Deck 3: Baking and Pastry Equipment

Question 1

The mixer that can handle the largest quantity of dough is the_____________.

A) planetary mixer
B) spiral mixer
C) horizontal mixer
D) vertical mixer

Answer 1

C

Question 2

A ___________________ can be used to shape French baguettes.

A) rounder
B) molder
C) retarder
D) savarin mold

Answer 2

B

Question 3

An oven in which loaves are baked directly on the floor of the oven is a ___________.

A) deck oven
B) hearth oven
C) rack oven
D) both a and b

Answer 3

D

Question 4

To cut a 3-pound piece of bread dough into 36 equal pieces for making dinner rolls, you would use a _______________.

A) divider
B) molder
C) banneton
D) roller docker

Question 5

A ____________________ is used to bake loaves of bread that yield square or rectangular slices.

A) pullman pan
B) springform pan
C) barquette pan
D) brioche pan

Question 6

A mechanical oven gets its name because _______________________________.

A) the controls and switches have mechanical connections, rather than electric
B) it uses a mechanically linked fan to circulate hot air in the oven
C) whole racks of sheet pans can be rolled into the oven
D) trays holding the baking food rotate through the oven's interior

Question 7

A trunnion kettle is a steam-jacketed kettle that ___________________.

A) can be programmed to chill foods as well as heat them
B) tilts
C) doubles as a deep-fryer
D) holds less than 10 quarts of liquid

Question 8

________________ is another name for a charlotte ring.

A) Cake ring
B) Savarin mold
C) Bombe
D) Tube pan

Question 9

A banneton is used to _______________.

A) proof bread
B) cut bread dough into equal-size portions
C) bake cheesecakes
D) bake petits fours and tartlets

Question 10

A madeleine is shaped like a _____________.

A) tube
B) cornstick
C) dome
D) seashell

Question 11

To cut croissants quickly from rolled-out dough, you would use a ____________.

A) couche
B) roller cutter
C) roller docker
D) bowl knife

Question 12

Clear flexible strips for lining charlotte molds are made of ______________.

A) acetate
B) silicone
C) nylon
D) plasticene

Question 13

A hydrometer ____________________________________.

A) retards and then proofs yeast doughs
B) measures the temperature of boiling sugar syrups
C) measures the density of sugar syrups
D) measures the amount of water in a batter or dough

Question 14

The three main attachments for a vertical mixer are ________________.

A) dough arm, pastry hook, and whip
B) dough arm, paddle, and whip
C) paddle arm, pastry blender, and whip
D) paddle, pastry blender, and dough hook

Question 15

A retarder is a type of ___________.

A) oven
B) proofer
C) mixer
D) Refrigerator