Chapter.14 Pastry Basics Full Test Bank 8th Edition

Chapter 14

Pastry Basics

TEST QUESTIONS

Multiple Choice

1. The term pastry _________________________________.

a. comes from the word paste

b. is basically a mixture of flour, liquid, and fat

c. refers to both pastes and doughs and the products made from them

d. all of the above

2. Which of the following doughs is paired correctly with its French name?

a. Puff pastry: pâte à choux

b. Éclair paste: pâte feuilletée

c. Both of the above

d. Neither of the above

3. Which of the following statements about the pastry used for tarts and tartlets is true?

a. These doughs should be made with shortening, not butter.

b. Because tarts contain such flavorful fillings, the flavor of their pastry in not important.

c. These pastries should be made thicker than those for typical American pies because tarts and tartlets typically contain more filling.

d. None of the above.

4. If you want to make a large tart, a good choice for the crust would be _____.

a. pâte à choux

b. pâte feuilletée

c. pâte brisée

d. strudel or phyllo dough

5. Which of the following is most similar to pâte brisée?

a. Puff pastry

b. Éclair paste

c. Enriched pie pastry

d. Strudel or phyllo dough

6. Which of the following statements about puff pastry is incorrect?

a. Puff pastry is one of the most difficult bakery products to make.

b. Puff pastry is a rolled-in dough, like Danish and croissant doughs.

c. Puff pastry can rise to eight times it original thickness when baked.

d. A strong yeast is required to enable puff pastry to rise in such a spectacular manner.

7. Although special puff pastry shortening is available, butter is the preferred fat in puff pastry because butter is ______________________________.

a. not as hard when it is refrigerated

b. doesn’t soften and melt at room temperature

c. less expensive

d. more pleasant to eat

8. The word blitz in blitz puff pastry means that this type of pastry _______________.

a. is very flaky

b. can be made quickly

c. rises higher than other puff pastries

d. is often shaped like a bolt of lightening

9. If you were comparing a sample of blitz puff pastry with a sample of classic puff pastry, the blitz puff pastry would ____________________.

a. have a finer texture

b. not have risen so high

c. both a and b

d. neither a nor b

10. Reversed puff pastry gets its name from the fact that _________________________.

a. this dough is allowed to rise after it is baked

b. the inside of the finished product is flakier than its crust

c. this dough puffs from the outside in, rather than from the inside out

d. the butter encloses the dough rather than the dough enclosing the butter

11. Which of the following statements about puff pastry products is correct?

a. Bake the products at 300° to 350°F.

b. Always place the units right side up on the baking sheets.

c. Be sure that the edges are completely covered with egg wash.

d. All of the above.

e. None of the above.

12. Although they had all been the same shape when he put them in the oven, a baker noticed that his puff pastry products were all different shapes when they finished baking. Which of the following could have been the cause of these irregular shapes?

a. The dough had not been allowed to relax before baking.

b. An improper rolling-in procedure had been used.

c. There was uneven heat in the oven.

d. There had been an uneven distribution of fat before rolling.

e. Any of the above.

13. Which of the following puff pastry products requires small circles of dough to be cut?

a. Napoleons

b. Patty shells

c. Cream horns

d. Pinwheels

e. All of the above

14. __________________ are examples of puff pastry petits fours.

a. Conversations and chaussons

b. Papillons and palmiers

c. Allumettes and sacristains

d. All of the above

e. None of the above

15. Three of the following are names for the type of dough from which éclairs and cream puffs are produced. Which one is not?

a. Pâte à choux

b. Pâte brisée

c. Eclair paste

d. Choux paste

16. Unlike puff pastry, éclair paste _____________________.

a. contains no fat

b. is fairly easy to make

c. should be prepared at least a day before it is baked

d. both a and c

17. Which of the following is an incorrect statement about the similarities between éclair paste and popover batter?

a. Both éclair paste and popover batter are leavened by steam.

b. A strong flour is used for making both éclair paste and popover batter.

c. Both products should have large holes in their centers after baking.

d. Both products begin as a thick dough.

18. Which of the following directions would you find in the formula for products that begin as éclair paste?

a. Pipe the dough onto parchment-lined baking sheets.

b. Begin baking at 375°F for the first 15 minutes, then increase the temperature to 425°F for the remaining baking time.

c. Remove the products from the oven before they become firm and dry.

d. All of the above.

19. It is very important to bake cream puffs and éclairs thoroughly and to cool them slowly so that they do not __________________.

a. collapse

b. lose their color

c. form holes in their centers

d. all of the above

20. Mini Paris-Brest, mini éclairs, pralines, mini cream puffs, and choux florentines are all examples of _____________ petits fours.

a. puff pastry

b. choux

c. pâte brisée

d. phyllo

21. Which of the following products can be substituted for strudel dough when making apple strudel?

a. Puff pastry

b. Pâte brisée

c. Baked meringue

d. Phyllo dough

22. Which of the following is made with phyllo dough, nuts, and honey?

a. Paris-Brest

b. Vacherin

c. Baklava

d. Dacquoise

23. Although crisp meringues are not pastries in the original sense of the word, they are often classified as pastries because they __________________________.

a. are also made from a flour paste

b. have a pasty, sticky texture before they are baked

c. are used like flour pastries to make a wide range of desserts

d. are produced from the same basic formula that is used to produce flour-based pastries

24. Baked meringues used as pastry layers are most often what shape?

a. Square

b. Round

c. Triangular

d. Octagonal

25. In order to bake a crisp meringue without browning it, you should use a _____ oven.

a. hot

b. moderate

c. low

d. either a or b

26. The primary leavening agent in puff pastry is ___________.

a. yeast

b. baking powder

c. baking soda

d. steam

27. A type of baked meringue layer made by folding chopped nuts into the meringue before shaping and baking is called______________.

a. japonaise

b. vacherin

c. meringue chantilly

d. baklava

28. Good baking temperatures for small puff pastry products, such as patty shells, are approximately:

a. 300–325°F

b. 325–350°F

c. 375-400°F

d. 425–475°F

29. If puff pastry products come out of the oven with irregular or crooked shapes, a possible reason is that the _____________________.

a. dough wasn’t allowed to rest before baking

b. fat wasn’t rolled in properly

c. heat in the oven was uneven

d. all of the above

30. The best flour to use for making éclair paste is ______________.

a. bread flour

b. pastry flour

c. cake flour

d. three parts cake flour plus one part cornstarch

31. The primary leavening agent in éclair paste is ______________.

a. yeast

b. baking powder

c. baking soda

d. steam

True/False

T F 32. Crisp baked meringues are normally baked at a very low temperature, approximately 200–225°F.

T F 33. Short dough, used for fruit tarts, is a type of cookie dough made with flour, butter, sugar, and eggs.

T F 34. After it is removed from refrigeration, puff pastry should be allowed to warm up to room temperature before being rolled and cut.

T F 35. The weight of rolled-in fat in puff pastry dough is generally about twice the weight of the flour.

T F 36. Blitz puff pastry dough is made the same way as regular puff dough but given fewer turns.

T F 37. Made-up puff pastry products should be allowed to rest for half an hour before being baked.

T F 38. Puff pastry dough trimmings should be discarded, since they will not bake properly if rerolled.

T F 39. Éclair paste produces the best results if it is mixed a day ahead and allowed to rest overnight under refrigeration.

T F 40. Éclairs and cream puffs must be cooled rapidly, as soon as they are removed from the oven.

T F 41. The basic steps in the production of éclair paste are as follows: boil the liquid, fat, and salt; stir in the flour all at once; cool slightly; and beat in the eggs a little at a time.

T F 42. The main ingredients in strudel dough are pastry flour, water, salt, eggs, and oil.

T F 43. Frozen phyllo dough must be thawed completely before being removed from the package and unrolled.

T F 44. Pâte brisée is similar to pâte sucrée except that pâte brisée contains more sugar.

T F 45. Pâte sablée generally contains less egg than pâte sucrée.

T F 46. Products mixed by the sablage or sanding method are tender because moisture is mixed with the dry ingredients before the fat is added.