Question 1

Which of the following tools is most useful for removing the yellow rind from a lemon?

Accepted Answer

A)  Vegetable peeler 
B)  Zester 
C)  Lame 
D)  Bird's beak knife 
A)  Vegetable peeler 
B)  Zester 
C)  Lame 
D)  Bird's beak knife B

Question 2

List and describe the ten steps in the baking process.

Accepted Answer

Fats melt -steam is released, fats disperse, coating starch and moistening the product
Gases form-air, carbon dioxide or steam
Gases are trapped-egg protein or gluten network traps gases Microorganisms are killed
Starches gelatinize-at 140ºF starch in flour absorbs up to 10 times its weight in moisture and expands
Proteins coagulate-at 160ºF gluten, dairy and egg proteins solidifyWater evaporates and gasses escape-heat turns water to steam, which leavens products
Sugars caramelize-above 320ºF sugars brown, adding flavor and color Carryover baking occurs-residual heat in pan and product continues baking process even after product is removed from oven
Staling begins-moisture loss and changes in structure of starch granules (starch retrogradation) occurs as products cool, dry out and age

Question 3

In induction cooking, only the pan placed on the device and its contents heat up during cooking.

Accepted Answer

A) True 
 B)False  True

Question 4

Use the Internet to locate a flavor wheel that describes a food such as coffee or chocolate. Use the vocabulary provided to discuss the sensory characteristics of a popular bakeshop preparation such as a pie, cookie or cake.

Accepted Answer

Flavor Wheels of the World Web Site host

Question 5

Cake pans with removable bottoms used for making cheesecake are called ________pans.

Accepted Answer

The answer of Cake pans with removable bottoms used for...

Question 6

To apply icing to a round layer cake, place it on a rotating__________ .

Accepted Answer

The answer of To apply icing to a round layer...

Question 7

Custards and fillings should always be stored in _____containers because they are nonreactive.

Accepted Answer

The answer of Custards and fillings should always be stored...

Question 8

Which of the following tools is NOT suitable for top-browning sugar-coated foods?

Accepted Answer

A)  Microwave 
B)  Broiler 
C)  Salamander 
D)  Blowtorch 
A)  Microwave 
B)  Broiler 
C)  Salamander 
D)  Blowtorch

Question 9

Strips of coated steel curved to form rings are known as_______ or ______molds.

Accepted Answer

The answer of Strips of coated steel curved to form...

Question 10

Which of the following tools is NOT used to strain foods?

Accepted Answer

A)  Chinois 
B)  Food mill 
C)  Tamis 
D)  Mandoline 
A)  Chinois 
B)  Food mill 
C)  Tamis 
D)  Mandoline

Question 11

Pans with a __________(light/dark) coating, such as _____pans, give delicate cakes an unpleasantly browned crust.

Accepted Answer

The answer of Pans with a __________(light/dark) coating, such as...

Question 12

To ensure accurate readings, an instant-read thermometer is _____in ice water, then again in boiling water.

Accepted Answer

The answer of To ensure accurate readings, an instant-read thermometer...

Question 13

A fire involving electrical equipment or wiring should be doused with a:

Accepted Answer

A)  class A extinguisher. 
B)  class B extinguisher. 
C)  class C extinguisher. 
D)  class AB extinguisher. 
A)  class A extinguisher. 
B)  class B extinguisher. 
C)  class C extinguisher. 
D)  class AB extinguisher.

Question 14

Flexible bakeware made from _________can withstand oven temperatures up to 485ºF (251ºC) despite its fragile appearance.

Accepted Answer

The answer of Flexible bakeware made from _________can withstand oven...

Question 15

Properly designed cake pans are made from materials that heat evenly to allow cake batter to rise properly.

Accepted Answer

A) True 
 B)False

Question 16

The most common scale used in the bakeshop is the:

Accepted Answer

A)  portion scale. 
B)  electronic scale. 
C)  balance scale. 
D)  counterweight. 
A)  portion scale. 
B)  electronic scale. 
C)  balance scale. 
D)  counterweight.

Question 17

What elements in baked good make them rise?

Accepted Answer

Gases present in the dough thr

Question 18

Discuss the various mixing methods and the tools used. Explain how mixing affects gluten development.

Accepted Answer

Beating-Spoon or electric mixer with pad

Question 19

To obtain NSF certification, all bakeware must be made from nontoxic material with rounded and smooth corners, inside and out.

Accepted Answer

A) True 
 B)False

Question 20

Explain what process causes staling. List the ways to minimize staling of breads and cakes.

Accepted Answer

A loss of moisture through evaporation a

Which of the following tools is most useful for removing the yellow rind from a lemon?

List and describe the ten steps in the baking process.

In induction cooking, only the pan placed on the device and its contents heat up during cooking.

Use the Internet to locate a flavor wheel that describes a food such as coffee or chocolate. Use the vocabulary provided to discuss the sensory characteristics of a popular bakeshop preparation such as a pie, cookie or cake.

Cake pans with removable bottoms used for making cheesecake are called ________pans.

To apply icing to a round layer cake, place it on a rotating__________ .

Custards and fillings should always be stored in _____containers because they are nonreactive.

Which of the following tools is NOT suitable for top-browning sugar-coated foods?

Strips of coated steel curved to form rings are known as_ or molds.

Which of the following tools is NOT used to strain foods?

Pans with a ______(light/dark) coating, such as _pans, give delicate cakes an unpleasantly browned crust.

To ensure accurate readings, an instant-read thermometer is _____in ice water, then again in boiling water.

A fire involving electrical equipment or wiring should be doused with a:

Flexible bakeware made from _________can withstand oven temperatures up to 485ºF (251ºC) despite its fragile appearance.

Properly designed cake pans are made from materials that heat evenly to allow cake batter to rise properly.

The most common scale used in the bakeshop is the:

What elements in baked good make them rise?

Discuss the various mixing methods and the tools used. Explain how mixing affects gluten development.

To obtain NSF certification, all bakeware must be made from nontoxic material with rounded and smooth corners, inside and out.

Explain what process causes staling. List the ways to minimize staling of breads and cakes.

Professionalism

Principles of Baking

Bakeshop Ingredients

Mise En Place

Quick Breads

Yeast Breads

Enriched Yeast Breads

Laminated Doughs

Cookies and Brownies

Pies and Tarts

Pastry and Dessert Components

Cakes and Icings

Custards, Creams and Sauces

Ice Cream and Frozen Desserts

Healthful and Special-Needs Baking

Tortes and Specialty Cakes

Petits Fours and Confections

Restaurant and Plated Desserts

Chocolate and Sugar Work

Filters

Exam 2: Tools and Equipment for the Bakeshop

Which of the following tools is most useful for removing the yellow rind from a lemon?

List and describe the ten steps in the baking process.

In induction cooking, only the pan placed on the device and its contents heat up during cooking.

Use the Internet to locate a flavor wheel that describes a food such as coffee or chocolate. Use the vocabulary provided to discuss the sensory characteristics of a popular bakeshop preparation such as a pie, cookie or cake.

Cake pans with removable bottoms used for making cheesecake are called ________pans.

To apply icing to a round layer cake, place it on a rotating__________ .

Custards and fillings should always be stored in _____containers because they are nonreactive.

Which of the following tools is NOT suitable for top-browning sugar-coated foods?

Strips of coated steel curved to form rings are known as_______ or ______molds.

Which of the following tools is NOT used to strain foods?

Pans with a __________(light/dark) coating, such as _____pans, give delicate cakes an unpleasantly browned crust.

To ensure accurate readings, an instant-read thermometer is _____in ice water, then again in boiling water.

A fire involving electrical equipment or wiring should be doused with a:

Flexible bakeware made from _________can withstand oven temperatures up to 485ºF (251ºC) despite its fragile appearance.

Properly designed cake pans are made from materials that heat evenly to allow cake batter to rise properly.

The most common scale used in the bakeshop is the:

What elements in baked good make them rise?

Discuss the various mixing methods and the tools used. Explain how mixing affects gluten development.

To obtain NSF certification, all bakeware must be made from nontoxic material with rounded and smooth corners, inside and out.

Explain what process causes staling. List the ways to minimize staling of breads and cakes.

Professionalism

Principles of Baking

Bakeshop Ingredients

Mise En Place

Quick Breads

Yeast Breads

Enriched Yeast Breads

Laminated Doughs

Cookies and Brownies

Pies and Tarts

Pastry and Dessert Components

Cakes and Icings

Custards, Creams and Sauces

Ice Cream and Frozen Desserts

Healthful and Special-Needs Baking

Tortes and Specialty Cakes

Petits Fours and Confections

Restaurant and Plated Desserts

Chocolate and Sugar Work

Filters

Strips of coated steel curved to form rings are known as_ or molds.

Pans with a ______(light/dark) coating, such as _pans, give delicate cakes an unpleasantly browned crust.