Deck 5: Mise En Place

Question 1

In the professional bakeshop, measuring ingredients by is preferred to ensure consistent results.

Answer 1

volume

Question 2

Some fruits can be_____ in boiling water to remove their skins.

Answer 2

blanched

Question 3

Seeds and nuts are usually ___________ in a sauté pan before using to develop their rich flavor.

Answer 3

toasted

Question 4

Dry herbs and spices can be steeped in______ liquid to extract flavor.

Question 5

Honing a knife against a steel _____the blade.

Question 6

What is the most likely explanation for discolored and bitter-tasting biscuits? What is the solution?

Question 7

Which of the following would be most useful for measuring 6 ounces of cornmeal?

A) Dry measuring cup
B) A balance-beam scale
C) Measuring spoons
D) Liquid measuring cup

Question 8

Proper mise en place includes organizing

A) ingredients.
B) tools.
C) cleaning supplies.
D) all of the above.

Question 9

When something is measured in cups or milliliters, you are actually measuring its

A) mass.
B) volume.
C) total size.
D) count.

Question 10

What happens when muffin batter has been overmixed?
Elongated holes (tunneling) develop in the baked muffin or quick bread. Product is tough when baked.

Question 11

When cooling a food in an ice bath, add_______ to the ice because it will make the ice melt more quickly for more efficient cooling.

Question 12

Name two chemical leavening agents, and explain how they cause batters and doughs to rise. Describe the purpose of leavening agents in baked goods. Explain why baking soda is used with an acid in baked goods
Leavening agents release gases that cause air pockets to be created in baked goods, making them rise and become lighter in texture. Baking soda (sodium bicarbonate) is an alkali that, in the presence of moisture, reacts with an acid to release carbon dioxide gas. The gas is created as soon as it is mixed. Baking powder is a mixture of sodium bicarbonate and one or more acids. Products made with baking powder do not require the addition of an acid to activate the chemical leavening. Double-acting baking powder releases gas on contact with moisture and when the product is heating, making it easier to use.

Question 13

_____butter has had the water and milk solids removed.

Question 14

List three common methods used for mixing quick breads. What is the significance of the type of fat used for each of these mixing methods?
Biscuit, muffin, and creaming: The biscuit method requires solid chilled fat to make a flaky product. The muffin method uses liquid fat (oil or melted fat) to produce a soft, tender or cakelike texture. The creaming method uses softened (room temperature) fat to produce a rich and cakelike texture.

Question 15

In which of the following circumstances is it NOT necessary to increase cooking times when scaling up a formula?

A) An oven is filled to capacity and some heat is lost.
B) A larger quantity of batter is cooked in the same size pan as that called for in the original formula
C) A larger pan is used from that called for in the original formula
D) All of the above

Question 16

A dull knife is _____(more/less) dangerous than a sharp one.