Topic 7

Question 0

Biscuit

Answer 0

A small, typically round cake of bread leavened with baking powder; baking soda, or sometimes yeast

Question 1

Batonnet

Answer 1

A basic knife cut measing 1/2 inch x 1/2 inch by 2 1/3 inches

Question 2

Blade

Answer 2

Flat cutting edge of knife

Question 3

Blind bake

Answer 3

The process of baking a pie crust or other pastry without filling

Question 4

Bolster

Answer 4

The thick shoulder of heavy steel located at the front of the handle were it meets the spine

Question 5

Brunoise

Answer 5

Basic knife cut measuring 1/8 x 1/8 x 1/8

Question 6

Chef knife

Answer 6

A cutting tool used for various food operations such as mincing, julienning, etc

Question 7

Cornet

Answer 7

A cone shaped wafer, ice cream cone

Question 8

Dextrose

Answer 8

The dextrorotatory form of glucose

Question 9

Docking

Answer 9

To prick a pie crust with a fork before baking

Question 10

Egg wash

Answer 10

An egg mixture (usually with water or milk brushed onto the surface of a pastry before baking

Question 11

Filigree

Answer 11

An intricate, delicate, or fanciful ornamentation

Question 12

Flaky

Answer 12

Breaking or separating easily into small thin pieces

Question 13

Heel

Answer 13

End of crust of bread

Question 14

Julienne

Answer 14

A basic knife cut measuring 1/16 x 1/16 x 2 inches

Question 15

Lattice

Answer 15

A pie crust topping made by weaving strips of pie dough

Question 16

Mealy

Answer 16

Granular texture

Question 17

Mince

Answer 17

To cut up into very small pieces

Question 18

Paring knife

Answer 18

A small knife used manly for peeling fruits and vegetables

Question 19

Pie dough

Answer 19

Dough make for pies

Question 20

Scone

Answer 20

A small unsweetened or lightly sweetened biscuitlike cake made from flour, fat, and milk and sometimes having added fruit

Question 21

Serrated slicer

Answer 21

Having a notched edge or sawlike teeth on knife for cutting

Question 22

Small dice

Answer 22

Basic knife cut measuring 1/4 x 1/4 x 1/4

Question 23

Medium dice

Answer 23

Basic knife cut measuring 1/2 x 1/2 x 1/2

Question 24

Large dice

Answer 24

A basic knife cut measuring 3/4 x 3/4 x 3/4

Question 25

Tang

Answer 25

The projection of the blade of a took such as a knife, by which blade is held firmly in the handle

Question 26

Describe the characteristics of the fat in a biscuit if we desire a flaky product

Answer 26

Fat needs to be cold and large pieces need to be mixed in dough

Question 27

Why do refrigerate a biscuit before we place it in the oven

Answer 27

Allows dough to firm up

Prevents the fat from being overworked

Question 28

List three reasons to egg wash products

Answer 28

Ensures crisp crust
Makes dessert glossy and lock in moisture
Promotes the gelatinization of starch

Question 29

How is the liquid added into our dough for the cut in method

Answer 29

Add liquid all at once, must be cold

Question 30

How do you determine when a custard pie has finished baking?

Answer 30

If you insert a knife and it comes out clean.

Question 31

Define blind bake in relationship to a pie shell

Answer 31

Blind bake refers to baking a pie dough before adding a fillinh

Question 32

What is the basic ratio for making pie dough?

Answer 32

3-2-1 referring to the ratio of flour-fat-water

Question 33

For an uncooked fruit filling it is not desirable to make filling in advance. Why?

Answer 33

Soggy crust

Question 34

What are the proper dimensuons for a julienne cut

Answer 34

1/8 x 1/8x 2.5 inches