TEST-BANK for
A Textbook of Baking and Pastry Fundamentals
4th Edition
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Sample Questions
- How would you avoid having discolored or bitter tasting biscuits?
- Which of the following fruits have the highest yield percentage?
- Which of the following garnishes would NOT be appropriate on a plated dessert prepared in a kitchen ...
- When making rich doughs such as Danish, brioche, or challah, what form of butter should be ...
- Which of the following sauce would NOT be used to decorate a dessert plate?
- Which of the following techniques is NOT recommended when preparing a plated dessert?
- Filled chocolates, bon bons and molded chocolates should be stored away from direct heat in a cool dark place.
- When making a European style torte, what should be used to moisten the sponge cake layer?
- Dessert plates should be ________ with a(n) ________ before they are served to the customer.
- When chocolate is properly tempered, it should break with a(n) ________ and be ________ to bite.
- Which of the following cake batters are NOT traditionally used for making layered tortes?
- Which of the following definitions is incorrect?
- Which type of chocolate does NOT need to be tempered?
- Proofing enriched dough above ________F can melt the butter and damage the dough.
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