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Continuing Education Baking Skills Questions

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Continuing Education Baking Skills
What is the difference between a drop batter and a pour batter?
  1. pour batter is thicker than drop batter
  2. pour batter is runnier than drop batter
  3. pour batter requires rising time and drop batter does not
  4. pour batter and drop batter are the same
Continuing Education Baking Skills
What is the flour to liquid ratio for doughs?
  1. 1 part flour to 1 part liquid
  2. 2 parts flour to 1 part liquid
  3. 3 parts flour to 1 part liquid
  4. 2 parts flour to 2 parts liquid
Continuing Education Baking Skills

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Different forms of sugar, such as granulated, brown, or molasses, are used to           sweeten          a baked product, as well as make the product more tender and cause the tops of muffins and other breads to brown and crisp.
Continuing Education Baking Skills
Identify correct fractions indicating how full to fill cake pans with batter.
  1. 1/2 or 3/4
  2. 1/3 or 1/2
  3. 1/2 or 7/8
  4. 3/4 or 7/8
Continuing Education Baking Skills
Identify the ratio of cream to chocolate that will result in a hard ganache.
  1. 1:2
  2. 1:1
  3. 1:2.5
  4. 2:1.5
Continuing Education Baking Skills
Identify the types of chocolate used to make ganache.
  1. only dark
  2. dark and white
  3. milk, dark and white
  4. bittersweet and milk
Continuing Education Baking Skills
Identify the type of chocolate unsuitable for ganache as it will cause it to separate.
  1. milk chocolate
  2. chocolate chips
  3. dark chocolate
  4. white chocolate
Continuing Education Baking Skills
How would you delicately flavor a ganache with fresh mint?
  1. mince and add to chocolate
  2. process mint and add pulp to finished mixture
  3. process mint and add liquid to chocolate
  4. add whole mint leaves to cream while heating
Continuing Education Baking Skills
The internal/inside temperature of a loaf of bread should be 400 degrees F.
  1. True
  2. False
Continuing Education Baking Skills
The external/outside temperature of a loaf of bread should be 200 degrees F, and the internal/inside temperature of a loaf of bread should be 400 degrees F.
  1. True
  2. False
Continuing Education Baking Skills

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All purpose flour is often used in baking because it contains enough protein to create an elastic gluten framework giving             structure             to baked goods.
Continuing Education Baking Skills
Identify three ways to use a ganache.
  1. glaze, filling, frosting
  2. buttercream, filling, frosting
  3. fondant, filling, frosting
  4. glaze, filling, fudge
Continuing Education Baking Skills
What is the likely cause of ganache that is grainy?
  1. ganache was undercooked
  2. too much cream
  3. cream was too hot or ganache was overcooked
  4. cream had too high a fat content
Continuing Education Baking Skills

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Enhanced           flavour          is also added to baked goods by using herbs and spices, especially in the form of a strong spice such as cinnamon.
Continuing Education Baking Skills
If there is not enough batter to fill all the muffin cups, what should you do with the empty cups?
  1. leave them empty
  2. fill with water half way
  3. grease generously
  4. portion out batter so all cups contain some batter
Continuing Education Baking Skills
When making truffles, how long should the ganache be given to set up properly at room temperature.
  1. 24 hours
  2. 12 hours
  3. 6 hours
  4. 4 hours
Continuing Education Baking Skills

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Leavening agents give baked products their porous and tender texture by producing       air       (carbon dioxide). Common leavening agents are baking powder, baking soda, and yeast.
Continuing Education Baking Skills
What is the flour to liquid ratio for drop batters?
  1. 2 parts flour to 2 parts liquid
  2. 1 part flour to 1 part liquid
  3. 3 parts flour to 1 part liquid
  4. 2 parts flour to 1 part liquid
Continuing Education Baking Skills

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The function of salt in baked goods is the same as its function in most cooking, and that is to add           flavour          .
Continuing Education Baking Skills
Salt
  1. gives structure to a quick bread
  2. serves as a tenderizing agent in baked products
  3. adds flavor to a baked product
  4. hydrates the protein and starch in flour; helps form gluten
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