Pastry Baking

• which contaminate is an example of physical contamination?

  glass
• The protein content of bread flour ranges from 11 to 13 percent.

  True
• the best ways to determine ripeness of a melon is through color and shape ?

  True
• what small tool is also known as a Parisian scoop?

  Melon baller
• Saute pans that have sloping sides are known as?

  frying pan
• what piece of equipment maintains the most desirable environment for yeast growth?

  Proofer
• the best types of cutting board, to help preserve the life of a knife, are?

  wooden composition
• whisks whips are sphere-shaped and have thin wires to incorporate air for making foams.
• a dough docker is used to quickly and cleanly piece airholes in rolled sheets of dough before baking blind ?

  true
• which of the following units represents volume measurements?

  mililiter
• to increase or decrease the yield of a formula, you must first calculate the?

  FCF
• 1 cup is equivalent to how many fluid ounces (fl oz)?

  8 fl oz
• the number of servings multiplied by the serving size would give ?

  total yield of a formula
• 1 kilogram (kg) is equivalent to how many grams (g)?

  1000 grams
• count: is a measurement of whole items, expressed in the term each, bunch, and dozen
• In professional kitchens, weight is usually the preferred type of measurement because it is more accurate
• To increase or decrease the yield of a formula, you need to determine the formula conversion factor.
• water: is the only substance for which it can be safely assumed 1 fl oz equals 1 oz by weight
• metric system: used throughout the rest of the world is a decimal system, meaning that it is based in multiples of ten
• because many formulas assume the ingredients listed are ready to cook, it is necessary to consider trim loss when purchasing items
• Graduated containers are used to measure ingredients by weight.

  false
• volume measuring tools need not to conform to any regulated standards, so there can be difference between two sets of tools?

  True
• increasing the yield of a recipe is very straightforward, and there are no ingredients that cannot simply be multiplied ?

  FALSE
• Since 1 fl oz of water equals 1 oz of water by weight, it can be assumed that 1 fl oz of cream equals of 1 oz cream by weight ?

  false