Baker/Dessert Prep Flashcards
(105 cards)
1
Q
Food is kept Out of the temperature danger zone of
A
41•F- 135•F
2
Q
Frozen cookies bake —— mins from a frozen state
A
6 mins
3
Q
Sugar free cookies baked ___ -___ Mins
A
10-12 mins
4
Q
How long are coconut macaroons bake for
A
8-10 mins
5
Q
Shelf life of all cookies on display
A
4 hours
6
Q
Shelf life of WRAPPED NSA banana pecan oatmeal cookies
A
24 hours
7
Q
Shelflife of wrapped coconut macaroons
A
48 hours
8
Q
How much yeast by weight used in yeast rolls
A
8 oz by weight
9
Q
What degree of water is used to activate yeast for yeast rolls
A
110•F
10
Q
Dough balls for yeast rolls are ______ completely, yer loosely with plastic wrap and _______ at _______ _______ until they double in size approximately 45-____ mins before cutting
A
Covered
Proofed
Room temperature
90 mins
11
Q
Cut yeast rolls are proofed where? Until they double in size?
A
Proofer
12
Q
Only refrigerate cut yeast rolls never the
A
Dough balls
13
Q
Yeast rolls (x) bakes for - mins
A
4x6
6-8 mins
14
Q
Mini yeast rolls, cut batches into __ balls rather than ___.
A
12/6
15
Q
For Mini yeast rolls you can also cut ___ oz roll in half and shape into a round ball.
A
2 oz
16
Q
How long can baked, unbuttered mini yeast rolls be held covered for?
A
24 hours
17
Q
Buttered, split yeast rolls may be held up to how many hours covered?
A
10 hours
18
Q
Shelf life of baked yeast rolls
A
30 minutes
19
Q
Shelf life of rolls for bread pudding is
A
24 hours
20
Q
Rolls for bread pudding cut into ___ equal pieces. Or ____ equal pieces if using mini yeast rolls.
A
30/15
21
Q
How many bag of bread pudding mix is needed per batch?
A
1
22
Q
Bread pudding is baked covered at 325•F for ___-___ mins. And uncovered for an additional __-___ Mins.
A
45-50mins
10-15mins
23
Q
What is sprinkle on top of bread pudding prior to cooking
A
Cinnamon sugar
24
Q
Shelf life of bread pudding
A
4 hours
25
Brownies baked for how long
25-30 mins
26
Brownies are frosted with ____#8 disher of chocolate frosting or ___ heaping #8 disher of German chocolate frosting
2 /3
27
Ready to bake NSA pies baked from frozen state is
1 hour
28
Each pie is cut into how many slices ad served whole on pie plates.
10
29
Shelf life of pies on display
4 hours
30
Baking time of German chocolate, crisp bars, lemon bars, Rice Krispies treats
30-35 mins
31
Shelf life of German chocolate, crisp bars, lemon bars on display and wrapped at room temperature
12 hours/24 hours
32
Shelf life of brownie on display/ wrapped at room temperature
4 hours/ 24 hours wrapped lightly at room temperature
33
What’s the yield per half size pan for brownies, German chocolate, crisp bar and lemon bars
48 yields 6x8
34
Rice Krispie for the chocolate fountain is how many yields
96
35
When is the soft serve ice cream served?
All business hours including breakfasts
36
Ice cream machine is clean and sanitized daily with
Kay-5 sanitizer
37
Allow fudge brownies to cool, then spread ___ # ____ dishers of chocolate cake frosting over each pan of brownies.
2/8
38
Pre made Rice Krispies treats yields ____(6x8) pieces per packaged sheet
48
39
Chocolate fudge cut into how many pieces per half size pan
96 (8x12)
40
Soft serve product cycle is broken on what two nights
Thursday and Sunday
41
What is removed from the liquid if using leftover soft serve product?
Foam
42
Never prime ice cream machine using
Leftover mix
43
No more than ____ gallon of leftover mix added to the hopper at a time
1 gallon
44
Shelf life of cupcakes on display:
| Shelf life of cupcakes covered and frosted or unfrosted
4 hours
| 24 hours
45
Bake time for
Mini cupcakes
Large cupcakes
10-12 mins
| 14-16 mins
46
Baking time for single layer vanilla cake and red velvet cake is
28-30 mins
47
Baking time for single layer luscious lemon cake
40-45 mins
48
Baking time of NSA/SF cakes
20-23 mins
49
Baking time of carrot cake
26-28 minutes at 325•F
50
Baking time of Chocolate cake
25-30 minutes
51
Carrot cake is cut into
16 pieces
52
Chocolate cake is cut into
16 squares
53
Cheesecake baked in a ____ inch round pan at 325 for ____ minutes
10 inch
| 25-30 minutes
54
Cheesecake cut into how many slices
16
55
Shelf life of all cakes on display is
4 hours
56
Shelf life of all cake layers not decorated is
24 hours covered in cooler stored in single layers on paper-lined pans that are wrapped completely with plastic wrap
57
Shelf life of all assembled and decorated cake
48 hours covered in cooler
58
All decorated cakes are refrigerated for a minimum of ___ hour before cutting and serving
1 hour
59
After adding glaze to luscious lemon cake, cake must be held how long before serving?
12 hours
60
Small sugar free and NSA cakes cut into ____ pieces and pre portioned on small plates for display
8 pieces
61
SF and NSA pies cut into ___ pieces and served on pre portioned on small plates for display
10 pieces
62
Pre portioned pudding and SF/NSA desserts: display in neat, vertical rows with a minimum of ___ deep per row. Only ___ variety of product per row.
3:1
63
_____ slice of a whole pie and whole cake can be removed and individually played to keep whole display neat. These pieces can be served proportioned or added back in to the whole pie/cake display when room is available
First slice
64
Banana pudding can be served in a _____ ______ ______ in a well or in _____ _____ if wells are not available
Half size pan/ tulip bowls
65
Shelf life of portioned SF/NSA puddings and gelatins is
1 hour on display
66
Bananas for banana pudding are immersed in victory water for ____ Min before peeling and slice at _____
1 min
| 3/4
67
Banana pudding is mixed and held refrigerated for at least ____ hour before serving
1
68
Shelf life of banana pudding covered and refrigerated is
24 hours
69
Shelf life of banana pudding on display
4 hours
70
Cold food kept refrigerated is
32-38 degrees
71
Cold food kept on the bar
32-40 degrees
72
Shelf life of prepared, unbaked molten chocolate volcano cake is
4 hours covered and refrigerated
73
Molten chocolate volcano cake is baked until the top is done but
The center has a fudge like consistency
74
Cotton candy is on display and machine is in use and operating during _____ and ______ Optional during breakfast.
Lunch and dinner
75
Shelf life of cotton candy on cone on display stand is_____. Shelf life tied in plastic bag on display tree is ______.
30 mins
| 4 hours
76
Frozen biscuits baked at 325 for ___ mins. Panned in a __________ pattern with staggered rows of ___ biscuits.
15 mins
Honeycomb pattern
4 biscuits
77
Hot food served at minimum of
150 degrees
78
Cold food served maximum
40 degrees
79
Empty Product is replenish within ___ minutes with a goal of ____ min
3:1
80
Bakery must be full
During breakfast
81
Whole chocolate chess pie is bake for
40 mins. Refrigerated 2 hours before serving.
82
Mini chocolate chess pie baked for
15-20. Refrigerated 2 hours before serving.
83
All pre made items are prepped
Out of view of guests
84
When preparing carrot cake use ___ crock of crushed, well drained pineapple and ____ crocked(packed) of shredded carrots
1
| 1 1/2
85
Carrot cake recipe yields
8 10” cake layers
86
____#8 disher of icing is used between carrot cake layers and ____#8 disher on top
1:2
87
Large fountain fan is operating
At all times fountain is running
88
Area underneath large fountain is
Clear and ventilated
89
What is used when assembling the fountain
Level
90
Base is properly ______ before product is added
Pre heated
91
What kind of belt is used on fountains
Have teeth( not smoothed)
92
Fountain temp. Dial is set at ____•F for pre heating/operation.
150
93
Ideal temperature of flowing product in fountain is ___•F -___•F
Which is maintained with a fountain setting of ____•F
105/110
| 150
94
All product heated to a minimum of ____•F before use in fountain.
100 degrees
95
Leftover product of chocolate fountain should be reheated in convection oven for ___-___ mins or until it reaches ___•F
5-7 minutes
| 100 degrees
96
How much salad oil added to chocolate, stirred until all lumps are dissolved and smooth
1/4-1/2 cup
97
Leftover product is never(chocolate)
Refrigerated
98
All items for dipping in the fountain are
Preskewered
99
What to do if product flow of chocolate is uneven or broken
Check product temperature and product level
100
Why is fountain bowl scraped with spatula?
To keep product from sticking or burning in bottom of base
101
Chocolate temperature and product should be checked
Periodically
102
How often should fountain be drained, cleaned?
Every night
103
Why must the cooled based be wrapped in plastic , covering vent holes and cutouts?
To avoid damaging the motor
104
Product cycle broken every ______, all product ______.
Sunday
| Discarded
105
What happens if the fountain is broken during business hours?
Serve in a heated well in third size pan with all dipping items on skewers
