Deck 5: Mise En Place

Question 1

What is the baker's percentage of 32 fluid ounces of water in a bread dough formula calling for 48 ounces of flour?

Answer 1

66%

Question 2

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

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

Answer 2

B

Question 3

butter has had the water and milk solids removed.

Answer 3

Clarified

Question 4

How many ounces are in one envelope of gelatin that weighs 7 grams?

Question 5

Proper mise en place includes organizing

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

Question 6

To convert the total yield of a formula, the new desired yield by the old yield to obtain the conversion factor. Then multiply each ingredient quantity by the conversion factor to obtain the new quantity.

Question 7

How many 2-fluid-ounce portions will a 3-quart batch of pastry cream produce?

Question 8

What conversion factor is used to change a formula that makes 12 pounds of bread dough into a formula making 30 pounds of dough?

Question 9

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

Question 10

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 11

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 12

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 13

Honing a knife against a steel the blade.

Question 14

How many pounds of dough will a bread formula that produces 132 ounces yield?

Question 15

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

Question 16

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

Question 17

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

Question 18

Approximately how many 4-ounce muffins will a 2-kilo batch of batter make?

Question 19

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

Question 20

cups = 2 pts. = qts.

Question 21

oz. = 2.2 lbs. = k