Froggy Jumps: Study Guide for Exam 2 (baking - cookies


Froggy Jumps Study Guide for Exam 2Online version Study guide for test two (pies and cookies) for Elements of Baking by Jessica Rodgers 1 True or False: When making whipped cream (or Creme Chantilly), your ingredients should be cold a False b True c 2 What are the ingredients in Whipped Cream? a Heavy cream or creme fraiche, confectioners sugar, and vanilla b Milk, confectioners sugar, and vanilla c Heavy cream, and vanilla 3 What fruits should you never mix with gelatin (unless they are cooked or canned)? a Pineapple and Strawberries b Strawberries and Blueberries c Pineapple and Papaya because they contain enzymes that will break the gelatin down 4 What happens if you add too little gelatin to your chiffon pie filling? a It will be very soft and will not hold its shape b It will become very rubbery and hard c It will not be sweet enough 5 What happens if you add too much gelatin to your pie filling? a You get a stiff, rubbery product b It becomes very soft and will not hold shape c It will be overly sweet 6 What sort of gelatin should you use in chiffon pie? a sweetened gelatin b flavored gelatin c unsweetened gelatin 7 True or False: Although some chiffon pies contain starch as their only stabilizer, most contain gelatin a true b false c 8 What are the three main bases for chiffon pie? a Thickened with starch; or flour; or flour AND starch b Thickened with starch; or egg; or starch AND egg c Thickened with only gelatin 9 What kind of pie has a light, fluffy texture? a Fruit pie b Chiffon pie c Custard Pie 10 What is the difference between pastry cream and cream pie filling? a Pastry cream uses cornstarch, cream pie can be made with other thickeners b Cream pie uses cornstarch, pastry cream can be made with other thickeners c Pastry cream is a heavy custard, and cream pie is lighter 11 What do you add to thicken a cream pie? a flour b lard c Cornstarch 12 Cream pie fillings are basically the same as a pudding b ice cream c custard 13 What is NOT a way to check if a custard pie is done? a Cut a slice of the pie b Shake the pie very gently to make sure it is no longer liquid c Insert a thin knife blade an inch from the center to see if it comes out clean 14 After you set the crust for a custard pie, what is the next step? a Reduce the heat to 325-350 to cook the filling slowly b Increase the heat the cook everything very fast c Add the filling and freeze 15 How do you "set the crust" for a custard pie? a Start the crust at the top of a low oven for 10-15 minutes b Bake the crust completely before adding the filling c Start the pie at the bottom of a hot oven (425-450 degrees) for 10-15 minutes 16 What does it mean to "bake blind?" a Bake a pie crust about half-way before adding the filling b Bake the pie crust completely before adding the filling c Add the filling and then bake the entire pie 17 Which cream pie has an unusual cooking method due to the acid in the ingredients? a Banana Cream Pie b Key Lime Pie c Coconut Cream Pie 18 What is the greatest difficulty in preparing soft (or custard) pies? a Making sure the filling as been prepared properly b Making sure the pie is sweet enough c Cooking the crust completely without overcooking the filling 19 What is custard? a A liquid thickened or set by cornstarch b A liquid thickened or set by flour c A liquid thickened or set by the coagulation of egg proteins 20 What method is commonly used for homemade apple and peach pies? a Old-Fashioned Method b Cooked Juice Method c Cooked Fruit Method 21 What method is used for fruit that needs little to no cooking before filling the pie? a Cooked Juice Method b Cooked Fruit Method c Old-Fashioned Method 22 Most fresh fruits (except berries) and dried fruits are prepared with this method a Cooked Juice Method b Old Fashioned Method c Cooked Fruit Method 23 If you're using canned fruit, you will probably use the a Old-Fashioned Method b Cooked Fruit Method c Cooked Juice Method 24 When would you use the cooked fruit method for a fruit pie? a When the fruit does not need to be cooked b When the fruit requires cooking, or there is not enough liquid for the cooked juice method c When you're using canned fruit 25 Waxy maize (or modified starches) are a used to sweeten pies b cloudy when added to fruit pies c clear when set and make a soft paste rather than a firm gel 26 Cornstarch is used for a chiffon pies b cream pies and sometimes fruit pies c refrigerator pies 27 Because sugar and strong acids reduce thickening power of starch, you should a add all or part of the sugar/strong acids before you add the starch b never add sugar or a strong acid to your pie filling c add all or part of the sugar/strong acids after the starch has thickened 28 What reduces the thickening power of starch? a Apples b Yeast c Sugar and strong acid (such as lemon juice) 29 What is NOT a way to thicken a pie filling? a Starch b Milk c Eggs 30 How do you avoid lumping in your filling? a Mix your starch with a cold liquid or sugar before adding to a hot liquid b Mix your starch directly into the rest of the ingredients c Mash the starch before adding it 31 Cornstarch, waxy maize, flour, and tapioca are some examples of what? a Starches used to make dough rise b Starches used to thicken pies c ingredients used to sweeten pies 32 What do many kinds of pie filling, especially fruit fillings and cream fillings, depend on for thickness? a roux b butter c starch 33 The mixing method for pie doughs is sometimes called the a flaky dough method b cut dough method c rubbed dough method 34 What liquid do you use for pie dough? a Water or Milk b Water or Fruit Juice c Milk or Fruit Juice 35 What is NOT a base ingredient for pie dough? a Yeast b Flour c Fat 36 What is one of the reasons that you should keep pie dough around 60 degrees? a Gluten develops more slowly at cool temperatures b Gluten develops faster at cool temperatures c Yeast will grow faster 37 What is one of the reasons you should keep pie dough around 60 degrees in temperature? a Gluten develops faster at cool temperatures b shortening has the best consistency when cool c the yeast will grow faster 38 What temperature should liquid (water or milk) be when added to pie dough? a hot, around 90 degrees b frozen c cold, around 40 degrees 39 What should mealy pie dough look like when blended? a cream b large lumps of fat c coarse cornmeal 40 What are the two basic types of pie dough? a Flaky and Custard b Flaky and Fatty c Flaky and Mealy 41 For what kind of pie dough do you "cut" the fat into the flour, leaving it in pieces? a Flaky pie dough b Mealy pie dough c Fatty pie dough 42 Why do you use a mealy pie dough for bottom crusts? a It has a better flavor b It becomes very crunchy c It resists sogginess 43 When would you use a flaky pie dough? a for top crusts and sometimes prebaked shells b for custard pies c for bottom crusts and top crusts 44 What is the difference between flaky and mealy pie dough? a how the filling is prepared b how the water is blended with the flour c How the fat is blended with the flour 45 Which of these is NOT a basic type of pie dough? a flaky pie dough b mealy pie dough c custard pie dough 46 What temperature should you keep your pie dough at during mixing and makeup? a cold, around 30 degrees b hot, around 120 degrees c cool, around 60 degrees 47 How many categories of pies are there? a 6 b 5 c 4 48 What are the five categories of pies? a Meat; Custard; Vegetable; Chiffon; Cream b Fruit and Berry; Custard; Cream; Chiffons; Refrigerator or Frozen c Refrigerator or Frozen; Fruit and Berry; Vegetable; Cream; Shephards 49 Blueberry pie is an example of what kind of pie? a Cream b Chiffon c Fruit and Berry 50 This kind of pie is made with cooked custard, flavoring, and gelatin a Chiffon b Custard c Refrigerator or Frozen Pie 51 Grasshopper Pie is what kind of pie? a Fruit and Berry b Refrigerator and Frozen Pie c Chiffon 52 This kind of pie can have two crusts or a lattice top a Fruit and Berry b Custard c Cream 53 This is an example of a cream pie a Lemon Meringue b Apple or Strawberry c Chocolate or Banana 54 What is the thickening agent in a custard pie? a Flour b Gelatin c Custard (Cooked egg and milk mixture) 55 What are the three methods for preparing fruit pies? a Gelatin, custard, and eggs b flour, cornstarch, or arrowroot c Cooked fruit; old fashioned; cooked juice 56 Flour, cornstarch, or arrowroot are thickening agents for what kind of pie? a Custard b Chiffon c Fruit and Berry 57 What is folded into the base mixture of a chiffon pie to make it light? a gelatin b Egg whites and/or whipped cream c Egg whites and/or gelatin 58 This kind of pie typically has a graham cracker or cookie crumb crust a Fruit or Berry b Custard c Refrigerator or frozen 59 Heavy cream, sugar, and vanilla are the ingredients to make.... a Chiffon pie b Meringue c Whipped cream 60 How do you make whipped cream? a Whisk together heavy cream, sugar, and vanilla b Whisk together eggs, egg whites, and cream c Whisk together sugar, milk, and gelatin 61 You would whisk together egg whites and sugar to make a Whipped Cream b Custard c Meringue 62 When you make meringue, your egg whites should be a room temperature b hot c cold 63 What are three ways to brown a meringue? a in the oven, under a broiler, or with a blowtorch b in the oven, with a blowtorch, or with a match c under a broiler, in the oven, or in the microwave 64 The classic American pie dough uses a ______ ratio a 3-2-1: Fat, flour, water b 5-2-1: Flour, fat, water c 3-2-1: Flour, fat, water 65 What is NOT a fat you can use in pie dough? a Shortening b Milk c Butter 66 What is the most commonly used fat in pie dough? a lard b butter c all-purpose shortening (like Crisco) 67 What fat gives the best flavor to pie dough? a all-purpose shortening b lard c butter 68 What temperature water should you use in pie dough? a Cold b Room Temperature c Hot 69 Why should you use cold water in pie dough? a Cold water helps keep the fat solid (makes a flakier crust) b Cold water keeps the dough from burning c Cold water helps the fat to melt faster 70 Should pie dough be crumbly? a Yes b No c 71 What kind of flour is preferred when making pie crust? a Whole Wheat Flour b Pastry Flour c Almond Flour 72 What kind of gluten content do you want in flour when making pie crust? a high b low c very high 73 Why do you want a low-gluten content in your pie crust flour? a So that the crust will be tough to chew b So that the crust will be soggy c So that the crust will not be tough

1

True or False: When making whipped cream (or Creme Chantilly), your ingredients should be cold

a

False

b

True

c

2

What are the ingredients in Whipped Cream?

a

Heavy cream or creme fraiche, confectioners sugar, and vanilla

b

Milk, confectioners sugar, and vanilla

c

Heavy cream, and vanilla

3

What fruits should you never mix with gelatin (unless they are cooked or canned)?

a

Pineapple and Strawberries

b

Strawberries and Blueberries

c

Pineapple and Papaya because they contain enzymes that will break the gelatin down

4

What happens if you add too little gelatin to your chiffon pie filling?

a

It will be very soft and will not hold its shape

b

It will become very rubbery and hard

c

It will not be sweet enough

5

What happens if you add too much gelatin to your pie filling?

a

You get a stiff, rubbery product

b

It becomes very soft and will not hold shape

c

It will be overly sweet

6

What sort of gelatin should you use in chiffon pie?

a

sweetened gelatin

b

flavored gelatin

c

unsweetened gelatin

7

True or False: Although some chiffon pies contain starch as their only stabilizer, most contain gelatin

a

true

b

false

c

8

What are the three main bases for chiffon pie?

a

Thickened with starch; or flour; or flour AND starch

b

Thickened with starch; or egg; or starch AND egg

c

Thickened with only gelatin

9

What kind of pie has a light, fluffy texture?

a

Fruit pie

b

Chiffon pie

c

Custard Pie

10

What is the difference between pastry cream and cream pie filling?

a

Pastry cream uses cornstarch, cream pie can be made with other thickeners

b

Cream pie uses cornstarch, pastry cream can be made with other thickeners

c

Pastry cream is a heavy custard, and cream pie is lighter

11

What do you add to thicken a cream pie?

a

flour

b

lard

c

Cornstarch

12

Cream pie fillings are basically the same as

a

pudding

b

ice cream

c

custard

13

What is NOT a way to check if a custard pie is done?

a

Cut a slice of the pie

b

Shake the pie very gently to make sure it is no longer liquid

c

Insert a thin knife blade an inch from the center to see if it comes out clean

14

After you set the crust for a custard pie, what is the next step?

a

Reduce the heat to 325-350 to cook the filling slowly

b

Increase the heat the cook everything very fast

c

Add the filling and freeze

15

How do you "set the crust" for a custard pie?

a

Start the crust at the top of a low oven for 10-15 minutes

b

Bake the crust completely before adding the filling

c

Start the pie at the bottom of a hot oven (425-450 degrees) for 10-15 minutes

16

What does it mean to "bake blind?"

a

Bake a pie crust about half-way before adding the filling

b

Bake the pie crust completely before adding the filling

c

Add the filling and then bake the entire pie

17

Which cream pie has an unusual cooking method due to the acid in the ingredients?

a

Banana Cream Pie

b

Key Lime Pie

c

Coconut Cream Pie

18

What is the greatest difficulty in preparing soft (or custard) pies?

a

Making sure the filling as been prepared properly

b

Making sure the pie is sweet enough

c

Cooking the crust completely without overcooking the filling

19

What is custard?

a

A liquid thickened or set by cornstarch

b

A liquid thickened or set by flour

c

A liquid thickened or set by the coagulation of egg proteins

20

What method is commonly used for homemade apple and peach pies?

a

Old-Fashioned Method

b

Cooked Juice Method

c

Cooked Fruit Method

21

What method is used for fruit that needs little to no cooking before filling the pie?

a

Cooked Juice Method

b

Cooked Fruit Method

c

Old-Fashioned Method

22

Most fresh fruits (except berries) and dried fruits are prepared with this method

a

Cooked Juice Method

b

Old Fashioned Method

c

Cooked Fruit Method

23

If you're using canned fruit, you will probably use the

a

Old-Fashioned Method

b

Cooked Fruit Method

c

Cooked Juice Method

24

When would you use the cooked fruit method for a fruit pie?

a

When the fruit does not need to be cooked

b

When the fruit requires cooking, or there is not enough liquid for the cooked juice method

c

When you're using canned fruit

25

Waxy maize (or modified starches) are

a

used to sweeten pies

b

cloudy when added to fruit pies

c

clear when set and make a soft paste rather than a firm gel

26

Cornstarch is used for

a

chiffon pies

b

cream pies and sometimes fruit pies

c

refrigerator pies

27

Because sugar and strong acids reduce thickening power of starch, you should

a

add all or part of the sugar/strong acids before you add the starch

b

never add sugar or a strong acid to your pie filling

c

add all or part of the sugar/strong acids after the starch has thickened

28

What reduces the thickening power of starch?

a

Apples

b

Yeast

c

Sugar and strong acid (such as lemon juice)

29

What is NOT a way to thicken a pie filling?

a

Starch

b

Milk

c

Eggs

30

How do you avoid lumping in your filling?

a

Mix your starch with a cold liquid or sugar before adding to a hot liquid

b

Mix your starch directly into the rest of the ingredients

c

Mash the starch before adding it

31

Cornstarch, waxy maize, flour, and tapioca are some examples of what?

a

Starches used to make dough rise

b

Starches used to thicken pies

c

ingredients used to sweeten pies

32

What do many kinds of pie filling, especially fruit fillings and cream fillings, depend on for thickness?

a

roux

b

butter

c

starch

33

The mixing method for pie doughs is sometimes called the

a

flaky dough method

b

cut dough method

c

rubbed dough method

34

What liquid do you use for pie dough?

a

Water or Milk

b

Water or Fruit Juice

c

Milk or Fruit Juice

35

What is NOT a base ingredient for pie dough?

a

Yeast

b

Flour

c

Fat

36

What is one of the reasons that you should keep pie dough around 60 degrees?

a

Gluten develops more slowly at cool temperatures

b

Gluten develops faster at cool temperatures

c

Yeast will grow faster

37

What is one of the reasons you should keep pie dough around 60 degrees in temperature?

a

Gluten develops faster at cool temperatures

b

shortening has the best consistency when cool

c

the yeast will grow faster

38

What temperature should liquid (water or milk) be when added to pie dough?

a

hot, around 90 degrees

b

frozen

c

cold, around 40 degrees

39

What should mealy pie dough look like when blended?

a

cream

b

large lumps of fat

c

coarse cornmeal

40

What are the two basic types of pie dough?

a

Flaky and Custard

b

Flaky and Fatty

c

Flaky and Mealy

41

For what kind of pie dough do you "cut" the fat into the flour, leaving it in pieces?

a

Flaky pie dough

b

Mealy pie dough

c

Fatty pie dough

42

Why do you use a mealy pie dough for bottom crusts?

a

It has a better flavor

b

It becomes very crunchy

c

It resists sogginess

43

When would you use a flaky pie dough?

a

for top crusts and sometimes prebaked shells

b

for custard pies

c

for bottom crusts and top crusts

44

What is the difference between flaky and mealy pie dough?

a

how the filling is prepared

b

how the water is blended with the flour

c

How the fat is blended with the flour

45

Which of these is NOT a basic type of pie dough?

a

flaky pie dough

b

mealy pie dough

c

custard pie dough

46

What temperature should you keep your pie dough at during mixing and makeup?

a

cold, around 30 degrees

b

hot, around 120 degrees

c

cool, around 60 degrees

47

How many categories of pies are there?

a

6

b

5

c

4

48

What are the five categories of pies?

a

Meat; Custard; Vegetable; Chiffon; Cream

b

Fruit and Berry; Custard; Cream; Chiffons; Refrigerator or Frozen

c

Refrigerator or Frozen; Fruit and Berry; Vegetable; Cream; Shephards

49

Blueberry pie is an example of what kind of pie?

a

Cream

b

Chiffon

c

Fruit and Berry

50

This kind of pie is made with cooked custard, flavoring, and gelatin

a

Chiffon

b

Custard

c

Refrigerator or Frozen Pie

51

Grasshopper Pie is what kind of pie?

a

Fruit and Berry

b

Refrigerator and Frozen Pie

c

Chiffon

52

This kind of pie can have two crusts or a lattice top

a

Fruit and Berry

b

Custard

c

Cream

53

This is an example of a cream pie

a

Lemon Meringue

b

Apple or Strawberry

c

Chocolate or Banana

54

What is the thickening agent in a custard pie?

a

Flour

b

Gelatin

c

Custard (Cooked egg and milk mixture)

55

What are the three methods for preparing fruit pies?

a

Gelatin, custard, and eggs

b

flour, cornstarch, or arrowroot

c

Cooked fruit; old fashioned; cooked juice

56

Flour, cornstarch, or arrowroot are thickening agents for what kind of pie?

a

Custard

b

Chiffon

c

Fruit and Berry

57

What is folded into the base mixture of a chiffon pie to make it light?

a

gelatin

b

Egg whites and/or whipped cream

c

Egg whites and/or gelatin

58

This kind of pie typically has a graham cracker or cookie crumb crust

a

Fruit or Berry

b

Custard

c

Refrigerator or frozen

59

Heavy cream, sugar, and vanilla are the ingredients to make....

a

Chiffon pie

b

Meringue

c

Whipped cream

60

How do you make whipped cream?

a

Whisk together heavy cream, sugar, and vanilla

b

Whisk together eggs, egg whites, and cream

c

Whisk together sugar, milk, and gelatin

61

You would whisk together egg whites and sugar to make

a

Whipped Cream

b

Custard

c

Meringue

62

When you make meringue, your egg whites should be

a

room temperature

b

hot

c

cold

63

What are three ways to brown a meringue?

a

in the oven, under a broiler, or with a blowtorch

b

in the oven, with a blowtorch, or with a match

c

under a broiler, in the oven, or in the microwave

64

The classic American pie dough uses a ______ ratio

a

3-2-1: Fat, flour, water

b

5-2-1: Flour, fat, water

c

3-2-1: Flour, fat, water

65

What is NOT a fat you can use in pie dough?

a

Shortening

b

Milk

c

Butter

66

What is the most commonly used fat in pie dough?

a

lard

b

butter

c

all-purpose shortening (like Crisco)

67

What fat gives the best flavor to pie dough?

a

all-purpose shortening

b

lard

c

butter

68

What temperature water should you use in pie dough?

a

Cold

b

Room Temperature

c

Hot

69

Why should you use cold water in pie dough?

a

Cold water helps keep the fat solid (makes a flakier crust)

b

Cold water keeps the dough from burning

c

Cold water helps the fat to melt faster

70

Should pie dough be crumbly?

a

Yes

b

No

c

71

What kind of flour is preferred when making pie crust?

a

Whole Wheat Flour

b

Pastry Flour

c

Almond Flour

72

What kind of gluten content do you want in flour when making pie crust?

a

high

b

low

c

very high

73

Why do you want a low-gluten content in your pie crust flour?

a

So that the crust will be tough to chew

b

So that the crust will be soggy

c

So that the crust will not be tough

Study Guide for Exam 2

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