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Final exam baking for culinary arts Exam Questions and Answers
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  • Course
  • Culinary Arts
  • Institution
  • Culinary Arts

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 ____ ...

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  • October 12, 2024
  • 4
  • 2024/2025
  • Exam (elaborations)
  • Questions & answers

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  • final exam baking for culinary arts exam questions
  • a pastry is a mixture of what four common baking i

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  • Culinary Arts
  • Culinary Arts

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Final exam baking for culinary arts Exam
Question s and Answers
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, dont 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

Butter has a low _______ _____ making it difficult to work with - Answer-melting point

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