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A comprehensive set of practice questions and answers for the baking nocti exam. It covers a wide range of topics, including dough preparation, baking techniques, and pastry making. The questions are designed to test knowledge and understanding of baking principles and practices. This resource is valuable for students preparing for the nocti exam or anyone interested in learning more about baking.
Typology: Exams
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A cheesecake weighs 4 lbs after it is baked. A baker portions it into 16 pieces. How much will each slice weigh? 4 oz When preparing the bakeshop for production of a specific recipe/formula, after you clean and sanitize the work area, what is the first thing you should do? read the recipe What temperature should bread be baked to? 190 degrees When you are making up cookies, why would you want them to be the same size? bake evenly During the baking process, when yeast bread is exposed to the heat in the oven it experiences something called an "oven spring." What does this term refer to? rapid rise of the product What is it called when you poke small holes or impressions into dough to allow gas to escape and why is it important? docking so the dough does not blow up when steam is formed What are you doing when you are shaping or forming dough into a loaf or press? molding the dough An emulsion will form more successfully if the ingredients being mixed are at what temperature? room temperature What mixing method is it when you mix or beat shortening with sugar? creaming method Milk, melted butter, water, and one other type of wash can be used on the tops of soft rolls before baking. What is it? egg wash What is another name for laminated dough? roll-in What are three types of laminated dough and what two get its rise from yeast and which get its rise from steam?
croissant and danish get it from yeast and puff pastry gets it from steam If you have a mixture of flour, liquid, and fat, what type of dough would you be producing? pastry type dough-pie dough If you were making a bakery product made of liquid, flour, salt, shortening, and leavened by yeast, what would you be making? lean bread When making and frying yeast raised doughnuts, what ingredient could make it too dark? sugar Dinner rolls that have margarine or butter rolled in them are called what? butterflakes What is the difference between a rich dough and a lean dough? rich dough has more fat When we make tea biscuits, what is the type of dough considered? soft dough What is the reason that we use paper liners for cupcakes? so they don't stick and it makes them easy to remove from pan The three mixing methods for quick breads are the biscuit method, the muffin method, and what else? creaming method What does the term "tunneling" in biscuits refer to? very large air pockets from overmixing What type of flour is used most often in pie dough and why is it used? pastry flour because it is low in protein and makes pie tender In mixing pie crust it is important that the water used is at what type of temperature and why? ice cold so it does not develop gluten What do you do to fresh pie dough before you roll it out in order to relax the gluten? chill it in the refrigerator How many quarts in a gallon? 4 quarts 32 oz=4 cups=2 pints= how many quarts 1 quart What is the difference in the cooked juice method and the cooked fruit method for pie fillings? cooked juice method comes from a can and cooked fruit method is where sugar is added to draw out the juices What is the main purpose of venting a two crust fruit filled pie? lets the steam out What is another way to avoid lumping starches in liquid?
mix the starch with cold liquid The most common type of flour used in cookie production is pastry. Why do you think this is? makes finished product lighter and more tender If you over bake cookies the liquid will absorb causing the cookie to _______ quicker. stale What type of consistency do you believe rolled cookie dough should have? stiff The creaming method incorporates air into a batter and will cause the cake to rise from the heat in the oven. Would this be considered a physical or chemical leavening process? physical When making a sponge cake or Genoise cake, what is the most accurate procedure? warm and whip the eggs and sugar, sift and fold in the flour and baking powder in stages and if using butter fold in melted butter after the flour has been folded in If egg whites are overmixed in angel food cake, what do you believe could happen to the final product after baking and cooling? it will shrink What is another name for eclair paste and what is the leavening agent used? pate a choux that is leavened by steam When angel food cakes are taken out of the oven, what is done with the cake pan to cool it and why? it is turned upside down immediately because the structure is not completely set so it won't shrink What is used to thin icing for doughnuts? simple syrup When mixing icings for cakes, what type of shortening is used? high ratio What is the traditional icing type that is poured over peties fours? poured fondant What other items are made with pate a choux? beignets and French cruller When the cake flour is added in the angel food cake, it should be folded in by hand so the _______ do not break down. air cells When baking pate a choux items we start the baking process at a high temperature to develop steam and then reduce to finish the baking and set the structure. The product must be firm and dry before removing from the oven and cool slowly to prevent what? collapse
The leavening for puff pastry and items baked with pate a choux are the same. What leavens the pastries? steam What is the starch in baking that does not need heating or cooking? arrowroot (pre gelatinized) What custard should be allowed to boil to the correct thickened consistency before removing from heat? pastry cream What is not considered a custard? strawberry coulis When making a stirred custard sauce, the hot liquid is slowly whisked into the egg yolks in order to not cook the eggs. What is this called? tempering When using a baker's formula for balancing a formula for breads, the percentage of the other ingredients are based on the weight of what ingredient? flour Bread flour is generally used for most breads and rolls. What type of wheat do you believe it is milled from? hard What is conditioning of gluten during mixing considered? development What gives the gluten in dough the ability to return to its original size and shape after it has been deformed? elasticity What it is called when you work dough in order to develop the gluten? kneading What could you do to the dough in order to slow down fermentation? put it in the fridge When water and flour are mixed it combines glutenin and gliadin proteins to form an elastic substance that is called what? gluten What is protein coagulation? a change in the structure from a liquid form to a solid or thicker liquid