PPM Quiz: Bread, cakes & pastries

The purpose of kneading is to

• a. activate the lipid agents in the dough.

• b. develop the gluten to its maximum potential.

• c. alter the carbohydrate ratio of the starchy components.

• d. alter the protein-to-carbohydrate ratio to increase the volume.

In addition to yeast and flour, the basic ingredients in a yeast bread include all of the following EXCEPT

• a. salt.

• b. sugar.

• c. some liquid.

• d. fat and/or eggs.

Quick breads are typically leavened

• a. before baking with steam or air.

• b. during baking with carbon dioxide.

• c. before baking with a biological leavening agent.

• d. all of the above answers are correct because it varies depending on the type of quick bread

The consistency of a batter (whether a pour or drop batter) is dependent on

• a. the amount of egg in the batter.

• b. the type of fat or oil that is used.

• c. whether milk or water is used as a liquid.

• d. the proportion of liquid to dry ingredients in the mixture.

“High-ratio” cakes contain

• a. more fat than eggs.

• b. more eggs than milk.

• c. more sugar than flour.

• d. equal parts egg and milk.

Cakes are nearing doneness

• a. when they start to “wrinkle” at the pan edges.

• b. if an inserted toothpick comes out of the cake with batter still clinging to it.

• c. when they are lightly touched on the top and a mild indentation remains.

• d. when they start to fall every time the oven door is opened.

During baking

• a. eggs set the structure by coagulating protein and gelatinizing starch.

• b. if the oven temperature is too high, leavening gas is lost from the batter before there is a chance for coagulation of the proteins and gelatinization of the starch.

• c. low baking temperatures create a crust before the cake can rise, resulting in a hump that forms as the interior of the cake continues to rise.

• d. heat browns the crust through the Maillard reaction.

Lamination is

• a. a plain pie or shortcrust pastry.

• b. the cutting of the fat ingredient into the flour mixture.

• c. the arrangement of alternating layers of fat and flour in rolled pastry dough.

• d. a sugar-coated icing poured over pies or pastries that hardens to provide flavor and structure.

Cream puffs, profiteroles, and éclairs are all examples of _____ pastry.

• a. puff.

• b. blitz.

• c. choux.

• d. laminated.

The flakiness of pastry is best achieved by

• a. using vegetable oil.

• b. using your hands to lightly knead the dough.

• c. using your hands to lightly knead the dough.

• d. keeping fat cold and in large, pea-sized pieces.