Cakes and Pies
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What is the French name for the dough used to make éclairs?
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pate a choux
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What is the meringue cooked by adding hot sugar syrup?
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Italian
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How do whipped egg whites reach their maximum volume?
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they are at room temp
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What does a crisp meringue usually contain?
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half as much sugar as egg whites
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Which of the following factors increases spread in cookies?
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high liquid content, high sugar content and low oven temp
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What is the pie filling made with flavored pastry cream?
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cream
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Which of the following is not made from puff pastry?
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croquembouche
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what type of cookie is a spritz?
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pressed
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What are the St. Honoré and Napoleon both made from?
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pate feuilletee
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Which of the following fruit pies would best be baked with the cooked juice method?
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canned blueberry
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Which of the following are required when making both flaky dough and mealy dough for pie crust?
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cold water and chilled fat
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What is the typical ratio of ingredients for crumb crust?
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one part melted butter, two parts sugar and four parts crumbs
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What is the difference between puff pastry and croissant dough?
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croissant dough contains yeast and puff pastry does not
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Which of the following make-up methods is used to make sugar cookies?
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cut-out
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Which of the following techniques is used to make uniformly-shaped drop cookies?
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roll dough between moistened hands before baking
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A tart is simply a small pie
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false
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Shortening or fat is responsible for the tenderness and flakiness of doughs.
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true
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What can cause beads of moisture to appear on meringue after it has baked?
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old eggs, overwhipped eggs, not enough sugar
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What is a baked meringue containing nuts called?
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dacquoise
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What is the term referring to baking a pie shell before it is filled?
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baked blind
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What is the sweet, rich, non-flaky dough often used for tart shells?
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pate sucre
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What is the firm dough used to make puff pastry called?
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de trempte or pate foulletee
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What is the term for pricking small holes in an unbaked dough or crust to prevent the dough from rising when baked?
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docking
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What is the main characteristic of puff pastry?
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flakiness
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What is the name for the Italian twice baked hard cookie?
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biscotti
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Before baking, cooked fruit fillings are boiled until the mixture thickens
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true
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What type of shortening is normally used for chiffon cakes?
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oil
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Which of the following would be the best choice for icing a chiffon cake?
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basic sugar glaze
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What is the goal of mixing a cake batter?
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to develop the proper texture in the finished cake, to uniformly combine the ingredients, to incorporate air cells in the batter
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Which of the following is NOT made from whipped eggs?
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genoise (YES: meringue, sponge cake, pound cake)
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What causes a cake to shrink after baking?
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too much sugar was used in the batter
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Which of the following becomes hard and brittle when dry?
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royal icing
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What is the leavening in a genoise?
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warmed whole eggs
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At what temperature are most cakes baked?
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325 F- 375 F
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Which of the following ingredients act as tougheners in cake batter?
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protein such as flour and eggs
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What is the cause of cakes peaking in the center and cracking?
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the oven temperature was too hot
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What is a mixture of chocolate and cream used for truffles and as an icing?
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ganache
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In which type of cake are the egg whites whipped separately then folded into a batter made with the egg yolks?
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spongecake
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Shake a custard pie gently to see if it has finished baking; it should show slight movement.
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true
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The flakiness or mealiness of a pie dough depends on how finely the fat is cut into the dry ingredients.
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true
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Flakey pie dough scraps should be re-rolled and re-used several times.
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false
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A crumb crust can only be used with unbaked pies, such as those with cream fillings.
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false
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A cooked fruit pie filling is prepared in the oven
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false
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Freezing a custard pie ensures that it will remain fresh.
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false
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If a cream filling is lumpy, it probably means that the starch was not properly incorporated
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true
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Swiss meringue cannot be used in buttercream.
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false
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Most cookie dough is mixed using the creaming method.
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true
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Pâte à choux is leavened with eggs.
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true
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foam frosting
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boiled icing
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cooked mixture of water, sugar, glucose
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fondants
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vanilla and chocolate
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marble cake
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angel food cake
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fat free
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used for decoration
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royal icing
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chocolate and jam
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sacher torte
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the original high fat, creaming method cakes
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pound cake
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creaming method cakes
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butter cakes
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The two-stage mixing method and the high ratio method are the same.
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true
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Egg foam cakes are always leavened with chemical agents, such as baking soda.
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false
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Eggs are used to leaven, tenderize and toughen cakes.
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true
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Fat is creamed with sugar to incorporate air cells into cake batter.
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true
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Frostings improve the flavor and appearance of many cakes.
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true
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French buttercream is richer than Italian buttercream because it contains egg yolks.
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true
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Fudge frosting is always chocolate flavored.
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false
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When making a parchment paper cone for cake decorating, cut the paper into an even rectangle before shaping it into a cone.
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true
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Cake should be completely cooled before being removed from the pan.
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false
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Cakes freeze well but frostings generally do not
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false
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Pan coating contains equal parts flour and water.
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false
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Tube and loaf cakes take longer to bake than thin sheet cakes.
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true
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What is the technique of coating the sides of a cake with finely chopped nuts or crumbs?
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side masking
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How full should cake pans be filled?
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half - 2/3 full
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What can be used to decorate cakes coated with rolled fondant after it dries?
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royal icing or buttercream
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What is the difference in texture between angel food cake and chiffon cake?
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chiffon is more moist and richer
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How should you prepare the baking pans when making any high-fat cake?
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grease then flour
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What is the term used when making egg foam batter that describes the proper consistency of the whipped eggs and sugar?
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ribbon stage
