Deck 2: Tools and Equipment for the Bakeshop

Question 1

What are the various cooking methods employed in the bakeshop and for which products are they commonly used?

Answer 1

Dry-Heat Methods:
Baking-Doughs, batters for breads, cakes, cookies, pastries, fruit
Broiling-Fruits; glazed custards
Deep-frying-Doughnuts, fritters Pan-frying-Batters for griddlecakes
Sautéing-Fruit
Moist-Heat Methods:
Boiling-Creams, sauces, fruits
Poaching-Fruits, fresh and dried
Simmering-Creams, sauces, fruits

Question 2

Pans with a __________(light/dark) coating, such as _____pans, give delicate cakes an unpleasantly browned crust.

Answer 2

dark/nonstick

Question 3

Custards and fillings should always be stored in _____containers because they are nonreactive.

Answer 3

plastic

Question 4

To obtain NSF certification, all bakeware must be made from nontoxic material with rounded and smooth corners, inside and out.

Question 5

Discuss the various mixing methods and the tools used. Explain how mixing affects gluten development.

Question 6

Which of the following tools is NOT used to strain foods?

A) Chinois
B) Food mill
C) Tamis
D) Mandoline

Question 7

A fire involving electrical equipment or wiring should be doused with a:

A) class A extinguisher.
B) class B extinguisher.
C) class C extinguisher.
D) class AB extinguisher.

Question 8

Properly designed cake pans are made from materials that heat evenly to allow cake batter to rise properly.

Question 9

Strips of coated steel curved to form rings are known as_______ or ______molds.

Question 10

Flexible bakeware made from _________can withstand oven temperatures up to 485ºF (251ºC) despite its fragile appearance.

Question 11

Which of the following tools is NOT suitable for top-browning sugar-coated foods?

A) Microwave
B) Broiler
C) Salamander
D) Blowtorch

Question 12

In induction cooking, only the pan placed on the device and its contents heat up during cooking.

Question 13

Which of the following tools is most useful for removing the yellow rind from a lemon?

A) Vegetable peeler
B) Zester
C) Lame
D) Bird's beak knife

Question 14

A vertical cutter mixer (VCM) refers to which of the following pieces of equipment?

A) Food processor
B) Hand mixer
C) Blender
D) Stand mixer

Question 15

To apply icing to a round layer cake, place it on a rotating__________ .

Question 16

To ensure accurate readings, an instant-read thermometer is _____in ice water, then again in boiling water.

Question 17

Convection ovens cook foods more quickly than conventional ovens; therefore the temperature may need to be reduced 25ºF to 50ºF (10ºC to 20ºC) from that recommended for baking in conventional ovens.

Question 18

The most common scale used in the bakeshop is the:

A) portion scale.
B) electronic scale.
C) balance scale.
D) counterweight.

Question 19

Cake pans with removable bottoms used for making cheesecake are called ________pans.

Question 20

An electric sheeter and a rolling pin perform identical tasks in the bakeshop.

Question 21

What effect does the presence of fat in a cookie formula have on one's perception of its flavor?

Question 22

What elements in baked good make them rise?

Question 23

List and describe the five basic tastes.

Question 24

Explain what process causes staling. List the ways to minimize staling of breads and cakes.

Question 25

Use the Internet to locate a flavor wheel that describes a food such as coffee or chocolate. Use the vocabulary provided to discuss the sensory characteristics of a popular bakeshop preparation such as a pie, cookie or cake.

Question 26

List and describe the ten steps in the baking process.