Chapter 20 Cakes and pies Foundations of Restaurant Management 2

Front

What are the ingredients and proportions in 3-2-1 dough?

Back

Three parts flour, two parts fat, one part water

Front

Cakes generally fall into one of what two categories?

Back

high fat or egg foam

Front

In which method for preparing cake batter are the fat and sugar creamed together to produce a very fine crumb and a dense, rich texture?

Back

Creaming

Front

What is the main leavening agent in souffles?

Back

Egg Whites

Front

A croissant is an example of a

Back

laminated dough

Front

The procedure for preparing a prebaked pie shell is called

Back

baking blind

Front

Which dough is used most often to create cream puffs and eclairs?

Back

Pate a choux

Front

What type of icing has a shiny, non sticky coating when dried. Used most often in wedding cakes?

Back

Fondant

Front

Which method produces cakes with the lightest texture? Options: Two stage, Foaming, Creaming, Straight mix

Back

Foaming

Front

What term is used to describe piercing a dough in several places by using a fork in order to allow steam to escape?

Back

Docking