Question 1

Bagels today are far less perceptibly sweet than the earliest versions.

Accepted Answer

A) True 
 B)False  False

Question 2

Matching
-_____grande tête

Accepted Answer

A)  a traditional brioche shape 
B)  50 percent of the flour weight is butter in this formula 
C)  little rolls, made from a dough that is thin in the center with a higher rim all around, finished with onion filling to flavor the bread 
D)  Italian bread sticks 
E)  brioche dough treated as if it were puff pastry: more butter is added and the dough is rolled out and folded (laminated) 
A)  a traditional brioche shape 
B)  50 percent of the flour weight is butter in this formula 
C)  little rolls, made from a dough that is thin in the center with a higher rim all around, finished with onion filling to flavor the bread 
D)  Italian bread sticks 
E)  brioche dough treated as if it were puff pastry: more butter is added and the dough is rolled out and folded (laminated) A

Question 3

Matching
-_____brioche

Accepted Answer

A)  a traditional brioche shape 
B)  50 percent of the flour weight is butter in this formula 
C)  little rolls, made from a dough that is thin in the center with a higher rim all around, finished with onion filling to flavor the bread 
D)  Italian bread sticks 
E)  brioche dough treated as if it were puff pastry: more butter is added and the dough is rolled out and folded (laminated) 
A)  a traditional brioche shape 
B)  50 percent of the flour weight is butter in this formula 
C)  little rolls, made from a dough that is thin in the center with a higher rim all around, finished with onion filling to flavor the bread 
D)  Italian bread sticks 
E)  brioche dough treated as if it were puff pastry: more butter is added and the dough is rolled out and folded (laminated) B

Question 4

Traditional English Hot Cross Buns include a crossing paste that is piped on after the buns have cooled.

Accepted Answer

A) True 
 B)False

Question 5

Grande Tête Brioche (which translates to "big head") is formed using two balls of dough.

Accepted Answer

A) True 
 B)False

Question 6

A popular focaccia from Florence (where focaccia is called schiacciata) is topped with grapes and fennel seeds.

Accepted Answer

A) True 
 B)False

Question 7

Why are bagels made today different from traditional bagels?

Accepted Answer

a. A big change that has gradually perme

Question 8

Brioche dough

Accepted Answer

A)  is never used for savory applications. 
B)  includes an amount of butter equal to 50 percent of the flour. 
C)  cannot be made into braided loaves because of the high percentage of butter. 
D)  makes an earthbound, heavy, peasant style bread. 
A)  is never used for savory applications. 
B)  includes an amount of butter equal to 50 percent of the flour. 
C)  cannot be made into braided loaves because of the high percentage of butter. 
D)  makes an earthbound, heavy, peasant style bread.

Question 9

Panforte and Chocolate Panforte

Accepted Answer

A)  are quite tasty, but have a short shelf life. 
B)  have their best flavor when reheated before service. 
C)  were developed by Italian bakers in the early 20th century. 
D)  are associated with Italy, but originated in Turkey centuries ago. 
A)  are quite tasty, but have a short shelf life. 
B)  have their best flavor when reheated before service. 
C)  were developed by Italian bakers in the early 20th century. 
D)  are associated with Italy, but originated in Turkey centuries ago.

Question 10

Flamiche aux Maroilles is a traditional quiche from the Picardie region of far northern France. Maroilles is a washed rind soft cheese, said to have first been made by a monk in 962 A.D.

Accepted Answer

A) True 
 B)False

Question 11

The traditional topping for hot cross buns is

Accepted Answer

A)  crossing paste brushed on before baking. 
B)  eggwash and apricot glaze. 
C)  a white frosting piped on after baking and cooling. 
D)  currant jelly, melted and strained. 
A)  crossing paste brushed on before baking. 
B)  eggwash and apricot glaze. 
C)  a white frosting piped on after baking and cooling. 
D)  currant jelly, melted and strained.

Question 12

Socca is a regional specialty of the area around Nice in southern France. It is also popular in Genoa, Italy, where it is known as Farinata.

Accepted Answer

A) True 
 B)False

Question 13

The best pizza dough is one made with

Accepted Answer

A)  instant yeast and the least amount of water possible to make a workable dough. 
B)  cake flour, for a thinner crust that stretches more easily. 
C)  a preferment and enough water for a brown crust and open texture. 
D)  all of the above. 
A)  instant yeast and the least amount of water possible to make a workable dough. 
B)  cake flour, for a thinner crust that stretches more easily. 
C)  a preferment and enough water for a brown crust and open texture. 
D)  all of the above.

Question 14

Brioche Feuilletée is treated as if it were puff pastry: more butter is added and the dough is rolled out and folded (laminated).

Accepted Answer

A) True 
 B)False

Question 15

Pretzels differ from other breads in this chapter because

Accepted Answer

A)  they do not include yeast. 
B)  they are safest to prepare when you are wearing rubber gloves and goggles. 
C)  they are cut using a pasta machine into thin strips before shaping. 
D)  they do not include salt in the formula. 
A)  they do not include yeast. 
B)  they are safest to prepare when you are wearing rubber gloves and goggles. 
C)  they are cut using a pasta machine into thin strips before shaping. 
D)  they do not include salt in the formula.

Question 16

Flat breads are typically related to

Accepted Answer

A)  a variety of culinary cultures worldwide. 
B)  Italy. 
C)  primitive cultures without stoves or ovens. 
D)  virtually any culture on earth, since antiquity. 
A)  a variety of culinary cultures worldwide. 
B)  Italy. 
C)  primitive cultures without stoves or ovens. 
D)  virtually any culture on earth, since antiquity.

Question 17

Little brioches à tête are similar to Grande Tête Brioche with one main exception-they are shaped from two balls of dough.

Accepted Answer

A) True 
 B)False

Question 18

The bread fougasse

Accepted Answer

A)  gets its name from a German word that means "feather." 
B)  is known in France as pain de mie, or "bread of crumb." 
C)  is named for the baking mold used to give it a distinctive shape. 
D)  gets its name from a Latin word that means "hearth." 
A)  gets its name from a German word that means "feather." 
B)  is known in France as pain de mie, or "bread of crumb." 
C)  is named for the baking mold used to give it a distinctive shape. 
D)  gets its name from a Latin word that means "hearth."

Question 19

It is of the utmost importance that gloves and even eye protection are worn when dipping pretzels, as lye is quite corrosive.

Accepted Answer

A) True 
 B)False

Question 20

Tarte flambée (also known as Flammekueche) is a traditional pizza from the Alsace region of France.

Accepted Answer

A) True 
 B)False

Bagels today are far less perceptibly sweet than the earliest versions.

Matching -_____grande tête

Matching -_____brioche

Traditional English Hot Cross Buns include a crossing paste that is piped on after the buns have cooled.

Grande Tête Brioche (which translates to "big head") is formed using two balls of dough.

A popular focaccia from Florence (where focaccia is called schiacciata) is topped with grapes and fennel seeds.

Why are bagels made today different from traditional bagels?

Brioche dough

Panforte and Chocolate Panforte

Flamiche aux Maroilles is a traditional quiche from the Picardie region of far northern France. Maroilles is a washed rind soft cheese, said to have first been made by a monk in 962 A.D.

The traditional topping for hot cross buns is

Socca is a regional specialty of the area around Nice in southern France. It is also popular in Genoa, Italy, where it is known as Farinata.

The best pizza dough is one made with

Brioche Feuilletée is treated as if it were puff pastry: more butter is added and the dough is rolled out and folded (laminated).

Pretzels differ from other breads in this chapter because

Flat breads are typically related to

Little brioches à tête are similar to Grande Tête Brioche with one main exception-they are shaped from two balls of dough.

The bread fougasse

It is of the utmost importance that gloves and even eye protection are worn when dipping pretzels, as lye is quite corrosive.

Tarte flambée (also known as Flammekueche) is a traditional pizza from the Alsace region of France.

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

Braiding Techniques

Decorative and Display Projects

Filters

Exam 8: Miscellaneous Breads

Bagels today are far less perceptibly sweet than the earliest versions.

Matching -_____grande tête

Matching -_____brioche

Traditional English Hot Cross Buns include a crossing paste that is piped on after the buns have cooled.

Grande Tête Brioche (which translates to "big head") is formed using two balls of dough.

A popular focaccia from Florence (where focaccia is called schiacciata) is topped with grapes and fennel seeds.

Why are bagels made today different from traditional bagels?

Brioche dough

Panforte and Chocolate Panforte

Flamiche aux Maroilles is a traditional quiche from the Picardie region of far northern France. Maroilles is a washed rind soft cheese, said to have first been made by a monk in 962 A.D.

The traditional topping for hot cross buns is

Socca is a regional specialty of the area around Nice in southern France. It is also popular in Genoa, Italy, where it is known as Farinata.

The best pizza dough is one made with

Brioche Feuilletée is treated as if it were puff pastry: more butter is added and the dough is rolled out and folded (laminated).

Pretzels differ from other breads in this chapter because

Flat breads are typically related to

Little brioches à tête are similar to Grande Tête Brioche with one main exception-they are shaped from two balls of dough.

The bread fougasse

It is of the utmost importance that gloves and even eye protection are worn when dipping pretzels, as lye is quite corrosive.

Tarte flambée (also known as Flammekueche) is a traditional pizza from the Alsace region of France.

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

Braiding Techniques

Decorative and Display Projects

Filters