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Assignment Questions - 14164_374
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Assignment Questions - 14164_376
6-48. How many No.   10 cans of cookie mix will you need to prepare 175 oatmeal  cookies? 1. Five 2. Two 3. Three 4. Seven 6-49. Which of the following characteristics  is  NOT  an indication  that  a  piecrust  has  been properly  made? 1. A  golden  brown  appearance 2. A  rough  surface  that  appears blistered 3. An elastic or coarse texture 4. A crust tender enough to cut easily 6-50. The shortening used to prepare pie dough  should  be  at  what  temperature when you are ready to blend it with the  other  ingredients? 1. 45°F 2. 50°F 3. 60°F 4. 80°F 6-51. You  should  use  bakery  emulsifier shortening,  melted  shortening,  or salad oil to prepare piecrust if a general-purpose   shortening   compound is not available. 1. True 2. False 6-52. Which of the following factors is important  in  making  a  tender piecrust? 1. The  quantity  of  water 2. The method of mixing the water with the other ingredients 3. The  temperature  of  the  water (40°F  to  50°F) 4. Each of the above 47 6-53. When you are mixing pie dough by machine, the water is added in what manner? 1. Placed in the bowl first, then the  dry  ingredients  are gradually  added  while  mixing 2. Half all at once and the other half when the dough starts to form 3. Added  gradually  while  mixing 4. Added all at once while mixing 6-54. The dough sections for the bottom crust of a two-crust pie should be cut into pieces weighing what specific number of ounces? 1. 7 2. 7 1/2 3. 8 4. 8 1/2 6-55. After you place the pie dough in the pie pan and form the edges for a one-crust pie,   the dough should be pricked with a fork to allow the steam  formed  during  baking  to escape. What is this procedure called? 1. Fluting 2. Docking 3. Scoring 4. Aerating 6-56. To  eliminate  shrinkage  and  cracking in  pumpkin  pie  during  baking,  the mixture for the filling must set for how many minutes before you add the  eggs? 1. 20 2. 30 3. 40 4. 60

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