Froggy Jumps
Exam Review for Baking 1
1
Within the brigade system the production of pastries was the responsibility of the?
2
What is the highest certification granted by the ACF and involves an 8-day exam that combines a written and practical examination that covers classical and contemporary applications?
3
What is a baked product that typically uses creaming mixing method?
4
Which is most often used in quick breads and cakes. must be evenly distributed to ensure uniform texture and crumbs?
5
What comes from the pod of a delicate orchid flower, available as whole beans or extracts?
6
A simple baked custard consist of
7
A pan used for the hot water bath for baking custard should?
8
The wheat kernel is made up of what 3 components?
9
Also called powdered sugar, or icing sugar, is granulated sugar ground to a power, with cornstarch added to keep it from caking.
10
Pure refined sucrose derived from either sugarcane, or from sugar beets; the most commonly used sugar in the bakeshop.
11
Granulated sugar with added molasses.
12
White crystalline "sugar free" sweetener made from sucrose, used in diabetic baking. Because it does not break down when heated and absorbs very little water, some pastry chefs like to use it for pulled sugar work.
13
Stainless steel, aluminum, or plastic bowls pierced with holes used for straining or draining foods.
14
A light, fine-meshed gauze frequently use along with or in place of other straining tools, to strain very fine sauces and similar items. It is also used for making sachets.
15
A hard wheat flour milled from the entire wheat kernel, including the bran and germ.
16
A soft wheat flour with protein content ranging from 6 to 9 percent. It is used for cakes and cookies.
17
Short knifes used for trimming vegetables and fruits. The blades are 2 to 4 in long, and they come in number of shapes as pointed or tourney.
18
Used to sift and aerate dry ingredients, as well as to remove any large impurities from them.
19
Milled from the entire endosperm; it is uses for bagels and hard rolls. Its protein content is typically 13 to 14 percent.
20
A long Piece of stainless steel with perforations well-suited for zesting as well as grating hard cheese and chocolate
21
More coarsely ground durum wheat flour, usually most typically in pasta making.
22
A blend of hard and soft wheat flours milled from the endosperm of the wheat kernel. The protein content can range from 8 to 12 percent.
23
Pans are lined with parchment paper to ease the process of removing a baked product from the pan?
24
After removal from the oven, quick breads and cakes should be allowed to cool completely in the pan before unmolding?
25
For the creaming method, first the fat and the flour are blended?
26
High-gluten flour is milled from the entire endosperm?
27
Oat Flour contains a high percentage of gluten?
46
Wheat is the common grain that forms consistent and measurable amounts of gluten, making it an indispensable grain in the kitchen or bakeshop?
47
A flour with a lower gluten content will result in a much softer crumb. whereas a flour with a higher gluten content will result in a tougher crumb?
48
Too much salt can damage or kill yeast be dehydrating them?
49
Desired Yield divided be original yield of a formula equals the formula conversion factor?
50
Measuring dry ingredients by volume is much more accurate, and is the preferred and most common method used for measuring dry ingredients in professional kitchens and bakeshops?
51
Water and eggs are the most common ingredients used for making custards?
52
Sheet gelatin and granulated gelatin are bloomed in the exact same manner?
53
Protein content in flour that builds the structure and strength in baked goods?
54
Hot suffles are lightened by folding in whipped?
55
After the dough is placed in the oven, it continues to rise for a brief period. This is called?
56
What is established by capturing wild yeast in flour and water dough?
57
To maintain or build a sourdough starter, it should be feed with?
58
At what temp. does gelatin set?
59
At what temp. does gelatin melt?
60
At what temp. does gelatin loses strength?
61
After custard are baked and removed from the oven?
62
The two methods of cooking sugar are known as ?
63
When caramelizing sugar has reached its desired color it is important to stop the cooking process by?
64
To prevent cooking sugar from crystallizing add a small amount of?
65
Ramekins to be used for hot soufflés should be?
66
12 Steps of bread baking
67
Too much what will diminish the flavor of an ice cream?
68
If there is too much sugar in a sorbet it will
69
Gelato tends to be what compared to ice cream?
70
What life is most suitable for slicing cake into layers?
71
Another term for vanilla sauce is creme brulee
72
Ice cream should be made only with heavy cream?
73
It is good to age an ice cream base under refrigeration for serval hours before freezing?
74
Gelato has a shorter churning time which results in in less air incorporation
75
Dough for pies and tarts should be rolled to a thickness of 2 inches?
76
Cake does not need to be cooled completely before being cut into layers?
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