Final exam of the fun baking.
egg whites for angel food cakes should be whipped until they produce stiff, dry peaks.
false
fondant icing needs to be heated to 125 *F for it to obtain a shiny appearance.
false
french buttercream is made using egg whites.
false
if a dry active yeast is used, it can not be mixed with water before adding to the dough.
false
lean dough never contain any eggs or fats.
false
marshmallow icing must be cooled completely before being applied to cakes
false
self- rise flour is withe flour to which baking soda has been add.
false
soft rolls are achieved by using formulas by little or no sugar and fat and then baking them with steam.
false
the muffin method produce a finer texture product then the creaming method and less time consuming.
false
the muffing method is useful with product with high fat and sugar content because it help mix the ingredients more uniformly.
false
to avoid to having a soggy piecrust, bake on the top portion of the oven at the lower temperature during the beginning of the baking process.
false
when topping a pie with meringue, you must be careful not to let the meringue touch the rim of the crust.
false
when you are lining pie tins with dough, the dough should be stretched slightly to fill tin and to ovoid folds or wrinkles in the dough.
false
you should always make buttercream icing out of lightly salted butter.
false
angel cake should be put in a greased and floured pan.
false
doughnuts are proofed a high temperature and humidity then bread.
false
approximate ratio of ingredients in flaky pie dough is 5 lb. fat to 3 1/2 lb. flour to 1 1/2 lb. liquid.
false
cakes should be turned out of the pan immediately after baking.
false
cookies are baking at a lower temperature to prevent spreading.
false
cookies can be made chewier by decreasing their egg content
false
cookies should be cooled as rapidly as possible
false
custard pies always have a top crust.
false
cut out units of cake doughnuts should not be allowed to rest before being fried.
false
doughnut should be glazed while still hot.
false
3 mixing methods for fat cake
creaming stage 1 stage 2
8 basic type of cookies
1. bagged 2. bar 3. ice box 4. sheet 5. molded 6. rolled 7. dropped 8. stencil
what are the 12 steps in the production of yeast?
1. scaling 2. mixing 3.fermentation 4. folding 5. dividing 6. rounding 7. bench-proofing 8. make up or pannini 9. proofing 10. baking 11.cooling 12. storing
3 mixing methods for quick bread
biscuit creaming muffin
3 mixing method for cookies
creaming sanding stage 1
3 mixing method for yeast?
straight modified straight sponge
A cream pie filling is basically a pudding.
true
In a double-crust pie, it is important to seal the top and bottom crust together well all around the rim.
true
In other the gluten to develop, the proteins must first absorb water.
true
adding eggs to cake will not only makes it tougher; it will also add moisture to it.
true
an oven that is too hot will products a cake with a humped center.
true
another name for high-ratio shortening is emulsified shortening.
true
biscuits made using the creaming method are more cake like than biscuits made using the biscuits method
true
blending small amount of emulsified shortening in buttercream will help stabilize it.
true
chiffon cakes are leavened both by baking power and air contained in an egg foam.
true
greasing the pan will increase the spread of the cookie.
true
high fat and sugar content help make cookies crisp
true
icing on cakes improve the shell life of the cake.
true
if yeast doughnut dough are too rich they will brown to fast.
true
it is possible to overmix bread dough; the gluten strands will breaks making the dough collapse.
true
retarding means to slow down the fermentation of the dough by refrigeration.
true
reworked scraps of pie dough should be used as bottom crust only
true
rich yeast dough have largest amounts of fats and sugar in them to keep the dough soft
true
some custard pie contains starch this allows the baker to reduce the egg content.
true
sweet agents will prevent a product from drying out.
true
the brand is the hard outer cover of the wheat kernel.
true
the punching process redistributes the yeast in dough.
true
to make a filling using canned you should use the cooked juice method.
true
to prevent crust to becoming soggy when making soft filled pies you should make a mealy pie dough.
true
uniform thickness is important when cutting ice box cookies.
true
warm eggs achieve greater volume when whipped than chilled eggs.
true
water used in pie dough should be 40*F in temperature or colder.
true
when baking cakes the altitude should be taken until account.
true
when making fruit filling whit a large quantity of sugar, part of the sugar should be added after starch has finished its thickening process.
true
when using the creaming method in cake making it is important to scrape down the sides of the bowl frequently to ensure even mixing.
true
Frozen fruits made into pie fillings are partially thawed before being used
true.
fruit filling should be cooled before filling pie shells.
true.