Chapter 20 Cakes and pies Foundations of Restaurant Management 2
Flashcard
•
Professional Development
•
9th - 12th Grade
•
Hard
Wayground Content
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20 questions
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1.
FLASHCARD QUESTION
Front
What are the ingredients and proportions in 3-2-1 dough?
Back
Three parts flour, two parts fat, one part water
2.
FLASHCARD QUESTION
Front
Cakes generally fall into one of what two categories?
Back
high fat or egg foam
3.
FLASHCARD QUESTION
Front
In which method for preparing cake batter are the fat and sugar creamed together to produce a very fine crumb and a dense, rich texture?
Back
Creaming
4.
FLASHCARD QUESTION
Front
What is the main leavening agent in souffles?
Back
Egg Whites
5.
FLASHCARD QUESTION
Front
A croissant is an example of a
Back
laminated dough
6.
FLASHCARD QUESTION
Front
The procedure for preparing a prebaked pie shell is called
Back
baking blind
7.
FLASHCARD QUESTION
Front
Which dough is used most often to create cream puffs and eclairs?
Back
Pate a choux
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