Ch11 Doughnuts, Fritters, Pancakes, And Complete Test Bank

Chapter 11

Doughnuts, Fritters, Pancakes, and Waffles

TEST QUESTIONS

Multiple Choice

1. Although doughnuts, fritters, pancakes, and waffles are considered to be baked products, they are cooked _____ instead of in an oven.

a. by deep-frying

b. in greased fry pans or on griddles

c. in specially designed griddles that heat the product from both sides at once

d. all of the above

2. French doughnuts are _____.

a. the same as American doughnuts

b. a fried version of the pastry used to make cream puffs and éclairs

c. cooked in a special griddle that heats the dough from both sides

d. both b and c

3. French pancakes or crêpes are made from thin, unleavened batters made from _____.

a. milk

b. eggs

c. flour

d. all of the above

4. American pancakes differ from French pancakes or crêpes because they (American pancakes) are _____.

a. made from chemically leavened batters

b. mixed with the muffin method

c. both a and b

d. neither a nor b

5. Yeast-raised doughnuts are mixed with the _____ method.

a. muffin

b. creaming

c. biscuit

d. modified straight dough

6. Yeast doughnut dough is similar to sweet dough or bun dough except that it does not contain as much _____.

a. fat

b. egg

c. sugar

d. all of the above

7. Yeast doughnuts may be greasy if _____.

a. the dough is allowed to ferment too much

b. they are fried at too high a temperature

c. both a and b

d. neither a nor b

8. Which of the following statements about yeast doughnut production is not true?

a. Doughnuts must be proofed at a lower temperature and humidity than breads.

b. Handle your fully proofed doughnuts carefully because they will dent easily.

c. Fry your doughnuts for approximately 2½ minutes.

d. Do not turn your doughnuts over while they are in the fryer.

9. Cake doughnuts may be tough if _____.

a. the dough is overmixed

b. they are not given a rest before frying

c. both a and b

d. neither a nor b

10. Although solid shortenings are popular for frying doughnuts, they are not the best choice because _____.

a. they are unstable

b. products fried in them appear more greasy when cooled

c. they do not congeal when the doughnuts cool

d. they have an unpleasant texture because the fat does not melt in the mouth

e. all of the above

11. Which of the following pairs of doughnut type and mixing method is correct?

a. Cake doughnuts and modified straight dough method

b. Yeast-raised doughnuts and creaming method

c. Rich vanilla spice doughnuts and muffin method

d. All of the above

e. None of the above

12. When finishing doughnuts, it is important to allow them to _____.

a. cool

b. drain

c. both a and b

d. neither a nor b

13. Doughnuts can be finished with _____.

a. cinnamon sugar or 4X sugar

b. fondant or fudge icing

c. doughnut glaze

d. coconut or chopped nuts

e. all of the above

14. Which of the following types of doughnut is most like a fritter?

a. Yeast

b. Cake

c. French

d. Dutch

15. Which of the following statements about fritters is true?

a. Fritters can be either sweet or savory.

b. Fritters are not always fried.

c. Fritters can be made from any vegetable, but are never made from meat or fish.

d. Don’t confuse fritters and beignets. They are very different products.

16. Which of the following fried products is shaped like a cylinder?

a. Viennoise

b. Fattigman

c. Beignets de carnival

d. Cannoli

17. American-style pancakes and waffles are made from _____ batters mixed by the _____ method.

a. drop; muffin

b. drop; creaming

c. pourable; muffin

d. pourable; creaming

18. Waffle batter differs from pancake batter because waffle batter usually contains _____.

a. more fat

b. less liquid

c. whipped eggs

d. all of the above

19. Which of the following should be used as a leavening agent for waffles if the batter is made several hours ahead of time?

a. Baking soda

b. Baking powder

c. Baking powder and beaten egg whites

d. None of the above

20. A gaufre is a _____.

a. crêpe filled with bitter chocolate cream

b. French waffle

c. cannoli made with almond flour and brandy

d. salted beignet

21. A thin, unleavened pancake is known as a _____.

a. Suzette

b. fattigman

c. gaufres

d. crêpe

22. Crêpes _____ were once commonly made tableside by the waiter.

a. soufflé

b. frangipane

c. Suzette

d. gâteau

True/False

T F 23. Yeast-raised doughnuts are made from a dough that is similar to regular sweet dough or bun dough, except that the doughnut dough is often lower in fat and sugar.

T F 24. Doughnuts that have fermented or proofed too long brown too quickly in the fryer.

T F 25. Yeast doughnuts fry best when they are chilled in the retarder before frying.

T F 26. Frying time for doughnuts is about 5 minutes.

T F 27. Hand-rolled and hand-cut cake doughnuts should be allowed to rest before being fried.

T F 28. Proper frying temperature for cake doughnuts is about 350–365°F (176–185°C).

T F 29. Doughnuts and fritters that are fried at too low a temperature are likely to be greasy.

T F 30. Doughnuts should be glazed while still hot, as soon as they come from the fryer.

T F 31. French doughnuts and beignets soufflés are both made from éclair paste.

T F 32. French doughnuts that are not fried long enough sometimes collapse when cooling.

T F 33. The procedure for making pancake batter includes sifting together the dry ingredients, adding the combined liquids to the dry ingredients, and beating well to make a smooth batter.

T F 34. Waffle batter often contains more fat than pancake batter.

T F 35. Buttermilk pancake batter leavened with baking soda should be mixed just before serving time.

T F 36. Crêpes or French pancakes are leavened with soda or baking powder.

T F 37. Crêpe batter can be mixed ahead of time, but the crêpes should be fried just before serving time.