Deck 16: Healthful and Special-Needs Baking

Question 1

An ovo-lacto vegetarian consumes a plant-based diet, including____________________

Answer 1

dairy products

Question 2

Fats that are chemically altered to remain stable at room temperature are called

A) polyunsaturated.
B) cholesterol.
C) lipids.
D) hydrogenated.

Answer 2

D

Question 3

Cholesterol is fat found only in foods of animal origin.

Answer 3

True

Question 4

Desserts made with egg whites instead of whole eggs or egg yolks are often naturally low in fat.

Question 5

An allergy to the protein found in milk and dairy products is called

A) celiac disease.
B) lactose intolerance.
C) gluten allergy.
D) diabetes.

Question 6

A good alternative to whole milk is

A) sweetened condensed milk.
B) low-fat buttermilk.
C) 2% milk.
D) dry whole milk powder.

Question 7

A vegan is someone who consumes a plant-based diet, including eggs.

Question 8

Sugar substitutes such as Equal, Nutrasweet and Splenda stand up well to heat and are suitable in all bakery applications.

Question 9

Which of the following can be drained so that it thickens and can be used in place of sour cream?

A) Fat-free yogurt
B) Fat-free cottage cheese
C) Light cream
D) Neufchatel

Question 10

Which of the following cakes would be an appropriate low-fat alternative to a chocolate brownie?

A) Chocolate genoise
B) Chocolate angel food cake
C) Chocolate Almond Pound Cake
D) Chocolate Marquise

Question 11

Which of the following desserts would NOT be suitable to serve to someone with a gluten allergy?

A) Rum Raisin Bread Pudding
B) Poached Pear with Vanilla Almond Custard Sauce
C) Meringue Shells Filled with Raspberry Sorbet
D) Toffee Caramel Flan

Question 12

When oil is substituted for cold butter in a formula, some of the ________may need to be reduced.

Question 13

Wheat, bean and corn flours contain proteins that make them unsuitable for those with gluten allergies.

Question 14

A combination of non-gluten-forming flour and __________is recommended when making baked goods suitable for people with celiac disease.

Question 15

List and discuss the types of cake batters suitable for making torte layers.

Question 16

Substituting nut oil for some of the fat in a quick bread formula will help reduce the total amount of ________fat in the product.

Question 17

When selecting ingredients for making healthy desserts, the flavor, appearance and texture of the finished product should be of first importance to the chef.

Question 18

Natural sugars from dates or maple syrup usually have the same calorie count as cane sugar.

Question 19

Potential allergic substances or_________ include everything from milk to nuts.

Question 20

__________milk is a good alternative for vegans and vegetarians.

Question 21

What is the difference between a spongecake and a joconde batter?

Question 22

List the steps employed in assembling and garnishing a torte that includes four cake and filling components.

Question 23

Pastry competitions require entrants to compete in numerous categories, including tortes and entremets. Use the Internet to research national and international pastry competitions to learn about the types of tortes prepared by the winning competitors.