Deck 30: Quick Breads

Question 1

When making a flaky pastry,the fat is cut in pieces the size of:

A)cornmeal
B)walnuts
C)large dice
D)peas

Answer 1

D

Question 2

What is a typical use for sweet pastry?

A)pastry cases
B)cookies
C)tart shells
D)pie crusts

Answer 2

C

Question 3

A filling made with flavoured pastry cream is likely to be used for a:

A)custard pie
B)fruit pie
C)cream pie
D)chiffon pie

Answer 3

C

Question 4

What is the French name for the paste used to make éclairs?

A)pâte brisée
B)pâte sucrée
C)pâte à choux
D)pâte feuilletée

Question 5

Which of the following is a typical use for mealy pastry?

A)tartlet shells
B)cream pie crusts
C)prebaked pie shells
D)pie top crusts

Question 6

Which of the following factors increases spread in cookies?

A)high sugar content
B)low oven temperature
C)high liquid content
D)all of the above

Question 7

What type of cookie is a spritz?

A)pressed
B)wafer
C)cut-out
D)icebox

Question 8

Which of the following are not made from puff pastry?

A)palmiers
B)bouchées
C)vol-au-vents
D)croquembouches

Question 9

What type of the meringue is made by adding hot sugar syrup to the whipped egg whites?

A)Swiss
B)Italian
C)French
D)common

Question 10

Which method is used to prepare a fruit filling using fruit that requires softening?

A)baked fruit
B)cooked juice
C)custard
D)cooked fruit

Question 11

Which of the following fats will produce the flakiest pastry?

A)butter
B)lard
C)oil
D)soft margarine

Question 12

The French name for flaky dough is:

A)pâte feuilletée
B)pâte brisée
C)pâte sucrée
D)pâte sablée

Question 13

What are the St.Honoré and Napoleon both made from?

A)pâte à choux
B)flaky pie dough
C)pâte feuilletée
D)baked meringue

Question 14

Soggy crust is the result when:

A)the wrong dough is used
B)it is not baked long enough
C)the oven temperature is too low
D)all of the above

Question 15

Chiffon pies:

A)are not baked
B)contain whipped egg whites
C)may contain gelatin
D)all of the above

Question 16

Whipped egg whites achieve maximum volume when:

A)well chilled
B)a small amount of oil is added
C)at room temperature
D)a small amount of baking soda is added

Question 17

What is the pie filling made with flavoured pastry cream?

A)chiffon
B)cream
C)custard
D)fruit

Question 18

Which method is recommended when preparing a berry pie filling?

A)chiffon
B)baked fruit
C)cooked juice
D)cooked fruit

Question 19

The preferred thickener for making a cream filling is:

A)flour
B)waxy maize
C)arrowroot
D)cornstarch

Question 20

In a crisp meringue there is usually:

A)twice as much sugar as there is egg white
B)half as much sugar as there is egg white
C)equal amounts of sugar and egg white
D)some form of starch

Question 21

Flaky and mealy doughs contain no sugar.

Question 22

For a crisper choux paste product:

A)reduce the amount of eggs
B)brush with egg wash
C)lower the oven temperature
D)use water

Question 23

Puff pastry scraps are the most appropriate for:

A)palmiers
B)feuilletées
C)bouchées
D)vol-au-vents

Question 24

A tart is simply a small pie.

Question 25

Choux paste sticks that are flavoured with cinnamon and deep-fat fried are:

A)Paris-Brests
B)churros
C)crullers
D)profiteroles

Question 26

To give crisp cookies a softer texture:

A)use hygroscopic sugar
B)decrease the amount of fat
C)increase the amount of liquid
D)all of the above

Question 27

Flaky pie dough scraps should be rerolled several times for use.

Question 28

The flakiness or mealiness of a pie dough depends on how finely the fat is cut into the dry ingredients.

Question 29

A cooked fruit pie filling is prepared in the oven.

Question 30

A pyramid of filled choux paste puffs held together with caramelized sugar is a:

A)beignet
B)Paris-Brest
C)croquembouche
D)cruller

Question 31

If a cream filling is lumpy,it probably means that the starch was not properly incorporated.

Question 32

Puff pastry is categorized as a:

A)rolled-in dough
B)flaky pastry
C)flaky dough
D)French pastry

Question 33

Pâte à choux is leavened with eggs.

Question 34

ening or fat is responsible for the tenderness and flakiness of doughs.

Question 35

A cobbler usually:

A)has a bottom crust only
B)can be shaped easily for plated service
C)has a pre-cooked filing
D)has a top crust only

Question 36

A crumb crust can only be used with unbaked pies,such as those with cream fillings.

Question 37

A template is often used to shape which type of cookies?

A)biscotti
B)tuile
C)spritz
D)ice box

Question 38

Most cookie dough is mixed using the creaming method.

Question 39

A sweet dough is somewhat flaky.

Question 40

Swiss meringue cannot be used in buttercream.

Question 41

Mealy doughs tend to require more moisture.

Question 42

What is the term that refers to a pie shell baked before it is filled?

Question 43

What is a baked meringue containing ground nuts called?

Question 44

What is the rich,nonflaky dough often used for tart shells?

Question 45

What is the very thin,crisp flaky dough used for Middle Eastern pastries?

Question 46

The cooked juice filling method is not recommended for delicate fruits.

Question 47

Pâte brisée is a good choice for lattice coverings.

Question 48

A shell "baked blind" is filled prior to baking.

Question 49

If too much flour is used during the rolling process,grey streaks will result.

Question 50

A ______________ is a rich cake for which part or all of the flour is replaced with finely chopped nuts.

Question 51

When a soggy crust might be a problem,a _________________ dough is preferred.

Question 52

The word "flan" is sometimes used to refer to a tart.

Question 53

A sweet dough,also known as _______________ _________________,is a rich,nonflaky tart dough.

Question 54

A product similar to a pie except made in a shallow,straight-sided pan (often with fluted edges)is referred to as a _____________________.

Question 55

To make custard pie,simply combine the ingredients and bake.

Question 56

Mealy pastry contains a lot of sugar.

Question 57

What is the term for pricking small holes in an unbaked dough or crust to prevent the dough from rising while baking?

Question 58

Mealy,flaky,and sweet pastries roll out more easily when chilled.

Question 59

Unfilled baked crust should be kept in the refrigerator.

Question 60

Tarts are usually open-faced.

Question 61

The bottom of a baked cheesecake is often done with ______________ ______________.

Question 62

A typical ratio of ingredients used to produce a crumb crust is ________________ parts of melted butter to ____________ parts of sugar and ______________ parts of crumbs.

Question 63

Quick puff pastry is also known as _______________.

Question 64

A cream pie filling is similar to a ____________ ____________ ______________.

Question 65

Puff pastry is a rich,buttery dough also known by its French name ________________ _______________.

Question 66

Sweet paste is sturdier than flaky or mealy dough because it contains _____________ _____________.

Question 67

When making a mealy dough,the fat is cut to resemble coarse _________________.

Question 68

For best results,custard pies are baked on ____________ heat for the first ten minutes and finished on ____________ heat.