TLE W5 & W6

Question 1

involves the use of the dry heat in an oven.

Answer 1

Baking

Question 2

1 crust pie

Answer 2

400-425 F or 205-218 C for 30-40 minutes

Question 3

Shell only

Answer 3

450 F or 232 C for 10-12 minutes

Question 4

2 CRUST PIES WITH
UNCOOKED FILLING

Answer 4

400-425 F or 205-218 C for 45-55 minutes

Question 5

2 CRUST PIES WITH
COOKED FILLING

Answer 5

425-450 F or 218-232 C for 30-45 minutes

Question 6

DROP

Answer 6

350-400 F or 177-205 C for 8-15 minutes

Question 7

ROLLED

Answer 7

375 F for 8-10 minutes

Question 8

ANGEL FOOD CAKE

Answer 8

350 F or 177 C for 50 -60

Question 9

LOAF CAKE

Answer 9

350 F or 177 C for 45-60 minutes

Question 10

LAYER CAKE

Answer 10

350-375 F or 177-190 C for 20-35 minutes

Question 11

CUPCAKE

Answer 11

350-375 F or 177-190 C for 15-25 minutes

Question 12

PLAIN

Answer 12

400-425 F or 205-218 C for 15-25 minutes

Question 13

SWEET

Answer 13

375 F or 190 C for 20-30 minutes

Question 14

Biscuits

Answer 14

425-450 F or 218-232 C for 10-15

Question 15

Cream puffs

Answer 15

375 F or 190 C for 60 minutes

Question 16

Pop overs

Answer 16

375 F or 190 C for 60 minutes

Question 17

QUICK LOAF
BREADS

Answer 17

350-375 F or 177-190 C for 60-75

Question 18

Yeast Breads

Answer 18

400 F or 205 C for 30-40 minutes

Question 19

It is a good idea to increase the moisture in the oven for some foods, such as breads and fruit cakes, as this will make them bigger and softer.

Answer 19

TRUE

Question 20

Freezing can prevent _____ but cannot
make stale food fresh again.

Answer 20

staling

Question 21

Wrap baked products properly in a _________________ before freezing.

Answer 21

Foil or moisture-and vapor-proof paper

Question 22

Direct contact with
the food.

Answer 22

Primary packaging

Question 23

Protects the primary
packaging

Answer 23

Secondary packaging

Question 24

Used for identification,
transport, and storage

Answer 24

Tertiary packaging

Question 25

Protects food products
from being compressed.

Answer 25

Plastic containers

Question 26

Defined as the length of time a product
may be stored without becoming unsuitable
for use or consumption.

Answer 26

Shelf life

Question 27

What are the types of paperboard?

Answer 27

a. Whiteboard
b. Chipboard
c. Kraft paper
d. Parchment paper
e. Grease-proof paper

Question 28

Shelf life of doughnuts

Answer 28

1-2 DAYS

Question 29

Shelf life of breads

Answer 29

2-4 days

Question 30

Shelf life of chiffon

Answer 30

1-2 days

Question 31

Shelf life of Cheesecake

Answer 31

NO

Question 32

Shelf life Fruitcake

Answer 32

1 month

Question 33

Shelf life of Bread

Answer 33

2-4 days

Question 34

Shelf life of cookies

Answer 34

2-3 weeks

Question 35

Shelf life of Doughnuts (Refrigerator)

Answer 35

7 days

Question 36

Shelf life of Bread (Refrigerator)

Answer 36

7-14 days

Question 37

Shelf life of Chiffon (Refrigerator)

Answer 37

7 days

Question 38

Shelf life of Cheesecake (Refrigerator)

Answer 38

7 days

Question 39

Shelf life of Fruitcake (Refrigerator)

Answer 39

6 months

Question 40

Shelf life of Bread (Refrigerator)

Answer 40

7-14 days

Question 41

Shelf life of Cookies (Refrigerator)

Answer 41

2 Months

Question 42

Shelf life of Doughnuts (Freezer)

Answer 42

1 Month

Question 43

Shelf life of Bread (Freezer)

Answer 43

3 months

Question 44

Shelf life of Chiffon (Freezer)

Answer 44

2 Months

Question 44

Shelf life of Cheesecake (Freezer)

Answer 44

2-3 Months

Question 45

Shelf life of Fruitcake (Freezer)

Answer 45

12 Months

Question 46

Shelf life of Cookies (Freezer)

Answer 46

8-12 Months