Busy. Please wait.
Log in with Clever
or
show password
Forgot Password?
Don't have an account?  Sign up 
Sign up using Clever
or
Username is available taken
show password

Your email address is only used to allow you to reset your password. See our Privacy Policy and Terms of Service.

Already a StudyStack user? Log In

Reset Password
Enter the associated with your account, and we'll email you a link to reset your password.

Webxam review Test

Enter the letter for the matching Definition
incorrect
1.
chocolate liquor
incorrect
2.
proof
incorrect
3.
pate feuilletee
incorrect
4.
phyllo dough
incorrect
5.
chocolate unsweetened
incorrect
6.
sherbet
incorrect
7.
scaling ingredients
incorrect
8.
ganache
incorrect
9.
3-2-1 dough
incorrect
10.
cooling and storing
incorrect
11.
chocolate semi sweet
incorrect
12.
frozen yogurt
incorrect
13.
puff pastry
incorrect
14.
icing
incorrect
15.
blind baking
incorrect
16.
butter cream
incorrect
17.
shaping
incorrect
18.
nibs
incorrect
19.
lean dough
incorrect
20.
creaming method
A.
making sure all ingredients are measured correctly
B.
sweet coating for cakes and other baked goods. also called frosting.
C.
the dough is further shaped into desired form
D.
method of which fat and sugars are creamed together to produce a very fine crumb and a dense rich texture.
E.
when the dough is left to rise for a period of time after it has been kneaded and punched down.
F.
a very thin unleavened dough used for pastries.
G.
a smooth mixture of chocolate and cream
H.
the finished dough/bread is then placed on a rack to allow air circulation, cooling at room temperature.
I.
chocolate made from 45% chocolate liquor 15% cocoa butter 40% sugar.
J.
a very popular frosting made from sugar and fat.
K.
the procedure of preparing a prebaked pie shell.
L.
an elegant bakery product made from roll in dough.
M.
an unsweetened paste made up of crushed cocoa beans.
N.
in addition to normal ice cream ingredients frozen yogurt contains yogurt and both freezes and melts more slowly then ice cream.
O.
small pieces of cocoa beans that are the base to all cocoa products
P.
chocolate made from 90% chocolate liquor 5% cocoa butter 5% sugar and other flavorings.
Q.
another name for puff pastry.
R.
a frozen mixture of fruit juice or fruit puree that contains milk and or eggs for creaminess.
S.
bread doughs made with flour yeast water and salt that have very little or no sugar or fat. They tend to be chewy and a crisp crust.
T.
a basic dough that gets its name because its made with 3 parts flour 2 parts fat and one part water.
Type the Term that corresponds to the displayed Definition.
incorrect
21.
a mixture of water yeast and all purpose flour that has been fermented until it has a sour smell.
incorrect
22.
can be a simple corn syrup glaze or can include fruit or chocolate.
incorrect
23.
chocolate form all but 10-25% of cocoa butter has been removed.
incorrect
24.
a frozen mixture of fruit juice or fruit puree with other additives but no dairy.
incorrect
25.
when the dough is gently folded down to expel and redistribute carbon dioxide pockets in the dough.
incorrect
26.
bread dough that us leavened and that uses a starter which is a mixture of water year and all purpose flour that has been fermented.
incorrect
27.
stirred custard also known as vanilla sauce that is made with milk or cream eggs or yolk and sugar and vanilla.
incorrect
28.
small round pastrys made from a pate a choux and filled with ice cream
incorrect
29.
the dough is divided into uniform pieces.
incorrect
30.
icing made using cocoa/chocolate, sugar, butter and a liquid. should be applied while its still warm.

edit
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.

  Normal Size     Small Size show me how
Created by: user-1934348
Popular Culinary Arts sets