Baking and Pastry Final Exam
Johnson and Wales University
2025/2026
Quick Bread Ingredients - correct answer ✔✔Flour: Hard/soft wheat flours
Eggs: Supply structure, volume, and moisture
Fat: Tenderizing, needed in creaming
Sugar: Tenderizing, Important in creaming
Salt: Accent flavor
Liquid: Provides moisture, incorporates dry ingredients
Lecithin - correct answer ✔✔Natural emulsifier
Gliadin - correct answer ✔✔Protein
Responsible for elasticity and stretching
Types of Sugars - correct answer ✔✔Fructose
Sucrose
Carbohydrates
Glucose
Maltose
Lactose
Shortenings - correct answer ✔✔Fats used in baking
,Types of Butter - correct answer ✔✔Unsalted
Salted
Whipped
Clarified
Pastry Cream - correct answer ✔✔Egg custard thickened with cornstarch or flour
Turn - correct answer ✔✔Rolling and folding of the dough
Creates alternation of butter and dough layers
Pasteurization - correct answer ✔✔Destroys harmful bacteria in eggs
Extends keeping qualities
Kills enzymes
Heat to 161 degrees F (15 sec)
Cool Rapidly to 45 degrees F
Fat - correct answer ✔✔Adds moisture, flavor and tenderness
Types of Pie Doughs - correct answer ✔✔Long flake
Short flake
Mealy
Ash Content - correct answer ✔✔Quality of flour
high = low quality
low = high quality
, Scoring - correct answer ✔✔Provides a predictable spot for the loaf to burst
Natural Aging - correct answer ✔✔Air and sunlight age and mature the flour
Takes up to 21 days
Couch - correct answer ✔✔A linen material used in baking
Bakers Percentage - correct answer ✔✔Gives all the ingredients a value in relation to the weight
of the flour
Double Acting Baking Powder - correct answer ✔✔2 reaction rates
Fast: contact with moisture
Slow: heated in an oven
Basic ingredients
Baking soda
Starch
Acidic ingredient
Roux - correct answer ✔✔Equal parts mixture of fat and flour
Tempering - correct answer ✔✔The process of equalizing temperatures of the two liquids being
mixed together
Chemical Aging - correct answer ✔✔Small doses of chemicals go into the flour
3-4 days
Johnson and Wales University
2025/2026
Quick Bread Ingredients - correct answer ✔✔Flour: Hard/soft wheat flours
Eggs: Supply structure, volume, and moisture
Fat: Tenderizing, needed in creaming
Sugar: Tenderizing, Important in creaming
Salt: Accent flavor
Liquid: Provides moisture, incorporates dry ingredients
Lecithin - correct answer ✔✔Natural emulsifier
Gliadin - correct answer ✔✔Protein
Responsible for elasticity and stretching
Types of Sugars - correct answer ✔✔Fructose
Sucrose
Carbohydrates
Glucose
Maltose
Lactose
Shortenings - correct answer ✔✔Fats used in baking
,Types of Butter - correct answer ✔✔Unsalted
Salted
Whipped
Clarified
Pastry Cream - correct answer ✔✔Egg custard thickened with cornstarch or flour
Turn - correct answer ✔✔Rolling and folding of the dough
Creates alternation of butter and dough layers
Pasteurization - correct answer ✔✔Destroys harmful bacteria in eggs
Extends keeping qualities
Kills enzymes
Heat to 161 degrees F (15 sec)
Cool Rapidly to 45 degrees F
Fat - correct answer ✔✔Adds moisture, flavor and tenderness
Types of Pie Doughs - correct answer ✔✔Long flake
Short flake
Mealy
Ash Content - correct answer ✔✔Quality of flour
high = low quality
low = high quality
, Scoring - correct answer ✔✔Provides a predictable spot for the loaf to burst
Natural Aging - correct answer ✔✔Air and sunlight age and mature the flour
Takes up to 21 days
Couch - correct answer ✔✔A linen material used in baking
Bakers Percentage - correct answer ✔✔Gives all the ingredients a value in relation to the weight
of the flour
Double Acting Baking Powder - correct answer ✔✔2 reaction rates
Fast: contact with moisture
Slow: heated in an oven
Basic ingredients
Baking soda
Starch
Acidic ingredient
Roux - correct answer ✔✔Equal parts mixture of fat and flour
Tempering - correct answer ✔✔The process of equalizing temperatures of the two liquids being
mixed together
Chemical Aging - correct answer ✔✔Small doses of chemicals go into the flour
3-4 days
