Pastry one written final exam study guide UPDATED ACTUAL Questions and
CORRECT Answers
How often do hou scrape down the bowl when making After creaming 8-10 minutes, scrap bowl
high-fat cake batters?
What factors increase spread in cookies? Baking soda, type of sugar, how long you cream it for, more air it will spread,
grease sheet
What factors guarantee a thin and crispy cookie? Granulated sugar= crisp High ratio=softer Baking can make it crisp, cuz the fan
takes the moisture. smaller cookies bake quicker.
What type (consistency) of dough is used for pressed soft dough
cookies?
What cookie doughs should be chilled before makeup? Icebox cookies and rolled out dough needs to be chilled (pinrolled cookies)
What factors when whipping egg whites achieves greater Room temp. whip better. *Sugar helps whip.
volume?
How thick should pie dough be rolled out? 1/8
What temperature are most cookies baked at and for how 375F 8-10 minutes
long?
Creaming method cookies, what effect does creaming Creaming will spread more.
butter and sugar for along time have on spread?
Should you stretch pie dough when lining a pie tin? why Don't stretch pie dough. It will collapse/fall apart
or why not?
What are the two most important tenderizers in cakes? Sugar and fat makes it more tender.
Should fruit fillings be cooled before putting in a pie Cool completely. If not soggy bottom.
shell? Why or why not?
What are the goals when mixing cake batters? 1. Combine all ingredients 2. Incorporate air cells into the batter. 3. Develop
proper texture in the finish product.
Cream Pies: How do you prepare cream pie crusts? Flakey pie crust. No air bubbles!! Dock the dough. Chill pie crust, Butter firm.
Fridge 20-30 minutes. Bake 400F to set dough.
How should frozen fruit be prepared when making a pie Thaw fruit completely. It may loose juice, if so you need to know how to adjust to
filling? it.
When should you check on cakes in the oven? Check it 3/4 of the way. (30 minutes)
, What temperature should the water be when preparing Cold 40F
pie dough?
What shoudl you do to puff pastry before baking it? Chill for20 minutes before baking, so the butter is firm.
What temperature should the fat be in the muffin liquid form.
method?
What temperature should whip cream be when 40F
whipping?
Should pastry cream be boiled, why or why not? Yes, 1-2 minutes, cook starch out.
Muffins, biscuits, and popovers: How long should they be Muffins and Biscuit until it comes together. Popovers mix a long time to get air
mixed? bubbles in it.
How do you handle pastry cream when completely Ice bath, plastic wrap touching it. Fridge it!
cooked?
What makes meringue more stable? Sugar.
What type of cookie is a chocolate chip cookie? Dropped.
What is the base for a chiffon pie? 1. Thickened with starch 2. Thickened with egg. 3. Thickened with egg and starch.
what does the term "bloom" mean? bloom gelatin with cold water.
How do you test a cake for doneness? 1. Toothpick method. 2. touch if it bounces back. 3. kinda not touching the edge of
pan. 4. color.
What is hydration? Process of observing water.
Whole wheat flour can go rancid, why? Germ has a high fat content, so it becomes rancid.
What is the effect of sugar on gluten? Tenderizes gluten.
How should you seal a double-crust pie? Seal edges firmly by pressing and trim off excess.
Why are air cells in cake batters important? air cells are important for the texture and leavening.
What is a good temperature for blind baking in a 450F 10-15 minutes for cream pies.
conventional oven?
How thick should you roll out short dough for tart? 1/4"
what is the importance of salt in bread dough? 1. prevents yeast growth 2. Strengthens gluten. 3. flavor
CORRECT Answers
How often do hou scrape down the bowl when making After creaming 8-10 minutes, scrap bowl
high-fat cake batters?
What factors increase spread in cookies? Baking soda, type of sugar, how long you cream it for, more air it will spread,
grease sheet
What factors guarantee a thin and crispy cookie? Granulated sugar= crisp High ratio=softer Baking can make it crisp, cuz the fan
takes the moisture. smaller cookies bake quicker.
What type (consistency) of dough is used for pressed soft dough
cookies?
What cookie doughs should be chilled before makeup? Icebox cookies and rolled out dough needs to be chilled (pinrolled cookies)
What factors when whipping egg whites achieves greater Room temp. whip better. *Sugar helps whip.
volume?
How thick should pie dough be rolled out? 1/8
What temperature are most cookies baked at and for how 375F 8-10 minutes
long?
Creaming method cookies, what effect does creaming Creaming will spread more.
butter and sugar for along time have on spread?
Should you stretch pie dough when lining a pie tin? why Don't stretch pie dough. It will collapse/fall apart
or why not?
What are the two most important tenderizers in cakes? Sugar and fat makes it more tender.
Should fruit fillings be cooled before putting in a pie Cool completely. If not soggy bottom.
shell? Why or why not?
What are the goals when mixing cake batters? 1. Combine all ingredients 2. Incorporate air cells into the batter. 3. Develop
proper texture in the finish product.
Cream Pies: How do you prepare cream pie crusts? Flakey pie crust. No air bubbles!! Dock the dough. Chill pie crust, Butter firm.
Fridge 20-30 minutes. Bake 400F to set dough.
How should frozen fruit be prepared when making a pie Thaw fruit completely. It may loose juice, if so you need to know how to adjust to
filling? it.
When should you check on cakes in the oven? Check it 3/4 of the way. (30 minutes)
, What temperature should the water be when preparing Cold 40F
pie dough?
What shoudl you do to puff pastry before baking it? Chill for20 minutes before baking, so the butter is firm.
What temperature should the fat be in the muffin liquid form.
method?
What temperature should whip cream be when 40F
whipping?
Should pastry cream be boiled, why or why not? Yes, 1-2 minutes, cook starch out.
Muffins, biscuits, and popovers: How long should they be Muffins and Biscuit until it comes together. Popovers mix a long time to get air
mixed? bubbles in it.
How do you handle pastry cream when completely Ice bath, plastic wrap touching it. Fridge it!
cooked?
What makes meringue more stable? Sugar.
What type of cookie is a chocolate chip cookie? Dropped.
What is the base for a chiffon pie? 1. Thickened with starch 2. Thickened with egg. 3. Thickened with egg and starch.
what does the term "bloom" mean? bloom gelatin with cold water.
How do you test a cake for doneness? 1. Toothpick method. 2. touch if it bounces back. 3. kinda not touching the edge of
pan. 4. color.
What is hydration? Process of observing water.
Whole wheat flour can go rancid, why? Germ has a high fat content, so it becomes rancid.
What is the effect of sugar on gluten? Tenderizes gluten.
How should you seal a double-crust pie? Seal edges firmly by pressing and trim off excess.
Why are air cells in cake batters important? air cells are important for the texture and leavening.
What is a good temperature for blind baking in a 450F 10-15 minutes for cream pies.
conventional oven?
How thick should you roll out short dough for tart? 1/4"
what is the importance of salt in bread dough? 1. prevents yeast growth 2. Strengthens gluten. 3. flavor
