We need to write reaction formulas in order to understand how cake is made and how things are incorporated. True or False.
False. Nobody cares.
100
True of false. Another word for cake in the past was "lala"
False, it was "kaka"
100
What is an example of a light and soft cake?
An angel food cake
100
Which of these tools is not used in making pastries?
a) Pastry board
b) Pastry bag
c) Pastry roller
d) Pastry cutter
C
100
Which type of pastry can be used as an appetizer?
A choux pastry is commonly used
200
What happens when wheat flour and water is kneaded together?
It develops strands of gluten
200
True or false. The Greeks used beer as a leavener.
True.
200
What does all purpose flour normally do for a cake?
When a firmer or more dense cake is desired.
200
What other name does a pastry bag go by?
A piping bag
200
What are hot crust pastries normally used for?
Different types of pies
300
What makes bread tough and elastic?
The gluten made from kneading
300
What were early cakes also used as in England?
Bread
300
Does cake flour normally have high or low protein wheat content in it?
Low
300
True or false. A pastry bag is able to fill the inside of a pastry with another ingredient.
True
300
What is the most common type of pastry?
A short crust pastry
400
Why is using unclarified butter not desireable to use when baking?
Because of its water content
400
What famous time period were sponge cakes introduced in?
The Renaissance
400
If cake flour is requested, what ingredient is sometimes added?
Cornstarch
400
What tool is used domestically for pasta production?
A pastry brake
400
Does a choux pastry have a high or low concentration of water?
High
500
What makes a pastry quite tough?
Fat being melted with hot water or liquid oil is used. The thin oily layer offers less of an obstacle to gluten formation and this results in a tougher pastry.
500
Where was sponge cake believed to originate from?
Spain
500
What type of high ratio does cake flour have?
Starch to gluten ratio
500
What is a pastry brake
Opposed and counter-rotating rollers with a variable gap through which pastry can be worked and reduced in thickness for commercial production
500
True or false. A phyllo is wrapped around in a filling and brushed with oil.