Mid-Term Examination in Pastry

1.What important ingredient in pastries provides the needed moisture to develop gluten?

• Edible tallow

• flour

• salt

• water

2.What kind of sugar is primarily used in preparing icing?

• brown sugar

• confectioner’s sugar

• granulated sugar

• refined sugar

3.What basic ingredient in baking improves aroma, flavor and nutrition in baked products?

• baking powder

• flour

• shortening

• sugar

4.What sweet baked good is usually made of dough?

• bread

• pastry

• pie

• pizza

5.What kind of flour contains more gluten and less starch?

• all-purpose flour

• bread flour

• cake flour

• soft-flour

6.Which refers to personal cleanliness practice in baking ?

• combing the hair in the working area

• keeping fingernails long

• washing the hands after work

• wearing an apron during working hours

7.What is the first step to have a best result in baking?

• Measure ingredients accurately

• memorize the recipe very well

• used modern equipment

• use onlybimported ingredients

8.What is the proper way to measure flour ?

• leve off with the used of the tines of a fork

• shakes the measuring cup before leveling

• shovel the flour

• sift it before measuring

9.What is the simpliest method in mixing the ingredients together with a utensil, usually a spoon, using circular motion?

• beating

• creaming

• stirring

• folding

4.What sweet baked good is usually made of dough?

• bread

• pastry

• pie

• pizza