Test 6

Question 1

What is Biscotti?

Answer 1

Small, crisp rectangular shape twice-baked cookies

Question 2

What is Sabayon?

Answer 2

A light mousse from italy made with Yolk, Sugar, White Wine.

Question 3

What is Baguette?

Answer 3

A long and Narrow Loaf made from a Basic lean dough.

Question 4

What is Genoise?

Answer 4

A Egg-Foam Cake that uses whole eggs whipped with sugar

Question 5

What is waffle?

Answer 5

A griddlecakes, leavened with baking soda or baking powder and are quickly cooked on a very hot griddle with less fat.

Question 6

What is Pate Sucree?

Answer 6

“Sweet Pastry” used fro lining tart molds.

Question 7

What is Pate Brisee?

Answer 7

Basic Pie Dough made with butter. it can be used for sweet or savoury filling.

Question 8

What is Baking Powder?

Answer 8

Combination of baking soda, acidic slats, an a small of Cream of Tartar for Stabilization.

Question 9

What is Baking Soda?

Answer 9

Also known as sodium bicarbonate. when it comes into contact with moisture and acid, carbon dioxide gas is produced. Baking Soda is also used to balance the PH level for baking powder.

Question 10

What is Ganache?

Answer 10

Creamy mixture made when a liquid, usually cream is poured over chocolate and an emulsion is formed.

Question 11

Meringue?

Answer 11

French Meringue - Equally part of whites and sugar
Swiss Meringue - Warm whites and sugar before final whipping.
Italian Meringue - Whipped Whites with cooked Sugar

Question 12

White Chocolate?

Answer 12

Not a true chocolate - made from cocoa butter

Question 13

What is Sorbet?

Answer 13

A frozen dessert made from a sweeten water with flavoring

Question 14

What is Fermentation?

Answer 14

*A Breakdown of compound molecules in organic substances under the effect of yeast or bacteria. *the process by which yeast converts sugar into alcohol and carbon dioxide, it also refers to the time that yeast dough is left to rise.

Question 15

Flours?

Answer 15

Cake - 7 to 9.5 %, uses tender cakes
Pastry - 7.5 to 10%, uses biscuits, pie crust
All Purpose Flour - 10 to 13%, uses general baking
Bread Flour - 12 to 15%, uses yeast breadsp

Question 16

What is Creme Chantilly?

Answer 16

Whipped Cream with Vanilla and Icing Sugar

Question 17

What is coullis?

Answer 17

A Clear Fruit Sauce that contains no pulp

Question 18

White Flour Vs. Brown Flour?

Answer 18

White Flour - is high in starch, and is produced by removing the bran and germ during the milling process.
Brown Flour - approximately 90% extraction, which means that practically the whole grain is used in its production, apart from the 10% that is the bran. The resulting flour is finer than wholemeal, producing loaves with a lighter texture, and a full, nutty taste.

Question 19

Sugar Vs. Inverted Sugar?

Answer 19

Sugar - white, Brown, Muscavado, Coconut

Inverted Sugar - Agave, Honey, Maple Syrup

Question 20

Creme Caramel Vs. Creme brulee?

Answer 20

Creme brulee - rich dessert custard topped with caramelized sugar.
Creme caramel - a custard baked over a layer of caramelized sugar and inverted for service

Question 21

Short Crust Dough?

Answer 21

Short = Shortening

Question 22

Gelato Vs. Ice Cream

Answer 22

Gelato - less fat and less air during the freezing process

Ice Cream - Churned fast and incorporate more air

Question 23

What is Frangipane?

Answer 23

Equal Part of Almond paste and Almond Flour

Question 24

Ingredient for Ice Cream? Creme Anglaise

Answer 24

A Stirred Custard (can’t be boil) -

250ml Milk, 3 Yolk, 50g Sugar, Vanilla

Question 25

Choux Pastry?

Answer 25

iNGREDIENT: 
125ML WATER
40G BUTTER
PINCH OF SALT & SUGAR
60G FLOUR
1-2PC EGG

DIRECTION:

1. BOIL WATER, BUTTER, SALT, SUGAR + FLOUR
2. COOK IT - EGGS - DESIRE CONSISTENCY
3. PIPE & BAKE 400F (15MINS) 375F (35-40MINS)
4. COOL DOWN & SET ASIDE