Final Exam Baking for Culinary Arts-
Graded A
A pastry is a mixture of what four common baking ingredients? - ANSWER-Flour, Fat,
Cold Water, Salt
Adding too little water will make a pastry dough _______ and difficult to roll. How can
one remedy this? - ANSWER-crumbly, add more water
Pizza dough, focaccia, and pita breads are called ____ because of their thickness and
shape - ANSWER-flat
Give 3 characteristics in a high quality pastry - ANSWER-Tender, Flaky, Lightly and
evenly browned
If I were creating tarts and wanted to have fresh apples or bananas on my tart, what 2
items could I add to my fruit to help prevent enzymatic browning? - ANSWER-Lemon
juice and water
Give four useful tips that you learned in class that would help a rookie yeast dough
baker have success with yeast breads - ANSWER-if yeast is expired throw it away, do
not use cake flour, dont touch the yeast, let the yeast rise
T/F Pate sablee is more fragile and difficult to handle than pate sucree - ANSWER-True
T/F Mealy pie dough is made by cutting fat into fine, uniform pieces - ANSWER-True
T/F Brewers yeast is a form of bakers yeast - ANSWER-True
T/F Bacteria developed during bread dough fermentation will cause the dough to be
contaminated and should be thrown out - ANSWER-False
Using ____ ______ makes scones flaky - ANSWER-cold butter
______ _____ can be used to weigh down a pastry - ANSWER-pastry beads
overmixing will create a _____ crust - ANSWER-tough
Shortening creates a flaky crust with ______ ______ - ANSWER-Little flavor
Oil makes a crust extremely _______ without flakiness - ANSWER-fragile
Graded A
A pastry is a mixture of what four common baking ingredients? - ANSWER-Flour, Fat,
Cold Water, Salt
Adding too little water will make a pastry dough _______ and difficult to roll. How can
one remedy this? - ANSWER-crumbly, add more water
Pizza dough, focaccia, and pita breads are called ____ because of their thickness and
shape - ANSWER-flat
Give 3 characteristics in a high quality pastry - ANSWER-Tender, Flaky, Lightly and
evenly browned
If I were creating tarts and wanted to have fresh apples or bananas on my tart, what 2
items could I add to my fruit to help prevent enzymatic browning? - ANSWER-Lemon
juice and water
Give four useful tips that you learned in class that would help a rookie yeast dough
baker have success with yeast breads - ANSWER-if yeast is expired throw it away, do
not use cake flour, dont touch the yeast, let the yeast rise
T/F Pate sablee is more fragile and difficult to handle than pate sucree - ANSWER-True
T/F Mealy pie dough is made by cutting fat into fine, uniform pieces - ANSWER-True
T/F Brewers yeast is a form of bakers yeast - ANSWER-True
T/F Bacteria developed during bread dough fermentation will cause the dough to be
contaminated and should be thrown out - ANSWER-False
Using ____ ______ makes scones flaky - ANSWER-cold butter
______ _____ can be used to weigh down a pastry - ANSWER-pastry beads
overmixing will create a _____ crust - ANSWER-tough
Shortening creates a flaky crust with ______ ______ - ANSWER-Little flavor
Oil makes a crust extremely _______ without flakiness - ANSWER-fragile
