Deck 10: Decorative and Display Projects

Question 1

The tools required for Yeasted Decorative Dough projects are few, but since the dough is on the dry side, and since yeast, however minimal, is a presence, you should have all the necessary tools at hand before dividing the dough into individual pieces. You will need which of the following?

A) a pizza stone.
B) a lame.
C) a long palette knife, to free up the piece before transferring it to a sheet pan.
D) freezer space to firm the piece for at least 1 hour before the bake.

Answer 1

C

Question 2

Pâte morte

A) is too delicate to be woven.
B) can be rolled to paper thinness.
C) is too firm to be pressed into molds.
D) cannot be cut out into letters or numbers since it spreads as it bakes.

Answer 2

B

Question 3

The dough for pâte morte is made by first

A) mixing a sugar syrup, which is then cooled and added to sifted flour.
B) mixing sugar with sifted flour and then adding water.
C) mixing a hot sugar syrup with sifted flour.
D) mixing a sugar syrup with sifted flour and bringing it to a boil.

Answer 3

A

Question 4

Which of the following is a characteristic of pâte morte?

A) an inclusion of buckwheat helps encourage the formation of surface bubbles on the pieces as they bake.
B) an inclusion of buckwheat makes rolling out the dough more difficult.
C) white rye is the flour of choice because of its low gluten content and fine particle size.
D) a portion of cake flour added along with the white flour prevents the dough from being rolled thinner.

Question 5

An extremely durable glue for decorative work can be made from

A) gelatin.
B) cooked sugar.
C) egg whites.
D) white flour.

Question 6

The ratio for sugar glue is 8 ounces of water and 1½ pounds of sugar-in other words

A) a ratio of 1 part water to 3 parts sugar.
B) a ratio of 3 parts water to 1 part sugar.
C) a ratio of 2 parts water to 3 parts sugar.
D) a ratio of 2 parts water to 5 parts sugar.

Question 7

As the sugar glue cooks

A) water added while brushing the sides of the pan melts the sugar.
B) it will change in color, going from clear to nearly opaque.
C) once the sugar reaches about 316°F, remove the pot from the heat and immerse the bottom of the pot in a pan of boiling water to loosen the glue from the pan.
D) the sugar will become visibly thicker.

Question 8

Isomalt

A) is a brand of invert sugar that will not crystallize.
B) is more difficult to work with than granulated sugar.
C) requires constant brushing of the sides of the pot.
D) is less tolerant than granular sugar.

Question 9

A deeply colored coffee extract paste is

A) made from espresso powder mixed with sugar syrup.
B) made by adding a quantity of brewed espresso or coffee equal to two-thirds the volume of the instant espresso powder you are using.
C) made from espresso powder mixed with dark corn syrup.
D) mixed into the dough for branches or woven baskets to give a rich realism.

Question 10

Brush the coffee extract paste onto items made with pâte morte

A) before baking.
B) while they are hot from the oven.
C) after the coffee paste has aged for several weeks in the refrigerator.
D) a and b

Question 11

Pâte morte, or "dead dough," is a decorative medium that uses no baker's yeast and offers design possibilities that are limited only by the creative talents of the baker.

Question 12

A generous amount of yeast gives a dramatic puffing to the piece, adding to the quality of the baked piece, and also makes the decorative dough easier to work with.

Question 13

Pâte morte can only be used for a limited number of shapes.

Question 14

The dough for pâte morte is made by first mixing a sugar syrup, which is then cooled and added to sifted flour.

Question 15

Pâte morte must be on the stiff side so that the shaped pieces retain their distinction and don't merge together.

Question 16

Medium and whole rye are the flours of choice for pâte morte due to their granular nature.

Question 17

Pâte morte accepts color readily. Caramel color can be added to the syrup to make a darker-hued dough. Cocoa can be used in lieu of caramel color.

Question 18

A portion of cake flour added along with the white flour enables pâte morte to be rolled thinner, with less shrinkage.

Question 19

Pâte morte made with white flour does not accept dye readily.

Question 20

For fine work, such as fashioning flowers, branches, and leaves, it's best to let pâte morte rest under refrigeration for several hours.

Question 21

When hot from the oven, the pâte morte pieces have a matte tone. To give them a brilliant shine, use a fine paintbrush and carefully brush them with sugar syrup.

Question 22

Coffee extract should be added to the dough after the flour has been added to the syrup.

Question 23

To join dough pieces if the piece is for competition work, you can definitely use a hot-glue gun.

Question 24

In a competition where everything must be edible, a cooked-sugar glue is a good medium to use for gluing.

Question 25

A deeply colored paste can be made from espresso powder, which can then be painted onto branches or woven baskets to give a rich realism.

Question 26

Matching
-_____pâte morte

A) is made from cooked sugar, which can then be applied to leaves, branches, and handles for baskets
B) applied to pâte morte before baking or while hot from the oven
C) decorative medium that uses no baker's yeast
D) the flour of choice for pâte morte
E) a brand of invert sugar that will not crystallize and is easier to work with than granulated sugar.

Question 27

Matching
-_____white rye

A) is made from cooked sugar, which can then be applied to leaves, branches, and handles for baskets
B) applied to pâte morte before baking or while hot from the oven
C) decorative medium that uses no baker's yeast
D) the flour of choice for pâte morte
E) a brand of invert sugar that will not crystallize and is easier to work with than granulated sugar.

Question 28

Matching
-_____food-grade glue

A) is made from cooked sugar, which can then be applied to leaves, branches, and handles for baskets
B) applied to pâte morte before baking or while hot from the oven
C) decorative medium that uses no baker's yeast
D) the flour of choice for pâte morte
E) a brand of invert sugar that will not crystallize and is easier to work with than granulated sugar.

Question 29

Matching
-_____Isomalt

A) is made from cooked sugar, which can then be applied to leaves, branches, and handles for baskets
B) applied to pâte morte before baking or while hot from the oven
C) decorative medium that uses no baker's yeast
D) the flour of choice for pâte morte
E) a brand of invert sugar that will not crystallize and is easier to work with than granulated sugar.

Question 30

Matching
-_____coffee paste

A) is made from cooked sugar, which can then be applied to leaves, branches, and handles for baskets
B) applied to pâte morte before baking or while hot from the oven
C) decorative medium that uses no baker's yeast
D) the flour of choice for pâte morte
E) a brand of invert sugar that will not crystallize and is easier to work with than granulated sugar.

Question 31

What is pâte morte and how can it be used in the bakeshop?

Question 32

What special considerations are there for the baker working with pâte morte?