Pastry Flashcards
Mill white flour from which part of a wheat kernel?
a) husk
b) germ
c) endosperm
d) bran
c) endosperm
Use wheat with the highest protein content to mill:
a) pastry flour.
b) cake flour.
c) all-purpose flour.
d) patent flour.
d) patent flour
The best flour to use for cake production is:
a) patent.
b) pastry.
c) clear.
d) all purpose.
b) pastry
Gluten is a(n):
a) additive.
b) protein.
c) tenderizer.
d) gelatinizer.
b) protein.
Sucrose is a:
a) refined sugar.
b) monosaccharide.
c) sugar found in milk.
d) lipid.
a) refined sugar
Hygroscopic sugars:
a) promote crispness.
b) absorb moisture.
c) have large crystals.
d) have small crystals.
b) absorb moisture.
Sugar in a batter:
a) shortens gluten strands.
b) promotes drying during baking.
c) reduces the effect of leaveners.
d) reduces caramelization.
Sugar in a batter:
a) shortens gluten strands.
The best starch choice for items that are to be frozen is:
a) cornstarch.
b) arrowroot.
c) tapioca.
d) waxy maize.
d) waxy maize.
Heat causes moistened starches to:
a) gelatinize.
b) caramelize.
c) evaporate.
d) leaven.
a) gelatinize
The best starch for thickening a fresh fruit sauce is:
a) tapioca.
b) cornstarch.
c) waxy maize.
d) arrowroot.
d) arrowroot.
Lipids:
a) dissolve into other ingredients.
b) all contain cholesterol.
c) break down into smaller particles.
d) all contain trans fatty acids.
c) break down into smaller particles
Butter contains:
a) salt.
b) 80% milk fat.
c) hydrogenated fat.
d) monounsaturated fat.
b) 80% milk fat.
Hydrogenation causes fats to:
a) absorb more liquids.
b) become more liquid.
c) lose trans fatty acids.
d) solidify.
d) solidify
A substitute for oil in a muffin recipe is:
a) butter.
b) margarine.
c) shortening.
d) none of the above
d) none of the above
The ingredient with the greatest variation of fat content is:
a) cream cheese.
b) yogurt.
c) cream.
d) sour cream.
c) cream
The browning of protein in dairy products is called:
a) caramelization.
b) the Maillard reaction.
c) gelatinization.
d) fermentation.
b) the Maillard reaction
Eggs provide leavening in baked goods by:
a) foaming.
b) coagulating.
c) lecithin reacting with baking soda.
d) emulsifying.
a) foaming
A meringue can be stabilized by adding:
a) sugar.
b) lemon juice.
c) cream of tartar.
d) all of the above
d) all of the above
Salt causes gluten to:
a) die.
b) become weaker.
c) become stronger.
d) grow rapidly.
c) become stronger
To substitute an emulsion for an extract:
a) use less emulsion.
b) use more emulsion.
c) add ethyl alcohol.
d) add water.
a) use less emulsion
To substitute instant yeast for fresh, use:
a) twice the amount.
b) half the amount.
c) three times the amount.
d) one third the amount.
d) one third the amount
Yeast dies at:
a) 40°C.
b) 60°C.
c) 80°C.
d) 100°C.
b) 60°C
Yeast leavens baked goods by:
a) fermenting.
b) gelatinizing starches.
c) alcohol turning to steam.
d) reacting with an acidic ingredient.
a) fermenting
Baking soda:
a) is double acting.
b) releases alcohol.
c) requires acid.
d) enhances sweetness.
c) requires acid.
- In which of the following methods is a yeast bread mixed by adding all the ingredients at the same time?
a) creaming
b) biscuit
c) sponge
d) straight
d) straight
Which style of cake is fat free?
a) genoise
b) angel food
c) sponge
d) chiffon
b) angel food
During the fermentation period, the dough:
a) tightens.
b) relaxes.
c) shrinks.
d) hardens.
b) relaxes
The oven temperature for baguettes is:
a) 150°C.
b) 220°C.
c) 250°C.
d) 300°C.
b) 220°C.
The oven temperature for baguettes is:
a) 150°C.
b) 220°C.
c) 250°C.
d) 300°C.
b) 220°C
Croissants are a type of French bread roll.
a) true
b) false
b) false
Croissants are made from a type of roll-in dough.
a) true
b) false
a) true
Focaccia has a characteristic salt flavour.
a) true
b) false
b) false
A large loaf requires a higher baking temperature than a small roll.
a) true
b) false
b) false
Which of the following is not a leavening agent in quick bread production?
a) yeast
b) baking soda
c) steam
d) baking powder
a) yeast
Which of the following items depends the most on steam for leavening?
a) pancakes
b) waffles
c) popovers
d) biscuits
c) popovers
When you make biscuits:
a) cut the shortening in with a pastry blender.
b) cream the shortening with the dry ingredients.
c) melt the shortening and add with the liquids.
d) add the shortening after the other liquids.
a) cut the shortening in with a pastry blender
Because of their consistency, batters are never:
a) dusted with flour and rolled.
b) mixed with an electric mixer.
c) thin enough to pour.
d) thick enough to scoop.
a) dusted with flour and rolled
To ensure that muffins are tender, most muffin batters are:
a) slightly lumpy.
b) very thin, almost runny.
c) smooth and velvety.
d) very well mixed.
a) slightly lumpy
When you add fresh fruits such as blueberries to batters:
a) puree them in a blender and add with the shortening.
b) partially cook them before you add them.
c) fold them in gently at the end of the mixing process.
d) mix them in thoroughly with the liquid ingredients.
c) fold them in gently at the end of the mixing process.
Which of the following is not a regular mixing method for cookie production?
a) creaming
b) one-step
c) sponge
d) biscuit
d) biscuit
What is the most common technique for making sugar cookies?
a) rolled
b) dropped
c) piped
d) sponge
a) rolled
Use a pastry bag to shape:
a) brandy snaps.
b) spritz cookies.
c) sugar cookies.
d) biscotti.
b) spritz cookies
Which of the following has a custard-like filling coated in melted chocolate?
a) lemon bars
b) brownies
c) biscotti
d) Nanaimo bars
d) Nanaimo bars
Which of the following is an unbaked product?
a) brownies
b) Nanaimo bars
c) brandy snaps
d) spritz cookies
b) Nanaimo bars
The fat for flaky pie dough is:
a) blended with the flour until smooth.
b) cut into the flour until the particles are about the size of peas.
c) cut into the flour until the particles are about the size of cornmeal.
d) rolled into the dough, which is then given three turns.
b) cut into the flour until the particles are about the size of peas
When blind baking a pie shell, too much gluten development causes excessive
shrinkage.
a) true
b) false
a) true
When a pie is to be frozen, the best thickener to use is:
a) egg.
b) cornstarch.
c) waxy maize.
d) pastry flour.
c) waxy maize.
Cream pie filling, when first put into the pie shell, should be:
a) warm and starting to set.
b) refrigerated and totally set.
c) room temperature and set.
d) any temperature.
e) hot from the stove.
a) warm and starting to set
Which fat is most commonly used in the production of pie dough?
a) all-purpose shortening
b) butter
c) lard
d) emulsified shortening
a) all-purpose shortening
Fruit pies are baked at what temperature?
a) 290oC.
b) 260oC.
c) 220oC.
d) 150oC.
c) 220oC.
What is the thickener used in cream pie filling?
a) cornstarch or another modified starch
b) whole eggs
c) gelatin
d) cream or edible oil topping
a) cornstarch or another modified starch
What are the main ingredients used in preparing a crumb crust?
a) graham cracker crumbs, pastry flour and butter
b) graham cracker crumbs, sugar and milk
c) graham cracker crumbs, sugar and butter
d) graham cracker crumbs, butter and cornstarch
c) graham cracker crumbs, sugar and butter
A short dough crust is the best choice for:
a) chiffon pies.
b) custard pies.
c) small fruit tarts.
d) baked fruit pie.
c) small fruit tarts
The filling in custard pies is thickened primarily by:
a) eggs.
b) flour.
c) cornstarch.
d) instant or pre-gelatinized starch.
a) eggs
Which of the following is true?
a) Pastry bags should be filled 3⁄4 or more for piping.
b) Your dominant hand should be used to guide the tip.
c) Your non-dominant hand is used to close off the pastry bag.
d) A star tip is used for producing a rosette.
d) A star tip is used for producing a rosette
When making a berry pie, which method are you most likely to use?
a) rehydration
b) cooked fruit
c) cooked juice
d) baked fruit
c) cooked juice
Cornstarch is the main ingredient in chiffon pies that enables it to hold a slice.
a) true
b) false
b) false
The meringue topping on a lemon pie should be finished in a 150oC oven.
a) true
b) false
b) false
Starch is often added to a custard pie filling to reduce the chance of separating.
a) true
b) false
a) true
When making a raisin pie, which method are you most likely to use?
a) rehydration
b) cooked fruit
c) cooked juice
d) baked fruit
b) cooked fruit
Which statement is false?
a) By standardizing a prep list the cook simply reviews and follows it.
b) Prepare a prep list at the end of a shift.
c) A timeline of activities is a modified prep list.
d) A prep list is a list of products that cooks need to prepare or tasks that they must do.
b) Prepare a prep list at the end of a shift.
Compare products delivered to the kitchen from a supplier with the \_\_\_\_\_\_\_\_\_\_\_\_\_\_ before you accept them. a) invoice b) requisition form c) credit memo d) perpetual inventory
a) invoice
Issue a credit memorandum when the amount of product received exceeds the amount on the invoice.
a) true
b) false
b) false
Which statement is true?
a) Overstocking ensures an adequate supply of goods.
b) Overstocking indicates an inefficient use of cash.
c) Overstocking indicates efficient purchasing methods.
d) Overstocking indicates efficient use of storage space.
b) Overstocking indicates an inefficient use of cash
Before removing an item or items from a secure storeroom, you must:
a) complete a requisition.
b) complete a purchase order.
c) affix a stamp to each item.
d) enter a notation on the daily receiving report.
a) complete a requisition
Calculate the value of the stock on an inventory form by:
a) adding cost and quantity.
b) dividing cost by quantity.
c) multiplying cost by quantity.
d) subtracting cost from quantity.
c) multiplying cost by quantity
When an establishment pays for its foods and supplies at the time of delivery it is on:
a) COD.
b) DOC.
c) OCD.
d) CDO.
a) COD
How many single folds do you make when you use the French method to create puff dough?
a) two
b) four
c) six
d) eight
b) four
The leavener for puff dough is:
a) steam.
b) baking powder.
c) yeast.
d) baking soda.
a) steam
How does the blitz method for puff dough differ from the French method?
a) The blitz method does not require rolling and folding.
b) The blitz method requires you to add all the fat with the flour.
c) The French method does not use four-folds.
d) The French method uses hard flour.
b) The blitz method requires you to add all the fat with the flour
Which of the following is not an advantage of using SPS instead of butter?
a) SPS is easier to use.
b) SPS has more flavour.
c) SPS is less expensive.
d) SPS melts sooner than butter does.
b) SPS has more flavour
