Question 1

Mini Paris-Brest, mini éclairs, pralines, mini cream puffs, and choux florentines are all examples of _____________ petits fours.

Accepted Answer

A)  puff pastry 
B)  choux 
C)  pâte brisée 
D)  phyllo 
A)  puff pastry 
B)  choux 
C)  pâte brisée 
D)  phyllo

Question 2

In order to bake a crisp meringue without browning it, you should use a _____ oven.

Accepted Answer

A)  hot 
B)  moderate 
C)  low 
D)  either a or b 
A)  hot 
B)  moderate 
C)  low 
D)  either a or b

Question 3

Frozen phyllo dough must be thawed completely before being removed from the package and unrolled.

Accepted Answer

A) True 
 B)False

Question 4

The primary leavening agent in puff pastry is ___________.

Accepted Answer

A)  yeast 
B)  baking powder 
C)  baking soda 
D)  steam 
A)  yeast 
B)  baking powder 
C)  baking soda 
D)  steam

Question 5

Pâte brisée is similar to pâte sucrée except that pâte brisée contains more sugar.

Accepted Answer

A) True 
 B)False

Question 6

Three of the following are names for the type of dough from which éclairs and cream puffs are produced. Which one is not?

Accepted Answer

A)  Pâte à choux 
B)  Pâte brisée 
C)  Eclair paste 
D)  Choux paste 
A)  Pâte à choux 
B)  Pâte brisée 
C)  Eclair paste 
D)  Choux paste

Question 7

Baked meringues used as pastry layers are most often what shape?

Accepted Answer

A)  Square 
B)  Round 
C)  Triangular 
D)  Octagonal 
A)  Square 
B)  Round 
C)  Triangular 
D)  Octagonal

Question 8

Puff pastry dough trimmings should be discarded, since they will not bake properly if rerolled.

Accepted Answer

A) True 
 B)False

Question 9

The weight of rolled-in fat in puff pastry dough is generally about twice the weight of the flour.

Accepted Answer

A) True 
 B)False

Question 10

The main ingredients in strudel dough are pastry flour, water, salt, eggs, and oil.

Accepted Answer

A) True 
 B)False

Question 11

Crisp baked meringues are normally baked at a very low temperature, approximately 200-225°F.

Accepted Answer

A) True 
 B)False

Question 12

Which of the following is most similar to pâte brisée?

Accepted Answer

A)  Puff pastry 
B)  Éclair paste 
C)  Enriched pie pastry 
D)  Strudel or phyllo dough 
A)  Puff pastry 
B)  Éclair paste 
C)  Enriched pie pastry 
D)  Strudel or phyllo dough

Question 13

Reversed puff pastry gets its name from the fact that _________________________.

Accepted Answer

A)  this dough is allowed to rise after it is baked 
B)  the inside of the finished product is flakier than its crust 
C)  this dough puffs from the outside in, rather than from the inside out 
D)  the butter encloses the dough rather than the dough enclosing the butter 
A)  this dough is allowed to rise after it is baked 
B)  the inside of the finished product is flakier than its crust 
C)  this dough puffs from the outside in, rather than from the inside out 
D)  the butter encloses the dough rather than the dough enclosing the butter

Question 14

Éclairs and cream puffs must be cooled rapidly, as soon as they are removed from the oven.

Accepted Answer

A) True 
 B)False

Question 15

Products mixed by the sablage or sanding method are tender because moisture is mixed with the dry ingredients before the fat is added.

Accepted Answer

A) True 
 B)False

Question 16

Unlike puff pastry, éclair paste _____________________.

Accepted Answer

A)  contains no fat 
B)  is fairly easy to make 
C)  should be prepared at least a day before it is baked 
D)  both a and c 
A)  contains no fat 
B)  is fairly easy to make 
C)  should be prepared at least a day before it is baked 
D)  both a and c

Question 17

Although crisp meringues are not pastries in the original sense of the word, they are often classified as pastries because they __________________________.

Accepted Answer

A)  are also made from a flour paste 
B)  have a pasty, sticky texture before they are baked 
C)  are used like flour pastries to make a wide range of desserts 
D)  are produced from the same basic formula that is used to produce flour-based pastries 
A)  are also made from a flour paste 
B)  have a pasty, sticky texture before they are baked 
C)  are used like flour pastries to make a wide range of desserts 
D)  are produced from the same basic formula that is used to produce flour-based pastries

Question 18

The primary leavening agent in éclair paste is ______________.

Accepted Answer

A)  yeast 
B)  baking powder 
C)  baking soda 
D)  Steam 
A)  yeast 
B)  baking powder 
C)  baking soda 
D)  Steam

Question 19

If you were comparing a sample of blitz puff pastry with a sample of classic puff pastry, the blitz puff pastry would ____________________.

Accepted Answer

A)  have a finer texture 
B)  not have risen so high 
C)  both a and b 
D)  neither a nor b 
A)  have a finer texture 
B)  not have risen so high 
C)  both a and b 
D)  neither a nor b

Question 20

Which of the following statements about puff pastry products is correct?

Accepted Answer

A)  Bake the products at 300° to 350°F. 
B)  Always place the units right side up on the baking sheets. 
C)  Be sure that the edges are completely covered with egg wash. 
D)  All of the above. 
E)  None of the above. 
A)  Bake the products at 300° to 350°F. 
B)  Always place the units right side up on the baking sheets. 
C)  Be sure that the edges are completely covered with egg wash. 
D)  All of the above. 
E)  None of the above.

Exam 14: Pastry Basics

Mini Paris-Brest, mini éclairs, pralines, mini cream puffs, and choux florentines are all examples of _____________ petits fours.

In order to bake a crisp meringue without browning it, you should use a _____ oven.

Frozen phyllo dough must be thawed completely before being removed from the package and unrolled.

The primary leavening agent in puff pastry is ___________.

Pâte brisée is similar to pâte sucrée except that pâte brisée contains more sugar.

Three of the following are names for the type of dough from which éclairs and cream puffs are produced. Which one is not?

Baked meringues used as pastry layers are most often what shape?

Puff pastry dough trimmings should be discarded, since they will not bake properly if rerolled.

The weight of rolled-in fat in puff pastry dough is generally about twice the weight of the flour.

The main ingredients in strudel dough are pastry flour, water, salt, eggs, and oil.

Crisp baked meringues are normally baked at a very low temperature, approximately 200-225°F.

Which of the following is most similar to pâte brisée?

Reversed puff pastry gets its name from the fact that _________________________.

Éclairs and cream puffs must be cooled rapidly, as soon as they are removed from the oven.

Products mixed by the sablage or sanding method are tender because moisture is mixed with the dry ingredients before the fat is added.

Unlike puff pastry, éclair paste _____________________.

Although crisp meringues are not pastries in the original sense of the word, they are often classified as pastries because they __________________________.

The primary leavening agent in éclair paste is ______________.

If you were comparing a sample of blitz puff pastry with a sample of classic puff pastry, the blitz puff pastry would ____________________.

Which of the following statements about puff pastry products is correct?

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