Bread and Pastry Review

Question 1

A. OVENS

Answer 1

 Convection ovens
 Rotary ovens
 Deck or Cabinet
 Microwave Oven

Question 2

B. OTHER BAKING EQUIPMENT

Answer 2

 Bread toaster
 Double broiler
 Dutch oven

Question 3

C. PREPARATORY TOOLS

Answer 3

 Flour sifter
 Grater
 Pastry brush
 Spatula
 Rolling
 Pastry cloth
 Pastry tips
 Utility tray

Question 4

D. MEASURING TOOLS

Answer 4

 Measuring cups
 Measuring spoons
 Weighing scale
 Measuring cups for liquid ingredients
 Timer

Question 5

E. MIXING TOOLS

Answer 5

 Mixing Bowls
 Wooden spoon
 Rubber scrapper
 Electric and handy mixer
 Rotary egg beater

Question 6

F. CUTTING TOOLS

Answer 6

 Pastry blender
 Pastry wheel
 Biscuit and doughnut cutter
 Kitchen shears
 Chopping boards
 Paring knife

Question 7

G. BAKING PANS

Answer 7

 Tube center pan
 Muffin pan
 Cake pans (round, square, rectangle, or
heart shaped)
 Jelly roll pan
 Bundt pan
 Custard cup
 Griddle pans
 Pop over pans
 Macaroon molders
 Baking sheets

Question 8

1 tablespoon all-purpose flour

Answer 8

1/2 tablespoon cornstarch, potato starch, rice starch or arrowroot starch

Question 9

1 tablespoon cornstarch

Answer 9

2 tablespoon all-purpose flour

Question 10

1 cup sifted cake flour

Answer 10

7/8 cup all-purpose flour sifted, 1cup all-purpose flour minus 2 tablespoons.

Question 11

1 cup sugar granulated

Answer 11

1 1/3 cup brown sugar, lightly packed, 1 ½ cup corn syrup minus ½ cup liquid, 1 cup honey minus ½ to 1/3 cup liquid

Question 12

1 cup honey

Answer 12

1 ¼ cup sugar plus 1 /2cup liquid

Question 13

1 ounce chocolate

Answer 13

3 tablespoon cocoa plus 1 tablespoon fat

Question 14

1 tablespoon baking powder

Answer 14

¼ teaspoon baking soda plus ½ cup fully soured milk or lemon juice mixed with sweet milk to make ½ cup, ¼ teaspoon baking soda plus ¼ to ½ cup molasses, ¼ cream of tartar

Question 15

1 teaspoon active dry yeast

Answer 15

1 package (7gram) dry yeast compressed yeast cake

Question 16

1 whole egg

Answer 16

2 egg yolks or 3 tablespoon thawed from frozen eggs, 2 ½ tablespoon sifted dry whole eggs powder plus 21/2 tablespoon lukewarm water

Question 17

1 egg yolk

Answer 17

1 1/3 tablespoon frozen egg yolk

Question 18

1 egg white

Answer 18

2 tablespoon frozen egg white, 2 teaspoon dry egg yolk powder plus 2 teaspoon water

Question 19

1 square unsweetened chocolate

Answer 19

3 tablespoon cocoa plus 1 tablespoon fat

Question 20

1 cup butter

Answer 20

1 cup margarine,7/8 to 1 cup hydrogenated fat plus ½ teaspoon of fat, 7/8 cup of lard plus ½ teaspoon salt

Question 21

1 cup coffee cream (20 percent)

Answer 21

3 tablespoons butter plus about 7/8 cup milk

Question 22

1 cup heavy cream (40 percent)

Answer 22

1/4 cup butter plus 3 /4 cup of milk

Question 23

1 cup whole milk

Answer 23

1 cup reconstituted non- fat dry milk plus 2 ½ teaspoons of butter or margarine

Question 24

1 cup milk…

Answer 24

3 tablespoon of sifted non- fat dry milk plus 1 cup water, 6 tablespoons of sifted crystals plus 1 cup water

Question 25

1 cup butter milk or sour milk

Answer 25

1 tablespoon of vinegar or lemon juice plus enough sweet milk to make1 cup (let stand for 5 minutes), 1 ¾ teaspoon of cream of tartar plus1 cup of sweet milk

Question 26

SANITATION PRACTICES IN BAKING PRODUCTION

Answer 26

PERSONAL CLEANLINESS WASH UTENSILS AND SURFACES PROPERTY STORE ALL FOOD INSECTS AND ANIMAL PESTS FOOD AND DRUG ADMINISTRATION (FDA)