The Bakeshop - Exploring Culinary I

This professional is the head of the baking department; responsible for supervising the preparation of all breads, cakes, pies, pastries, ice creams, and candies

• Baker

• Pastry Cook

• Pastry Chef

This bakeshop professional primarily works preparing and baking breads; may include breakfast pastries

• Baker

• Pastry Chef

• Pastry Cooks

What is is the general name for the proteins found in wheat; it is a rubbery substance that is responsible for giving baked goods structure?

• Starch

• Carbohydrates

• Gluten

This type of flour is a blend of hard and soft wheat and used for general baking (we use this mostly for our class).

• Bread Flour

• Cake Flour

• All-Purpose (AP)

• High Gluten

This type of flour is milled from soft wheat; finer texture and lighter consistency; mostly used for pastries

• Pastry Flour

• Cake Flour

• All-Purpose (AP)

• High Gluten

The primary sweetener used in baking and pastries is SUGAR.

• True

• False

This sweetener mixture is equal parts of water and sugar by weight.

• Molasses

• Simple syrup

• Corn syrup

• Honey

What is the most common form of sugar (it has fine uniform crystals)?

• Powdered sugar

• Superfine sugar

• Granulated sugar

• Brown sugar

Also known as “confectioner’s sugar," this granulated sugar that is ground to fine powder; often has cornstarch to stop it from caking.

• Powdered sugar

• Superfine sugar

• Granulated sugar

• Brown sugar

What type of granulated sugar has added molasses and comes in two varieties: "Dark" and "Light"?

• Powdered sugar

• Superfine sugar

• Granulated sugar

• Brown sugar