FREE CULINARY ARTS AND STUDY GAMES ABOUT

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FREE CULINARY ARTS AND STUDY GAMES ABOUT

CHAPTER 8.4 VOC. EXAM QUESTIONS

Qs and Ans Expert- Explanation

This Exam contains:

-Guarantee passing score -17 Questions and Answers -format set of multiple-choice -Expert- Explanation Question 1: Make bar cookies by backing three and four bars of dough the length of the baking pan and then slicing them into small bars

Answer:

Bar Question 2: Dropped cookies from a soft dough and soft them from a spoon or scoop onto the cookies sheet

Answer:

Dropped

Question 3: Fueilletee means square, another name for Puff Pastry

Answer:

Pate Feuillette Question 4: Rolled cookies are made more often at home than in commercial kitchens because they take a lot of work

Answer:

Rolled

Question 5: Also called laminated dought

Answer:

Roll-in Dough

Question 6: Made combining water, butter, flour and eggs into a smooth batter

Answer:

Pate A Choux

Question 7: Cheese that is a lot like sour cream

Answer:

Quark

Question 8: Bagged cookies by forcing soft dough through a pastry bag

Answer:

Bagged

Question 9: Small round pastries made from pate A choux filled with ice cream

Answer:

Profiteroles

Question 10: Procedure for preparing a prebake pie shell

Answer:

Baking Blind Question 11: Pour the batter into the entire baking pan and than slice it into individual squares or rectangles after baking

Answer:

Sheets

Question 12: Made of three parts flour, Two parts fat and one part Water

Answer:

3-2-1 Dough

Question 13: Mold stiff dough by hand into any shape to make molded cookies

Answer:

Molded

Question 14: Elegant product also called pate feuilletee

Answer:

Puff Pastry

Question 15: Dough used to prepared baklava

Answer:

Phyllo

Question 16: To pierce a pie crust in serveral places with a fork

Answer:

Dock Question 17: Icebox cookies by rolling dough into log, chilling it and then slicing it just before baking

Answer:

Icebox