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WorksheetsPPM Quiz: Bread, cakes & pastries
Total questions: 10
Worksheet time: 10mins
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.
