Class 3: Bakery Basics

BAK130: Bakery Basics  

Professional Cooking 9th Edition by Wayne Gisslen

Read assignment: 

• Chapter 30  Food Presentation
• Chapter 31  Bakeshop production: basic principles and ingredients
• Chapter 32  Yeast Products
• Chapter 33  Quick Breads
• Chapter 34  Cakes and Icings
• Chapter 35  Cookies

Instructor Name: Robert Holland 

Email Address:   rholland@RTC.edu

Office Phone:      425-235-2352 X 5596 

Room Number:     I-109

Chapter 30 Bakeshop production: basic principle and ingredient

 QQuestion 1

WWhich of the following ingredients can be measured at one pint per pound (or at 1 kilogram per liter)? eggs
1.     molasses
2.     eggs
3.     none of these
4.     honey

C
Question 2
Which of the following flours is the strongest?  Bread flour
1.     bread flour
2.     pastry flour
3.     whole wheat flour
4.     pumpernickel flour
 
Question 3
Yeast is killed at a temperature of 140ºF (60ºC)  ?
 
Question 4
Beating fat and sugar together to incorporate small bubbles of air is called: creaming
1.     foaming.
2.     fermentation.
3.     emulsifying.
4.     creaming.
 
Question 5
A cake formula calls for emulsified shortening, but you have run out. Which of the following can you substitute regular shortening: None of these
1.     butter
2.     regular shortening
3.     none of these
4.     half margarine and half regular shortening
 
Question 6
The sugar that is used to give the smoothest texture to icings because of its fineness is: 10X sugar
1.     6X sugar
2.     sanding sugar
3.     ultrafine granulated sugar
4.     10X sugar
 
Question 7
Which of the following is not a function of sugar in baked goods?1: to vi
1.     to give firmness to the structure
2.     to give sweetness and flavor
3.     to give crust color
4.     to increase keeping qualities
 
Question 8
Baking soda can be used as a leavening agent only if the formula also contains: acid
1.     none of these
2.     acid.
3.     sugar.
4.     baking powder
 
Question 9
Salt is used in bread-making because it
1.     all of these.
2.     strengthens gluten.
3.     controls fermentation.
4.     improves flavor
 
Question 10
The majority of ingredients in the bakeshop are measured by weight, rather than by volume, because measuring by weight is more accurate.
1.     more accurate
2.     more convenient
3.     faster
4.     more sanitary
 
 
 
 
Chapter 31
Question 1
Hard-crusted breads and whole grain breads are most likely to be __________ dough products.
1.     rich
2.     rolled-in
3.     lean
4.     none of these
 
Question 2
A rich dough mixture contains more __________ than a lean dough mixture.
1.     eggs
2.     sugar
3.     fat
4.     any or all of these
 
Question 3
Which set of words completes the following sentence correctly?  __________ are usually produced from __________ doughs.
1.     all of these
2.     Croissants and Danish pastry, rich
3.     Hard-crusted breads and rolls, lean
4.     Sweet rolls and coffee cakes, rolled-in
 
Question 4
Which of the following is not one of the purposes of dough mixing?
1.     to distribute the yeast evenly throughout the dough
2.     to develop gluten
3.     to combine all ingredients into a uniform, smooth dough
4.     to develop alternate layers of fat and dough
 
Question 5
Which of the following ingredients can be measured without a scale?
1.     fat
2.     flour
3.     water
4.     yeast
 
Question 6
When mixing a yeast bread dough, it is important to remember to __________.
1.     use the dough arm attachment when using a vertical mixer
2.     taste the dough to determine if it has been thoroughly mixed
3.     be sure you follow the mixing times given in bread formulas exactly, regardless of the type of mixer you are using
4.     add a little more water if a dough still appears sticky toward the end of its mixing time
 
Question 7
Fermentation __________.
1.     all of these  (wrong)
2.     is complete when dough has doubled in volume
3.     is the process during which yeast acts on the proteins in dough (wrong)
4.     produces carbon monoxide gas and alcohol
 
Question 8
It is sometimes helpful to oil the surface of a fermenting dough to __________.
1.     prevent a crust from forming
2.     facilitate the later steps of scaling and rounding
3.     allow it to retain its carbon dioxide
4.     strengthen the surface gluten fibers
 
Question 9
If a dough is sticky, hard to work with, and slightly sour, it is because the baker  __________
1.     neither let it ferment too long nor fermented it at a temperature that was too high
2.     let it ferment too long
3.     either let it ferment too long or fermented it at a temperature that was too high
4.     fermented it at a temperature that was too high
 
Question 10
Which of the following doughs is "taken to the bench young"?
1.     a product whose dough needs to be fermented for a longer than usual time
2.     a product made from a lean dough
3.     either rye bread or a product made from a lean dough
4.     rye bread
 
Chapter 32
 
Question 1
Which of the following is not one of the steps in the biscuit method?
1.     Cut the fat into the dry ingredients.
2.     Sift together the dry ingredients.
3.     Fold the beaten eggs into the batter.
4.     Add the liquid ingredients to the dry ingredients.
 
Question 2
Which of the following is not one of the steps in the muffin method?
1.     Cut the fat into the dry ingredients.
2.     Sift together the dry ingredients
3.     Add the liquid ingredients to the dry ingredients.
4.     Mix together the liquid ingredients, including the liquid fat.
 
Question 3
__________ are quick breads.
1.     Biscuits and muffins
2.     all of these
3.     Coffee cakes
4.     Corn breads and popovers
 
Question 4
Quick breads are __________.
1.     less work to produce than yeast breads
2.     leavened by chemical leaveners and steam, not yeast
3.     easy to make because they can be mixed quickly and require no fermentation
4.     all of these
 
Question 5
Which of the following is not one of the basic dough or batter mixtures for quick breads?     
1.     drop batter
2.     hard dough
3.     pour batter
4.     soft dough 

Question 6
Most quick bread batters are mixed by the __________ method.
1.     biscuit
2.     creaming
3.     cake-mixing
4.     muffin
 
Question 7
If you would read the phrase "Knead very lightly" in a quick bread formula, then this formula would use the __________ mixing method.
1.     both muffin and biscuit
2.     neither muffin nor biscuit
3.     muffin
4.     biscuit
 
Question 8
Because only slight gluten development is desired in most quick breads, __________.
1.     their batters are mixed only until the dry ingredients are moistened
2.     they contain a high proportion of sugar and fat
3.     their doughs are kneaded only lightly
4.     all of these
 
Question 9
Overmixing can result in ___________ in quick breads.  
1.     tunneling
2.     all of these
3.     toughness
4.     irregular shapes
 
Question 10
Tunneling in quick breads results from __________.
1.     insufficient gluten development
2.     insufficient kneading
3.     the use of chemical leavenings
4.     overmixing
 
 
 
 
 
Chapter 33
Question 1
When eggs are added to a cake batter in the creaming method, they should be added all at once.          
1.     True
2.     False
 
Question 2
When chocolate is added to a cake batter made by the creaming method of the two-stage method, it is melted and added with the other liquid ingredients.
1.     True
2.     False
 
Question 3
When mixing batters for high-fat cakes, you must scrape down the sides of the bowl several times.
1.     True
2.     False
 
Question 4
Two-stage batters are mixed at high speed to ensure even mixing.
1.     True
2.     False
 
Question 5
Foam-type batters are mixed at high speed to ensure even mixing.
1.     True
2.     False
 
Question 6
Warm eggs achieve greater volume when whipped than chilled eggs do.
1.     True
2.     False
 
 
Question 7
Angel food cakes usually contain no fat.
1.     True
2.     False
 
Question 8
Angel food cake pans should be greased well before being filled with batter.
1.     True
2.     False
 
Question 9
For even baking, cake pans should be pushed against each other in the oven so that they are all touching.
1.     True
2.     False
 
Question 10
To test a cake for doneness, press the center lightly. If the cake is done, it will spring back where it is touched.
1.     True
2.     False
 
 
Chapter 34 and 35
Question 1
Which of the following statements about cookies is correct?
1.     Cookies come in an infinite variety of shapes, sizes, flavors, and textures.
2.     Characteristics that are desirable in some cookies are not desirable in others.
3.     all of these
4.     The crispness, softness, chewiness, and spread of cookies can be controlled by a variety of techniques
 
Question 2
Several conditions produce crispness in cookies. Which of the following is not one of them?
1.     small size or thin shape
2.     low proportion of liquid in the formula
3.     high temperature and/or long baking
4.     low sugar and fat content
 
Question 3
If cookies turn out too soft, which action will not correct the problem in the next batch?
1.     Baking longer
2.     Including some honey, molasses, or corn syrup
3.     Making the cookies smaller or thinner
4.     Increasing the amount of sugar and fat
 
Question 4
If cookies spread too much during baking, __________ can correct the problem.
1.     baking them at a lower temperature
2.     using a weaker flour
3.     replacing some of the granulated sugar with confectioners’ sugar
4.     greasing his pan more heavily
 
Question 5
Although there are seven different basic makeup methods for cookies, you must follow one important rule, regardless of which procedure you use. This rule is: _________.
1.     Cookie pans must be rotated half way through the baking process.
2.     The sweeter the cookie, the shorter the baking time.
3.     Make all cookies of uniform size and thickness.
4.     All cookies in a single batch must be the same consistency.
 
Question 6
The fat used most frequently in volume production of pie doughs is
1.     emulsified shortening.
2.     none of these
3.     regular shortening.
4.     margarine.
 
Question 7
Salt is incorporated into pie dough by
1.     dissolving it in the water.
2.     sifting it with the flour.
3.     blending it with the fat.
4.     none of these.
 
Question 8
In the production of flaky pie dough      
1.     the fat is cut into the flour until the particles are about the size of peas.
2.     the fat is blended with the flour until smooth.
3.     the fat is rolled into the dough, which is then given three 3-folds.
4.     the fat is cut into the flour until the mixture resembles cornmeal.
 
Question 9
The main ingredients in graham cracker crumb crust are:
1.     graham cracker crumbs, sugar, melted butter
2.     graham cracker crumbs, pastry flour, butter.
3.     graham cracker crumbs, sugar, ice water.
4.     none of these
 
Question 10
The most appropriate type of pie dough or crust to use for pumpkin pie is
1.     mealy pie dough, prebaked.
2.     flaky pie dough, unbaked.
3.     mealy pie dough, unbaked
4.     short dough.