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.