Exam 5: Mise En Place

What is the baker's percentage of 32 fluid ounces of water in a bread dough formula calling for 48 ounces of flour?

oz. = 2.2 lbs. = k

What conversion factor is used to change a formula that makes 12 pounds of bread dough into a formula making 30 pounds of dough?

How many ounces are in one envelope of gelatin that weighs 7 grams?

A dull knife is (more/less) dangerous than a sharp one.

Proper mise en place includes organizing

To convert the total yield of a formula, the new desired yield by the old yield to obtain the conversion factor. Then multiply each ingredient quantity by the conversion factor to obtain the new quantity.

Some fruits can be in boiling water to remove their skins.

When something is measured in cups or milliliters, you are actually measuring its

How many 2-fluid-ounce portions will a 3-quart batch of pastry cream produce?

Honing a knife against a steel the blade.

In which of the following circumstances is it NOT necessary to increase cooking times when scaling up a formula?

Approximately how many 4-ounce muffins will a 2-kilo batch of batter make?

When cooling a food in an ice bath, add to the ice because it will make the ice melt more quickly for more efficient cooling.

Which of the following would be most useful for measuring 6 ounces of cornmeal?

cups = 2 pts. = qts.

How many pounds of dough will a bread formula that produces 132 ounces yield?

In the professional bakeshop, measuring ingredients by is preferred to ensure consistent results.

Seeds and nuts are usually in a sauté pan before using to develop their rich flavor.

Dry herbs and spices can be steeped in liquid to extract flavor.