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All of the above None of the aboveĪn enzyme found in some types of malt syrup An enzyme found in most wheat flour An enzyme that turns starch into sugar All of the above None of the aboveĢ9. It doesn’t crystallize as easily as regular granulated sugar. It is sweeter than regular granulated sugar (sucrose). Invert sugar has which of the following properties? a.
TARTE ABRICOTINE PROFESSIONAL
Test Bank & Answer Key to Accompany Professional Baking, Sixth Edition 27. d.įine granulated sugar Sanding sugar 6X sugar Dehydrated fondant Which of the following sugars is most often used to make cake batters and cookie doughs? a. Which of the following may be used by bakers to make clear syrups? a. The starchy interior of the wheat grain is called the_. Which of the following is not a function of sugar in baked goods? a. d.Ĭornstarch Wheat starch Waxy maize Instant starchĢ3. Which of the following starches is used to thicken pie fillings that are to be frozen? a. Pie dough Rye bread White sandwich bread All of the aboveĢ2. Clear flour is normally used to make which of the following baked goods: a. Patent bread flour Pastry flour Pumpernickel flour Cake flourĢ1. Which of the following flours is the strongest? a. Cocoa is the same as bitter chocolate except that it contains less fat. Baking ammonia is a chemical leavener used in such products as cream puffs, pound cakes, and sponge cakes. If a bread formula calls for 1 ounce of instant dry yeast, you could substitute 2 ounces of compressed yeast. High-extraction flour is likely to be darker in color than low-extraction flour. Egg whites act as tenderizers in baked goods. If you substitute buttermilk for regular milk in a recipe for muffins, you must increase the quantity of baking powder. Cultured buttermilk is milk that has been made sour by adding bacteria to it. You can use either butter or shortening to make cookie dough, but you should never mix these two fats together or use both of them in the same dough. Emulsified shortening is usually softer in texture than regular shortening.
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An emulsion is formed when a solid ingredient dissolves in a liquid. High-protein wheat flour absorbs less water than low-protein wheat flour. Invert sugar is a complex sugar that is formed when maltose and sucrose are combined with certain enzymes. Not all sugars have the same degree of sweetness. Bread flour stays in a lump when squeezed in the hand, but cake flour does not. Rye blend is a mixture of various grades of rye flour. Cake flour is usually weaker than pastry flour. Strong flour is made from wheat with a high protein content. The hard outer covering of wheat kernels and other grains is called bran. refrigeratorĬhapter 4 Ingredients TEST QUESTIONS True/False T T T T T T T paddle, pastry blender, and dough hook 15. The three main attachments for a vertical mixer are _. measures the amount of water in a batter or dough 14. measures the temperature of boiling sugar syrups c. Clear flexible strips for lining charlotte molds are made of _. To cut croissants quickly from rolled-out dough, you would use a _. cut bread dough into equal-size portions c. can be programmed to chill foods as well as heat them b. A trunnion kettle is a steam-jacketed kettle that _. trays holding the baking food rotate through the oven’s interior 7. whole racks of sheet pans can be rolled into the oven d. it uses a mechanically linked fan to circulate hot air in the oven c. the controls and switches have mechanical connections, rather than electric b. A mechanical oven gets its name because _. A _ is used to bake loaves of bread that yield square or rectangular slices. To cut a 3-pound piece of bread dough into 36 equal pieces for making dinner rolls, you would use a _. An oven in which loaves are baked directly on the floor of the oven is a _. A _ can be used to shape French baguettes. The mixer that can handle the largest quantity of dough is the_. Test Bank & Answer Key to Accompany Professional Baking, Sixth EditionĬhapter 3 Baking and Pastry Equipment TEST QUESTIONS Multiple Choice 1.