Deck 2: Tools and Equipment for the Bakeshop

Question 1

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.

Answer 1

True

Question 2

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

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

Answer 2

D

Question 3

A cabinet with heat and humidity controls used in the production of yeast breads is known as a(an) .

Answer 3

proof box or proofer

Question 4

The most common scale used in the bakeshop is the:

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

Question 5

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

Question 6

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

Question 7

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

Question 8

Strips of coated steel curved to form rings are known as or molds.

Question 9

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

Question 10

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

Question 11

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 12

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

Question 13

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

Question 14

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

Question 15

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

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

Question 16

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

Question 17

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 18

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