SQB Homework Questions

Pie dough can be mixed by "__" or "__"

(Mixed by) Hand or Machine

Pie dough should be rolled out to what Thickness?

(One inch larger than the diameter of the pie pan and) 1/8 inch thick

What are some examples of yeast raised products?

-Bread rolls -Baking powder and yeast biscuits -English Muffins -Coffee cakes -Danish pastries

What is an example of a one crust pie filling?

-Cream -Chiffon -Lemon -Meringue -Pecan -Walnut -Custard Pies -Pumpkin -Sweet Potato -Mincemeat Fillings

What are some causes that would make the crust of the cake (Layer Cake) appear pale?

-Not enough Sugar -Wrong type of shortening, or too little leavening -Batter mixed improperly -Not enough batter in pan -Cake under baked

What are things that can cause TOO MUCH spread when making cookies?

-Oven too hot -Wrong type of sugar -Wrong type of flour -Too much tenderizing material -Too much leavening -Cookies deposited in warm pan -Too much pan grease

What can potentially cause an off flavor when baking cookies?

-Pan dirty - IngredientsFaulty -Overbaked -Too much or wrong type leavening

What would cause your pie falling to be too thick?

-Too much starch -Too little sugar -Not enough liquid -Filling overcooked

What are two ways to tell if a cake is done

-Touch the top of the cake near the center, if it springs back it's done -Insert toothpick near center, if toothpick comes out clean it's done

What are some thing that can cause A LACK of spread when making cookies?

-Wrong Type of sugar -Wrong type of flour -Too much binding Material -Not enough leavening -BAtter or dough mixed improperly -Sough overworked or too much scrap dough used -Too much dusting flour or cookies washed with wrong type

Six Step Process

1. Mix 2. Fermentation 3. Punch 4. Make-up 5. Proof 6. Bake

Sugar cookies should be flattened to what thickness before placing in the oven?

1/2 Inch thickness

How long should you allow cakes to cool before turning out?

10 minutes to cool

Muffin tins should be filled how full before baking?

2/3 Full

How far ahead of time should eggs be removed from the refrigerator before use?

30 Minutes

Slice cookies should be removed from refrigeration how long before slicing?

5 to 10 minutes before slicing (so that the dough doesn't crumble)

What is the ideal temperature of dough when removed from the mixer?

80°F

When rolling pie dough out, what is the proper angle you should keep your rolling pin?

A 45 Degree angle

What is generally used to thicken Pie fillings?

A Starch (either Pre-gelatinzed [cold water] starch or cornstarch)

What utensil is used to ice cakes?

A metal spatula

What type of pan is used for baking sheet cakes?

A sheet pan

What can prevent egg whites from whipping properly?

A slight trace of grease

When making Cinnamon Rolls what size should pieces be cut to?

About 1 Inch Wise

How do you properly add color to white frosting?

Add food coloring to a small amount of frosting, then mix parts of the colored frosting with the plain frosting until you get the desired color

What is a physical Baking agent?

Air

Baking is as much an "___" as a science

Art

When should Frosting be applied to cakes?

As soon as possible after it's cool (to help hold its moisture)

How long should dough proof?

At 90° F until Double in Size

How long should ovens be preheated before use?

At least 10 minutes

Food Items that contain milk products and eggs support the rapid growth of:

Bacteria

What type of leavening agent is used in Biscuits?

Baking Powder

What is a chemical baking agent?

Baking powder or Baking soda

What types of cake contain shortening?

Batter cakes contain shortening

Why should you not stack warm cookies on top of each other?

Because they'll stick together

Ingredients for pie should be mixed until lumps are what size?

Between 1/2 inch and 1/4 Inch

Yeast needs temperatures between "__" and "__"

Between 105°F and 110°F

What are four types of quick breads?

Biscuits, Muffins, cornbread, and coffee cake

What is it called when you thoroughly mix two or more ingredients together?

Blend

What are 3 types of Sugar?

Brown Sugar, Powdered Sugar, Granulated Sugar

What ingredients should be packed when measuring

Brown Sugar, Shortening

How are cookies determined to be done baking?

By Sight

What is cake batter made from?

Cake Batter: -Flour -Sugar -Salt -Leavening -Shortening -Milk -Eggs -Flavoring

What quick bread is made from a dough that contains a high percentage of sugar?

Coffee Cake

What do Eggs add to Bakery Products?

Color, Moisture, flavor and nutritive value

What type of quick bread batter contains cornmeal?

Cornbread

What types of fillings need to be served immediately or kept under refrigeration due to being highly susceptible to bacterial growth?

Cream Fillings

When should brownies usually be cut?

Cut when warm (to keep from breaking)

What are the three types of basic cookies?

Drop, slice and bar

Only use "__" hot pads when handling hot cooking utensils

Dry

When baking yeast raised dough, what type of heat is best?

Dry Heat (Temps above 110°F will kill yeast, Temps below 105°F Will slow fermentation

What is used as a binding agent is some bakery products?

Eggs

When can you apply a wash to a pie?

Either Before baking or 10 minutes before the pie is done.

What types of cake don't contain shortening?

Foam cakes don't contain shortening

All uniforms should be free of what?

Food Spillage, Grease and Dirt, rolls rips and frays

What is a baker's scraper used for?

For cutting dough and scraping

What are the two methods for preparing cookies?

From scratch or a mix

What is an example of a two crust pie?

Fruit pies

What are the two types of flour?

General Flour and Bread Flour

What is a glossy coat you can use on foods, usually a sauce, sugary syrup or icing?

Glaze

What is a tough elastic protein that gives dough its strength and ability to retain gas?

Gluten

Bread flour is made from what two types of wheat?

Hard Spring Wheat and Hard winter wheat, or either of these types alone

What does frosting add to a cake?

It makes the cake look (EYE APPEAL) and taste (FLAVOR) better

What happens when you use a dull biscuit cutter?

It will pinch the edges of the dough and leave an uneven product.

What Happens during the fermentation stage of a dough

Leavens and Matures

The finer the granulation of sugar in the cookies, the "__" spread the cookies will have

Less

What type of pie is meringue considered?

Meringue is a one crust pie

What are some causes in cakes (layer cakes) that would make them lack Volume?

Not enough Leavening or leavening of poor quality (Layer Cake, Fruit cake) -ingredients faulty (Layer Cake, Fruit Cake) -Too Little Leavening Or Too Many Moisture Retaining Ingredients (Pound Cake) -Wrong Type Of Shortening (Pound Cake) -Batter Too Stiff, Too Soft, Or Too Warm (Pound Cake and Layer Cake) -Eggs Too Cold (Pound Cake) -Sugar And Shortening Improperly Creamed (Pound Cake) -Not Enough Batter For Size Of Pan (Pound Cake) -Oven Too Hot (Pound Cake) -Fruit Content is high (Fruit

What is the most common fault when preparing quick breads?

Over mixing

What are the 3 types of leavening agents used in baking?

Physical, Chemical, and Biological

What is used to bring out the natural flavor of other ingredients?

Salt

Quick breads ca be made from "__" or "__"

Scratch or a Mix

When making cloverleaf rolls what size should the dough be cut to?

Shape 1.5 to 2 Ounce pieces of dough into balls

Frosting should "__" and thin enough to spread easily

Smooth

What faults will cause muffins to peak?

The batter is too stiff, over mixed, the pan is too full or the oven too hot

What happens if you use too much wash on a pie crust?

The crust may have a varnished appearance or soggy spots.

What happens to dough if it's placed in a bowl that has been over greased?

The excess grease may cause streaks in baked items

What part of the pie crust should a wash not be used on?

The rim or outer crust (It may look burnt)

What must you do to fillings that have been heated before pouring into the crust?

They must be cooled before they are poured in the crust

What are two important things when to take into account when dealing with yeast raised products>

Timing and Scheduling

What is a sifter used for?

To Aerate, remove impurities and lumps from dry ingredients

What is Creaming?

To Mix until smooth so that the mixture is softened and thoroughly blended

What is it called when you lift and fold dough that has fermented, to force out excess gas?

To Punch

What is Folding?

To blend two or more ingredients together with a cutting and folding method?

What is proofing?

To cause dough to rise as the final stage of the precooking process performed after make-up

What is a wire whip used for?

To increase volume in products by incorporating air into it, making the product lighter and fluffier.

What are the weights for the top and bottom crusts for a pie?

Top Crusts: 6-8 ounces of dough Bottom Crusts: 7-9 Ounces

What is a biological baking agent?

Yeast

How do you determine if you have developed the proper amount of gluten in your dough?

You can stretch the dough so thin that you can almost see through it

How long should you let your yeast solution stand before use?

let it stand for about Five Minutes