Show:
Quick Breads
Food safety
Yeast Breads
Misc.
Pies and tarts
100

All quick breads use this type of leavener

What is chemical

100

This is the temperature danger zone

What is 41-135

100

This is the type of yeast that can be added directly to the ingredients

What is instant

100

Stronger gluten bonds require more of this in the flour

What is protein

100

This is the pie/tart filling that is a flavored pastry cream

What is cream

200

This is the mixing method that uses softened solid fat

What is creaming

200

Water for handwashing must be at least this temperature

What is 100 degrees F

200

This is the type of yeast that has a very short shelf life

What is fresh or compressed

200

A custard is liquid thickened by this

What are eggs

200

This is the term for fully baking a crust before filling

What is blind baking

300

This is the mixing method that uses liquid fat

What is muffin

300

Food should be stored 6 inches away from these two things

What are the walls and the floor

300

This is the type of yeast that has to be rehydrated before you can use it

What is active dry

300

There are this many tablespoons in an ounce

What is 2

300

This is the pie/tart filling where raw fruit, sugar, flavorings, and starches are combined then baked

What is baked fruit

400

This is the mixing method that uses cold, solid fat

What is biscuit

400

This should never be used to put out a grease fire

What is water

400

This is the category of dough with little to no fat and sugar

What is lean dough

400

There are this many tablespoons in 1/4 of a cup

What is 4

400

This is the pie/tart filling where the fruit is pre-softened before baking

What is cooked fruit

500

This is the leavener that has two rises; one with heat and one with moisture

What is baking powder

500

This is the name of the system that ensures the oldest product is used first

What is FIFO

500

This is the category of dough that has fat and/or sugar to shorten the gluten strands

What is enriched dough

500

These are the three categories of desserts you should try to have on a buffet

What is chocolate, fruit, creamy

500

This is the pie/tart filling that has gelatin added to a stirred custard or fruit puree, followed by whipped egg whites

What is chiffon