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Pastry Arts Final Test

Enter the letter for the matching Answer
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1.
Creme brulee should be served hot from the oven with a crunchy caramelized sugar glaze.
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2.
What is a mixture of chocolate and cream used for truffles and as an icing?
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3.
What is true of all quick breads?
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4.
What is true of Dutch-processed cocoa powder?
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5.
Why does bread dough require kneading?
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6.
Royal icing
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7.
Eggs are used to leaven, tenderize, and toughen cakes.
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8.
The initial rise of baked products when placed in a hot oven.
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9.
What causes the top crust to separate from the loaf?
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10.
Stirred custard made with egg yolks and wine
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11.
How do you substitute sheet gelatin for granulated gelatin in a recipe?
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12.
What is the result of steaming bread while it is baking?
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13.
How should you prepare the baking pans when making any high-fat cake?
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14.
What is the sweet,rich,non-flaky dough often used for tart shells?
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15.
What should you do to prevent lumping when caramelizing sugar?
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16.
What is NOT an example of rolled-in dough?
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17.
What is the problem if the tops of muffins are cracked and uneven?
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18.
What has the most in common with a Bavarian?
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19.
What happens if water comes into contact with melted chocolate?
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20.
Custard thickened with gelatin and lighened with whipped cream.
A.
oven spring
B.
used for decoration
C.
Bavarian
D.
a hard crust.
E.
Dough was improperly shaped.
F.
Brioche
G.
it will seize
H.
add an interferent.
I.
The oven temperature was too high.
J.
false
K.
Use an equal amount by weight.
L.
Grease it and coat it with flour
M.
It is darker and milder than other cocoa powders.
N.
sabayon
O.
They are made with chemical leavening agents.
P.
Mousse
Q.
Pate sucree
R.
to develop gluten.
S.
ganache
T.
true
Type the Answer that corresponds to the displayed Question.
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21.
Baking ammonia is the most appropriate leavening agent for what?
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22.
Any herb can be used to garnish a dish as long as it looks pretty.
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23.
Flakey pie dough scraps should be re-rolled and re-used several times.
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24.
What is a type of roll that is made by baking three small balls of dough in a fuffin cup?
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25.
Foods with similar textures are less visually appealing than foods with different textures.
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26.
What is one method for determining the doneness of a loaf of bread?
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27.
What is the focal point on a plate of food.
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28.
What step is skipped when making rolled-in doughs?
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29.
Sour cream coffee cake
Type the Question that corresponds to the displayed Answer.
incorrect
30.
muffin method

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