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Chapter 20 Level 2 Study Guide

Total questions: 40

Worksheet time: 20mins

Name
Class
Date
1.

A semiliquid mixture containing flour, liquid, and other ingredients is called a _______.

a)

batter

b)

dough

c)

paste

d)

sauce

2.

Which method is used for preparing cake batters like yellow butter cake?

a)

Foaming

b)

Creaming

c)

Two-stage

3.

The _______ method for preparing cake batters is used to make angel food cake.

a)

Foaming.

b)

Creaming.

c)

Blending.

d)

Whisking.

4.

Which method is used to make devil’s food cake?

a)

Creaming

b)

Foaming

c)

Two-stage

d)

Blending

5.

The method for creating cake batters that creams fat and sugar first before liquid and dry ingredients are added.

a)

creaming

b)

foaming

c)

beating

d)

two-stage

6.

What method for creating cake batters uses an egg foam structure?

a)

foaming

b)

creaming

c)

two stage

d)

wisking

7.

What method for creating cake batter mixes fat with dry ingredients and a portion of the liquid, then adds the remaining liquid?

a)

two stage

b)

creaming

c)

high ratio

d)

beating

8.

What type of cake contains more sugar than flour in the recipe?

a)

High-ratio

b)

Low-ratio

c)

Equal-ratio

d)

Extreme-ratio

9.

This icing is made of sugar and fat and can be colored, flavored, or both.

a)

buttercream

b)

glaze

c)

royal

d)

fondant

10.

This icing is made with hot sugar syrup.

a)

foam

b)

royal

c)

ganache

d)

glaze

11.

Uncooked, dries brittle, and is a mixture of confectioner’s sugar and egg whites.

a)

royal

b)

seven-minute

c)

foam

d)

glaze

12.

Cooked by combining sugar, water, and a glucose or corn syrup and may be used with specialty and wedding cakes.

a)

fondant

b)

royal

c)

foam

d)

buttercream

13.

What is a smooth mixture of chocolate and cream called?

a)

Glaze

b)

Ganache

c)

Fondant

d)

Royal

14.

Drizzled rather than spread.

a)

glaze

b)

fondant

c)

foam

d)

buttercream

15.

Laminated dough is also known as _______ dough.

a)

roll-in.

b)

puff

c)

shortcrust

d)

choux

16.

This icing becomes a shiny, nonstick coating when dried.

a)

fondant

b)

ganache

c)

royal

d)

foam

17.

The main ingredient in soufflés.

a)

onions

b)

beaten egg whites

c)

air

d)

beaten eggs

18.

Pie crust is made using _______ type of dough.

a)

3-2-1

b)

Puff pastry

c)

Choux

d)

Filo

19.

The procedure for preparing a prebaked pie shell is called _______.

a)

baking blind.

b)

baking sighted.

c)

baking open.

d)

baking closed.

20.

Roll-in dough is used to make _______.

a)

puff pastries.

b)

bread.

c)

cookies.

d)

cakes.

21.

Used most often to create cream puffs and éclairs.

a)

Pâte à choux

b)

Puff pastry

c)

Phyllo

d)

Roll-in dough

22.

Foam icing should not be used on cakes that will be _______.

a)

frozen.

b)

refrigerated.

c)

kept at room temperature.

d)

served immediately.

23.

The main leavening agent in soufflés.

a)

air

b)

yeast

c)

baking powder

d)

baking soda

24.

Three parts flour, two parts fat, and one part water are the ingredients and proportions in _______ dough.

a)

3-2-1

b)

2-3-1

c)

1-2-3

d)

3-1-2

25.

_______ flour should be used when baking pies.

a)

Pastry.

b)

All-purpose.

c)

Bread.

d)

Cake.

26.

Piercing the pie shell before baking is called _______.

a)

docking.

b)

basting.

c)

glazing.

d)

scoring.

27.

Roll-in dough is used to make _______.

a)

croissants.

b)

bagels.

c)

muffins.

d)

pancakes.

28.

A delicate layered pastry crust that can be used for sweet or savory dishes is called _______.

a)

puff pastry.

b)

shortcrust pastry.

c)

filo pastry.

d)

choux pastry.

29.

Pâte feuilletée is another name for _______.

a)

puff pastry.

b)

croissant.

c)

brioche.

d)

baguette.

30.

A type of dough that is a very thin, unleavened dough.

a)

Phyllo

b)

pizza

c)

roll-in

d)

pastry

31.

Fudge icing holds well in storage and should be applied while it is still _______.

a)

warm.

b)

cold.

c)

frozen.

d)

solid.

32.

What dough made by combining water or another liquid, butter, flour, and eggs into a smooth batter?

a)

1-2-3

b)

Pâte à choux

c)

3-2-1

d)

phyllo

33.

Small round pastries filled with icecream

a)

Eclaires

b)

Profiteroles

c)

Bon-bons

d)

Saragli

34.

Phyllo dough is used to make _______.

a)

baklava.

b)

pizza.

c)

sushi.

d)

tacos.

35.

This method produces a very fine crumb and a dense, rich texture.

a)

Creaming

b)

Beating

c)

Foaming

d)

Glazing

36.

This method produces cakes with a light texture, such as angel food.

a)

foaming

b)

creaming

c)

beating

d)

two-stage

37.

This dough is rolled and folded into layers.

a)

roll-in

b)

phyllo

c)

pastry

d)

puff

38.

This icing is commonly used on layer cakes.

a)

foam

b)

ganache

c)

glaze

d)

fondant

39.

High-fat cakes are also referred to as _______ cakes.

a)

creamed.

b)

layered.

c)

sponge.

d)

angel food.

40.

Sponge cake is an example of _______ type of cake.

a)

Egg-foam.

b)

Butter.

c)

Pound.

d)

Chiffon.

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