Foundations 2 Chapter 20 Mark III
Quiz by Christopher Wright
Grades 9-12
Hospitality and Tourism
Ohio Career Tech
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10 questions
Show answers
- Q1What type of dough is used by pastry chefs to make a pie dough?quick doughstore bought- easy peasy3-2-1 doughflat dough120s
- Q2The characteristics of a good pie crust are?this, light, airyheavy, hard, and toughsomething resembling a frisby in textureflaky, tender, and flavorful120s
- Q3A croissant is an example of a?laminated doughquick breadcakesouffle120s
- Q4What term is used to describe piercing a dough in several places by using a fork in order to allow steam to escape?dockingpokingscoringslicing120s
- Q5The procedure for preparing a prebaked pie shell is called?par-bakingbaking blindfermentationoven spring120s
- Q6Which dough is used most often to create cream puffs and eclairs?roll-inphyllopate a chouxstudel120s
- Q7When "blind baking" a pie crust for a cold pie filling, parchment paper and ______________ are used to fill the pie during the baking process to help form the crust evenly?rocks- they have mineralswaterrice or beansmarbles and beads120s
- Q8Croissant dough receives how many "three folds"?2643120s
- Q9Danishes receive how many "three folds"?5384120s
- Q10Fact of Fiction- when using the three fold method, the baker will press the dough with his fingers in the lower right hand corner to indicate how many times the dough has been folded. Two fingers indicates two three folds, three fingers indicated three three folds?seems weirdhalf and halfFactFiction120s