Exam 4: Bakeshop Ingredients

Tender products such as cakes are made with____ or____ flour.

Which of the following fruits are picked when underripe and stored under temperature- controlled conditions for extended periods before selling?

Allspice is a blend of cinnamon, cloves and nutmeg.

Cornstarch must be dissolved in cold water, added to a mixture, then boiled for several minutes for it to thicken.

The zest is the bitter white layer that surrounds the flesh of lemons and oranges.

Fruit desserts can be_____ ______ alternatives to more caloric cakes and pastries.

Explain the process used to scale up a formula. Why is it important to follow the procedures described in this chapter when scaling a bakeshop formula up or down?

The fat content of _______ _____is at least 30 percent.

Why is it so important to weigh ingredients used in the bakeshop? What types of ingredients may be accurately measured using volume?

Select a formula from Chapter 14, Custards, Creams and Sauces, and describe the mise en place for that item.

Whole milk cannot be substituted for water in any recipe.

When measuring the concentration of sugar in a solution, the solution should be at

The clear portion of the egg, the_____- , is often referred to as the egg white.

Dry milk powder cannot support the growth of ______, so it should not be refrigerated until reconstituted.

The most common form of sugar in the bakeshop is _____made from cane or beet sugar.

Flour and grains should be stored under refrigeration to keep them dry and to prevent rancidity.

Whipped butter can be substituted volume for volume with regular stick butter.

Yogurt contains as much milkfat as the milk from which it was made.

Roasting nuts removes their flavor, making then bitter.

The______ grade of frozen fruit, US Grade A (Fancy), may be applied to a case of fruit without having an actual inspection if the fruit meets the standards for the grade.