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Cakes, Pies and Specialty Desserts

Total questions: 47

Worksheet time: 24mins

Name
Class
Date
1.

Docking is when you...

a)

Cut a hole in the top crust

b)

Poke the bottom crust with a fork

c)

Roll out the dough

d)

Make the edge of the pie wavy

2.

Venting is when you...

a)

Poke a hole is the top crust

b)

Poke holes in the bottom crust with a fork

c)

Breathe into the pie

d)

Crimp the edge of the pie

3.

Blind baking is when you...

a)

Wear a blindfold while putting your pie in the oven

b)

Poke holes in the bottom crust

c)

Bake the bottom crust alone so it won't get soggy later

d)

Use a fork to press the top and bottom crust together

4.

Which is not a type of pie?

a)

Fruit

b)

Savory

c)

Custard

d)

Crumble

5.

Which type of filling would not be in a savory pie?

a)

Chicken

b)

Potatoes

c)

Blueberries

d)

Cheese

6.

What is fluting?

a)

Creating a wavy edge on the pie to attach the top and bottom crust

b)

Playing a high pitched instrument while baking pie

c)

Baking the crust alone do it doesn't get soggy

d)

Poking a hole in the top crust of the pie

7.

Why do you temper eggs when adding to pie filling?

a)

To thicken the pie filling

b)

To add flavor to the pie

c)

So they don't throw a temper tantrum later

d)

So they don't overcook/scramble

8.

A lattice crust is...

a)

Pressing the top crust and bottom crust together with a fork

b)

Poking holes in the bottom crust with a fork

c)

Weaving strips of dough to create a woven top crust

d)

Poking a hole in the top crust

9.

What ingredient helps thicken the filling of a cream pie?

a)

Corn Starch

b)

Cocoa Powder

c)

Milk

d)

Baking Soda

10.

Which of the following ingredients gives baked products structure?

a)

Butter

b)

Flour

c)

Milk

d)

Sugar

11.

The procedure for preparing a prebaked pie shell is called

a)

par-baking

b)

soft baking

c)

form baking

d)

blind baking

12.

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

a)

3 parts flour, 2 parts water, 1 part fat

b)

3 parts flour, 2 parts fat, 1 part water

c)

3 parts water, 2 parts flour, 1 part fat

d)

3 parts fat, 2 parts water, 1 part flour

13.

Pâte à choux dough is used most often to create

a)

bar and drop cookies

b)

muffins and scones

c)

high-foam or high fat cakes

d)

cream puffs and eclairs

14.
The fruit in the pie is a:
a)
topping
b)
filling
c)
icing
15.
Fat is the ingredient that
a)
Provides Structure
b)
Makes it tender and flaky
c)
Hold Ingredients together
d)
Provides Flavor
16.
 A single crust pie crust that is filled later is called a
a)
Tart
b)
Shell
c)
Savory
17.
Fruit pies should be stored
a)
In the Refrigerator
b)
In the Freezer
c)
At Room Temperature
18.
This is an example of a double crust pie
a)
Pumpkin Pie
b)
Apple Pie
c)
Cream Pie
19.
A savory pie contains this type of filling
a)
Fruit
b)
Cream
c)
Meat or Vegetables
d)
Custard
20.
What temperature should the water be when making pie crust
a)
Hot
b)
Room Temperature
c)
Ice Cold
21.
Combine fat and flour using this tool
a)
Whisk
b)
Pastry Blender
c)
Electric Mixer
22.

This type of icing gives cake a smooth finish -often used more for looks rather then flavor

a)

Royal Icing

b)

Buttercream

c)

Ganache

d)

Rolled Fondant

23.

A type of chocolate Icing (can be a glaze or filling)

a)

Royal Icing

b)

Buttercream

c)

Ganache

d)

Rolled Fondant

24.

Dries hard and sweet- often used on gingerbread

a)

Royal Icing

b)

Buttercream

c)

Ganache

d)

Rolled Fondant

25.

Used for piping decorations, sweet and buttery flavor

a)

Royal Icing

b)

Buttercream

c)

Ganache

d)

Rolled Fondant

26.

Look the picture and choose sweet's name.

a)

lollipop

b)

jelly beans

c)

chewing gum

d)

swiss roll

e)

jelly / jello

27.

When baking it is best to use which of the following types of butter?

a)

salted

b)

unsalted

c)

raw cream

d)

sweet cream

28.

Which of the following is defined as a semi-liquid mixture containing flour, liquid, and other ingredients?

a)

cake

b)

batter

c)

quick bread

d)

dough

29.

To give the crust stability while placing it in the pie pan, you can do which of the following?

a)

cut small holes into the crust

b)

Roll the crust onto the rolling pin

c)

place the pie pan upside down on the crust

d)

score the crust

30.

Cream Puffs and Eclairs are commonly made using which of the following types of dough?

a)

laminated dough

b)

phyllo dough

c)

Pate a choux dough

d)

leavened dough

31.
Which type of cake uses only the egg whites for leavening?
a)
Chiffon
b)
Sponge
c)
Pound
d)
Angel Food
32.
To prevent sticking, the best way to prepare a cake pan is to:
a)
spray with cooking spray
b)
grease and then flour
c)
flour
d)
none of the above
33.
How do you cook an angel food cake?
a)
On a cooling rack
b)
In the refrigerator
c)
Upside down
d)
all of the above are appropriate 
34.
Blending the fat more completely will create what type of pie dough?
a)
mealy
b)
flaky
c)
none of the above
d)
both a and b
35.
Leaving larger pieces of fat throughout the pie dough creates what type of dough?
a)
mealy
b)
flaky
c)
neither
d)
both mealy and flaky 
36.
Before rolling out, what should you do to your pie dough?
a)
refrigerate for about 30 minutes
b)
leave on the counter for 30 minutes
c)
dust with more flour
d)
knead for 5-10 minutes
37.
To prevent crust from getting soggy, pies are often
a)
cooked at a lower temp for the first 15 minutes
b)
cooked at a higher temp for the first 10 minutes
c)
cookies at the same temp for the entire baking process
d)
none of the above
38.
Pumpkin Pie, which is made with whole eggs, is which type of pie?
a)
Fruit
b)
Custard
c)
Meringue
d)
chiffon 
39.
Custard and Cream pies need to be stored where?
a)
on the counter
b)
room temperature
c)
freezer
d)
refrigerator
40.
Decorating the edge of a pie is called...
a)
Tuliping
b)
Fluting
c)
Knifing 
d)
crimping 
41.
Which of the following is NOT a way to determine if a cake is done?
a)
Golden brown appearance 
b)
Toothpick comes out clean
c)
Springs back when touched 
d)
Pulls away from sides of pan
42.
What happens if you overmix a cake batter.....
a)
Cake won't cook 
b)
Lack of volume
c)
Very tough cake 
d)
You can't overmix cakes 
43.

What did Ernest Hamwi create and introduce at the 1904 World's Fair when an ice-cream seller ran out of dishes?

a)

Paper cup

b)

Ice Cream on a stick

c)

Ice-cream sandwich

d)

Ice-cream cone

44.

Sorbet contains all these ingredients EXCEPT..?

a)

fruit juice

b)

sugar

c)

water

d)

milk or cream

45.

what is a baked custard

a)

a custard made on a stove top on a double boiler or a sauce pan

b)

a custard baked slowly in an oven often times in a water bath

c)

a custard base that you freeze until it is one solid block

d)

a custard that is thickened with gelatin until a solid item

46.

what is an example of a baked custard

a)

creme brulee

b)

pudding

c)

ice cream

d)

whipped cream

47.

baked custards are often baked with water surrounding them, what is this method of baking called?

a)

swimming

b)

water bath

c)

water bowl

d)

oven water

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