Professional Baking Quiz 3
SkillsUSA Regional Exam 2015 – Commercial Baking
Contestant Number: ______________________________
Directions- Match the baking terms above to their correct definition.
Temper Cream Proof Fold
Oxidation Hydroscopic Dock
Emulsion Extract Push/Punch
1. __________ A chemical reaction resulting from exposure to oxygen or other electron-seizing atoms or molecular combination of atoms .
2.___________ A technique for gently combining two ingredients together, using a bottom-to-top motion with a spoon or scraper
3.___________ A mixture of two liquids that do not combine together, example oil and water.
4.___________ To pierce pastry dough before baking to allow steam to escape and prevent blistering of the dough.
5.___________ To slowly add a hot liquid to to an egg mixture or other food being prepared to raise the temperature without making them curdle or begin to cook.
6.___________ To push upon a dough to expel excess gases
7.___________ a solution obtained by steeping or soaking a substance
8.___________ Beating butter or shortening either alone or with added sugar, until it's light and fluffy.
9.___________ A dough _________(s)when it swells and rises to twice its original size.
10.___________ A substance which attracts and absorbs water.
11. When Preparing Crême Anglaise, slowly beating hot milk into the egg mixture is called what?
12. How many ounces are there in two pounds?
13. If a recipe calls for 6 ounces of sugar, and we are doing a double batch, how many ounces of sugar will we need?
14. If a recipe calls for one pound plus four ounces of flour, and we are cutting the recipe in half, how many ounces of flour do we need? \
15. How many teaspoons are there in two tablespoons?
16. The basic bread ratio can be written as 100/60/2/1. In this formula, the 100 stands for what?
A. 100% Flour
B. 100 Oz. Bread Flour
C. 100% Total Ingredients
17. The process of locking fat in between layers of dough is called what?
A. Layering
B. Sealing
C. Laminating
D. Enriching
.
18. What is the primary leavening agent in a souffle?
A. Baking Powder
B. Yeast
C. Steam
19. To pipe a rosette, you will use the _____ tip.
A. Rose
B. Plain
C. Basketweave
D. Star
20. What is 60% of 180 Ounces?
21. Name 3 categories of cookies?
22. What does the acronym FAT TOM stand for?
23. What are the three types of yeast that are most common in a retail bakery?
24. What is the Temperature Danger Zone?
25. Name the three types of meringues.
Answer Key Commercial Baking written Exam:
1. Oxdation
2. Fold
3. Emulsion
4. Dock
5. Tempering
6. Push/Punch
7. Extract
8. Cream
9. Proof
10.Hydroscopic
11. Tempering
12. 32oz
13. 12oz
14. 10oz
15. 6
16. A
17. C
18. C
19. D
20. 108 Oz.
21. Dropped, pressed, bar, icebox, molded
22. Food, Acidity, Time, Temperature, Oxygen, Moisture
23. Fresh Compressed, Instant, Active Dry
24. 41F - 135F
25. French/Common, Italian, Swiss
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