Question 1

Brush the coffee extract paste onto items made with pâte morte

Accepted Answer

A)  before baking. 
B)  while they are hot from the oven. 
C)  after the coffee paste has aged for several weeks in the refrigerator. 
D)  a and b 
A)  before baking. 
B)  while they are hot from the oven. 
C)  after the coffee paste has aged for several weeks in the refrigerator. 
D)  a and b

Question 2

The tools required for Yeasted Decorative Dough projects are few, but since the dough is on the dry side, and since yeast, however minimal, is a presence, you should have all the necessary tools at hand before dividing the dough into individual pieces. You will need which of the following?

Accepted Answer

A)  a pizza stone. 
B)  a lame. 
C)  a long palette knife, to free up the piece before transferring it to a sheet pan. 
D)  freezer space to firm the piece for at least 1 hour before the bake. 
A)  a pizza stone. 
B)  a lame. 
C)  a long palette knife, to free up the piece before transferring it to a sheet pan. 
D)  freezer space to firm the piece for at least 1 hour before the bake.

Question 3

Matching
-_____pâte morte

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 4

The dough for pâte morte is made by first mixing a sugar syrup, which is then cooled and added to sifted flour.

Accepted Answer

A) True 
 B)False

Question 5

Matching
-_____food-grade glue

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 6

To join dough pieces if the piece is for competition work, you can definitely use a hot-glue gun.

Accepted Answer

A) True 
 B)False

Question 7

A generous amount of yeast gives a dramatic puffing to the piece, adding to the quality of the baked piece, and also makes the decorative dough easier to work with.

Accepted Answer

A) True 
 B)False

Question 8

For fine work, such as fashioning flowers, branches, and leaves, it's best to let pâte morte rest under refrigeration for several hours.

Accepted Answer

A) True 
 B)False

Question 9

Pâte morte accepts color readily. Caramel color can be added to the syrup to make a darker-hued dough. Cocoa can be used in lieu of caramel color.

Accepted Answer

A) True 
 B)False

Question 10

A deeply colored paste can be made from espresso powder, which can then be painted onto branches or woven baskets to give a rich realism.

Accepted Answer

A) True 
 B)False

Question 11

Matching
-_____white rye

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 12

Coffee extract should be added to the dough after the flour has been added to the syrup.

Accepted Answer

A) True 
 B)False

Brush the coffee extract paste onto items made with pâte morte

The tools required for Yeasted Decorative Dough projects are few, but since the dough is on the dry side, and since yeast, however minimal, is a presence, you should have all the necessary tools at hand before dividing the dough into individual pieces. You will need which of the following?

Matching -_____pâte morte

The dough for pâte morte is made by first mixing a sugar syrup, which is then cooled and added to sifted flour.

Matching -_____food-grade glue

To join dough pieces if the piece is for competition work, you can definitely use a hot-glue gun.

A generous amount of yeast gives a dramatic puffing to the piece, adding to the quality of the baked piece, and also makes the decorative dough easier to work with.

For fine work, such as fashioning flowers, branches, and leaves, it's best to let pâte morte rest under refrigeration for several hours.

Pâte morte accepts color readily. Caramel color can be added to the syrup to make a darker-hued dough. Cocoa can be used in lieu of caramel color.

A deeply colored paste can be made from espresso powder, which can then be painted onto branches or woven baskets to give a rich realism.

Matching -_____white rye

Coffee extract should be added to the dough after the flour has been added to the syrup.

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

Brush the coffee extract paste onto items made with pâte morte

The tools required for Yeasted Decorative Dough projects are few, but since the dough is on the dry side, and since yeast, however minimal, is a presence, you should have all the necessary tools at hand before dividing the dough into individual pieces. You will need which of the following?

Matching -_____pâte morte

The dough for pâte morte is made by first mixing a sugar syrup, which is then cooled and added to sifted flour.

Matching -_____food-grade glue

To join dough pieces if the piece is for competition work, you can definitely use a hot-glue gun.

A generous amount of yeast gives a dramatic puffing to the piece, adding to the quality of the baked piece, and also makes the decorative dough easier to work with.

For fine work, such as fashioning flowers, branches, and leaves, it's best to let pâte morte rest under refrigeration for several hours.

Pâte morte accepts color readily. Caramel color can be added to the syrup to make a darker-hued dough. Cocoa can be used in lieu of caramel color.

A deeply colored paste can be made from espresso powder, which can then be painted onto branches or woven baskets to give a rich realism.

Matching -_____white rye

Coffee extract should be added to the dough after the flour has been added to the syrup.

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