WorksheetsAC Final Review (Spring 23)
Total questions: 75
Worksheet time: 38mins
Products leavened by yeast require time to ferment. Therefore, chemically leavened products can be produced in less time.
True
False
Self-rising flour is a ready-made mixture of flour and baking powder.
True
False
Crêpes and pâte à choux are different quick bread products that begin as batters.
True
False
Chemical leaveners expedite the leavening process, so preparation time for quick bread products is shorter than preparation time for baked products leavened using yeast.
True
False
The number of ways to shape yeast dough are limited to a few classic shapes.
True
False
Docking is sometimes used to create decorative patterns on the surface of the finished loaf
True
False
Most bread is best stored in the refrigerator.
True
False
Essential to the baker’s craft are understanding that yeast is a living organism and knowing how it reacts to various conditions and ingredients.
True
False
Pie dough is a simple mixture of flour, fat, liquid, and baking powder.
True
False
Some bakers prefer to use milk over water in pie dough because crusts made with milk brown more slowly.
True
False
In foodservice, fruit pie filling is always thickened as the pie bakes in the oven.
True
False
Many foodservice operations buy ready-made puff pastry to save time and labor.
True
False
Cake flour has the highest protein content and the lowest starch content of any type of flour found in the bakeshop.
True
False
The sponge method begins with combining the egg products with some or all of the sugar.
True
False
In the sponge method, bakers fold in dry ingredients with a spatula to ensure that any air in the mixture is loosened and released.
True
False
To divide a cake into layers, choose a serrated knife, and use a sawing motion to cut the cake horizontally.
True
False
When baking cakes at altitudes over 2000 feet (610 m), more leavening is needed to achieve the same texture as a cake baked near sea level.
True
False
The position of maître d’hôtel is to the dining room what the chef is to the kitchen.
True
False
Restaurants are busy, stressful places, and front-of-the-house staff are not expected to remain poised during service or kitchen problems.
True
False
Cappuccino is a combination of espresso, steamed milk, and a topping of frothy milk foam.
True
False
Quick breads can begin in the form of ____.
dough
pâte à choux
batter
both A and C
The key difference between dough and batter is the ____.
proportion of liquid used
leavening agent used
length of time they are beaten
amount of fat added
Overmixing quick bread dough can cause the finished product to be ____.
soft and dense
dry and flaky
tender and smooth
tough and chewy
To achieve light and flaky biscuits, many bakers use flour that is ____.
high in gluten and low in starch
low in gluten and high in starch
low in gluten and low in starch
high in gluten and high in starch
Which of the following is the key difference between muffin and biscuit preparation?
Type of sugar
Amount of mixing time once liquid is added
Type of fat
Type of leavening agent
If fruits or nuts are to be added to muffins, they should be ____.
folded into the liquid ingredients
mixed with the dry ingredients
mixed with the shortening
folded in at the end of preparation
Cornmeal must always be combined with wheat flour to create a dough or batter because cornmeal ____.
is too high in gluten
contains no gluten
contains a natural leavening agent
has a bitter taste
Dissolving yeast in liquids at temperatures over 138°F (59°C) is ____.
necessary for the yeast to work
acceptable, but it might make the yeast rise too much
not recommended because the yeast will work much slower
not recommended because the yeast might be killed and not work at all
Recipe directions for how long and at what speed dough is to be kneaded must be followed to create ____.
a product with the correct texture
a product with holes
a soft product
appropriate fermentation
Fermentation can take as long as ____.
one and a half hours
two and a half hours
three and a half hours
four and a half hours
Fermentation is generally considered complete when the size of the dough ____.
increases by half
doubles
increases by one and a half
triples
Many bakers place the dough in an oiled container during fermentation and brush oil on the surface of the dough so ____.
the bubbles are kept inside
the oil seeps into the dough to add flavor
the dough does not stick to the pan
a dry crust does not form
Punching the dough after fermentation allows carbon dioxide gas to be ____ “food”.
trapped and allows the yeast to come in contact with more
released and allows the yeast to come in contact with more
released and allows the yeast to be protected from contact with additional
trapped and allows the yeast to be protected from contact with additional
For efficiently scaling large quantities of individual rolls, a ____ is used.
portion scale
dough divider
muffin pan
chef's knife
Proofing is complete when the size of the dough ____.
increases by half
doubles
increases by one and a half
triples
A wash gives dough a particular ____.
color or textured crust
color and flavor
texture
flavor
During the baking process, yeast is ____.
stabilized
activated
killed
increased
During the baking process, moisture in the dough ____.
remains the same
condenses
increases
evaporates
During the baking process, starches and gluten in the dough ____.
increase
decrease
become firm
become soft
For some professional bakers, butter is the top choice of fat for making pies because it ____.
has good flavor
is inexpensive
melts at a higher temperature than shortening
produces a flakier crust than shortening produces
It is important that the liquid used in pie dough be ____.
hot
lukewarm
cool
ice cold
Flaky pie dough would be the most common choice for which of the following?
Pumpkin pie
Chocolate pie
Cherry pie
All of the above
The more pie dough is mixed and worked during preparation, the more ____ the finished product will be.
tender
tough
flaky
fragile
To line a standard nine-inch pie pan, the baker typically rolls out about ____ thick.
6 ounces of dough, 1/16 inch (1 mm)
9 ounces of dough, 1/8 inch (2 mm)
9 ounces of dough, 1/4 inch (4 mm)
12 ounces of dough, 1/8 inch (2 mm)
It is essential to use a prebaked pie shell or a pie shell with a crumb crust for cream and chiffon pies because these pies are____.
baked at very low temperatures for a long time
baked at very low temperatures for a short time
baked at high temperatures for a very short time
never baked
Chiffon pie fillings are made of ____.
puréed fruit filling and beaten eggs
cream filling, whipped cream, and butter
cream filling, whipped cream, and gelatin
marshmallow cream filling, eggs, and heavy cream
The classical shape for tarts is ____ sides.
round with fluted
round with smooth
oval with smooth
oval with fluted
The most common flavor of pastry glaze used in professional bakeshops is ____.
cherry
apricot
strawberry
apple
Which of the following is a common use for puff pastry?
Making the classic dessert called a napoleon
Making pastry cases to fill with savory fillings
Preparing products en croute
All of the above
Which of the following is true of flour during cake baking?
The proteins in flour coagulate, trapping moisture and gases, which gives the cake structure.
The proteins in flour disintegrate, leaving air holes, which gives the cake tenderness.
The starch in flour coagulates, trapping moisture and gases, which gives the cake structure.
The starch in flour absorbs moisture and gives the cake structure.
Which of the following is true of shortening during cake baking?
It limits the development of gluten, which gives the cake structure.
It limits the development of gluten, which gives the cake tenderness.
It enhances the development of gluten, which gives the cake structure.
It enhances the development of gluten, which gives the cake tenderness.
Which of the following is characteristic of cakes prepared by the creaming method?
The eggs and sugar are beaten until they are thick and ribbon-like.
The egg products are combined with some or all of the sugar.
The butter or shortening is mixed with the sugar using the paddle attachment of an electric mixer.
The liquid or melted fat is added last.
Cakes made by the sponge method must be portioned into pans and baked immediately because any delay ____.
between preparation and baking adds baking time in the oven
allows the shortening to melt and change the cake structure
allows the batter to warm and cause it to rise too much
allows air to escape from the sponge and will deflate the cake
Genoise is distinct from most other cakes of its type because it contains ____.
no butter and some liquid
some butter and no liquid
double the sugar and no eggs
less eggs and no flour
Which of the following describes genoise?
A rich and airy cake that can easily be cut into layers.
A cake that can be baked in a sheet and rolled.
A cake that can be made into many different forms.
All of the above.
Which of the following is true of cake pan preparation?
Pans are often prepped to make sure the batter does not overflow.
All recipes require a pan to be prepped in some way before baking.
The choice of how to prepare the pan might depend on the preferences of the baker and the recipe.
All of the above.
In addition to using a skewer or toothpick to test for doneness, which of the following do bakers consider an indication that the cake is done?
The cake leaves an imprint when pressed and pulls slightly away from the sides of the pan.
The cake springs back when pressed and pulls slightly away from the sides of the pan.
The cake springs back when pressed and appears sealed to the sides of the pan.
The cake leaves an imprint when pressed and appears sealed to the sides of the pan.
Sides of cakes are often finished with a pastry comb or coated with crumbs and confections because ____.
it is often difficult to create a perfectly smooth surface on cake sides
these techniques give bakers a chance to use up odd pieces of product
it is traditional with certain cake recipes
it conserves frosting
Before filling cake layers, it is common to brush the layers with ____.
powdered sugar
a soft brush
simple syrup
melted butter
Which of the following is not a reason for a tough texture of a cake?
Overmixed batter.
Baking temperature too low.
Too much flour added to the recipe.
Too much sugar added to the recipe.
Which of the following is a reason for a cake lacking volume?
Undermixed batter.
Too much sugar.
Underwhipped eggs.
Batter is too stiff.
Which of the following is a reason for a cake to fall during baking?
Not enough sugar.
Baking temperature is too high (overbaked).
Not enough or weak leavening agent.
Not enough flour in the batter.
Which of the following front-of-the-house positions is responsible for coordinating timing with the chef and delivering food from the kitchen to the dining room?
Back server.
Front server.
Maître d’hôtel.
Reservationist.
Which of the following is an example of being able to “read” the customer?
Treating all diners alike.
. Anticipating customer questions and cutting in with answers.
Checking for verbal and nonverbal cues to determine how the customer wants the server to treat him or her.
All of the above.
The servers cook and prepare dishes in front of the customer in ____ service.
American
Family-style
Russian
French
When the appropriate flatware and glassware are placed in front of each diner just prior to serving each course and removed after, the place setting is referred to as ____.
à la carte
basic American
banquet
family-style
When a server tells a chef to “fire table 26,” the server is communicating that ____.
the busperson at table 26 is not carrying out his or her duties properly
it is time to start making the food for table 26
the server is about to take the orders for table 26
the guests at table 26 are leaving, and the table is ready to be reset
Once the food is ready in the kitchen, a ____ brings it to the dining room.
front server
back server
busperson
maître d’hôtel
Which of the following is not an item that should be included in the script that staff follow when answering the restaurant phones?
Answer the phone with a greeting, name of the restaurant, and the staff’s name.
Answer the phone with a greeting, and identify the restaurant’s reservation website.
Record the guest’s name, the number of guests, the time of reservation, and a contact phone number when taking a reservation.
Close the call by thanking the guest for his or her interest in the restaurant.
Which of the following actions regarding efficient time and motion techniques fails to contribute to a satisfactory customer experience?
Move through the dining room with lightening speed in a stressed manner, keeping conversations with guests brief and expedient.
Analyze what needs to be done, and determine the most efficient way to accomplish the task.
Position the tray jack as close as possible to the table being served to reduce steps and increase efficient service.
Stock server stations with napkins, flatware, and glasses, which the server needs ready access to throughout meal service.
Which of the following is not correct when arranging a basic American place setting?
A dinner plate, one or two forks placed to the left of the plate, and a knife and spoon to the right of the plate.
A bread and butter plate placed to the upper left of the dinner plate.
A cup and saucer placed near the knife and spoon in some family-style restaurants.
A water glass placed to the upper left of the dinner plate.
Which of the following is not an action front-of-the-house staff might take when conserving water is a practice of the restaurant?
Fill water glasses after asking guests if they want water.
Fill water glasses if guests request the server to do so.
Preset filled water glasses on the table so they are ready for guests.
Let guests know that the restaurant practices sustainability and does not automatically pour water for everyone.
Guiding guests to certain menu items to increase sales is an example of _____.
concern for the guest
being polite
part of a greeting
suggestive selling
Which of the following is not an example of actions to take once a restaurant guest has paid his or her bill?
Thank the guest for his or her patronage, and encourage the guest to return again soon.
Thank the guests in a truly genuine manner, rather than in a staged manner.
Rush guests out the door in order to clear the table and preset it for the next guests.
Allow the guests to linger at the table and continue their visit.
A combination of espresso, steamed milk, and a topping of frothy milk foam is called _____.
espresso
cappucino
mocha
café au lait
