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Baking NOCTI 2 Quiz

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1. what is high-gluten flour?




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2. when working with puff pastry what is the term used to allow the dough to relax




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3. what is the discount for the following luncheon: 525 guests $.75 per person with a 10% discount




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4. what is the germ?




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5. what happens to "over proofed" doughnuts during frying




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6. to find the average, shat do you have to do?




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7. what is cake flour?




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8. what kind of cookie dough is used for rolled and cut cookies?




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9. what is pastry flour?




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10. why are angel food pans used without spray grease




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11. upside down




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12. made from the endosperm that remains after making patent flour.




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13. the amount of flour milled from a given amount of grain and the percent of endosperm in a flour




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14. 365 degrees to 385 degrees




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15. scaling (ingredients), mixing, scaling (portions), rounding, fermenting, bench rest, punching, make-up and panning, proooofing, baking, cooling, storing




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16. sifting of stone-ground wheat kernesl when making flour




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17. molding




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18. to Retard




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19. straight, patent, clear, high gluten, cake, pastry.




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20. pastry flour





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