Mod 3 test 1

Question 1

creaming method

Answer 1

• beat room temperature butter + sugar until light
• adds eggs gradually
• scrape down the sides and stir in the dry ingredient, liquid, etc

Question 2

Angel food method

Answer 2

1. Whip a meringue to soft peak, making sure not to over whip.
2. Sift dry ingredients and fold into meringue with flavoring.

Question 3

Plain Sponge or Genoise Mixing Method

Answer 3

1. Combine eggs, sugar and salt and warm slightly.
2. Whip egg mixture until very light and thick.
3. Sift dry ingredients.
4. Sift and fold dry ingredients into egg foam.

Question 4

high ratio mixing method

Answer 4

1. Combine the dry ingredients together in a mixing bowl.
2. Add butter or shortening or other fat and mix until well blended or instructed.
3. Combine all liquid ingredients together.
4. Add the liquid to the mixer gradually, scraping the bowl often, mixing well in between each addition.

Question 5

One Step Mixing Method

Answer 5

1. Combine all dry ingredients.
2. Combine all wet ingredients, including liquid fat, melted chocolate and items like sour cream and yogurt.
3. combine both sets as instructed

Question 6

Chiffon Mixing Method

Answer 6

1. Combine dry ingredients.
2. In a separate bowl, mix together oil, yolks, water and other liquids and flavorings.
3. Gradually add liquid ingredients to dry ingredients mixing until smooth.
4. Meanwhile, whip egg whites gradually with sugar to make a meringue with soft peaks.
5. Fold whites into flour-liquid mixture.

Question 7

What type of fat must be used in a 1 step mixing method

Answer 7

Liquid fat

Question 8

biscotti

Answer 8

“baked twice”

Italian cookie, baked, sliced, baked again

Question 9

macaron

Answer 9

French sandwiched filled Cookie

- meringue based

Question 10

Celiac Disease

Answer 10

when the small intestine is hypersensitive to gluten

- causes difficulty in digesting food

Question 11

Sablee

Answer 11

• crumbly dough used for cookies, small tarts, and other pastries
• has texture of sand
• 1-2-3 proportion (sugar, fat, flour)

Question 12

Linzer

Answer 12

Austrian pastry

-shortcake topped with fruit and nuts with a lattice top

Question 13

Madeleine

Answer 13

small sponge cake with shell shape from shell indented pans

Question 14

ganache

Answer 14

• mix of chocolate and cream

ordinary (1:1), rich (1.5:1), truffle (2:1)

Question 15

pate a bomb

Answer 15

• meringue made of egg yolks and cooked sugar

- used as a base for many desserts (mousse)

Question 16

creme anglaise

Answer 16

• light pouring custard
• sugar, egg yolks, hot milk, vanilla
• base for ice cream or mousse, etc

Question 17

meringue powder

Answer 17

(dried egg whites)

• a substitute for fresh egg whites
• used for making meringue, frosting, royal icing

Question 18

Formula for calculating volume of a square pan

Answer 18

l x w x d

- if it gives 3 numbers, square

Question 19

formula for calculating volume of a round pan

Answer 19

r x r x pi (3.14) x d

- if it gives 2 numbers, round, circle

Question 20

Ratio of ordinary ganache

Answer 20

equal parts choc and cream

Question 21

What is a sign of doneness

Answer 21

all the above

Question 22

Which is not a good filling

Answer 22

ordinary meringue because it has raw egg, not stable

Question 23

which method relies on egg foam

Answer 23

genoise, sponge

Question 24

in meringue BC

Answer 24

3 times the amount of egg whites