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Baking and Pastry Exam Questions and Answers.
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Baking and Pastry Exam Questions and Answers.
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Baking and Pastry Exam Questions and Answers.What are the 6 functions of sweeteners? Answer- Flavor
Color
Tenderize products
Food for yeast
Preservative
Creaming or foaming agent for leaving
What is the use for cake flour? Answer- The use is tender cakes
What is pastry flour used in? Answer- Biscuits and Pie crust
What is all purpose used in? Answer- All general baking
What is flour milling? Answer- During milling, different parts of the wheat are used or removed at different stages to create different types of flour.
How do leavening agents work? Answer- Produce gases
Make baked products rise and become light
Chemical reaction with moisture during baking that cause these ingredients to release Co2 gas
What is baking soda? Answer- An alkaline ingredient...can produce a bitter taste if not neutralized by an acid ingredient in the recipe.
What are liquids in baking? Answer- Water, milk, fruit juices, eggs, fat
What does fat do in baking? Answer- Tenderizes the baked product
Fat coats the flour particles and causes the dough structure to separate into layers
Aids in leavening
What do eggs add to the pastry? Answer- Add color
Add flavor
Binds ingredients together
During baking, the egg proteins coagulate (go from liquid state to solid state) giving the batter or dough elasticity and structure
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