Question 1

Pâte sablée generally contains less egg than pâte sucrée.

Accepted Answer

A) True 
 B)False  True

Question 2

The basic steps in the production of éclair paste are as follows: boil the liquid, fat, and salt; stir in the flour all at once; cool slightly; and beat in the eggs a little at a time.

Accepted Answer

A) True 
 B)False  True

Question 3

Blitz puff pastry dough is made the same way as regular puff dough but given fewer turns.

Accepted Answer

A) True 
 B)False  False

Question 4

The word blitz in blitz puff pastry means that this type of pastry _______________.

Accepted Answer

A)  is very flaky 
B)  can be made quickly 
C)  rises higher than other puff pastries 
D)  is often shaped like a bolt of lightening 
A)  is very flaky 
B)  can be made quickly 
C)  rises higher than other puff pastries 
D)  is often shaped like a bolt of lightening

Question 5

Which of the following doughs is paired correctly with its French name?

Accepted Answer

A)  Puff pastry: pâte à choux 
B)  Éclair paste: pâte feuilletée 
C)  Both of the above 
D)  Neither of the above 
A)  Puff pastry: pâte à choux 
B)  Éclair paste: pâte feuilletée 
C)  Both of the above 
D)  Neither of the above

Question 6

Which of the following statements about the pastry used for tarts and tartlets is true?

Accepted Answer

A)  These doughs should be made with shortening, not butter. 
B)  Because tarts contain such flavorful fillings, the flavor of their pastry in not important. 
C)  These pastries should be made thicker than those for typical American pies because tarts and tartlets typically contain more filling. 
D)  None of the above. 
A)  These doughs should be made with shortening, not butter. 
B)  Because tarts contain such flavorful fillings, the flavor of their pastry in not important. 
C)  These pastries should be made thicker than those for typical American pies because tarts and tartlets typically contain more filling. 
D)  None of the above.

Question 7

Which of the following is an incorrect statement about the similarities between éclair paste and popover batter?

Accepted Answer

A)  Both éclair paste and popover batter are leavened by steam. 
B)  A strong flour is used for making both éclair paste and popover batter. 
C)  Both products should have large holes in their centers after baking. 
D)  Both products begin as a thick dough. 
A)  Both éclair paste and popover batter are leavened by steam. 
B)  A strong flour is used for making both éclair paste and popover batter. 
C)  Both products should have large holes in their centers after baking. 
D)  Both products begin as a thick dough.

Question 8

The best flour to use for making éclair paste is ______________.

Accepted Answer

A)  bread flour 
B)  pastry flour 
C)  cake flour 
D)  three parts cake flour plus one part cornstarch 
A)  bread flour 
B)  pastry flour 
C)  cake flour 
D)  three parts cake flour plus one part cornstarch

Question 9

__________________ are examples of puff pastry petits fours.

Accepted Answer

A)  Conversations and chaussons 
B)  Papillons and palmiers 
C)  Allumettes and sacristains 
D)  All of the above 
E)  None of the above 
A)  Conversations and chaussons 
B)  Papillons and palmiers 
C)  Allumettes and sacristains 
D)  All of the above 
E)  None of the above

Question 10

Although special puff pastry shortening is available, butter is the preferred fat in puff pastry because butter is ______________________________.

Accepted Answer

A)  not as hard when it is refrigerated 
B)  doesn't soften and melt at room temperature 
C)  less expensive 
D)  more pleasant to eat 
A)  not as hard when it is refrigerated 
B)  doesn't soften and melt at room temperature 
C)  less expensive 
D)  more pleasant to eat

Question 11

Made-up puff pastry products should be allowed to rest for half an hour before being baked.

Accepted Answer

A) True 
 B)False

Question 12

Which of the following puff pastry products requires small circles of dough to be cut?

Accepted Answer

A)  Napoleons 
B)  Patty shells 
C)  Cream horns 
D)  Pinwheels 
E)  All of the above 
A)  Napoleons 
B)  Patty shells 
C)  Cream horns 
D)  Pinwheels 
E)  All of the above

Question 13

Good baking temperatures for small puff pastry products, such as patty shells, are approximately:

Accepted Answer

A)  300-325°F 
B)  325-350°F 
C)  375-400°F 
D)  425-475°F 
A)  300-325°F 
B)  325-350°F 
C)  375-400°F 
D)  425-475°F

Question 14

Which of the following statements about puff pastry is incorrect?

Accepted Answer

A)  Puff pastry is one of the most difficult bakery products to make. 
B)  Puff pastry is a rolled-in dough, like Danish and croissant doughs. 
C)  Puff pastry can rise to eight times it original thickness when baked. 
D)  A strong yeast is required to enable puff pastry to rise in such a spectacular manner. 
A)  Puff pastry is one of the most difficult bakery products to make. 
B)  Puff pastry is a rolled-in dough, like Danish and croissant doughs. 
C)  Puff pastry can rise to eight times it original thickness when baked. 
D)  A strong yeast is required to enable puff pastry to rise in such a spectacular manner.

Question 15

Which of the following is made with phyllo dough, nuts, and honey?

Accepted Answer

A)  Paris-Brest 
B)  Vacherin 
C)  Baklava 
D)  Dacquoise 
A)  Paris-Brest 
B)  Vacherin 
C)  Baklava 
D)  Dacquoise

Question 16

Which of the following directions would you find in the formula for products that begin as éclair paste?

Accepted Answer

A)  Pipe the dough onto parchment-lined baking sheets. 
B)  Begin baking at 375°F for the first 15 minutes, then increase the temperature to 425°F for the remaining baking time. 
C)  Remove the products from the oven before they become firm and dry. 
D)  All of the above. 
A)  Pipe the dough onto parchment-lined baking sheets. 
B)  Begin baking at 375°F for the first 15 minutes, then increase the temperature to 425°F for the remaining baking time. 
C)  Remove the products from the oven before they become firm and dry. 
D)  All of the above.

Question 17

The term pastry _________________________________.

Accepted Answer

A)  comes from the word paste 
B)  is basically a mixture of flour, liquid, and fat 
C)  refers to both pastes and doughs and the products made from them 
D)  all of the above 
A)  comes from the word paste 
B)  is basically a mixture of flour, liquid, and fat 
C)  refers to both pastes and doughs and the products made from them 
D)  all of the above

Question 18

A type of baked meringue layer made by folding chopped nuts into the meringue before shaping and baking is called______________.

Accepted Answer

A)  japonaise 
B)  vacherin 
C)  meringue chantilly 
D)  baklava 
A)  japonaise 
B)  vacherin 
C)  meringue chantilly 
D)  baklava

Question 19

Which of the following products can be substituted for strudel dough when making apple strudel?

Accepted Answer

A)  Puff pastry 
B)  Pâte brisée 
C)  Baked meringue 
D)  Phyllo dough 
A)  Puff pastry 
B)  Pâte brisée 
C)  Baked meringue 
D)  Phyllo dough

Question 20

Short dough, used for fruit tarts, is a type of cookie dough made with flour, butter, sugar, and eggs.

Accepted Answer

A) True 
 B)False

Exam 14: Pastry Basics

Pâte sablée generally contains less egg than pâte sucrée.

The basic steps in the production of éclair paste are as follows: boil the liquid, fat, and salt; stir in the flour all at once; cool slightly; and beat in the eggs a little at a time.

Blitz puff pastry dough is made the same way as regular puff dough but given fewer turns.

The word blitz in blitz puff pastry means that this type of pastry _______________.

Which of the following doughs is paired correctly with its French name?

Which of the following statements about the pastry used for tarts and tartlets is true?

Which of the following is an incorrect statement about the similarities between éclair paste and popover batter?

The best flour to use for making éclair paste is ______________.

__________________ are examples of puff pastry petits fours.

Although special puff pastry shortening is available, butter is the preferred fat in puff pastry because butter is ______________________________.

Made-up puff pastry products should be allowed to rest for half an hour before being baked.

Which of the following puff pastry products requires small circles of dough to be cut?

Good baking temperatures for small puff pastry products, such as patty shells, are approximately:

Which of the following statements about puff pastry is incorrect?

Which of the following is made with phyllo dough, nuts, and honey?

Which of the following directions would you find in the formula for products that begin as éclair paste?

The term pastry _________________________________.

A type of baked meringue layer made by folding chopped nuts into the meringue before shaping and baking is called______________.

Which of the following products can be substituted for strudel dough when making apple strudel?

Short dough, used for fruit tarts, is a type of cookie dough made with flour, butter, sugar, and eggs.

The Baking Profession

Basic Professional Skills: Bakeshop Math and Food Safety

Baking and Pastry Equipment

Ingredients

Basic Baking Principles

Understanding Yeast Doughs

Lean Yeast Doughs: Straight Doughs

Lean Yeast Doughs: Sponges, Pre-Ferments, and Sourdoughs

Rich Yeast Doughs

Quick Breads

Doughnuts, Fritters, Pancakes, and Waffles

Basic Syrups, Creams, and Sauces

Pies

Tarts and Special Pastries

Cake Mixing and Baking

Assembling and Decorating Cakes

Cookies

Custards, Puddings, Mousses, and Soufflés

Frozen Desserts

Fruit Desserts

Dessert Presentation

Chocolate

Marzipan, Pastillage, and Nougatine

Sugar Techniques

Baking for Special Diets

Filters