ProStart 2 Chapter 20: Cakes and Pies

Cakes generally fall into one of what two categories?

• High fat or egg foam

• Chocolate or yellow

• Hard crumb or soft crumb

• Sweet or Tart

The procedure for preparing a prebaked pie shell is called

• par-baking

• soft baking

• form baking

• blind baking

What are the ingredients and proportions in 3-2-1 dough?

• 3 parts flour, 2 parts water, 1 part fat

• 3 parts flour, 2 parts fat, 1 part water

• 3 parts water, 2 parts flour, 1 part fat

• 3 parts fat, 2 parts water, 1 part flour

Which statement about a soufflé is true?

• The main leavening agent is baking soda so any sudden jarring can cause a soufflé to fall

• Soufflés are made to be sweet, but not savory

• The batter requires special handling

• You must wait twice as long for the yeast to activate the dough

A croissant is an example of a

• cake

• quick bread

• laminated dough

• sourdough

Which method produces cakes with the lightest texture?

• foaming

• creaming

• straight mix

• double mix

What is docking?

• Transfering hot dough to a cooling rack to allow for air ciculation

• Piercing a dough in several places by using a fork in order to allow steam to escape

• Baking a pie crust with weight to keep its form

• Shaping a pie crust slightly larger than the pan to allow for shrinkage during baking

Pâte à choux dough is used most often to create

• bar and drop cookies

• muffins and scones

• high-foam or high fat cakes

• cream puffs and eclairs

What type of icing has a shiny, nonsticky coating when dried?

• foam

• fondant

• buttercream

• ganache

Angel food cake is made from which type of cake batter method?

• creaming method

• high-ratio method

• foaming method

• two-state method