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Baking > Final Exam > Flashcards

Final Exam Flashcards

1
Q

What type of ovens have a fan to circulate air?

A

Conventional/ convection

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2
Q

What do we use to remove the zest from citrus?

A

Micro plane

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3
Q

What is the purpose of a coupler?

A

Switch out the types of tips

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4
Q

What two conditions happen inside of proof box?

A

Moist and heat

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5
Q

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

A

Pastry blender

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6
Q

How is a cutting board station set up?

A

Scrap bowl, wet cloth, cutting board, knife

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7
Q

When are gloves supposed to be worn?

A

When handling ready made food

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8
Q

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

A

60 ounces

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9
Q

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

A

Tare it

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10
Q

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

A

Storage room

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11
Q

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

A

50

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12
Q

What are the three responsibilities of the miscellaneous person?

A

Sweep, restock supplies, wipe down all the surfaces

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13
Q

How many fluid ounces are in a cup?

A

Eight

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14
Q

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

A

Butter

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15
Q

What is a quick bread?

A

Baked goods that have a chemical leavener

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16
Q

Name two chemical leaveners

A

Baking soda and baking powder

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17
Q

What two ingredients make brown sugar

A

Sugar, molasses

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18
Q

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

A

Lemon juice and regular milk

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19
Q

What is the biscuit method?

A

Cutting into the wet ingredients then adding the dry

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20
Q

What is the muffin method?

A

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

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21
Q

What is the creaming method?

A

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

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22
Q

What is yeast?

A

One cell organism called fungus

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23
Q

What three conditions are required for yeast to grow?

A

Moisture, warmth, sugar

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24
Q

What is the optimum fermentation temperature?

A

70 to 80

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25
Q

What temperature does yeast die?

A

140

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26
Q

How many steps are in the yeast production process?

A

12

27
Q

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

A

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

28
Q

What is the shelf life of FRESH compressed yeast?

A

2 weeks

29
Q

Define pies

A

They are defined as a crust topping with filling

30
Q

What is plasticity?

A

Physical property of doing folds and turns

31
Q

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

A

Increases the property flakes in the pastry

32
Q

How do flakes form in pie crust?

A

Fat is created from butter

33
Q

Describe how pie crust is made

A

Dry ingredients than the wet and then mix

34
Q

What is blind baking?

A

Pokes holes/ cover shell

35
Q

What temperature (range) should pies be baked at?

A

117/119

36
Q

How are eggs tempered into a custard filling?

A

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

37
Q

Define cookie

A

Small, sweet baked treats with flavor

38
Q

How many cookie categories?

A

8

39
Q

Give an example of a drop cookie

A

Chocolate chip

40
Q

Give an example of a rolled cookie

A

Sugar cookie

41
Q

Give an example of a piped cookie

A

Macaron

42
Q

Give an example of a wafer cookie

A

Vanilla wafer

43
Q

Biscotti is an example of a cookie

A

Wafer

44
Q

What are the two categories of cakes?

A

High and low

45
Q

Which of the two categories has a longer shelf life?

A

High

46
Q

Why is solid fat needed for the creaming method?

A

Helps the air bubbles

47
Q

Why is liquid fat used in the one bowl method?

A

Makes mixing easier

48
Q

What ingredient is crucial in the los fat cakes?

A

Air

49
Q

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

A

Helps the volume of the cakes

50
Q

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

A

Helps the texture and lighter and fluffier

51
Q

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

A

Whites

52
Q

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

A

Tooth pick, bounces back up, pulls away

53
Q

What does eye appeal mean?

A

Appearance

54
Q

How does frosting on a cake prevent staling?

A

Protective Barries

55
Q

What type of frosting is paired with a light cake?

A

Glaze

56
Q

What type of frosting is paired with a heavy cake?

A

Ganache

57
Q

What is the purpose of a turn table?

A

Able to decorate more easily

58
Q

What is the purpose of a cake comb?

A

Makes patterns/ textures

59
Q

What does pate a choux translate to in English?

A

Cabbage paste

60
Q

What are the four main ingredients in choux paste?

A

Milk, butter, flour, eggs

61
Q

What are two things made from CHOUX paste

A

Eclairs and beignets

62
Q

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

A

Collapse or deflate

63
Q

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

A

So it won’t stick

Baking (5 decks)

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