Question 1

Rich doughs contain a _____ than lean doughs.

Accepted Answer

A)  higher proportion of fat 
B)  lower proportion of sugar 
C)  lower proportion of eggs 
D)  all of the above 
A)  higher proportion of fat 
B)  lower proportion of sugar 
C)  lower proportion of eggs 
D)  all of the above A

Question 2

Danish pastries and many sweet dough products should be glazed with a clear or apricot glaze _____.

Accepted Answer

A)  before they are baked 
B)  during the baking process 
C)  after they are baked, but when they are still warm 
D)  after the are baked, but when they have completely cooled 
A)  before they are baked 
B)  during the baking process 
C)  after they are baked, but when they are still warm 
D)  after the are baked, but when they have completely cooled C

Question 3

Identify the following products by writing the letter corresponding to the appropriate product name in the blank provided after each description.
-A sweet yeast roll soaked in rum-flavored syrup. ____

Accepted Answer

A)  Brioche 
B)  Streusel 
C)  Baba 
D)  Croissant 
E)  Danish 
A)  Brioche 
B)  Streusel 
C)  Baba 
D)  Croissant 
E)  Danish C

Question 4

Identify the following products by writing the letter corresponding to the appropriate product name in the blank provided after each description.
-A yeast roll rich in butter and eggs but relatively low in sugar, often made up with a little round topknot and baked in flaring, fluted tins. ____

Accepted Answer

A)  Brioche 
B)  Streusel 
C)  Baba 
D)  Croissant 
E)  Danish 
A)  Brioche 
B)  Streusel 
C)  Baba 
D)  Croissant 
E)  Danish

Question 5

Which of the following is made from a rich sweet dough and contains raisins, almonds, nutmeg, rum, orange, and lemon?

Accepted Answer

A)  Kugelhopf 
B)  Stollen 
C)  Babka 
D)  Panettone 
A)  Kugelhopf 
B)  Stollen 
C)  Babka 
D)  Panettone

Question 6

What is rolled into rolled-in dough?

Accepted Answer

A)  Fat 
B)  Sugar 
C)  Eggs 
D)  Flour 
A)  Fat 
B)  Sugar 
C)  Eggs 
D)  Flour

Question 7

Why are most rich doughs mixed using the sponge method?

Accepted Answer

A)  The high percentage of fat and sugar in these doughs inhibits fermentation, and in the sponge method, most of the fermentation has already taken placed before the fat and sugar is added. 
B)  The sponge method requires more time than other mixing methods, thereby allowing more gluten to form in these doughs than in leaner doughs. 
C)  The sponge that is formed traps more moisture, which inhibits the fermentation process and allows these doughs to rise higher than lean doughs. 
D)  All of the above are true. 
A)  The high percentage of fat and sugar in these doughs inhibits fermentation, and in the sponge method, most of the fermentation has already taken placed before the fat and sugar is added. 
B)  The sponge method requires more time than other mixing methods, thereby allowing more gluten to form in these doughs than in leaner doughs. 
C)  The sponge that is formed traps more moisture, which inhibits the fermentation process and allows these doughs to rise higher than lean doughs. 
D)  All of the above are true.

Question 8

Another name for a Danish twist is a _____.

Accepted Answer

A)  snail 
B)  apricot pinwheel 
C)  rosette 
D)  vol-au-vent 
A)  snail 
B)  apricot pinwheel 
C)  rosette 
D)  vol-au-vent

Question 9

Which of the following can be made from a filled dough roll or Danish spiral?

Accepted Answer

A)  Combs and bear claws 
B)  Figure-eight rolls 
C)  Three-leaf rolls 
D)  Butterfly rolls 
E)  All of the above 
A)  Combs and bear claws 
B)  Figure-eight rolls 
C)  Three-leaf rolls 
D)  Butterfly rolls 
E)  All of the above

Question 10

What is created when many layers of fat are sandwiched between many layers of dough in rolled-in dough?

Accepted Answer

A)  Flakiness 
B)  Gluten 
C)  Fermentation 
D)  All of the above 
A)  Flakiness 
B)  Gluten 
C)  Fermentation 
D)  All of the above

Question 11

Cinnamon sugar, streusel topping, almond filling, and clear glaze are used in the production of _____.

Accepted Answer

A)  Danish pastry 
B)  coffee cakes 
C)  other sweet yeast products 
D)  all of the above 
A)  Danish pastry 
B)  coffee cakes 
C)  other sweet yeast products 
D)  all of the above

Question 12

Which of the following statements is/are true?

Accepted Answer

A)  For flavor, butter is the preferred fat in rolled-in dough. 
B)  The problem with using butter in rolled-in doughs is that it is hard when cold and soft when too warm, making it difficult to work with. 
C)  Specially formulated shortenings and margarine can be substituted for butter in rolled-in doughs when cost and ease of handling are concerns. 
D)  All of the above. 
A)  For flavor, butter is the preferred fat in rolled-in dough. 
B)  The problem with using butter in rolled-in doughs is that it is hard when cold and soft when too warm, making it difficult to work with. 
C)  Specially formulated shortenings and margarine can be substituted for butter in rolled-in doughs when cost and ease of handling are concerns. 
D)  All of the above.

Question 13

Wreath coffee cakes, filled coffee cakes, loaf coffee cakes, Danish pretzels, and Danish strip coffee cakes can be made from _____.

Accepted Answer

A)  plain sweet dough 
B)  Danish dough 
C)  either a or b 
D)  neither a nor b 
A)  plain sweet dough 
B)  Danish dough 
C)  either a or b 
D)  neither a nor b

Question 14

Which of the following is a part of the rolling-in procedure in rolled-in dough?

Accepted Answer

A)  Enclosing the fat in the dough 
B)  Rolling out and folding the dough 
C)  Both a and b 
D)  Neither a nor b 
A)  Enclosing the fat in the dough 
B)  Rolling out and folding the dough 
C)  Both a and b 
D)  Neither a nor b

Question 15

Why is it important not to overmix rolled-in doughs?

Accepted Answer

A)  The rolling-in process continues to develop the gluten. 
B)  The yeast should not be thoroughly mixed with the other ingredients. 
C)  Too much air will be incorporated into the dough. 
D)  Overmixing produces a dough that will be too soft to work with successfully. 
A)  The rolling-in process continues to develop the gluten. 
B)  The yeast should not be thoroughly mixed with the other ingredients. 
C)  Too much air will be incorporated into the dough. 
D)  Overmixing produces a dough that will be too soft to work with successfully.

Question 16

Identify the following products by writing the letter corresponding to the appropriate product name in the blank provided after each description.
-A rich, crescent-shaped roll made from a rolled-in dough that is low in sugar. ____

Accepted Answer

A)  Brioche 
B)  Streusel 
C)  Baba 
D)  Croissant 
E)  Danish 
A)  Brioche 
B)  Streusel 
C)  Baba 
D)  Croissant 
E)  Danish

Question 17

Identify the following products by writing the letter corresponding to the appropriate product name in the blank provided after each description.
-A sweet, rolled-in dough made into many shapes, usually with a sweet filling or topping. ____

Accepted Answer

A)  Brioche 
B)  Streusel 
C)  Baba 
D)  Croissant 
E)  Danish 
A)  Brioche 
B)  Streusel 
C)  Baba 
D)  Croissant 
E)  Danish

Question 18

Frangipane is made from _____.

Accepted Answer

A)  almonds 
B)  cheese 
C)  hazelnuts 
D)  a combination of dried fruits such as apricots, dates, and prunes 
A)  almonds 
B)  cheese 
C)  hazelnuts 
D)  a combination of dried fruits such as apricots, dates, and prunes

Question 19

Temperature is particularly important in the production of rich doughs because _____.

Accepted Answer

A)  butter that is either too cold or too warm is hard to work with 
B)  the dough can become overproofed if it becomes too warm 
C)  both a and b 
D)  neither a nor b 
A)  butter that is either too cold or too warm is hard to work with 
B)  the dough can become overproofed if it becomes too warm 
C)  both a and b 
D)  neither a nor b

Question 20

Osmotolerant yeast is used when _____.

Accepted Answer

A)  the fat content of a dough is above 12% 
B)  the fat content of a dough is above 25% 
C)  the sugar content of a dough is above 12% 
D)  the sugar content of a dough is above 25% 
A)  the fat content of a dough is above 12% 
B)  the fat content of a dough is above 25% 
C)  the sugar content of a dough is above 12% 
D)  the sugar content of a dough is above 25%

Exam 9: Rich Yeast Doughs

Rich doughs contain a _____ than lean doughs.

Danish pastries and many sweet dough products should be glazed with a clear or apricot glaze _____.

Identify the following products by writing the letter corresponding to the appropriate product name in the blank provided after each description. -A sweet yeast roll soaked in rum-flavored syrup. ____

Identify the following products by writing the letter corresponding to the appropriate product name in the blank provided after each description. -A yeast roll rich in butter and eggs but relatively low in sugar, often made up with a little round topknot and baked in flaring, fluted tins. ____

Which of the following is made from a rich sweet dough and contains raisins, almonds, nutmeg, rum, orange, and lemon?

What is rolled into rolled-in dough?

Why are most rich doughs mixed using the sponge method?

Another name for a Danish twist is a _____.

Which of the following can be made from a filled dough roll or Danish spiral?

What is created when many layers of fat are sandwiched between many layers of dough in rolled-in dough?

Cinnamon sugar, streusel topping, almond filling, and clear glaze are used in the production of _____.

Which of the following statements is/are true?

Wreath coffee cakes, filled coffee cakes, loaf coffee cakes, Danish pretzels, and Danish strip coffee cakes can be made from _____.

Which of the following is a part of the rolling-in procedure in rolled-in dough?

Why is it important not to overmix rolled-in doughs?

Identify the following products by writing the letter corresponding to the appropriate product name in the blank provided after each description. -A rich, crescent-shaped roll made from a rolled-in dough that is low in sugar. ____

Identify the following products by writing the letter corresponding to the appropriate product name in the blank provided after each description. -A sweet, rolled-in dough made into many shapes, usually with a sweet filling or topping. ____

Frangipane is made from _____.

Temperature is particularly important in the production of rich doughs because _____.

Osmotolerant yeast is used when _____.

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

Quick Breads

Doughnuts, Fritters, Pancakes, and Waffles

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