Y2.U8 Baking/Desserts

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Which ingredient makes baked goods moist, adds flavor, and keeps the baked item fresh? 1

Shortening 1

Which ingredient used in baking causes the dough to rise? 2

Leavener 2

Which type of wheat flour used to make breads is hard and has a little higher gluten level than typical bread flour? 3

Durum 3

Which ingredient adds flavor and color to baked goods? 4

Sweetner 4

Which type of leavener, used often in baking, is a microscopic fungus? 5

Yeast 5

The process of browning sugar under heat is called 6

caramelization 6

Baking soda and baking powder are which type of leavener? 7

Chemical 7

Which baking ingredient determines the consistency of the finished product? 8

Thickener 8

Which ingredient provides moisture to the baked product and allows the gluten to develop properly? 9

Liquid 9

10 French bread is a type of __________ dough.

lean 10

Which type of dough is made by adding shortening or tenderizing ingredients such as sugar, syrup, butter, eggs, milk, and cream? 11

Rich 11

Allowing yeast dough to rise just before baking is called 12

proofing 12

In which method for preparing quick bread and cake batters are the fat and sugar creamed together to produce a very fine crumb and a dense, rich texture? 13

Creaming 13

Corn bread and blueberry muffins are examples of quick breads made using the __________ method. 14

straight-dough 14

Which method for preparing cake batters is used to make devil’s food cake? 15

Two-stage 15

Which type of icing has a shiny, non-sticky coating when dried? 16

Fondant 16

What is the main ingredient in soufflés? 17

Beaten egg whites 17

Pie crust is made using __________ dough. 18

The procedure for preparing a prebaked pie shell is called 19

baking blind. 19

Which dough is used to make puff pastries? 20

Roll-in 20

Which dough is used most often to create cream puffs and éclairs? 21

Pâte à choux 21

Which type of cookie includes chocolate chip and oatmeal? 22

Drop 22

Peanut butter cookies are an example of a __________ cookie. 23

molded 23

Cocoa butter that has been flavored and sweetened is called 24

white chocolate. 24

How should chocolate be stored? 25

In a cool, dry, well- ventilated area 25

Chocolate is tempered so that it will 26

melt evenly. 26

What should you do if chocolate becomes grainy or scorched during tempering? 27

Discard the chocolate. 27

During the tempering process, to what temperature should the chocolate be heated? 28

105°F 28

A light, vanilla-flavored custard sauce made from milk, egg yolks, and sugar is called 29

crème anglaise. 29

A type of custard made by combining vanilla sauce, gelatin, and whipped cream is called 30

Bavarian cream. 30

A dense custard used as the filling for pastries and éclairs is called 31

pastry cream. 31

In baking, flour always has a proportion of what percentage? 32

100 32

A basic pie dough is called dough because it contains 33

3 parts flour, 2 parts fat, 1 part water. 33

Which type of dough is used to make baklava? 34

Phyllo 34

Which method is used to prepare products with a more refined crumb and dense, rich texture? 35

Creaming 35

Which method produces cakes with the lightest texture? 36

Foaming 36

Cocoa beans that have been crushed into a paste are called 37

chocolate liquor. 37

Belle Hélène is an example of a 38

poached fruit. 38

Sabayon is made with egg yolks, sugar, and 39

Marsala wine. 39

Which type of cookie includes blondies? 40

Sheet 40