Question 1

Before using purchased phyllo dough, it is best to thaw it in the refrigerator.

Accepted Answer

A) True 
 B)False  True

Question 2

What is the primary leavening agent in cakes made with the foaming method? How is this similar to or different from cakes made with the creaming method?

Accepted Answer

Air. Creamed fat cakes also contain air but generally rely on chemical leaveners such as baking powder or baking soda.

Question 3

Explain why butter should be softened before preparing buttercream icing.

Accepted Answer

Icing will break or curdle if cold butter is used; icing will be too stiff and may adhere to the cake.

Question 4

When making éclair paste, add the eggs one at a time, then beat in the flour in order to make the dough smooth and pliable.

Accepted Answer

A) True 
 B)False

Question 5

Hot sugar syrup poured over whipped egg whites produces ______meringue.

Accepted Answer

A)  Italian 
B)  Swiss 
C)  common 
D)  French 
A)  Italian 
B)  Swiss 
C)  common 
D)  French

Question 6

A tender meringue preparation into which ground nuts are folded is called

Accepted Answer

A)  Pavlova. 
B)  beignet. 
C)  Dacquoise. 
D)  vacherin. 
A)  Pavlova. 
B)  beignet. 
C)  Dacquoise. 
D)  vacherin.

Question 7

Egg whites foam best at approximately

Accepted Answer

A)  45ºF. 
B)  70ºF. 
C)  95ºF. 
D)  212ºF. 
A)  45ºF. 
B)  70ºF. 
C)  95ºF. 
D)  212ºF.

Question 8

Crullers and churros are made from éclair paste that is formed, then deep-fried.

Accepted Answer

A) True 
 B)False

Question 9

In order to make a(n) _______meringue, use twice as much or more sugar.

Accepted Answer

The answer of In order to make a(n) _______meringue, use...

Question 10

Properly prepared éclair paste should be soft but not________ , yet firm enough to pipe.

Accepted Answer

The answer of Properly prepared éclair paste should be soft...

Question 11

________and_____ provide leavening in éclair paste.

Accepted Answer

The answer of ________and_____ provide leavening in éclair paste....

Question 12

Cream of tartar gives meringues a melt-in-the mouth quality.

Accepted Answer

A) True 
 B)False

Question 13

Products made with éclair paste are baked at relatively high temperatures in order to

Accepted Answer

A) 	give the products a deep, brown color after baking. 
B) 	keep the products from sticking to the pan. 
C) 	activate steam in the batter before it sets. 
D)  create a shine on the surface of the products after baking. 
A) 	give the products a deep, brown color after baking. 
B) 	keep the products from sticking to the pan. 
C) 	activate steam in the batter before it sets. 
D)  create a shine on the surface of the products after baking.

Question 14

If the weather is humid, meringues may require ________(less/more) time in the oven.

Accepted Answer

The answer of If the weather is humid, meringues may...

Question 15

Cake ingredients can be classified into six categories according to the function they perform.
List them and give an example of each.

Accepted Answer

Tougheners-proteins such as milk and egg

Question 16

Crisp, hollow muffins made from a rich egg batter are called

Accepted Answer

A)  baked meringues. 
B)  churros. 
C)  popovers. 
D)  succès. 
A)  baked meringues. 
B)  churros. 
C)  popovers. 
D)  succès.

Question 17

Éclair paste made with ________will bake into a softer product than one made with________

Accepted Answer

The answer of Éclair paste made with ________will bake into...

Question 18

When properly whipped, egg whites will appear firm and________ .

Accepted Answer

The answer of When properly whipped, egg whites will appear...

Question 19

Which of the following is NOT added to egg whites before whipping them in order to stabilize the egg foam?

Accepted Answer

A)  Cream of tartar 
B)  Lemon juice 
C)  Sugar 
D)  Dried egg whites 
A)  Cream of tartar 
B)  Lemon juice 
C)  Sugar 
D)  Dried egg whites

Question 20

_______ ______is a type of delicate, unleavened pancake traditionally finished at the table in the dining room so that it can be served while hot with a flavored brandy and fruit sauce.

Accepted Answer

Crêpes fla

Before using purchased phyllo dough, it is best to thaw it in the refrigerator.

What is the primary leavening agent in cakes made with the foaming method? How is this similar to or different from cakes made with the creaming method?

Explain why butter should be softened before preparing buttercream icing.

When making éclair paste, add the eggs one at a time, then beat in the flour in order to make the dough smooth and pliable.

Hot sugar syrup poured over whipped egg whites produces ______meringue.

A tender meringue preparation into which ground nuts are folded is called

Egg whites foam best at approximately

Crullers and churros are made from éclair paste that is formed, then deep-fried.

In order to make a(n) _______meringue, use twice as much or more sugar.

Properly prepared éclair paste should be soft but not________ , yet firm enough to pipe.

____and_ provide leavening in éclair paste.

Cream of tartar gives meringues a melt-in-the mouth quality.

Products made with éclair paste are baked at relatively high temperatures in order to

If the weather is humid, meringues may require ________(less/more) time in the oven.

Cake ingredients can be classified into six categories according to the function they perform. List them and give an example of each.

Crisp, hollow muffins made from a rich egg batter are called

Éclair paste made with will bake into a softer product than one made with

When properly whipped, egg whites will appear firm and________ .

Which of the following is NOT added to egg whites before whipping them in order to stabilize the egg foam?

_ is a type of delicate, unleavened pancake traditionally finished at the table in the dining room so that it can be served while hot with a flavored brandy and fruit sauce.

Professionalism

Tools and Equipment for the Bakeshop

Principles of Baking

Bakeshop Ingredients

Mise En Place

Quick Breads

Yeast Breads

Enriched Yeast Breads

Laminated Doughs

Cookies and Brownies

Pies and Tarts

Cakes and Icings

Custards, Creams and Sauces

Ice Cream and Frozen Desserts

Healthful and Special-Needs Baking

Tortes and Specialty Cakes

Petits Fours and Confections

Restaurant and Plated Desserts

Chocolate and Sugar Work

Filters

Exam 12: Pastry and Dessert Components

Before using purchased phyllo dough, it is best to thaw it in the refrigerator.

What is the primary leavening agent in cakes made with the foaming method? How is this similar to or different from cakes made with the creaming method?

Explain why butter should be softened before preparing buttercream icing.

When making éclair paste, add the eggs one at a time, then beat in the flour in order to make the dough smooth and pliable.

Hot sugar syrup poured over whipped egg whites produces ______meringue.

A tender meringue preparation into which ground nuts are folded is called

Egg whites foam best at approximately

Crullers and churros are made from éclair paste that is formed, then deep-fried.

In order to make a(n) _______meringue, use twice as much or more sugar.

Properly prepared éclair paste should be soft but not________ , yet firm enough to pipe.

________and_____ provide leavening in éclair paste.

Cream of tartar gives meringues a melt-in-the mouth quality.

Products made with éclair paste are baked at relatively high temperatures in order to

If the weather is humid, meringues may require ________(less/more) time in the oven.

Cake ingredients can be classified into six categories according to the function they perform. List them and give an example of each.

Crisp, hollow muffins made from a rich egg batter are called

Éclair paste made with ________will bake into a softer product than one made with________

When properly whipped, egg whites will appear firm and________ .

Which of the following is NOT added to egg whites before whipping them in order to stabilize the egg foam?

_______ ______is a type of delicate, unleavened pancake traditionally finished at the table in the dining room so that it can be served while hot with a flavored brandy and fruit sauce.

Professionalism

Tools and Equipment for the Bakeshop

Principles of Baking

Bakeshop Ingredients

Mise En Place

Quick Breads

Yeast Breads

Enriched Yeast Breads

Laminated Doughs

Cookies and Brownies

Pies and Tarts

Cakes and Icings

Custards, Creams and Sauces

Ice Cream and Frozen Desserts

Healthful and Special-Needs Baking

Tortes and Specialty Cakes

Petits Fours and Confections

Restaurant and Plated Desserts

Chocolate and Sugar Work

Filters

____and_ provide leavening in éclair paste.

Éclair paste made with will bake into a softer product than one made with

_ is a type of delicate, unleavened pancake traditionally finished at the table in the dining room so that it can be served while hot with a flavored brandy and fruit sauce.