Exam 2: Tools and Equipment for the Bakeshop

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

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

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

Convection ovens cook foods more quickly than conventional ovens; therefore the temperature may need to be reduced 25ºF to 50ºF (10ºC to 20ºC) from that recommended for baking in conventional ovens.

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

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?

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

A vertical cutter mixer (VCM) refers to which of the following pieces of equipment?

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

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

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

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

An electric sheeter and a rolling pin perform identical tasks in the bakeshop.

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

A cabinet with heat and humidity controls used in the production of yeast breads is known as a(an) .

The most common scale used in the bakeshop is the:

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