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WorksheetsProStart 2 Chapter 20: Cakes and Pies
Total questions: 10
Worksheet time: 5mins
Cakes generally fall into one of what two categories?
High fat or egg foam
Chocolate or yellow
Hard crumb or soft crumb
Sweet or Tart
The procedure for preparing a prebaked pie shell is called
par-baking
soft baking
form baking
blind baking
What are the ingredients and proportions in 3-2-1 dough?
3 parts flour, 2 parts water, 1 part fat
3 parts flour, 2 parts fat, 1 part water
3 parts water, 2 parts flour, 1 part fat
3 parts fat, 2 parts water, 1 part flour
Which statement about a soufflé is true?
The main leavening agent is baking soda so any sudden jarring can cause a soufflé to fall
Soufflés are made to be sweet, but not savory
The batter requires special handling
You must wait twice as long for the yeast to activate the dough
A croissant is an example of a
cake
quick bread
laminated dough
sourdough
Which method produces cakes with the lightest texture?
foaming
creaming
straight mix
double mix
What is docking?
Transfering hot dough to a cooling rack to allow for air ciculation
Piercing a dough in several places by using a fork in order to allow steam to escape
Baking a pie crust with weight to keep its form
Shaping a pie crust slightly larger than the pan to allow for shrinkage during baking
Pâte à choux dough is used most often to create
bar and drop cookies
muffins and scones
high-foam or high fat cakes
cream puffs and eclairs
What type of icing has a shiny, nonsticky coating when dried?
foam
fondant
buttercream
ganache
Angel food cake is made from which type of cake batter method?
creaming method
high-ratio method
foaming method
two-state method
