Final Exam

Question 1

What type of ovens have a fan to circulate air?

Answer 1

Conventional/ convection

Question 2

What do we use to remove the zest from citrus?

Answer 2

Micro plane

Question 3

What is the purpose of a coupler?

Answer 3

Switch out the types of tips

Question 4

What two conditions happen inside of proof box?

Answer 4

Moist and heat

Question 5

What tool is used to cut in the fat while making pie dough?

Answer 5

Pastry blender

Question 6

How is a cutting board station set up?

Answer 6

Scrap bowl, wet cloth, cutting board, knife

Question 7

When are gloves supposed to be worn?

Answer 7

When handling ready made food

Question 8

How much does a block of butter we weigh in ounces?

Answer 8

60 ounces

Question 9

When using a digital scale, what must be done to cancel out the weight of a bowl?

Answer 9

Tare it

Question 10

Where in the Kenton Center can a student find more sponges for the class?

Answer 10

Storage room

Question 11

When testing the sanitize water, the test strips should read parts per minute

Answer 11

50

Question 12

What are the three responsibilities of the miscellaneous person?

Answer 12

Sweep, restock supplies, wipe down all the surfaces

Question 13

How many fluid ounces are in a cup?

Answer 13

Eight

Question 14

What ingredient weighs more 14 ounces of flour or 1 pound of butter

Answer 14

Butter

Question 15

What is a quick bread?

Answer 15

Baked goods that have a chemical leavener

Question 16

Name two chemical leaveners

Answer 16

Baking soda and baking powder

Question 17

What two ingredients make brown sugar

Answer 17

Sugar, molasses

Question 18

What can be used to substitute if you don’t have buttermilk?

Answer 18

Lemon juice and regular milk

Question 19

What is the biscuit method?

Answer 19

Cutting into the wet ingredients then adding the dry

Question 20

What is the muffin method?

Answer 20

Put dry stuff into one bowl, then put wet stuff into another bowl and then combine them together

Question 21

What is the creaming method?

Answer 21

Add all the wet together and mix it, add all the dry stuff together and mix it.

Question 22

What is yeast?

Answer 22

One cell organism called fungus

Question 23

What three conditions are required for yeast to grow?

Answer 23

Moisture, warmth, sugar

Question 24

What is the optimum fermentation temperature?

Answer 24

70 to 80

Question 25

What temperature does yeast die?

Answer 25

140

Question 26

How many steps are in the yeast production process?

Answer 26

12

Question 27

What is the difference between a rich dough and a lean dough?

Answer 27

Rich dough has greater amount of fat, lean dough has less fat

Question 28

What is the shelf life of FRESH compressed yeast?

Answer 28

2 weeks

Question 29

Define pies

Answer 29

They are defined as a crust topping with filling

Question 30

What is plasticity?

Answer 30

Physical property of doing folds and turns

Question 31

Why do you want the fat to stay solid until it gets to the oven?

Answer 31

Increases the property flakes in the pastry

Question 32

How do flakes form in pie crust?

Answer 32

Fat is created from butter

Question 33

Describe how pie crust is made

Answer 33

Dry ingredients than the wet and then mix

Question 34

What is blind baking?

Answer 34

Pokes holes/ cover shell

Question 35

What temperature (range) should pies be baked at?

Answer 35

117/119

Question 36

How are eggs tempered into a custard filling?

Answer 36

Take the richer dough slowly with the wet and then a whisk

Question 37

Define cookie

Answer 37

Small, sweet baked treats with flavor

Question 38

How many cookie categories?

Answer 38

8

Question 39

Give an example of a drop cookie

Answer 39

Chocolate chip

Question 40

Give an example of a rolled cookie

Answer 40

Sugar cookie

Question 41

Give an example of a piped cookie

Answer 41

Macaron

Question 42

Give an example of a wafer cookie

Answer 42

Vanilla wafer

Question 43

Biscotti is an example of a cookie

Answer 43

Wafer

Question 44

What are the two categories of cakes?

Answer 44

High and low

Question 45

Which of the two categories has a longer shelf life?

Answer 45

High

Question 46

Why is solid fat needed for the creaming method?

Answer 46

Helps the air bubbles

Question 47

Why is liquid fat used in the one bowl method?

Answer 47

Makes mixing easier

Question 48

What ingredient is crucial in the los fat cakes?

Answer 48

Air

Question 49

What is the purpose of cream of tartar in egg foam cakes?

Answer 49

Helps the volume of the cakes

Question 50

Why would a baker whip egg yolks and egg whites separately?

Answer 50

Helps the texture and lighter and fluffier

Question 51

What part of the egg is used for Angel food cakes?

Answer 51

Whites

Question 52

What are three ways can you tell if a cake is done baking?

Answer 52

Tooth pick, bounces back up, pulls away

Question 53

What does eye appeal mean?

Answer 53

Appearance

Question 54

How does frosting on a cake prevent staling?

Answer 54

Protective Barries

Question 55

What type of frosting is paired with a light cake?

Answer 55

Glaze

Question 56

What type of frosting is paired with a heavy cake?

Answer 56

Ganache

Question 57

What is the purpose of a turn table?

Answer 57

Able to decorate more easily

Question 58

What is the purpose of a cake comb?

Answer 58

Makes patterns/ textures

Question 59

What does pate a choux translate to in English?

Answer 59

Cabbage paste

Question 60

What are the four main ingredients in choux paste?

Answer 60

Milk, butter, flour, eggs

Question 61

What are two things made from CHOUX paste

Answer 61

Eclairs and beignets

Question 62

What will happen if you take CHOUX out of the oven too early?

Answer 62

Collapse or deflate

Question 63

What is the reason we need to pipe choux on parchment?

Answer 63

So it won’t stick