Cakes and Pies

question

What is the French name for the dough used to make Ă©clairs?
answer

pate a choux
question

What is the meringue cooked by adding hot sugar syrup?
answer

Italian
question

How do whipped egg whites reach their maximum volume?
answer

they are at room temp
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What does a crisp meringue usually contain?
answer

half as much sugar as egg whites
question

Which of the following factors increases spread in cookies?
answer

high liquid content, high sugar content and low oven temp
question

What is the pie filling made with flavored pastry cream?
answer

cream
question

Which of the following is not made from puff pastry?
answer

croquembouche
question

what type of cookie is a spritz?
answer

pressed
question

What are the St. Honoré and Napoleon both made from?
answer

pate feuilletee
question

Which of the following fruit pies would best be baked with the cooked juice method?
answer

canned blueberry
question

Which of the following are required when making both flaky dough and mealy dough for pie crust?
answer

cold water and chilled fat
question

What is the typical ratio of ingredients for crumb crust?
answer

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?
answer

croissant dough contains yeast and puff pastry does not
question

Which of the following make-up methods is used to make sugar cookies?
answer

cut-out
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Which of the following techniques is used to make uniformly-shaped drop cookies?
answer

roll dough between moistened hands before baking
question

A tart is simply a small pie
answer

false
question

Shortening or fat is responsible for the tenderness and flakiness of doughs.
answer

true
question

What can cause beads of moisture to appear on meringue after it has baked?
answer

old eggs, overwhipped eggs, not enough sugar
question

What is a baked meringue containing nuts called?
answer

dacquoise
question

What is the term referring to baking a pie shell before it is filled?
answer

baked blind
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What is the sweet, rich, non-flaky dough often used for tart shells?
answer

pate sucre
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What is the firm dough used to make puff pastry called?
answer

de trempte or pate foulletee
question

What is the term for pricking small holes in an unbaked dough or crust to prevent the dough from rising when baked?
answer

docking
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What is the main characteristic of puff pastry?
answer

flakiness
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What is the name for the Italian twice baked hard cookie?
answer

biscotti
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Before baking, cooked fruit fillings are boiled until the mixture thickens
answer

true
question

What type of shortening is normally used for chiffon cakes?
answer

oil
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Which of the following would be the best choice for icing a chiffon cake?
answer

basic sugar glaze
question

What is the goal of mixing a cake batter?
answer

to develop the proper texture in the finished cake, to uniformly combine the ingredients, to incorporate air cells in the batter
question

Which of the following is NOT made from whipped eggs?
answer

genoise (YES: meringue, sponge cake, pound cake)
question

What causes a cake to shrink after baking?
answer

too much sugar was used in the batter
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Which of the following becomes hard and brittle when dry?
answer

royal icing
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What is the leavening in a genoise?
answer

warmed whole eggs
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At what temperature are most cakes baked?
answer

325 F- 375 F
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Which of the following ingredients act as tougheners in cake batter?
answer

protein such as flour and eggs
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What is the cause of cakes peaking in the center and cracking?
answer

the oven temperature was too hot
question

What is a mixture of chocolate and cream used for truffles and as an icing?
answer

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?
answer

spongecake
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Shake a custard pie gently to see if it has finished baking; it should show slight movement.
answer

true
question

The flakiness or mealiness of a pie dough depends on how finely the fat is cut into the dry ingredients.
answer

true
question

Flakey pie dough scraps should be re-rolled and re-used several times.
answer

false
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A crumb crust can only be used with unbaked pies, such as those with cream fillings.
answer

false
question

A cooked fruit pie filling is prepared in the oven
answer

false
question

Freezing a custard pie ensures that it will remain fresh.
answer

false
question

If a cream filling is lumpy, it probably means that the starch was not properly incorporated
answer

true
question

Swiss meringue cannot be used in buttercream.
answer

false
question

Most cookie dough is mixed using the creaming method.
answer

true
question

PĂąte Ă  choux is leavened with eggs.
answer

true
question

foam frosting
answer

boiled icing
question

cooked mixture of water, sugar, glucose
answer

fondants
question

vanilla and chocolate
answer

marble cake
question

angel food cake
answer

fat free
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used for decoration
answer

royal icing
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chocolate and jam
answer

sacher torte
question

the original high fat, creaming method cakes
answer

pound cake
question

creaming method cakes
answer

butter cakes
question

The two-stage mixing method and the high ratio method are the same.
answer

true
question

Egg foam cakes are always leavened with chemical agents, such as baking soda.
answer

false
question

Eggs are used to leaven, tenderize and toughen cakes.
answer

true
question

Fat is creamed with sugar to incorporate air cells into cake batter.
answer

true
question

Frostings improve the flavor and appearance of many cakes.
answer

true
question

French buttercream is richer than Italian buttercream because it contains egg yolks.
answer

true
question

Fudge frosting is always chocolate flavored.
answer

false
question

When making a parchment paper cone for cake decorating, cut the paper into an even rectangle before shaping it into a cone.
answer

true
question

Cake should be completely cooled before being removed from the pan.
answer

false
question

Cakes freeze well but frostings generally do not
answer

false
question

Pan coating contains equal parts flour and water.
answer

false
question

Tube and loaf cakes take longer to bake than thin sheet cakes.
answer

true
question

What is the technique of coating the sides of a cake with finely chopped nuts or crumbs?
answer

side masking
question

How full should cake pans be filled?
answer

half – 2/3 full
question

What can be used to decorate cakes coated with rolled fondant after it dries?
answer

royal icing or buttercream
question

What is the difference in texture between angel food cake and chiffon cake?
answer

chiffon is more moist and richer
question

How should you prepare the baking pans when making any high-fat cake?
answer

grease then flour
question

What is the term used when making egg foam batter that describes the proper consistency of the whipped eggs and sugar?
answer

ribbon stage

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