Pro start chapter 20 review questions

Front

Which ingredient is used to establish baker’s percentages?

Back

Flour

Front

How would you categorize a scone? Options: Yeast bread, Quick bread, Cake, Soufflé

Back

Quick bread

Front

Why is stirring important when adding thickeners?

Back

It changes the consistency of the final product.

Front

Which ingredient used in baking causes the dough to rise?

Back

Leavener

Front

What type of leavening agent are baking soda and baking powder?

Back

Chemical

Front

How does a water bath protect custard from burning?

Back

Heat is gently transferred through the water.

Front

If the total amount of flour in a recipe is 44 oz., and the weight of the water listed for it is 1 lb. 8 oz., what is the baker’s percentage for the water?

Back

54.5 percent

Front

Which qualities would you want in the flour for a delicate, textured cake?

Back

Low gluten, white color

Front

Which type of cookie is most often prepared from a soft dough and then placed on a cookie sheet using a spoon or scoop?

Back

Drooped

Front

How much water by weight do you need if the baking formula calls for 54.5 percent water and you are using 10 lbs. of flour?

Back

5.45 lbs.