| |
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
|
