Baking and Pastry1 Final 2024

Front

All food contact surfaces should be...

Back

Cleaned and sanitized

Front

What is the correct order to handwashing? Wet hands, Apply soap, Scrub, Rinse, Dry

Back

Wet hands, Apply soap, Scrub, Rinse, Dry

Front

This ingredient provides structure to baked goods?

Back

flour

Front

What gas is produced from leavening agents?

Back

carbon dioxide (Co2)

Front

What is the function (purpose) of fat in a recipe?

Back

Tenderize and add flavor

Front

A protein that gives strength & elasticity to batter / dough when kneaded is known as...

Back

Gluten

Front

Which type of cookie uses a scoop to portion cookie dough on baking sheet?

Back

Drop cookie

Front

When a cookie is made with a stiff dough rolled out, chilled and cut into shapes it is called...

Back

Rolled Cookie

Front

A batter that is liquid enough to be poured is known as...

Back

Pour Batter

Front

A batter too thick to be poured but will drop from spoon.

Back

Drop batter