Question 1

Pâte morte made with white flour does not accept dye readily.

Accepted Answer

A) True 
 B)False  False

Question 2

Pâte morte

Accepted Answer

A)  is too delicate to be woven. 
B)  can be rolled to paper thinness. 
C)  is too firm to be pressed into molds. 
D)  cannot be cut out into letters or numbers since it spreads as it bakes. 
A)  is too delicate to be woven. 
B)  can be rolled to paper thinness. 
C)  is too firm to be pressed into molds. 
D)  cannot be cut out into letters or numbers since it spreads as it bakes. B

Question 3

Pâte morte must be on the stiff side so that the shaped pieces retain their distinction and don't merge together.

Accepted Answer

A) True 
 B)False  True

Question 4

Pâte morte, or "dead dough," is a decorative medium that uses no baker's yeast and offers design possibilities that are limited only by the creative talents of the baker.

Accepted Answer

A) True 
 B)False

Question 5

What is pâte morte and how can it be used in the bakeshop?

Accepted Answer

a. Pâte morte, or "dead dough," is a dec

Question 6

What special considerations are there for the baker working with pâte morte?

Accepted Answer

a. The dough must be on the stiff side s

Question 7

The ratio for sugar glue is 8 ounces of water and 1½ pounds of sugar-in other words

Accepted Answer

A)  a ratio of 1 part water to 3 parts sugar. 
B)  a ratio of 3 parts water to 1 part sugar. 
C)  a ratio of 2 parts water to 3 parts sugar. 
D)  a ratio of 2 parts water to 5 parts sugar. 
A)  a ratio of 1 part water to 3 parts sugar. 
B)  a ratio of 3 parts water to 1 part sugar. 
C)  a ratio of 2 parts water to 3 parts sugar. 
D)  a ratio of 2 parts water to 5 parts sugar.

Question 8

Isomalt

Accepted Answer

A)  is a brand of invert sugar that will not crystallize. 
B)  is more difficult to work with than granulated sugar. 
C)  requires constant brushing of the sides of the pot. 
D)  is less tolerant than granular sugar. 
A)  is a brand of invert sugar that will not crystallize. 
B)  is more difficult to work with than granulated sugar. 
C)  requires constant brushing of the sides of the pot. 
D)  is less tolerant than granular sugar.

Question 9

An extremely durable glue for decorative work can be made from

Accepted Answer

A)  gelatin. 
B)  cooked sugar. 
C)  egg whites. 
D)  white flour. 
A)  gelatin. 
B)  cooked sugar. 
C)  egg whites. 
D)  white flour.

Question 10

In a competition where everything must be edible, a cooked-sugar glue is a good medium to use for gluing.

Accepted Answer

A) True 
 B)False

Question 11

As the sugar glue cooks

Accepted Answer

A)  water added while brushing the sides of the pan melts the sugar. 
B)  it will change in color, going from clear to nearly opaque. 
C)  once the sugar reaches about 316°F, remove the pot from the heat and immerse the bottom of the pot in a pan of boiling water to loosen the glue from the pan. 
D)  the sugar will become visibly thicker. 
A)  water added while brushing the sides of the pan melts the sugar. 
B)  it will change in color, going from clear to nearly opaque. 
C)  once the sugar reaches about 316°F, remove the pot from the heat and immerse the bottom of the pot in a pan of boiling water to loosen the glue from the pan. 
D)  the sugar will become visibly thicker.

Question 12

A deeply colored coffee extract paste is

Accepted Answer

A)  made from espresso powder mixed with sugar syrup. 
B)  made by adding a quantity of brewed espresso or coffee equal to two-thirds the volume of the instant espresso powder you are using. 
C)  made from espresso powder mixed with dark corn syrup. 
D)  mixed into the dough for branches or woven baskets to give a rich realism. 
A)  made from espresso powder mixed with sugar syrup. 
B)  made by adding a quantity of brewed espresso or coffee equal to two-thirds the volume of the instant espresso powder you are using. 
C)  made from espresso powder mixed with dark corn syrup. 
D)  mixed into the dough for branches or woven baskets to give a rich realism.

Question 13

When hot from the oven, the pâte morte pieces have a matte tone. To give them a brilliant shine, use a fine paintbrush and carefully brush them with sugar syrup.

Accepted Answer

A) True 
 B)False

Question 14

Which of the following is a characteristic of pâte morte?

Accepted Answer

A)  an inclusion of buckwheat helps encourage the formation of surface bubbles on the pieces as they bake. 
B)  an inclusion of buckwheat makes rolling out the dough more difficult. 
C)  white rye is the flour of choice because of its low gluten content and fine particle size. 
D)  a portion of cake flour added along with the white flour prevents the dough from being rolled thinner. 
A)  an inclusion of buckwheat helps encourage the formation of surface bubbles on the pieces as they bake. 
B)  an inclusion of buckwheat makes rolling out the dough more difficult. 
C)  white rye is the flour of choice because of its low gluten content and fine particle size. 
D)  a portion of cake flour added along with the white flour prevents the dough from being rolled thinner.

Question 15

Matching
-_____Isomalt

Accepted Answer

A)  is made from cooked sugar, which can then be applied to leaves, branches, and handles for baskets 
B)  applied to pâte morte before baking or while hot from the oven 
C)  decorative medium that uses no baker's yeast 
D)  the flour of choice for pâte morte 
E)  a brand of invert sugar that will not crystallize and is easier to work with than granulated sugar. 
A)  is made from cooked sugar, which can then be applied to leaves, branches, and handles for baskets 
B)  applied to pâte morte before baking or while hot from the oven 
C)  decorative medium that uses no baker's yeast 
D)  the flour of choice for pâte morte 
E)  a brand of invert sugar that will not crystallize and is easier to work with than granulated sugar.

Question 16

Medium and whole rye are the flours of choice for pâte morte due to their granular nature.

Accepted Answer

A) True 
 B)False

Question 17

A portion of cake flour added along with the white flour enables pâte morte to be rolled thinner, with less shrinkage.

Accepted Answer

A) True 
 B)False

Question 18

Matching
-_____coffee paste

Accepted Answer

A)  is made from cooked sugar, which can then be applied to leaves, branches, and handles for baskets 
B)  applied to pâte morte before baking or while hot from the oven 
C)  decorative medium that uses no baker's yeast 
D)  the flour of choice for pâte morte 
E)  a brand of invert sugar that will not crystallize and is easier to work with than granulated sugar. 
A)  is made from cooked sugar, which can then be applied to leaves, branches, and handles for baskets 
B)  applied to pâte morte before baking or while hot from the oven 
C)  decorative medium that uses no baker's yeast 
D)  the flour of choice for pâte morte 
E)  a brand of invert sugar that will not crystallize and is easier to work with than granulated sugar.

Question 19

The dough for pâte morte is made by first

Accepted Answer

A)  mixing a sugar syrup, which is then cooled and added to sifted flour. 
B)  mixing sugar with sifted flour and then adding water. 
C)  mixing a hot sugar syrup with sifted flour. 
D)  mixing a sugar syrup with sifted flour and bringing it to a boil. 
A)  mixing a sugar syrup, which is then cooled and added to sifted flour. 
B)  mixing sugar with sifted flour and then adding water. 
C)  mixing a hot sugar syrup with sifted flour. 
D)  mixing a sugar syrup with sifted flour and bringing it to a boil.

Question 20

Pâte morte can only be used for a limited number of shapes.

Accepted Answer

A) True 
 B)False

Pâte morte made with white flour does not accept dye readily.

Pâte morte

Pâte morte must be on the stiff side so that the shaped pieces retain their distinction and don't merge together.

Pâte morte, or "dead dough," is a decorative medium that uses no baker's yeast and offers design possibilities that are limited only by the creative talents of the baker.

What is pâte morte and how can it be used in the bakeshop?

What special considerations are there for the baker working with pâte morte?

The ratio for sugar glue is 8 ounces of water and 1½ pounds of sugar-in other words

Isomalt

An extremely durable glue for decorative work can be made from

In a competition where everything must be edible, a cooked-sugar glue is a good medium to use for gluing.

As the sugar glue cooks

A deeply colored coffee extract paste is

When hot from the oven, the pâte morte pieces have a matte tone. To give them a brilliant shine, use a fine paintbrush and carefully brush them with sugar syrup.

Which of the following is a characteristic of pâte morte?

Matching -_____Isomalt

Medium and whole rye are the flours of choice for pâte morte due to their granular nature.

A portion of cake flour added along with the white flour enables pâte morte to be rolled thinner, with less shrinkage.

Matching -_____coffee paste

The dough for pâte morte is made by first

Pâte morte can only be used for a limited number of shapes.

The Bread-Making Process From Mixing Through Baking

Ingredients and Their Function

Hand Techniques

Breads Made With Yeasted Pre-Ferments

Levain Breads

Sourdough Rye Breads

Straight Doughs

Miscellaneous Breads

Braiding Techniques

Filters

Exam 10: Decorative and Display Projects

Pâte morte made with white flour does not accept dye readily.

Pâte morte

Pâte morte must be on the stiff side so that the shaped pieces retain their distinction and don't merge together.

Pâte morte, or "dead dough," is a decorative medium that uses no baker's yeast and offers design possibilities that are limited only by the creative talents of the baker.

What is pâte morte and how can it be used in the bakeshop?

What special considerations are there for the baker working with pâte morte?

The ratio for sugar glue is 8 ounces of water and 1½ pounds of sugar-in other words

Isomalt

An extremely durable glue for decorative work can be made from

In a competition where everything must be edible, a cooked-sugar glue is a good medium to use for gluing.

As the sugar glue cooks

A deeply colored coffee extract paste is

When hot from the oven, the pâte morte pieces have a matte tone. To give them a brilliant shine, use a fine paintbrush and carefully brush them with sugar syrup.

Which of the following is a characteristic of pâte morte?

Matching -_____Isomalt

Medium and whole rye are the flours of choice for pâte morte due to their granular nature.

A portion of cake flour added along with the white flour enables pâte morte to be rolled thinner, with less shrinkage.

Matching -_____coffee paste

The dough for pâte morte is made by first

Pâte morte can only be used for a limited number of shapes.

The Bread-Making Process From Mixing Through Baking

Ingredients and Their Function

Hand Techniques

Breads Made With Yeasted Pre-Ferments

Levain Breads

Sourdough Rye Breads

Straight Doughs

Miscellaneous Breads

Braiding Techniques

Filters