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Chapter 40 - Introduction to the Bakeshop: In Review

1. Indicate if a baker or a pastry cook would be more likely to prepare each of the following items in a large bakeshop:

1. Croissants
   
2. Dinner rolls
   
3. Fresh fruit tart
   
4. Chocolate cake
   
5. Rye bread
   

2. True or false. When assembling ingredients for a baked product, it is normal to estimate amounts rather than measure them.
     A. True B. False
3. Flours with higher _____ content will contain more gluten.
   
4. When would you use cane sugar over beet sugar?
   
5. Other than sugar, what sweeteners are used in the bakeshop?
   
6. True or false. Most animal shortenings are liquid at room temperature.
     A. True B. False
7. Name two different types of leavening agents.
   
8. Contrast baking soda and baking powder.
   
9. Chocolate liquor is composed of cocoa solids and _____ _____.
   
10. List five chocolate products commonly found in professional pastry kitchens.
    
11. What is blooming?
    
12. Generally, larger pieces of nuts are _____ expensive than smaller pieces.
    
13. True or false. Vanilla is the bean of a tropical plant.
      A. True B. False
14. Name two reasons why a bakeshop might use convenience products.
    
15. What is the purpose of the metal tip used with a pastry bag?
    
16. The cabinet that bakers use to hold dough products at a warm temperature so they will rise is called a _____.
      A. rack oven B. proofer C. sheeter D. peel

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