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BAKING FOR CULINARY ARTS FINAL EXAM QUESTIONS WITH COMPLETE SOLUTIONS
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BAKING FOR CULINARY ARTS FINAL EXAM QUESTIONS WITH COMPLETE SOLUTIONS
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BAKING FOR CULINARY ARTS FINALEXAM QUESTIONS WITH COMPLETE
SOLUTIONS
A pastry is a mixture of what four common baking ingredients? - Answer-Flour, Fat,
Cold Water, Salt
Adding too little water will make a pastry dough _______ and difficult to roll. How can
one remedy this? - Answer-crumbly, add more water
Pizza dough, focaccia, and pita breads are called ____ because of their thickness and
shape - Answer-flat
Give 3 characteristics in a high-quality pastry - Answer-Tender, Flaky, Lightly and
evenly browned
If I were creating tarts and wanted to have fresh apples or bananas on my tart, what 2
items could I add to my fruit to help prevent enzymatic browning? - Answer-Lemon juice
and water
Give four useful tips that you learned in class that would help a rookie yeast dough
baker have success with yeast breads - Answer-if yeast is expired throw it away, do not
use cake flour, don’t touch the yeast, let the yeast rise
T/F Pate sablee is more fragile and difficult to handle than pate sucree - Answer-True
T/F Mealy pie dough is made by cutting fat into fine, uniform pieces - Answer-True
T/F Brewers yeast is a form of bakers yeast - Answer-True
T/F Bacteria developed during bread dough fermentation will cause the dough to be
contaminated and should be thrown out - Answer-False
Using ____ ______ makes scones flaky - Answer-cold butter
______ _____ can be used to weigh down a pastry - Answer-pastry beads
overmixing will create a _____ crust - Answer-tough
Shortening creates a flaky crust with ______ ______ - Answer-Little flavor
Oil makes a crust extremely _______ without flakiness - Answer-fragile
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