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On Baking Final Exam Questions and Answers
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On Baking Final Exam Questions and Answers
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On Baking Final Exam Questions and Answers.preparing, fat, enclosing, folding Answer- there are four basic stages in the production of a laminated dough:
1. _______ the dough.
2. selecting and preparing the _______ for lamination.
3. _______ the fat inside the dough.
4. flattening, rolling and _______ the dough to develop the proper layers preparing, fat, enclosing, folding stage 10 of production of yeast breads cooling and storing the products Answer- cooling
and storing the products
stage 9 of production of yeast breads baking the products Answer- baking the products
fats melt: with their low melting point, between 70°F and 130°F, Answer- fats melt: with their low melting point, between 70°F and 130°F
True percentage Answer- in the ______ method, the percentage of each ingredient is calculated based on the total weight of all ingredients in the formula, with the total being 100%
beating Answer- Vigorously agitating foods to incorporate air or develop gluten.
stage 3 of baking Answer- gases are trapped: the stretchable network of proteins created in a batter or dough, either egg proteins or gluten, traps gases in the product causing a mixture to rise.
stage 5 of baking Answer- starches gelatinize: begin to absorb and capture moisture up to ten times their own weight beginning at temperatures as low as 105°F. Gelatinization occurs gradually over a range of temperatures between 140° F and 212°F
Baker's percentage of ingredient Answer- weight of ingredient ÷ weight of flour × 100=.
Baker's Percentage conversion factor Answer- total bakers percentage ÷100 = yield percentage Answer- the ratio of the usable weight of an ingredient after cleaning and trimming to the quantity purchased, calculated by dividing the trimmed wait by the as purchased weight of the ingredient
Baker's percentage Answer- the percentage formula most commonly used in the Bakeshop is the ______, which is where the quantity of each ingredient is expressed as
a percentage of the total amount of flour used in the formula.
edible portion Answer- the amount of a food item available for consumption or use after trimming or fabrication; a smaller, more convenient portion of a larger or bulk unit
yield test Answer- measuring and weighing and ingredient before and after trimming to determine the usable portion; used to determine the quantity of an ingredient to purchase as well as actual ingredient cost
yield percentage Answer- edible portion weight÷ as purchased weight=
65, 75, room temperature Answer- in most applications, butter performs best between ___°F and ___°F, often known as __________, which can easily obtained simply by cutting the butter into smaller peices.
Infuse Answer- to flavor a liquid by steeping it with ingredients such as tea leaves, coffee beans, whole spices or herbs
macerate Answer- to soak Foods in a flavorful liquid, usually alcoholic, to soften them
blanching Answer- very briefly and partially cooking a food in boiling water; used to assist in Preparation, as part of a combination cooking method or to remove undesirable
flavors; only a few seconds
Parboiling Answer- partially cooking a food in boiling or simmering liquid; similar to blanching, but the cooking time is longer; usually several minutes
shocking Answer- also called refreshing; the technique of quickly chilling blanched or Parcooked Foods in ice water prevents further cooking and sets colors.
Coagulation Answer- the irreversible transformation of proteins from a liquid or semi-
liquid state to a solid state.
most complete _____ at 160°F to 180°F
cutting Answer- Incorporating solid fat into dry ingredients only until lumps of the desired
size remain.
whipping Answer- beating vigorously to incorporate air.
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