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WorksheetsFinal Exam Review Intro Part 2
Total questions: 14
Worksheet time: 7mins
What is the name for: a light, spongy baked dish made typically by adding flavored egg yolks to stiffly beaten egg whites.
Souffle
Sponge Cake
Pie
Torte
True or False: Eclairs are only filled with fruit.
True
False
Why would you prep your cake pan with shortening, butter, oil, or flour?
To add flavor to the pan
To help when washing the dishes later
To prevent the cake from sticking.
All of the above.
Which of these is NOT a common mixing method when making cakes?
Creaming method
Warm density method
Warm foaming method
Cold foaming method
True or False: Saturated Fats are healthier than Unsaturated Fats.
True
False
What is the purpose of a leavening agent in baking?
To add flavor
To add texture
To add rise
To add spice
When we say "Work the dough", what do we mean?
Knead the dough
Use the dough combined with another dish
Fold the dough into 4ths
What does Flour add when baking?
Tenderness
Structure, Main Ingredient
Rise
Flavor
What does salt add to a baked dish?
Flavor
Rise
Richness, Color, Nutrients
Tenderness
What does Oil/Butter add to a baked dish?
Richness, Color, nutrients
Tenderness
Moisture, Hold together
Rise
What is the purpose of liquid in a baked dish?
Tenderness
Flavor, Sweetness
Rise
Moisture, hold together
What do eggs do for a baked dish?
Flavor
Richness, Color, Nutrients
Tenderness
Structure, main ingredient
What does sugar do for a baked dish?
Flavor
Rise
Moisture, Hold together
Flavor, Sweetness
Garde Manger is the preparation of ____ foods.
Pre cooked
Raw
Hot
Cold
