WorksheetsCul/Adv Cul Fall Final Exam
Total questions: 45
Worksheet time: 23mins
True or False: Exactness of measurement does NOT matter when baking.
True
False
True or False: Strict adherence to the recipe (following the recipe exactly how it is) when baking is essential
True
False
What is the bakeshop?
a place where bakers purchase baking supplies
the baking supplies section of wal mart
a specific area in a professional kitchen where baked goods are prepared
another name for a doughnut shop
True or False: The bakeshop is also referred to as the pastry kitchen or the bakery
True
False
In the bakeshop, the pastry chef is responsible for...
preparing sweet dessert items
preparing all foods in the foodservice operation
preparing breads
supervising the preparation of all breads, cakes, pies, pastries, ice creams, & candies
In the bakeshop, this person is responsible for preparing breads
baker
pastry chef
pasty cook
executive chef
In the bakeshop, this person is responsible for preparing sweet dessert items
baker
pastry cook
pastry chef
executive chef
Which of the following is NOT one of the main ingredients in baking (breads, desserts, pastries, etc.)
flour
sweeteners
leavening agents
chili powder
Which sweetener is used in our chocolate chip cookies recipe ? (the cookies we've made in class)
honey
molasses
sugar (brown & white)
salt
Which ingredient falls under the "other" category for baking main ingredients
flour
vanilla extract
shortening
leavening agent
Which of the following is NOT a chemical leavening agent?
yeast
baking soda
baking powder
all answers listed are chemical leavening agents
Which of the following is an example of shortening?
whole wheat flour
brown sugar
butter
baking powder
What kind of leavening agents do quick breads/batters use?
yeast
chemical
chocolate flavored
salt
True or False: Vegetable oil is a type of shortening.
True
False
Over mixing a quick bread/batter can produce a...
soft, tender outcome
hard, dry outcome
the mixing does not affect the outcome
Biscuits, muffins, fritters, and scones are all popular __________________.
pies
yeast raised breads
dinner pastries
quick breads/batters
When mixing biscuits, what should be done first?
roll out dough & cut circles
combine dry ingredients
Solid shortening is “cut” into the dry ingredients
The liquid ingredients are added and mixed but not over mixed
When mixing biscuits, when should the liquid be added?
last
first
after the dry ingredients but before the shortening is cut in
none of the answers listed are correct
When mixing muffins the shortening should be in liquid form but when mixing biscuits the shortening should be...
room temperature
hot & liquid
the temperature does not matter
cold & hard
Which 3 things make a good cookie?
the amount of chocolate chips used
flavor, texture, & apperance
quantity, shortening used, & the amount of sprinkles used
the amount of sugar that is used
What are the 2 main mixing methods for making cookies?
kneading method & creaming method
the biscuit method & the muffin method
one stage method & creaming method
whisking method & one stage method
When using the creaming method, what is mixed with the shortening?
sugar
flour
butter
salt
When using the creaming method, how are the eggs added and mixed?
all at once
one at a time
two at a time
What is the most common method for forming cookies?
rolled method
drop method
icebox method
spritz method
When cookie dough is spread out into a thin sheet and a cutter is used to cut cookies into the desired shape this is called the...
rolled method
drop method
icebox method
spritz method
When we make chocolate chip cookies, which forming method do we use?
drop method
rolled method
bar method
sheet method
True or False: Brownies are a sheet method cookie
True
False
_______________________ are made by forming cookie dough into a log, square, triangle, or other shape while the dough is still soft, refrigerating the dough, then slicing the log.
bar cookies
drop cookies
icebox cookies
sheet cookies
_________________ are made by portioning and forming cookie dough into approximate one-pound logs, baked partially, flattened, then baked again
sheet cookies
icebox cookies
rolled cookies
bar cookies
Sugar cookies and gingerbread cookies that are baked in shapes are classified as
sheet cookies
drop cookies
rolled cookies
icebox cookies
______________ is a microscopic plant that acts as a leavening agent in baked goods
baking soda
baking powder
yeast
salt
True or False: The loaves of bread in the store contain yeast
True
False
True or False: Cinnamon rolls do NOT contain yeast
True
False
Under the right conditions, yeast creates tiny pockets of ____________________ gas that make dough rise
carbon dioxide
oxygen
True or False: Preparing dough for a yeast-raised bakery product is as simple as preparing a quick-bread or batter
True
False
True or False: Yeast requires specific conditions in order to be an effective leavening agent
True
False
The optimal temperature for yeast is between 100 degrees F & 105 degrees F, which means ______________ liquid
hot
cold
lukewarm
frozen
When fermentation (rising process) is complete and the dough has risen, the dough is _____________.
baked immediately
shaped
stirred
punched
Which of the following is NOT an example of a yeast raised bread?
cinnamon rolls
a loaf of bread
muffins
pizza dough
What is this called?
dry measuring cup
tablespoon
liquid measuring cup
scale
What is this called?
dry measuring cup
tablespoon
liquid measuring cup
scale
Biscotti is made into a log and baked twice until crunchy so it can be dipped in coffee. What kind of cookie is biscotti?
sheet cookie
bar cookie
drop cookie
icebox cookie
What kind of cookies are these?
icebox
spritz
bar
drop
True or False: A piping bag is used to make spritz cookies.
True
False
True or False: Cookies are NOT classified by their forming method
True
False
