Food Safety and Sanitation
The temperature that bacteria thrive at between 40F (5C) and 140F (57C).
What is the temperature danger zone
Flexible bakeware that can withstand oven temperatures up to 485F (251C) despite its fragile appearance.
What is Silicone?
This is method used to make sugar cookies.
What is cut-out?
This type of custard should be allowed to boil.
What is Creme patissiere? (pastry cream)
Breads are allowed to bench rest in order to make the shaping process easier.
What is True?
This tool is most useful for removing the yellow rind from a lemon.
What is a zester?
A cabinet with heat and humidity controls used in the production of yeast breads.
What is a proof box or proofer?
To make uniformly shaped drop cookies.
What is use a scoop?
To prevent a baked custard from curdling.
What is bake it in a water bath?
Fermenting dough in a warm environment will slow yeast activity.
What is False?
Sanitary gloves should be worn by pastry chefs when they ice and portion cakes for service.
What is True?
The process of heating sugar to about 320F, causing it to darken.
What is caramelization?
Makes the flakiest pie crust.
What is shortening and butter?
When making a custard, the process of slowly whisking some hot liquid into egg yolks.
What is tempering?
Can cause butter to melt and damage dough.
What is proofing enriched dough at higher than 85F?
Foods that usually contain an animal product such as milk, eggs, poultry, seafood, or meat.
What are potentially hazardous foods?
Should be mixed briefly and the batter should be lumpy.
What is muffin batter?
Causes pie crust to shrink when baked.
What is overworked dough?
Baking a custard at this temperature until it is just set will ensure that the custard is firm but not watery.
What is low?
Contain more yeast, require longer kneading, and proofing.
What is an enriched dough?
Any organism that causes a disease.
What is a Pathogen?
Double-acting baking powder requires the addition of an acid to initiate the release of gas.
What is false?
How to know when a baked custard pie is done.
When is shakes like a bowl full of jelly?
Whipped cream, whipped egg whites, and gelatin.
What are things that a mousse may contain?
To develop the gluten when mixing brioche fat is added when the dough is....
What is fully kneaded?