Chapter 26 Intro to Culinary Review

Dough used to make piecrusts

• pastry

• shortened cake

• unshortened cake

• crystalline candy

Cake that contains no fat

• pastry

• shortened cake

• unshortened cake

• crystalline candy

Cake that contains fat

• pastry

• shortened cake

• unshortened cake

• crystalline candy

Candies that contain fine sugar crystals and are smooth and creamy

• pastry

• shortened cake

• unshortened cake

• crystalline candy

Mixture of sugar and liquid is cooked to a thick consistency

• sugar syrup

• noncrystalline candy

• ganache

• chiffon cake

Cake that contains fat and beaten egg whites

• sugar syrup

• noncrystalline candy

• ganache

• chiffon cake

Candies that do not contain sugar crystals and can be chewy or brittle

• sugar syrup

• noncrystalline candy

• ganache

• chiffon cake

Mixture of chocolate and cream that can be a glossy glaze or a rich, creamy filling

• sugar syrup

• noncrystalline candy

• ganache

• chiffon cake

An unshortened cake should be suspended upside down over the neck of a bottle as soon as it is removed from the oven

• TRUE

• FALSE

Unshortened cakes contain chemical leavening agents

• TRUE

• FALSE