1. Unit 9 Test Review Advance Foods

2. Besides flours, liquids, fats and sweeteners, what are other key ingredients in many baked products? – Eggs and flavoring What is the term to describe the process by which you can test yeast? – proofing Which type of yeast is moist and comes in small, individually wrapped cakes? – Compressed yeast Which type of paper should you use to line a pan? – Parchment paper

3. What must be combined for gluten to develop? – Flour and liquid Which type of butter or margarine should you avoid using when greasing a pan? – salted Which type of yeast comes in packets and jars? – Active dry yeast What type of pans do most recipes assume you will use? – Shiny metal What effect do fats have on baking products? – All of the above

4. Which sweetener is formed when sugarcane juice is boiled to make crystallized sugar? – molasses What are the two types of batters? – Pour batter and drop batter How do cake and pastry flours differ from other flours? – The contain less gluten Which tool works well to remove cookies from baking sheets? – A wide spatula Besides the muffin method, what other basic method is used for quick bread batter? – Biscuit method

5. Which type of surface or tool promotes quick cooling of baked products? – A wire cooling rack When should baked goods be stored? – After they have cooled completely What should you remember when using the muffin method? – Avoid overmixing When you cut in, what do you mix with flour? – Solid fat Besides causing dough to rise, what else does fermentation do? – Add flavor

6. Which type of quick bread dough is rolled out and cut into shape before baking? – Rolled biscuit What is the purpose of scoring a loaf of bread before baking it? – To prevent the crust from cracking as the dough rises How does well-baked bread sound when you tap the bottom and sides? – hollow What is the ideal temperature for a place where dough will rise? – 75 to 85 degrees What type of cookie is a brownie? – Bar cookie

7. How much flour should you sprinkle on your work surface and your hands when turning out yeast dough? – A very small amount How can you tell is dough is ready to shape after it has risen? – You press the surface and the dent remains What is the proper way to store soft cookies? – With a tight fitting lid What should the diameter of a rolled out pie crust be? – 2 inches larger than the pie pan What tool should you use to monitor the temperature of candy-in-progress? – Candy thermometer

8. Which type of sugar is creamed with butter, margarine, or cream cheese to make uncooked frosting? – Confectioners sugar Which is the first step to making a shortened cake using the conventional method? – Sift the dry ingredients What can you use to make a fluted edge on a pie crust? – thumbs and index fingers or tines of a fork When patching a piece of cracked pastry dough, what temperature of water should you use to slightly moisten the area that you need to repair? – Cold

9. Which is the first step to making a shortened cake using the conventional method? – Sift the dry ingredients What is a lattice crust? – a crust made with woven strips of dough What does docking prevent? – pastry shells puffing up while baking What is the best indication of doneness in shells and two-crust pies? – color

10. What is a square or circle of pastry folded over a sweet or savory filling? – turnover What is streusel? – a crumbly mixture of butter, flour, sugar, and spices What happens when molecules of glucose and fructose that are dissolved reunite and turn back into granulated sugar? – crystallization