Question 1

The mixer that can handle the largest quantity of dough is the_____________.&#10;A) planetary mixer&#10;B) spiral mixer&#10;C) horizontal mixer&#10;D) vertical mixer

Accepted Answer

Horizontal mixers are designed to handle large quantities of dough, making them suitable for high-volume production environments such as large bakeries and food manufacturing facilities.

Question 2

A ___________________ can be used to shape French baguettes.&#10;A) rounder&#10;B) molder&#10;C) retarder&#10;D) savarin mold

Accepted Answer

A molder is specifically designed to shape dough into various forms, including the elongated shape of French baguettes.

Question 3

An oven in which loaves are baked directly on the floor of the oven is a ___________.&#10;A) deck oven&#10;B) hearth oven&#10;C) rack oven&#10;D) both a and b

Accepted Answer

Both deck ovens and hearth ovens bake loaves directly on the floor of the oven.

Question 4

To cut a 3-pound piece of bread dough into 36 equal pieces for making dinner rolls, you would use a _______________.&#10;A) divider&#10;B) molder&#10;C) banneton&#10;D) roller docker

Accepted Answer

A divider is used to cut or portion dough into equal pieces, which is exactly what is needed to cut a 3-pound piece of bread dough into 36 equal pieces for making dinner rolls.

Question 5

A ____________________ is used to bake loaves of bread that yield square or rectangular slices.&#10;A) pullman pan&#10;B) springform pan&#10;C) barquette pan&#10;D) brioche pan

Accepted Answer

A pullman pan is specifically designed for baking bread that results in square or rectangular slices, ideal for sandwiches and toast. It typically comes with a lid that ensures the bread maintains its shape while baking.

Question 6

A mechanical oven gets its name because _______________________________.&#10;A) the controls and switches have mechanical connections, rather than electric&#10;B) it uses a mechanically linked fan to circulate hot air in the oven&#10;C) whole racks of sheet pans can be rolled into the oven&#10;D) trays holding the baking food rotate through the oven's interior

Accepted Answer

The answer of A mechanical oven gets its name because...

Question 7

A trunnion kettle is a steam-jacketed kettle that ___________________.&#10;A) can be programmed to chill foods as well as heat them&#10;B) tilts&#10;C) doubles as a deep-fryer&#10;D) holds less than 10 quarts of liquid

Accepted Answer

A trunnion kettle is designed to tilt, making it easier to pour out its contents without the need for ladling, which can be especially useful for thick or heavy products.

Question 8

________________ is another name for a charlotte ring.&#10;A) Cake ring&#10;B) Savarin mold&#10;C) Bombe&#10;D) Tube pan

Accepted Answer

A charlotte ring is also known as a cake ring, which is used to mold desserts like charlottes.

Question 9

A banneton is used to _______________.&#10;A) proof bread&#10;B) cut bread dough into equal-size portions&#10;C) bake cheesecakes&#10;D) bake petits fours and tartlets

Accepted Answer

A banneton is specifically designed to provide structure and shape to bread during the proofing process before baking.

Question 10

A madeleine is shaped like a _____________.&#10;A) tube&#10;B) cornstick&#10;C) dome&#10;D) seashell

Accepted Answer

A madeleine is a small sponge cake with a distinctive shell-like shape acquired from being baked in pans with shell-shaped depressions.

Question 11

To cut croissants quickly from rolled-out dough, you would use a ____________.&#10;A) couche&#10;B) roller cutter&#10;C) roller docker&#10;D) bowl knife

Accepted Answer

The answer of To cut croissants quickly from rolled-out dough,...

Question 12

Clear flexible strips for lining charlotte molds are made of ______________.&#10;A) acetate&#10;B) silicone&#10;C) nylon&#10;D) plasticene

Accepted Answer

The answer of Clear flexible strips for lining charlotte molds...

Question 13

A hydrometer ____________________________________.&#10;A) retards and then proofs yeast doughs&#10;B) measures the temperature of boiling sugar syrups&#10;C) measures the density of sugar syrups&#10;D) measures the amount of water in a batter or dough

Accepted Answer

The answer of A hydrometer ____________________________________.&#10;A) retards and then proofs...

Question 14

The three main attachments for a vertical mixer are ________________.&#10;A) dough arm, pastry hook, and whip&#10;B) dough arm, paddle, and whip&#10;C) paddle arm, pastry blender, and whip&#10;D) paddle, pastry blender, and dough hook

Accepted Answer

The answer of The three main attachments for a vertical...

Question 15

A retarder is a type of ___________.&#10;A) oven&#10;B) proofer&#10;C) mixer&#10;D) Refrigerator

Accepted Answer

The answer of A retarder is a type of ___________.&#10;A)...

Deck 3: Baking and Pastry Equipment