Baking & Pastries Test

What is the function of fats in a pastry dough, a bread dough, & a cake batter?

Fats in a pastry dough shorten gluten strands, fats in a bread dough increase volume & lightness, & fats in a cake batter incorporate air bubbles & help with leavening.

Starch ensures food _______, eliminates _______, & prevents thickened liquids from reverting to liquid form after _______.

Starch ensures food consistency, eliminates lumping, & prevents thickened liquids from reverting to liquid after cooking.

The higher a flour's ______ content, the ______ that flour's ______ forming potential.

The higher a flour's protein content, the greater that flour's gluten forming potential.

There are ______ tablespoons in a cup.

There are 16 tablespoons in a cup.

There are ______ teaspoons in a tablespoon.

There are 3 teaspoons in a tablespoon.

There are ______ ounces in a cup.

There are 8 ounces in a cup.

What is the purpose of eggs?

flavor, leaven, thicken, tenderize, & enrich bread; extend shelf life

How should flavorings be selected & combined?

for overall quality & freshness; should be chosen carefully to achieve balanced & good tasting product

What are some examples of mechanical leavening agents?

kneading &/or beating egg whites

What is the purpose of leavening agents?

leaven batters & dough, tenderize baked goods, & contribute to flavor

Name the four types of leavening agents.

chemical, biological, mechanical, & steam

When tempering chocolate make sure that...

chocolate & the bowl make no contact with water, & avoid incorporating excess air

What is the purpose of starch?

thickening agent

What is the most frequently used flavoring extract in a bakeshop?

vanilla

Name four purposes of gluten.

volume, texture, appearance, & structure

When should pasteurized eggs be used?

when the eggs will not be cooked

Baking powder is a ______ leavening agent. It acts as a ______ & reacts if ______ is present. Heat ______ necessary.

Baking powder is a chemical leavening agent. It acts as a base & an acid & reacts is moisture is present. Heat is necessary.

Baking soda is a ______ leavening agent. It acts as a ______ & reacts if both an ______ & ______ are present. Heat ______ necessary.

Baking soda is a chemical leavening agent. It acts as a base & reacts if both an acid & moisture are present. Heat is not necessary.

Beating eggs provides ______ & assists with ______.

Beating eggs provides lightness & assists with leavening.

Name 2 egg substitutes.

Complete substitutes: soy or milk proteins Partial substitutes: keep egg white, yolk is replaced with vegetable of milk

Mix cornstarch with ______ (called a slurry) before adding to ______ liquid.

Mix cornstarch with cold water (called a slurry) before adding to hot liquid.

______ would make a cake moist, tall, & light; ______ would make a pie crust dry & flaky; ______ would give a bread dough less height & make it more compact; ______ would make cookies tall, light, & crumbly.

Oil would make a cake moist, tall, & light; Shortening would make a pie crust dry & flaky; Butter would give bread dough less height & make it more compact; Shortening would make cookies tall, light, & crumbly.

Yeast is a ______ leavening agent. ______ acts as food for the yeast & ______ controls yeast growth.

Yeast is a biological leavening agent. Sugar acts as food for the yeast & salt controls yeast growth.

What is the purpose of fruits?

add flavor, moisture, texture, body, & taste

Some characteristics of cultured dairy products are...

body & tangy flavor (buttermilk, sour cream, yogurt, etc...)

The protein in flour is called...

gluten

What is the process in which the fat globules in whole milk are reduced in size and permanently dispersed throughout the liquid?

homogenization

Eggs are graded according to what?

interior & exterior quality

What is the process of heating something to a sufficiently high temperature for a specific length of time to destroy bacteria & pathogens?

pasteurization

What are the 7 functions of fat?

provide flavor & color, add moisture & richness, assist with leavening, extends shelf life, & tenderizes (shortens gluten strands)

What is the purpose of sweeteners?

provide flavor & color, tenderize, provide food for yeast, serve as a preservative, & act as a creaming/foaming agent

What is the purpose of flour?

provides bulk & structure, thickens liquids, & prevents food from sticking

What is the purpose of milk?

provides texture, flavor, volume, color, & nutritional value