Question 1

A gaufre is a _____.

Accepted Answer

A)  crêpe filled with bitter chocolate cream 
B)  French waffle 
C)  cannoli made with almond flour and brandy 
D)  salted beignet 
A)  crêpe filled with bitter chocolate cream 
B)  French waffle 
C)  cannoli made with almond flour and brandy 
D)  salted beignet

Question 2

French pancakes or crêpes are made from thin, unleavened batters made from _____.

Accepted Answer

A)  milk 
B)  eggs 
C)  flour 
D)  all of the above 
A)  milk 
B)  eggs 
C)  flour 
D)  all of the above

Question 3

Crêpe batter can be mixed ahead of time, but the crêpes should be fried just before serving time.

Accepted Answer

A) True 
 B)False

Question 4

Which of the following fried products is shaped like a cylinder?

Accepted Answer

A)  Viennoise 
B)  Fattigman 
C)  Beignets de carnival 
D)  Cannoli 
A)  Viennoise 
B)  Fattigman 
C)  Beignets de carnival 
D)  Cannoli

Question 5

Which of the following statements about yeast doughnut production is not true?

Accepted Answer

A)  Doughnuts must be proofed at a lower temperature and humidity than breads. 
B)  Handle your fully proofed doughnuts carefully because they will dent easily. 
C)  Fry your doughnuts for approximately 2½ minutes. 
D)  Do not turn your doughnuts over while they are in the fryer. 
A)  Doughnuts must be proofed at a lower temperature and humidity than breads. 
B)  Handle your fully proofed doughnuts carefully because they will dent easily. 
C)  Fry your doughnuts for approximately 2½ minutes. 
D)  Do not turn your doughnuts over while they are in the fryer.

Question 6

Doughnuts and fritters that are fried at too low a temperature are likely to be greasy.

Accepted Answer

A) True 
 B)False

Question 7

Doughnuts should be glazed while still hot, as soon as they come from the fryer.

Accepted Answer

A) True 
 B)False

Question 8

Which of the following pairs of doughnut type and mixing method is correct?

Accepted Answer

A)  Cake doughnuts and modified straight dough method 
B)  Yeast-raised doughnuts and creaming method 
C)  Rich vanilla spice doughnuts and muffin method 
D)  All of the above 
E)  None of the above 
A)  Cake doughnuts and modified straight dough method 
B)  Yeast-raised doughnuts and creaming method 
C)  Rich vanilla spice doughnuts and muffin method 
D)  All of the above 
E)  None of the above

Question 9

Hand-rolled and hand-cut cake doughnuts should be allowed to rest before being fried.

Accepted Answer

A) True 
 B)False

Question 10

Doughnuts can be finished with _____.

Accepted Answer

A)  cinnamon sugar or 4X sugar 
B)  fondant or fudge icing 
C)  doughnut glaze 
D)  coconut or chopped nuts 
E)  all of the above 
A)  cinnamon sugar or 4X sugar 
B)  fondant or fudge icing 
C)  doughnut glaze 
D)  coconut or chopped nuts 
E)  all of the above

Question 11

Crêpes _____ were once commonly made tableside by the waiter.

Accepted Answer

A)  soufflé 
B)  frangipane 
C)  Suzette 
D)  Gâteau 
A)  soufflé 
B)  frangipane 
C)  Suzette 
D)  Gâteau

Question 12

The procedure for making pancake batter includes sifting together the dry ingredients, adding the combined liquids to the dry ingredients, and beating well to make a smooth batter.

Accepted Answer

A) True 
 B)False

Question 13

Which of the following statements about fritters is true?

Accepted Answer

A)  Fritters can be either sweet or savory. 
B)  Fritters are not always fried. 
C)  Fritters can be made from any vegetable, but are never made from meat or fish. 
D)  Don't confuse fritters and beignets. They are very different products. 
A)  Fritters can be either sweet or savory. 
B)  Fritters are not always fried. 
C)  Fritters can be made from any vegetable, but are never made from meat or fish. 
D)  Don't confuse fritters and beignets. They are very different products.

Question 14

French doughnuts are _____.

Accepted Answer

A)  the same as American doughnuts 
B)  a fried version of the pastry used to make cream puffs and éclairs 
C)  cooked in a special griddle that heats the dough from both sides 
D)  both b and c 
A)  the same as American doughnuts 
B)  a fried version of the pastry used to make cream puffs and éclairs 
C)  cooked in a special griddle that heats the dough from both sides 
D)  both b and c

Question 15

Waffle batter differs from pancake batter because waffle batter usually contains _____.

Accepted Answer

A)  more fat 
B)  less liquid 
C)  whipped eggs 
D)  all of the above 
A)  more fat 
B)  less liquid 
C)  whipped eggs 
D)  all of the above

Question 16

American pancakes differ from French pancakes or crêpes because they (American pancakes) are _____.

Accepted Answer

A)  made from chemically leavened batters 
B)  mixed with the muffin method 
C)  both a and b 
D)  neither a nor b 
A)  made from chemically leavened batters 
B)  mixed with the muffin method 
C)  both a and b 
D)  neither a nor b

Question 17

Buttermilk pancake batter leavened with baking soda should be mixed just before serving time.

Accepted Answer

A) True 
 B)False

Exam 11: Doughnuts, Fritters, Pancakes, and Waffles

A gaufre is a _____.

French pancakes or crêpes are made from thin, unleavened batters made from _____.

Crêpe batter can be mixed ahead of time, but the crêpes should be fried just before serving time.

Which of the following fried products is shaped like a cylinder?

Which of the following statements about yeast doughnut production is not true?

Doughnuts and fritters that are fried at too low a temperature are likely to be greasy.

Doughnuts should be glazed while still hot, as soon as they come from the fryer.

Which of the following pairs of doughnut type and mixing method is correct?

Hand-rolled and hand-cut cake doughnuts should be allowed to rest before being fried.

Doughnuts can be finished with _____.

Crêpes _____ were once commonly made tableside by the waiter.

The procedure for making pancake batter includes sifting together the dry ingredients, adding the combined liquids to the dry ingredients, and beating well to make a smooth batter.

Which of the following statements about fritters is true?

French doughnuts are _____.

Waffle batter differs from pancake batter because waffle batter usually contains _____.

American pancakes differ from French pancakes or crêpes because they (American pancakes) are _____.

Buttermilk pancake batter leavened with baking soda should be mixed just before serving time.

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

Basic Syrups, Creams, and Sauces

Pies

Pastry Basics

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