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Fundamentals Of Baking
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Fundamentals Of Baking
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25 Questions

1. choc glaze is...

2. flour for sponge cakes must be very weak to avoid making the cake...

3. cake flour is the preferred choice for short dough because of its ability to...

4. functions of fat in baked goods

5. filling bubbling out during baking is caused by filling hot when put in shell - top and bottom crusts not sealed together - and...

6. if active dry yeast is used - it is mixed with water before being added to the dough

7. Rolls to be served within eight hours...

8. yeast is killed at what temp?

9. ideal starch for _______ is cornstarch

10. cream scones should be frozen berfore...

11. best starch for pie fillings that are to be froxen is...

12. in nearly all mixing methods for quick breads and cakes the ______________ is very important to the process

13. best thickening for cream pie is...

14. hard crusted rolls should not be wrapped or...

15. a young dough is one that has...

16. emulsified shortening is usually softer in texture than...

17. when eggs are added to a cake batter in the creaming method they should not be added...

18. cake flour is usually weaker than...

19. cornstarch puddings are similar to cream puddings except that cornstarch puddings...

20. strong flour is made from wheat with a...

21. during the pickup period the ingredients are blended on ______ just until combined

22. hard crusted breads such as french bread are usually baked with steam in the oven during....

23. a cake mix made with butter will not hold as much liquid as one made with...

24. one pint of water weighs...

25. measuring solid ingredients by weight is ______ accurate than by volume

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