FREE AND STUDY GAMES ABOUT ON BAKING EXAM

PDF Download

FREE AND STUDY GAMES ABOUT ON BAKING EXAM

QUESTIONS

Actual Qs and Ans Expert-Verified Explanation

This Exam contains:

-Guarantee passing score -53 Questions and Answers -format set of multiple-choice -Expert-Verified Explanation

Question 1: Baking Powder

Answer:

A mixture of sodium bicarbonate and one or more acids, generally cream of tartar/sodium aluminum sulfate, used to leaven baked goods, it releases carbon dioxide gas if moisture is present in a formula.

Question 2: Biscuit

Answer:

1) a small, flaky quick bread leavened with baking powder for a light, tender texture,dough is cut, rolled into circles or dropped from a spoon 2)any dry, flat cake, usually leavened with baking powder/baking soda

Question 3: Bench

Answer:

a bakeshop worktable made with a stainless or wooden top.

Question 4: Bagel

Answer:

a dense, donut-shaped yeast roll; cooked in boiling water, then baked, which gives it a shiny glaze and chewy texture.

Question 5: Bombe

Answer:

Two or more flavors of ice cream,or ice cream and sherbert, shaped in a spherical mold; each flavor is separate layer that forms the shell from the next flavor.

Question 6: Black Forest Cherry Torte (Schwarzwalder Kirschtorte)

Answer:

A multilayered chocolate cake flavored with kirsch, sour cherries and whipped cream, garnish with chocolate shavings.

Question 7: Bean Flour

Answer:

cooked beans, including chickpeas, soybeans and white beans, that are dried, then ground into a fine powder, used in place of gluten-forming wheat flour.

Question 8: Banneton (Ban-tahn)

Answer:

A traditional woven basket, often lined with canvas, in which yeast bread is placed to rise before baking

Question 9: Baker's Peel

Answer:

flat-handled paddle used to slide food, particularly bread and pizza, into a deck oven.

Question 10: Boulanger

Answer:

French for baker

Question 11: Beating

Answer:

A mixing method in which foods are vigorously agitated to corporate air or develop gluten; a spoon or electric mixer fitted with a paddle is used.

Question 12: Butler Service

Answer:

Restaurant service in which servers pass food or drinks arranged on trays.

Question 13: Bran

Answer:

the tough outer layer of a cereal grain and the part highest in fiber.

Question 14: Brandy

Answer:

an alcoholic beverage made by distilling the fermented mash of grapes or other fruits.

Question 15: Biscuit Method

Answer:

a mixing method used to make biscuits, scones and flaky doughs; it involves cutting cold fat into the flour and other dry ingredients before any liquid is added.

Question 16: Single Acting Baking Powder

Answer:

Releases carbon dioxide gas in the presence of moisture only

Question 17: Buckwheat Flour

Answer:

dark,nutty-tasting flour milled from the seeds of the buckwheat plant and used to make bread, cereals, and baked goods.

Question 18: Bulk Fermentation

Answer:

the rise given to the entire mass of yeast dough before the dough is shaped.

Question 19: Base

Answer:

a substance that neutralizes an acid in a liquid solution; ingredients such as sodium bicarbonate that have an alkaline or bitter flavor. Bases have a pH higher than 7.

Question 20: Brigade

Answer:

A system of staffing a kitchen so that each worker is assigned a set if specific tasks; these tasks are often related by cooking method, equipment or the types of foods being produced.

Question 21: Brioche (bree-OHSH)

Answer:

a rich yeast bread containing large amounts of eggs and butter.

Question 22: Bake Blind

Answer:

process of baking a pie shell or tart shell unfilled using baking weights or beans to support the crust as it bakes.

Question 23: Bain Marie (ban mah-ree)

Answer:

1)a hot water bath used to gently cook food or keep cooked food warm.2)a metal container for holding food in a hot-water bath.

Question 24: Bergamot

Answer:

a member of the citrus family, resembling an orange with inedible oil extracted from it skin gives a mellow orange flavor to candies, chocolates, and earl grey tea.

Question 25: Bloom

Answer:

1)A white, powdery layer that sometimes appears on chocolate 2)to soften granulated gelatin in a liquid before melting and using

Question 26: Boiling

Answer:

a moist-heat cooking method that uses convection to transfer heat from a hot liquid to the food submerged in it. 212F/100C

Question 27: Batter

Answer:

A semiliquid mixture with flour or other starch used to make cakes and bread; the gluten development is minimized and the liquid forms the continuous medium in which other ingredients are dispersed.generally has more sugar, fat, and liquid than a dough