Quarter 2

Question 1

1 cup cocoa powder, lightly spooned =

Answer 1

3 ounces

Question 2

1 pint =

Answer 2

2 cups

Question 3

16 fluid ounces =

Answer 3

2 cups

Question 4

Substitution
2 cups of butter milk or sour milk in baking -

Answer 4

2 tbsp. lemon juice plus enough milk to make 2 cups

Question 5

2 tbsp. =

Answer 5

6 teaspoons

Question 6

4 ounces in pound =

Answer 6

¼ pound

Question 7

Best substitute for 1 cup granulated sugar -

Answer 7

1 cup tightly packed light or dark brown sugar

Question 8

One envelope active dry =

Answer 8

1 tbsp of fast rising active yeast

Question 9

The best substitute for 1 cup all- purpose flour -

Answer 9

1 cup + 2 tbsp sifted cake flour

Question 10

3 tbsp. of natural cocoa powder plus 1 tbsp. unsalted butter, vegetable oil or shortening =

Answer 10

1 ounce of unsweetened chocolate

Question 11

refers to any materials used to cover, contain, protect, handle, preserve, identify, describe, and market goods by a producer to the consumer.

Answer 11

Packaging

Question 12

use in baking pastry

Answer 12

All-purpose flour

Question 13

used to cut bread or baked product without crushing

Answer 13

Bread knife

Question 14

used to measure the temperature of boiled sugar especially pulled sugar

Answer 14

Candy thermometer

Question 15

used in chopping, slicing, and mincing food

Answer 15

Chef’s knives

Question 16

used to make icing for baked pastry

Answer 16

Confectioners sugar

Question 17

a light pastry that is filled with whipped cream or a sweetened cream filling and topped with chocolate, which of the following pastry would you recommend

Answer 17

Cream puff

Question 18

to pinch together the edge of a pie crust with the fingers or fork tines.

Answer 18

Crimp

Question 19

pastry made of sweetened yeast dough with toppings such as fruits, nuts, and cheese

Answer 19

Danish pastry

Question 20

used in weighing small quantity of ingredients for baking purposes

Answer 20

Dietetic scale

Question 21

3 Examples of pastry:

Answer 21

Creampuff, pies, croissants

Question 22

a rich pastry filled with custard or fruits

Answer 22

French pastry

Question 23

French term that means “put in place”, it also includes assembling all the necessary ingredients, equipment and tools needed to perform the task.

Answer 23

Mise en place

Question 24

used to cut shortening into flour.

Answer 24

Pastry blender

Question 25

is a thick sauce containing eggs and starch.

Answer 25

Pastry cream

Question 26

to press the mixture out of the piping bag.

Answer 26

Pipe out

Question 27

used to scrape all the left mixtures on the sides of the bowl.

Answer 27

Rubber scraper

Question 28

used to cut shortening into flour.

Answer 28

Pastry blender

Question 29

to improve the aroma, flavor and nutrients of baked products

Answer 29

Vanilla

Question 30

provides moisture needed to develop gluten

Answer 30

Water

Question 31

to weigh a large amount of ingredients for baking purposes.

Answer 31

Weighting scale

Question 32

baking time required for baking shell of pastry

Answer 32

10-12 minutes

Question 33

the baking time for meringue on cooked filling in pre- baked shell

Answer 33

12-15 minutes

Question 34

required oven temperature for two crust pies with cooked fillings

Answer 34

425 F - 450 F

Question 35

required oven temperature for baking two-crust pies with cooked filling

Answer 35

425°F - 450°F

Question 36

the easiest way to decorate an ordinary pastry

Answer 36

Coat of glaze

Question 37

accompaniment that consists of milk, sugar, eggs, and flavoring

Answer 37

Custards

Question 38

the first step in preparing brown sugar glaze

Answer 38

6 tbsp unsalted butter and ½ cup packed light brown sugar in saucepan

Question 39

Ingredients needed in preparing lemon glaze -

Answer 39

Confectioners sugar, lemon zest, lemon juice

Question 40

pastry filling that is usually used for cream pies and puddings

Answer 40

Pastry cream

Question 41

Pastry examples -

Answer 41

Peach cream, bow tie, cream puff, fruit tart

Question 42

accompaniment will moisten the pastries

Answer 42

Syrup

Question 43

Rules in garnishing pastry products:

Answer 43

garnishes should be edible, color should be harmonized, the setting must be viewed as a whole.

Question 44

principle in decorating pastry stimulates sense of sight and enhance once appetite.

Answer 44

Color of the product

Question 45

the uniformity in grains and texture. It is how it feels in the mouth when eating.

Answer 45

Consistency

Question 46

enhances the flavor and palatability of the pastry products.

Answer 46

Moisture content/moistness

Question 47

it is about the form and shape of pastry products after baking.

Answer 47

Appearance

Question 48

where we store product like egg pie

Answer 48

Refrigerator

Question 49

unbaked pies last in the freezer

Answer 49

4 months

Question 50

packaging material is usually used in tarts, pies, and other type of pastries

Answer 50

Transparent and coloured plastic