Final Exam Baking and Pastry Parts 1 &2 UPDATED ACTUAL
Questions and CORRECT Answers
The ratio for short/tart dough is 3 parts flour
2 parts fat
1 part sugar
, Grease residue and egg yolks can prevent egg whites True
from whipping properly.
Over mixing a cake or muffin batter can: all of these choices
Ratio for 3-2-1 pie dough is 3 parts flour
2 parts fat
1 part liquid
Its important to develop a lot of gluten when making False
cookies and cakes
Chocolate ganache consists of Chocolate + heavy cream
An enriched caramel sauce is made of sugar butter and True
heavy cream
Which meringue requires heating whites and sugar over a Swiss
double broiler to 120 degrees and whipping?
How many ounces are in a pound? 16 oz
What are the three types of custards? Baked, Cooked, Steamed
In the __________ method, butter and sugar are combined Creaming Method
until light and fluffy. Then eggs and flavorings are added
slowly while scraping. Then dries are added and mixed
only until combined.
What can creme anglaise be used for? All of these choices
True or False: The Creaming method is used to make pie False
dough
What are the 3 types of meringue? French, Swiss, Italian
Blind baking is required for baking all tart and pie shells False
In the ________ method, cold butter is cut or rubbed into dry Biscuit
ingredients and then liquid is added in. The mixture is only
mixed until combined.
Cookies could be stored in the _____ to maximize their freezer
shelf life.
What is an example of a stirred custard? Creme Anglaise
What is the term nappe when discussing stirred custard? To coat the spoon
Questions and CORRECT Answers
The ratio for short/tart dough is 3 parts flour
2 parts fat
1 part sugar
, Grease residue and egg yolks can prevent egg whites True
from whipping properly.
Over mixing a cake or muffin batter can: all of these choices
Ratio for 3-2-1 pie dough is 3 parts flour
2 parts fat
1 part liquid
Its important to develop a lot of gluten when making False
cookies and cakes
Chocolate ganache consists of Chocolate + heavy cream
An enriched caramel sauce is made of sugar butter and True
heavy cream
Which meringue requires heating whites and sugar over a Swiss
double broiler to 120 degrees and whipping?
How many ounces are in a pound? 16 oz
What are the three types of custards? Baked, Cooked, Steamed
In the __________ method, butter and sugar are combined Creaming Method
until light and fluffy. Then eggs and flavorings are added
slowly while scraping. Then dries are added and mixed
only until combined.
What can creme anglaise be used for? All of these choices
True or False: The Creaming method is used to make pie False
dough
What are the 3 types of meringue? French, Swiss, Italian
Blind baking is required for baking all tart and pie shells False
In the ________ method, cold butter is cut or rubbed into dry Biscuit
ingredients and then liquid is added in. The mixture is only
mixed until combined.
Cookies could be stored in the _____ to maximize their freezer
shelf life.
What is an example of a stirred custard? Creme Anglaise
What is the term nappe when discussing stirred custard? To coat the spoon
