Baking And Pastry Equipment Ch.3 Exam Prep 8th Edition - Test Bank | Professional Baking 8e by Wayne Gisslen. DOCX document preview.
Chapter 3
Baking and Pastry Equipment
TEST QUESTIONS
Multiple Choice
1. The mixer that can handle the largest quantity of dough is the_____________.
a. planetary mixer
b. spiral mixer
c. horizontal mixer
d. vertical mixer
2. A ___________________ can be used to shape French baguettes.
a. rounder
b. molder
c. retarder
d. savarin mold
3. An oven in which loaves are baked directly on the floor of the oven is a ___________.
a. deck oven
b. hearth oven
c. rack oven
d. both a and b
4. To cut a 3-pound piece of bread dough into 36 equal pieces for making dinner rolls, you would use a _______________.
a. divider
b. molder
c. banneton
d. roller docker
5. A ____________________ is used to bake loaves of bread that yield square or rectangular slices.
a. pullman pan
b. springform pan
c. barquette pan
d. brioche pan
6. A mechanical oven gets its name because _______________________________.
a. the controls and switches have mechanical connections, rather than electric
b. it uses a mechanically linked fan to circulate hot air in the oven
c. whole racks of sheet pans can be rolled into the oven
d. trays holding the baking food rotate through the oven’s interior
7. A trunnion kettle is a steam-jacketed kettle that ___________________.
a. can be programmed to chill foods as well as heat them
b. tilts
c. doubles as a deep-fryer
d. holds less than 10 quarts of liquid
8. ________________ is another name for a charlotte ring.
a. Cake ring
b. Savarin mold
c. Bombe
d. Tube pan
9. A banneton is used to _______________.
a. proof bread
b. cut bread dough into equal-size portions
c. bake cheesecakes
d. bake petits fours and tartlets
10. A madeleine is shaped like a _____________.
a. tube
b. cornstick
c. dome
d. seashell
11. To cut croissants quickly from rolled-out dough, you would use a ____________.
a. couche
b. roller cutter
c. roller docker
d. bowl knife
12. Clear flexible strips for lining charlotte molds are made of ______________.
a. acetate
b. silicone
c. nylon
d. plasticene
13. A hydrometer ____________________________________.
a. retards and then proofs yeast doughs
b. measures the temperature of boiling sugar syrups
c. measures the density of sugar syrups
d. measures the amount of water in a batter or dough
14. The three main attachments for a vertical mixer are ________________.
a. dough arm, pastry hook, and whip
b. dough arm, paddle, and whip
c. paddle arm, pastry blender, and whip
d. paddle, pastry blender, and dough hook
15. A retarder is a type of ___________.
a. oven
b. proofer
c. mixer
d. refrigerator