
The final texture of a loaf of bread is determined by the amount of leavening used and what other factor?
The rise that occurs both before and during baking
Which of the following is not an element used to make baked goods rise?
________ is the process of cooking sugars.
What is the result of fat in a formula?
It prevents water from being absorbed in the flour
How many teaspoons in one tablespoon?
This term is used to describe the ability to recognize flavors.
What is the term used to describe the physical sensation of eating a warm, chewy butter cookie?
What is the advantage of using powdered milk in bread making, other than it doesn't alter the taste?
It can be stored for extended periods without refrigeration.
You are working with puff pastry, and the recipe calls for margarine rather than butter. What would be the advantage of using margarine?
It melts at a higher temperature than butter.
What type of starch is extracted from the root of a tropical herb that is ground into fine powder and is used to thicken hot sauces?
This type of sugar contains 6.5 percent molasses.
Dark brown sugar
Your assignment is to bake lemon pie with unbaked meringue topping. What egg product should be used in the topping?
What is the elastic substance formed when wheat proteins in dough are combined during kneading?
This product is used to boost the protein content of weaker flours such as rye and whole-wheat flour.
Vital wheat gluten
Concentrated milks are those in which a portion of the ____________ has been removed.
Yogurt contains as much milkfat as the milk from which it was made.
Grade A milk must be heat-treated in a process known as:
Which of the following types of flour is used for biscuit making?
Your assignment is to bake a high-ratio yellow cake. Which flour will produce the best results?
A fine bleached white flour with a low protein content
Which is not one of the benefits of using fats such as butter, lard, margarine, shortening, and oil in baked goods?
Lengthens gluten strands producing a stable crumb
Cornstarch must be dissolved in cold water, added to a mixture, and then boiled for several minutes for it to thicken.
The clear portion of the egg, the _______, is often referred to as the egg white.
How much do biscuits generally rise during baking?
Doubles in size
Which of the following is not a function performed by chemical leavening agents when producing quick breads?
Increase gluten development
What is the major difference between muffins made using the muffin method compared to those made using the creaming method?
They are less rich and less sweet.
Which of the following ingredients is used to turn baking soda into baking powder?
Cream of tartar
Which of the following ingredients does not release the gas in single-acting baking powder?
List the four flours most used in our bakeshop from highest to lowest protein content..
Bread, AP, Pastry, Cake
How would you avoid having discolored or bitter tasting biscuits?
Carefully measure leavening agents and sift them with the flour
What is the benefit of alternating the dry ingredients and the liquid ingredients when mixing the batter using a creaming method?
Prevents the butter-and-sugar mixture from curdling
What type of griddlecake is described as small, thin pancakes made with a savory batter used in appetizers and hors d'oeuvres?
Which of the following is NOT a method for mixing quick breads?
What is the result of overmixing using the muffin method?
Toughness and holes inside the baked product
What would cause large holes in muffins and a chewy, tough texture?
Overmixing the dough
Which of the following is NOT a step in the procedure for preparing quick breads with the biscuit method?
Mix only enough to combine the ingredients
Cut in the fat
Roll out the dough before cutting
None of the above
None of the above
In the ______ method, solid chilled fats are used to create flaky dough.
What method is often used to determine when a pancake should be flipped?
Bubbles on the pancake's surface
When baking French baguettes using the old dough method, when do you add the old dough?
Add the old dough after the dough is almost fully developed and reaches 75°F.
Which of the following is NEVER added to flour and water when making a natural sourdough starter?
When using the straight dough mixing method, when is the yeast added?
With all the other ingredients
In artisan breads, bakers choose lower-protein flours with a high ash content. What is the effect of using a flour with higher ash content?
The flour is darker with distinctive flavors
How many fermenting stages are there when using the sponge method?
What causes a sourdough starter to develop a pinkish film?
When it is contaminated
The goal of kneading the dough is...
To create a dough that is smooth and moderately elastic
Which of the following is not a type of preferment?
What is the purpose of using the technique called autolyse?
It allows the flour to absorb all of the water in the formula, enhancing gluten and starch expansion.
What causes focaccia bread to have slight indentations or dimples on its surface?
The baker dimples the surface of the dough with his or her fingers.
Lean bread dough is fully baked when it reaches an internal temperature of 190°F to 210°F (88°C to 99°C.)
What is the shelf life for unopened active dry yeast?
For which of the following tasks would a lame be used?
Scoring a proofed loaf of bread before baking
When making bread using the old dough method, how do you prepare the old dough prior to mixing?
It needs to come out of the refrigerator and warm up for 2 to 4 hours.
What gives bagels their characteristic shine?
Brief dip in boiling water
To develop the gluten when mixing brioche:
fat is added after the dough is fully kneaded.
Why is it advantageous to mix enriched dough at a higher temperature (80°F) than lean bread dough?
To accelerate yeast activity
Which of the following statements correctly describes the difference between brioche dough and challah?
A. A larger percentage of eggs are used in brioche.
B. Brioche is baked in a pan.
C. The fat is added to brioche dough after it has been kneaded.
All of the above.
When making rich doughs such as Danish, brioche, or challah, what form of butter should be incorporated into the dough?
Which enriched dough bread is traditionally baked in a fluted pan with a topknot of dough?
Enriched yeast dough:
requires longer kneading than lean yeast dough.
Sweet dough uses fewer eggs than challah dough. What is one other difference between the two?
Sweet dough has a higher percentage of fat
Why would you ever add increased amounts of yeast to a sweet bun dough recipe?
To shorten the fermentation time
Your assignment is to bake the Jewish braided bread called Challah. Which mixing method would be best for this enriched bread recipe?
Straight dough method
What is the result of using overly sweet dough for deep-fried doughnuts?
They brown too quickly.
Challah, traditional bread for Jewish Sabbath and holiday celebrations, is formed into a ________ loaf.
What temperature should the hot oil be when frying doughnuts?
365°F to 385°F
Which of the following types of flour would be appropriate to use for making brioche or challah?
Enriched yeast dough is often ________ to maintain the shape of the loaf during baking.
Besides being golden brown, how can you determine doneness when baking Challah bread?
It should sound hollow when you thump on it.
Which of the following baking ingredients may be accurately measured using volume?
How many ounces in one cup?
Your assignment is to bake a chess pie. What is the first step you should take?
Become familiar with the formula and the intended result
How many ounces in a pound?
This measuring method refers to the space occupied by a substance.
Proper mise en place includes organizing:
A. cleaning supplies
All of the above
If salt is omitted when preparing a loaf of bread, how can it be corrected?
The mistake cannot be corrected after the bread has baked.
Your formula will produce 50 2-ounce chocolate chip cookies. You want to produce 100 3-ounce cookies. What would be the desired yield of dough needed?
How many teaspoons in one tablespoon?
Which is not a term used when weighing products?
When something is measured in cups or milliliters, you are actually measuring its:
How many tablespoons in one ounce ?
What is the fastest method for measuring ingredients?
Your formula calls for 1/4 ounce of salt. What would be the best way to measure it?
Use a measuring spoon
What are the benefits of using clarified butter?
It does not burn as quickly as whole melted butter.
Which of the following is the incorrect statement?
Using granulated sugar in butter cookie dough increases spread
What leaveners are used in traditional fudge brownie recipes?
Egg and air incorporated during the mixing process
To make a butter cookie dough that produces cookies with little spread, you need to cream the butter for several minutes.
What make-up method is used for linzer tarts?
What tip will help keep the dough from sticking to the cutter or knife when making cut-out cookies?
Dip the cutter or knife in flour
What mixing method should be used for Tulipe Cookies?
Egg foam or sponge method
What is the major factor for baking gooey brownies?
The higher ratio of sugar
To decrease spread in a cookie:
use powdered sugar in the formula.
When decorating cookies with icing, it is advisable to first outline the edge of the cookie with the icing. How long should that outline set or dry before filling it in with icing?
10 to 20 minutes
Which of the following tools is used to portion rolled cookies?
A. Cookie cutter
B. Paring knife
C. Pastry wheel
All of the above
When would you use the marbling technique to flavor brownies?
To add jam, nut butters, or cream cheese to the batter
A portion scoop is recommended when portioning dough for icebox cookies.
When mixing cookie dough, why is it important to frequently scrape down the sides of the bowl?
To ensure all of the butter and sugar is evenly incorporated
Which of the following techniques would NOT be used when preparing ice box cookie dough before baking?
Roll out the dough then cut it into shapes
Cookies made with low-protein flour and granulated sugar baked on a greased baking sheet will be:
spread out and thin.
What is a soufflé glacés?
Frozen mousse molded to resemble a baked soufflé
What gives ice cream and gelato a smoother mouthfeel than fruit- and sugar-based sorbet?
They have a higher fat content
Which of the following ingredients lowers the freezing point of sorbet or ice cream?
All of the above
USDA standards for ice cream require that ice cream contain:
at least 10 percent milkfat and 20 percent milk solids.
The longer it takes for a mixture to freeze in an ice cream machine:
the more likely it will develop large crystals.
What does a saccharometer measure?
The sugar density in a liquid mixture
The flavor of an ice cream or sorbet mixture intensifies as it cools and freezes.
Granita has less sugar than sorbet. What is the other major difference between the two desserts?
Instead of being churned, granita is frozen in shallow pans
How are frozen desserts categorized?
Churned or still frozen
An ice cream with 100 percent overrun expands:
two times its original volume.
What type of dessert is sorbet?
Which of the following is not a frozen custard-based confection?
Your boss asks you to temper all ice cream before serving it. How do you temper ice cream?
Warm it slightly
What gives granita its grainy texture?
During the freezing process the mixture is scraped
Which of the following is used to aerate ice cream bombes and parfaits?
Whipped cream and Italian meringue
THIS SET IS OFTEN IN FOLDERS WITH...
Cookies and Brownies
Enriched Yeast Breads
Chapter 17: Flours and Flour Mixtures
Professional Baking Chapter 10
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