Exam 16: Healthful and Special-Needs Baking

Pastry competitions require entrants to compete in numerous categories, including tortes and entremets. Use the Internet to research national and international pastry competitions to learn about the types of tortes prepared by the winning competitors.

When oil is substituted for cold butter in a formula, some of the ________may need to be reduced.

Sugar substitutes such as Equal, Nutrasweet and Splenda stand up well to heat and are suitable in all bakery applications.

Which of the following desserts would NOT be suitable to serve to someone with a gluten allergy?

Fats that are chemically altered to remain stable at room temperature are called

List the steps employed in assembling and garnishing a torte that includes four cake and filling components.

Natural sugars from dates or maple syrup usually have the same calorie count as cane sugar.

Potential allergic substances or_________ include everything from milk to nuts.

Which of the following can be drained so that it thickens and can be used in place of sour cream?

Substituting nut oil for some of the fat in a quick bread formula will help reduce the total amount of ________fat in the product.

An ovo-lacto vegetarian consumes a plant-based diet, including____________________

A good alternative to whole milk is

A combination of non-gluten-forming flour and __________is recommended when making baked goods suitable for people with celiac disease.

List and discuss the types of cake batters suitable for making torte layers.

Cholesterol is fat found only in foods of animal origin.

Which of the following cakes would be an appropriate low-fat alternative to a chocolate brownie?

An allergy to the protein found in milk and dairy products is called

Desserts made with egg whites instead of whole eggs or egg yolks are often naturally low in fat.

When selecting ingredients for making healthy desserts, the flavor, appearance and texture of the finished product should be of first importance to the chef.

Wheat, bean and corn flours contain proteins that make them unsuitable for those with gluten allergies.