I got 9 out of 10 - screwed up on the yeast bread question - it figures. smileys/smile.gif
1. Ganache is:
1. A French pastry
2. A mixture of chocolate, cream, and sometimes butter
3. An egg-rich French custard
4. A method for entraining air into cake and dessert batters to make them lighter
2. Some heritage yeast bread recipes called for a tablespoon of lemon juice. It's purpose was to:
1. Create a tangy, fresh taste in the bread
2. React with the baking soda to create additional volume in the loaves
3. Lower the pH making the dough slightly acidic and thus enhance the growth of yeast
4. Help brown the bread
3. Graham flour is:
1. Whole wheat flour with the bran removed
2. Whole wheat flour with the bran finely ground
3. Whole wheat flour with finely ground barley added
4. All of the above
4. Self rising flour is wheat flour that:
1. Has the bran removed
2. Has salt added
3. Has baking powder added
4. All of the above
5. When making meringues, the following is true:
1. A little fat such as egg yolk or butter will make the meringue fail
2. Egg whites will foam better at room temperature
3. A mild acid such as a little lemon juice or cream of tartar will help foaming
4. All of the above.
6. Which of the following will help avoid soggy bottom crusts in fruit pies:
1. Using a silver or light color pan to reflect the heat away from the crust.
2. Baking the pie high in the oven to allow the air to circulate beneath the pie.
3. Pouring the fruit filling into the pie shell while the filling is still hot.
4. None of the above.
7. A sponge cake:
1. Is made with egg whites and no yolks
2. Is made with whole eggs.
3. Relies on baking powder for leavening.
4. Relies on shortening for a tenderizer.
8. The following may make cookies hard:
1. Too much flour or flour measured improperly
2. Not enough liquid
3. Not enough shortening
4. All of the above
9. Sugar in cookies may affect:
1. How much they spread
2. How quickly they brown
3. How they stick to pans
4. All of the above
10. Which leavening agent is typically used with buttermilk:
1. Baking soda
2. Baking powder
3. Cream of tartar
4. Yeast
Score 8 to 10 right: Yes, you can bake.
Score 5 to 7 right: Yes, you can bake but you may want to brush up on the techniques and science of baking to be even better. Consider downloading and reading the free publications, "How to Bake" and "Ingredients and How They Work".
Score less than 5 right: Don't give up--chances are you can still bake--but check out the e-books and other resources in our free bakers' library.
1. Ganache is:
1. A French pastry
2. A mixture of chocolate, cream, and sometimes butter
3. An egg-rich French custard
4. A method for entraining air into cake and dessert batters to make them lighter
2. Some heritage yeast bread recipes called for a tablespoon of lemon juice. It's purpose was to:
1. Create a tangy, fresh taste in the bread
2. React with the baking soda to create additional volume in the loaves
3. Lower the pH making the dough slightly acidic and thus enhance the growth of yeast
4. Help brown the bread
3. Graham flour is:
1. Whole wheat flour with the bran removed
2. Whole wheat flour with the bran finely ground
3. Whole wheat flour with finely ground barley added
4. All of the above
4. Self rising flour is wheat flour that:
1. Has the bran removed
2. Has salt added
3. Has baking powder added
4. All of the above
5. When making meringues, the following is true:
1. A little fat such as egg yolk or butter will make the meringue fail
2. Egg whites will foam better at room temperature
3. A mild acid such as a little lemon juice or cream of tartar will help foaming
4. All of the above.
6. Which of the following will help avoid soggy bottom crusts in fruit pies:
1. Using a silver or light color pan to reflect the heat away from the crust.
2. Baking the pie high in the oven to allow the air to circulate beneath the pie.
3. Pouring the fruit filling into the pie shell while the filling is still hot.
4. None of the above.
7. A sponge cake:
1. Is made with egg whites and no yolks
2. Is made with whole eggs.
3. Relies on baking powder for leavening.
4. Relies on shortening for a tenderizer.
8. The following may make cookies hard:
1. Too much flour or flour measured improperly
2. Not enough liquid
3. Not enough shortening
4. All of the above
9. Sugar in cookies may affect:
1. How much they spread
2. How quickly they brown
3. How they stick to pans
4. All of the above
10. Which leavening agent is typically used with buttermilk:
1. Baking soda
2. Baking powder
3. Cream of tartar
4. Yeast
Score 8 to 10 right: Yes, you can bake.
Score 5 to 7 right: Yes, you can bake but you may want to brush up on the techniques and science of baking to be even better. Consider downloading and reading the free publications, "How to Bake" and "Ingredients and How They Work".
Score less than 5 right: Don't give up--chances are you can still bake--but check out the e-books and other resources in our free bakers' library.