Chapter 20 Cakes and pies Foundations of Restaurant Management 2

What are the ingredients and proportions in 3-2-1 dough?

• Three parts flour, two parts fat, one part water

• Three parts fat, two parts water, one part flour

• Three parts water, two parts flour, one part fat

• Three parts flour, two parts water, one part fat

Cakes generally fall into one of what two categories?

• Cream or crumb

• high fat or egg foam

• sweet or savory

• chocolate or yellow

In which method for preparing cake batter are the fat and sugar creamed together to produce a very fine crumb and a dense, rich texture

• Creaming

• Foaming

• Two-stage

• Straight dough

What is the main leavening agent in souffles?

• Sugar

• Air

• Egg Whites

• All purpose Flour

A croissant is an example of a

• Cake

• Souffle

• laminated dough

• quick bread

The procedure for preparing a prebaked pie shell is called

• par-baking

• oven spring

• fermantaion

• baking blind

Which dough is used most often to create cream puffs and eclairs?

• Phyllo

• Strudel

• Roll-in

• Pate a choux

What type of icing has a shiny, non sticky coating when dried. Used most often in wedding cakes?

• Foam

• Fondant

• Ganach

• Buttercream

Which method produces cakes with the lightest texture?

• Two stage

• Foaming

• Creaming

• Straight mix

What term is used to describe piercing a dough in several places by using a fork in order to allow steam to escape

• Slicing

• Scoring

• Docking

• Poking