Exam 11: Doughnuts, Fritters, Pancakes, and Waffles

Yeast doughnut dough is similar to sweet dough or bun dough except that it does not contain as much _____.

Which of the following types of doughnut is most like a fritter?

Yeast doughnuts may be greasy if _____.

When finishing doughnuts, it is important to allow them to _____.

Frying time for doughnuts is about 5 minutes.

French doughnuts and beignets soufflés are both made from éclair paste.

Although solid shortenings are popular for frying doughnuts, they are not the best choice because _____.

American-style pancakes and waffles are made from _____ batters mixed by the _____ method.

Cake doughnuts may be tough if _____.

French doughnuts that are not fried long enough sometimes collapse when cooling.

Which of the following should be used as a leavening agent for waffles if the batter is made several hours ahead of time?

Doughnuts that have fermented or proofed too long brown too quickly in the fryer.

Crêpes or French pancakes are leavened with soda or baking powder.

Yeast doughnuts fry best when they are chilled in the retarder before frying.

Yeast-raised doughnuts are made from a dough that is similar to regular sweet dough or bun dough, except that the doughnut dough is often lower in fat and sugar.

Yeast-raised doughnuts are mixed with the _____ method.

A thin, unleavened pancake is known as a _____.

Proper frying temperature for cake doughnuts is about 350-365°F (176-185°C).

Waffle batter often contains more fat than pancake batter.

Although doughnuts, fritters, pancakes, and waffles are considered to be baked products, they are cooked _____ instead of in an oven.