Culinary 1 - 2nd Semester Final

Which is NOT a leavening agent?

• Baking powder

• Salt

• Baking soda

• Yeast

Which term is used to describe the gluten development process that involves pressing dough with the heel of your hand?

• Mix

• Cream

• Blend

• Knead

What do yeast doughs do during proofing?

• Become softer

• Develop nutrients

• Rise

• Fall

Which of the following is the most prominent nutrient in yeast breads?

• Protein

• Water

• Carbohydrates

• Vitamin C

Which of the following is NOT true about gluten?

• Develops during proofing

• Formed when liquid is added to flour

• Makes the bread elastic

• Is an elastic network that entraps CO2 for leavening

What is made from beaten egg whites and sugar and is often on top of cream pies?

• Whipped cream

• Meringue

• Omelet

• Pie Crust

Which tool is used when incorporating solid fat into flour?

• Pastry blender

• Whisk

• Rolling pin

• Spatula

What is a result of overworking pastry dough?

• Flaky pastry

• Light pastry

• Tough pastry

• Smooth pastry

What is an example of a custard pie?

• Pumpkin

• Chocolate Mousse

• Key lime

• Apple

What is true about making a cream pie?

• Both bake the crust and the filling at the same time

• Serve immediately

• Store at room temperature

• Blind bake pastry before adding the filling