Exam 3: Baking and Pastry Equipment

________________ is another name for a charlotte ring.

A ___________________ can be used to shape French baguettes.

A banneton is used to _______________.

An oven in which loaves are baked directly on the floor of the oven is a ___________.

A madeleine is shaped like a _____________.

A trunnion kettle is a steam-jacketed kettle that ___________________.

To cut croissants quickly from rolled-out dough, you would use a ____________.

To cut a 3-pound piece of bread dough into 36 equal pieces for making dinner rolls, you would use a _______________.

The mixer that can handle the largest quantity of dough is the_____________.

A retarder is a type of ___________.

Clear flexible strips for lining charlotte molds are made of ______________.

The three main attachments for a vertical mixer are ________________.

A mechanical oven gets its name because _______________________________.

A ____________________ is used to bake loaves of bread that yield square or rectangular slices.

A hydrometer ____________________________________.