Question 1

Both flaky and meal dough requires

Accepted Answer

A)  cold water and chilled fat. 
B)  cold water and softened fat. 
C)  softened fat and eggs. 
D)  creamed fat and sugar. 
A)  cold water and chilled fat. 
B)  cold water and softened fat. 
C)  softened fat and eggs. 
D)  creamed fat and sugar.

Question 2

Before baking, cooked fruit fillings are boiled until the mixture thickens.

Accepted Answer

A) True 
 B)False

Question 3

Cooked fruit fillings should

Accepted Answer

A)  be used for pies made with dry fruit such as apples or raisins. 
B)  be used for pies made with canned or frozen fruit. 
C)  be baked in a flaky dough crust. 
D)  not contain any starch or flour. 
A)  be used for pies made with dry fruit such as apples or raisins. 
B)  be used for pies made with canned or frozen fruit. 
C)  be baked in a flaky dough crust. 
D)  not contain any starch or flour.

Question 4

To keep flaky dough from sticking, roll it out on a table dusted with flour.

Accepted Answer

A)  pastry 
B)  cake 
C)  bread 
D)  rice 
A)  pastry 
B)  cake 
C)  bread 
D)  rice

Question 5

MATCHING
a) softened butter blended with sugar and eggs
b) cold fat cut into pea-sized pieces
c) cold fat cut in until it resembles cornmeal
-Flaky dough

Accepted Answer

The answer of MATCHING
a) softened butter blended with sugar and...

Both flaky and meal dough requires

Before baking, cooked fruit fillings are boiled until the mixture thickens.

Cooked fruit fillings should

To keep flaky dough from sticking, roll it out on a table dusted with flour.

MATCHING a) softened butter blended with sugar and eggs b) cold fat cut into pea-sized pieces c) cold fat cut in until it resembles cornmeal -Flaky dough

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

Pastry and Dessert Components

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 1

Filters

Exam 11: Pies and Tarts

Both flaky and meal dough requires

Before baking, cooked fruit fillings are boiled until the mixture thickens.

Cooked fruit fillings should

To keep flaky dough from sticking, roll it out on a table dusted with flour.

MATCHING a) softened butter blended with sugar and eggs b) cold fat cut into pea-sized pieces c) cold fat cut in until it resembles cornmeal -Flaky dough

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

Pastry and Dessert Components

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 1

Filters