Pastry and Baking 1 Final Exam UPDATED ACTUAL Questions
and CORRECT Answers
Quick Breads ______________________________________________________ are made with chemical leaving agents, principally baking soda and
baking powder, and steam. No fermentation is needed.
great demand, easy and quick to make, lowering labor What are 2 reasons that make quick breads so popular among retail bakeries?
cost, reliable
Pour batters and drop batters Dough Mixtures for quick breads are generally of two types:____________ and ____________
pour batters are liquid enough to be poured and drop How do Pour batters differ from Drop batters?
batters are thick enough to be dropped from a spoon in
lumps
muffin method, creaming method, biscuit method hat are the 3 mixing methods used for Quick Breads?
tunneling Overmixing muffin batter not only causes toughness but also produces irregular
shapesand large, elongated holes inside the muffins. This condition is called
_____________
shortens gluten With the creaming method, there is less danger of overmixing with this
method,because the higher fat contents ________ strands and tenderizes the
batter.
false True or False: When using muffin liners, they rise more freely and take a better
shapeand crust without paper liners
true True/False: Batters for muffins and quick loaf breads are generally
interchangeable
biscuit method The ______ is used for biscuits, scones, and similar products. It is sometimes
called the pastry method because it is like that used for mixing pie pastry
more cakelike and less flaky than produced by biscuit What is the texture of biscuits mixed using the creaming method?
method
The labor and equipment involved What is 1 reason why restaurants would prefer to buy premade ice cream over
making it themselves?
churn-frozen ice cream and sherbet are , meaning they are mixedconstantly while being frozen
Philadelphia-style contains no eggs while French-style What is the difference between Philadelphia-style and French style?
contains egg yolks
fruit juices, water, and sugar Sherbet and ices are usually made from , , and
smoothness, overrun, and mouth feel What are the 3 quality factors of Ice Cream?
, if ice cream has too much overrun, it is airy and foamy How does too much overrun affect ice cream?
and lacks flavor
butterfat from the cream contributes to a rich mouth feel.
agar, gelatin Name 2 commonly used stabilizers in ice cream.
dasher A paddle, or , continuously scrapes the freezing ice creammixture off the walls of
the cylinder, and at the same time incorporates airinto the mix
False .True or False: Modern batch freezers with a vertical cylinder incorporate themost
amount of air and produce ice cream with overrun up to 100%.
True True or False: Syrup strength is an indication of the concentration of sugar ina
solution.
caramelize - when sugar begins to turn brown and What does caramelize mean?
change flavor
wash down the sides of the saucepan with a brush When boiling sugar syrups, what is one way to avoid crystallization?
dipped in water
simple syrup is a just sugar and water and dessert syrup is What is the difference between Simple Syrup and Dessert Syrup?
flavored simple syrup
30% Cream with a fat content of____ % or more can be whipped into a foam
crème Chantilly n the classical pastry shop, sweetened, vanilla-flavored whipped cream isknown
as _______ _.
it becomes grainy in appearance and separates into What happens when you over-whip cream?
butter and whey
whipped egg whites sweetened with sugar What is a meringue?
common (French), Swiss, and Italian What are the 3 types of meringues?
. fats prevent whites from foaming properly What is one of the guidelines for making meringues?
crème anglaise _____________________________________________ is a stirred custard. It consists of milk, sugar, and egg yolks stirredover very
low heat until slightly thickened, then flavored with vanilla
False True or False: When combining the egg yolks and sugar, you don't have towhip
the mixture immediately.
pastry cream has starch What is the difference between Crème Anglaise and Pastry Cream?
ganache ___________________________________________________ is a rich chocolate cream with many uses, including as a glaze,icing, or
filling for cakes and pastries, and as a base for confections.
and CORRECT Answers
Quick Breads ______________________________________________________ are made with chemical leaving agents, principally baking soda and
baking powder, and steam. No fermentation is needed.
great demand, easy and quick to make, lowering labor What are 2 reasons that make quick breads so popular among retail bakeries?
cost, reliable
Pour batters and drop batters Dough Mixtures for quick breads are generally of two types:____________ and ____________
pour batters are liquid enough to be poured and drop How do Pour batters differ from Drop batters?
batters are thick enough to be dropped from a spoon in
lumps
muffin method, creaming method, biscuit method hat are the 3 mixing methods used for Quick Breads?
tunneling Overmixing muffin batter not only causes toughness but also produces irregular
shapesand large, elongated holes inside the muffins. This condition is called
_____________
shortens gluten With the creaming method, there is less danger of overmixing with this
method,because the higher fat contents ________ strands and tenderizes the
batter.
false True or False: When using muffin liners, they rise more freely and take a better
shapeand crust without paper liners
true True/False: Batters for muffins and quick loaf breads are generally
interchangeable
biscuit method The ______ is used for biscuits, scones, and similar products. It is sometimes
called the pastry method because it is like that used for mixing pie pastry
more cakelike and less flaky than produced by biscuit What is the texture of biscuits mixed using the creaming method?
method
The labor and equipment involved What is 1 reason why restaurants would prefer to buy premade ice cream over
making it themselves?
churn-frozen ice cream and sherbet are , meaning they are mixedconstantly while being frozen
Philadelphia-style contains no eggs while French-style What is the difference between Philadelphia-style and French style?
contains egg yolks
fruit juices, water, and sugar Sherbet and ices are usually made from , , and
smoothness, overrun, and mouth feel What are the 3 quality factors of Ice Cream?
, if ice cream has too much overrun, it is airy and foamy How does too much overrun affect ice cream?
and lacks flavor
butterfat from the cream contributes to a rich mouth feel.
agar, gelatin Name 2 commonly used stabilizers in ice cream.
dasher A paddle, or , continuously scrapes the freezing ice creammixture off the walls of
the cylinder, and at the same time incorporates airinto the mix
False .True or False: Modern batch freezers with a vertical cylinder incorporate themost
amount of air and produce ice cream with overrun up to 100%.
True True or False: Syrup strength is an indication of the concentration of sugar ina
solution.
caramelize - when sugar begins to turn brown and What does caramelize mean?
change flavor
wash down the sides of the saucepan with a brush When boiling sugar syrups, what is one way to avoid crystallization?
dipped in water
simple syrup is a just sugar and water and dessert syrup is What is the difference between Simple Syrup and Dessert Syrup?
flavored simple syrup
30% Cream with a fat content of____ % or more can be whipped into a foam
crème Chantilly n the classical pastry shop, sweetened, vanilla-flavored whipped cream isknown
as _______ _.
it becomes grainy in appearance and separates into What happens when you over-whip cream?
butter and whey
whipped egg whites sweetened with sugar What is a meringue?
common (French), Swiss, and Italian What are the 3 types of meringues?
. fats prevent whites from foaming properly What is one of the guidelines for making meringues?
crème anglaise _____________________________________________ is a stirred custard. It consists of milk, sugar, and egg yolks stirredover very
low heat until slightly thickened, then flavored with vanilla
False True or False: When combining the egg yolks and sugar, you don't have towhip
the mixture immediately.
pastry cream has starch What is the difference between Crème Anglaise and Pastry Cream?
ganache ___________________________________________________ is a rich chocolate cream with many uses, including as a glaze,icing, or
filling for cakes and pastries, and as a base for confections.
