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Culinary Arts > PSTR 1301 Fundamentals of Baking > Flashcards

PSTR 1301 Fundamentals of Baking Flashcards

1
Q

Was honey the most important sweetener in Europe in the middle ages?

A

True

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2
Q

In the Middle Ages, was white flour less expensive than whole-grain flour? Why?

A

False

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3
Q

Know Units of weight and units of volume.

A

(Deciliter) Pounds, Ounce, Milligrams, Grams, Litter, and Ditsy

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4
Q

Which ingredients may be measured by volume in the bakeshop?

A

Water, Milk, and Eggs

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5
Q

Baker’s percentages are based on the weight of _____ at 100%

A

Flour

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6
Q

A ______ is used to bake loaves of bread that yield a square of rectangular slices.

A

Pullman pan

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7
Q

Is the hard outer covering of wheat kernels and other grains called bran?

A

True

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8
Q

If you substitute buttermilk for regular milk in a recipe for muffins, what must you increase?

A

False

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9
Q

What sugars may be used by bakers to make clear syrups?

A

Coarse granulated sugar

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10
Q

Which properties have Invert sugar?

A

All of the above

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11
Q

Which are the function of fat is baked goods?

A

To provide structure

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12
Q

Which are suitable fats to use for pie crusts?

A

All of the above

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13
Q

Why is salt used in bread making?

A

All of the above

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14
Q

Staling is caused primarily by changes in the starch content of baked goods.

A

Starch

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15
Q

_____ is the process in which starch granules absorb water, swell in size, and break open to release individual starch molecules.

A

Gelatinization

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16
Q

Are French bread, white sandwich bread, and pizza dough all examples of lean dough products?

A

True

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17
Q

Do large loaves require a higher baking temperature than smell ones, so that the heat penetrates to the center more quickly?

A

False

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18
Q

What is the amount of water needed to make dough of the desired stiffness determined by?

A

An absorption rate of the flower

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19
Q

Sourdoughs are “sour” because they contain ______.

A

Acid

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20
Q

The purpose of a sour in the dough is to provide _______.

A

bot A and B

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21
Q

Is French bread dough sometimes made only of flour, water, yeast, and salt?

A

True

22
Q

What is rolled into the rolled-in dough?

A

Fat

23
Q

a. For flavor, is butter the preferred fat in the rolled-in dough?
b. Is the problem with using butter in the rolled-in dough’s that it is hard when cold and soft when too warm, making it difficult to work with?
c. Can specially formulate shortenings and margarine be substituted for butter in rolled-in doughs when cost and ease of handling are concerns?

A

All of the above

24
Q

What is an advantage that quick bread has over yeast bread?

A

All of the above

25
Q

Gluten development in quick bread _______ to avoid toughness.

A

Should be minimized in order to avoid toughness.

26
Q

If a muffin batter is overmixed, the muffins may _____.

A

All of the above

27
Q

Should Biscuit dough be kneaded long enough to produce _____, but not so long as to produce _____?

A

Flakiness, Toughness

28
Q

The advantage of the muffin method is that _____. The disadvantage of this method is that _______.

A

Fast and easy, overmixing can produce toughness

29
Q

French doughnuts are ______ made how and from which base?

A

A fried version of the pastry used to make cream puffs and eclairs

30
Q

French pancakes or crepes are made from thin, unleavened batters made from ___.

A

All of the above

31
Q

Although solid shortenings are popular for frying doughnuts, they are not the best choice because _____. D

A

They have an unpleasant texture because the fat does not melt in your mouth

32
Q

Waffle batter differs from pancake batter because waffle batter usually contains ___.

A

All of the above

33
Q

What should be used as a leavening agent for waffles if the batter is made several hours ahead of time?

A

Baking powder

34
Q

Are Doughnuts and fritters that fried at too low a temperature are likely to be greasy.

A

True

35
Q

When boiling sugar syrup, washing down the inner sikes of the pan with a brush dipped in water is a technique that is used to ______.

A

Avoid crystallization

36
Q

Crystallization can be partially controlled during syrup production by adding _____ before or during the cooking process.

A

Any of the above (Lemon juice, honey, can crystalize)

37
Q

What is Dessert syrup?

A

All of the above

38
Q

What are the ingredients in vanilla syrup?

A

Cornstarch

39
Q

What ingredients are needed to make crème anglaise?

A

egg yolks, milk, sugar, and vanilla

40
Q

. What can prevent egg whites from foaming properly during meringue production?

A

Fat, grease, egg yolks

41
Q

What can Ganache be used for?

A

All of the above

42
Q

What is the quality of a ganache primarily dependent upon?

A

quality of the chocolate used to prepare it

43
Q

What can Pastry cream be used for?

A

All of the above

44
Q

The primary ingredient in a coulis is ______.

A

All of the above

45
Q

Which is the most appropriate type of pie dough or crust to use for pumpkin pie?

A

mealy pie dough, unbaked

46
Q

A soggy bottom crust might be caused by what?

A

All of the above

47
Q

Canned fruit that contains no added water is called ________.

A

Solid pack

48
Q

If you want to make a large tart, a good choice for the crust would be which type of dough?

A

pate brise

49
Q

If puff pastry products come out of the oven irregular or crooked, what could be a possible reason?

A

All of the above

50
Q

The primary leavening agent in éclair paste is _______.

A

Steam

Culinary Arts (20 decks)

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