Desserts

Question 1

substitutes for fat have __________ properties to fats but _______

Answer 1

identical physical and sensory properties

with out kcal

Question 2

mimetic as fat replacements are used to _________ and are ______ soluble

Answer 2

mimic fat’s creaminess and smoothness
water soluble

Question 3

analogs as fat replacements are __________

Answer 3

characteristics of fats with fewer kcal due to altered digestibility
EX: Olestra - used in snack foods

Question 4

Extenders are used for

Answer 4

optimizing fat functionality so less is needed

Question 5

what are shortened (butter or conventional) cakes

Answer 5

made with fat and leavened with baking powder or soda

Question 6

Examples of shortened cakes

Answer 6

pound cake, cheesecake, muffins, ice cream, mooncake

Question 7

unshortened cakes are also called ___________
what are they?

Answer 7

sponge or foam

made without added fat and leavened with egg whites

Question 8

examples of unshortened cake

Answer 8

Boston cream pie
tiramisu
roulade
angel food cake

Question 9

chiffon cake is ?

Answer 9

made with fat and egg white foam that combines the characteristics found in both shortened and unshortened cakes

Question 10

example of chiffon

Answer 10

lemon or chocolate chiffon

Question 11

frosting vs icing

Answer 11

frosting is thick and spreadable with a base made with fat

icing is thinner than frosting and made with powdered sugar and liquid

Question 12

just enough flour for cookie to not spread like a pancake when dropped on a sheet

Answer 12

dropped

Question 13

most fluid of cookie batters

Answer 13

bar

(brownie, lemon bars)

Question 14

soft dough that is extruded from a cookie press

Answer 14

pressed

(tea cookies, lady fingers, macaroons

Question 15

dough heavy enough to form/ shape

Answer 15

molded

(peanut butter, biscotti)

Question 16

slightly heavier than mold, rolled and cut

Answer 16

rolled

(sugar, shortbread, gingerbread)

Question 17

same dough as rolled but chilled and cut

Answer 17

icebox/refrigerator

(commercially prepared cookie doughs)

Question 18

cross between a candy and a cookie

Answer 18

no bake cookies

Question 19

what ingredients contain proteins needed to toughen or contribute strength and structure to cakes and cookies?

Answer 19

flour
milk
egg whites

Question 20

what ingredients are added to cake and cookies that have a softening, or tenderizing effect that contributes to the moisture and tenderness?

How?

Answer 20

fat
sugar
egg yolks

shortens gluten strands = tender and soft baked

Question 21

strengthen structure, increase leavening, emulsifier, and color and flavor

Answer 21

eggs

Question 22

main liquid in cake prep

Answer 22

milk

Question 23

baking soda, baking powder, and air/steam are all

Answer 23

leavening agents

Question 24

salt is used to

Answer 24

enhance flavor

Question 25

flavoring agents include

Answer 25

vanilla chocolate spices fruits nuts

Question 26

other factors that can impact cake and cookie product

Answer 26

mixing methods type of pans timing temperature testing for doneness

Question 27

storage for cakes

Answer 27

cover frost as soon as it cools

Question 28

storage for cookies

Answer 28

airtight containers, freezing often works

Question 29

differences between pastries and pies are based on

Answer 29

type of fat mixing method leavening source addition of sugar or salt rolling, shaping, and/or baking techniques

Question 30

two classifications of pies or pastries

Answer 30

non laminated laminated

Question 31

non laminated is when

Answer 31

fat is cut into flour mixture

Question 32

laminated is

Answer 32

fat is repeatedly folded into dough through lamination

Question 33

lamination is the arrangement or alternating layers of ____________ in __________

Answer 33

fat and flour in rolled pastry dough

Question 34

nonlaminated is also called a plain pastry and is more ______ and ______

Answer 34

compact and crumbly

Question 35

non laminated pastries examples

Answer 35

hot water crust pastry - melted lard in boiling water poured into flour EX: potpies

Question 36

short or sweet dough pastries and examples

Answer 36

sugar is incorporated so sweeter and crumbly EX: tartlets, crisp cookies

Question 37

laminated pastry is also called _________ and examples are?

Answer 37

puff pastry puff, quick, phyllo, croissant, danish

Question 38

what property is unique to pastries

Answer 38

flakiness

Question 39

flakiness is determined by ?

Answer 39

type of fat, size of fat particles, fats firmness, and how easily fat is spread

Question 40

what are the sizes of flakes

Answer 40

long flake (very flakey) short flake (medium flakey) mealy (no flake) - grainy

Question 41

what does rolling do in pastry making

Answer 41

spreads fat and gluten into fine sheets in both plain and puff pastry

Question 42

rolling advantage ? disadvantage?

Answer 42

minimum hand contact over manipulation can decrease flakiness, tenderness, and crispness

Question 43

candy products are dependent upon

Answer 43

ingredients temperature stirring or manipulation

Question 44

most important aspect in candy making is

Answer 44

controlling crystal formation

Question 45

steps for controlling crystal formation

Answer 45

1. creating syrup solution 2. concentrating contents of mixture via heating and evaporation 3. cooling 4. beating or leaving undisturbed

Question 46

frozen desserts main difference between types

Answer 46

type and proportion of fat (milk fat) and milk solids not fat (MSNF)

Question 47

the consistency of frozen desserts is measured by their ___________________

Answer 47

firmness, richness, viscosity, and resistance to melting

Question 48

U.S. law "regular ice-cream" must contain at least ___% milk fat

Answer 48

10%

Question 49

ice cream contents

Answer 49

highest fat content percent fat determines descriptive words on container

Question 50

frozen yogurt contents

Answer 50

lower fat content "good for you" image

Question 51

sherbet contents

Answer 51

contains <2% milk fat

Question 52

sorbet contents

Answer 52

made of pureed fruit or fruit flavoring and sugar syrup - no fat, eggs, gelatin, or MSNF

Question 53

äter ices contents

Answer 53

made from sweetened water and fruit juice - no fat or MSNF