For Pannini and others

Discussion in 'Professional Pastry Chefs' started by cape chef, May 21, 2006.

  1. cape chef

    cape chef

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    Here you go Pan,

    I know this will be a breeze for you.


    Test Bank Questions
    Baking and Pastry
    Chef Stabinsky

    1.Gluten is formed from two________________________known as glutenin and gliadin.
    a)Starches
    b) Fibers
    c) Proteins
    d) Carbohydrates

    2.The process of beating fat and sugar together to incorporate air is called
    a)Folding
    b)Creaming
    c)Blending
    d)Cutting

    3.A hard, strong wheat yields a flour with a high percentage of
    a)Gluten
    b)Starch
    c)Glutenin and gliadin
    d)Moisture

    4.When caramelizing sugar you should do the following to prevent lumping

    a)add an interferent
    b)stir constantly
    c)use a bain marie
    d)all of the above

    5.To substitute sheet gelatin in a recipe calling for granulated gelatin you should use.

    a)twice as much by weight
    b)an equal amount by weight
    c)an equal amount by volume
    d)60% as much by weight

    6. Which mixing method would be best for incorporating air or developing gluten?

    a)folding
    b)stirring
    c)cutting
    d)beating
    7. The French name for the dough used in making éclairs is

    e)Pate brisee
    f)Pate sucree
    g)Pate a chou
    h)Pate feulletee

    8. Merinque cooked by adding hot sugar syrup is known as

    a)Swiss
    b) Italian
    c) common
    d) French

    9.Puff pastry in not used for the following?
    a) palmiers
    b) bouchees
    c) vol-au-vents
    d) croquemb ouche

    10. Another name for a flan is
    a) crème renversee
    b) crème brulee
    c) crème anglaise
    d) all of the above
     
  2. cakerookie

    cakerookie

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    OK CC let a rookie try his hand at this so don't laugh if I fail.

    (1). C
    (2). B
    (3). A
    (4). A
    (5). B
    (6). D
    (7). G
    (8). B
    (9). A
    (10). B

    How did I do CC. Terrible I know.

    Best Regards Cakerookie...
     
  3. cape chef

    cape chef

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    Not bad CR that's a 60%
     
  4. chrose

    chrose

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    Let's see, it's been awhile;
    1)C
    2)B
    3)C
    4)A
    5)D
    6)D
    7)G
    8)B
    9)D
    10)D
     
  5. cape chef

    cape chef

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  6. erik

    erik

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    1) C
    2) B
    3) C
    4) A
    5) B?
    6) D
    7) G
    8) B
    9) D
    10) A

    I hope I did fairly well, as I >JUST< finished school in March!
     
  7. cape chef

    cape chef

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    1) C nope
    2) B yeap
    3) C yeap
    4) A yeap
    5) B? yeap
    6) D yeap
    7) G yeap
    8) B yeap
    9) D yeap
    10) A yeap

    I hope I did fairly well, as I >JUST< finished school in March![/QUOTE]

    Nice job erik! that's a 90%

    So Pan, with the process of elimination, this should be a "CAKE WALK" pun intended :)
     
  8. chrose

    chrose

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  9. m brown

    m brown

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    1 b , (protein fibers)
    2 b
    3 a , (c with moisture)
    4 a
    5 b
    6 d
    7 g
    8 b
    9 d
    10 b
     
  10. cakerookie

    cakerookie

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    I was kinda stumped by #10 to CH as I like you considered Creme Brulee and the other you mentioned as flans as well. I guess #10 could actually be all of the above. Either way CC you are the instructor so your explanation works for me.

    Best Regards Cakerookie...
     
  11. panini

    panini

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    shucks, out playin
    c
    b
    c
    a
    b
    d
    g
    b
    d
    a
    went back to see posts, 1 hum? gliadin carb? --glutenin protien? right?
     
  12. cape chef

    cape chef

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    Chrose, creme renversee, creme caramel and flan all refer to egg custards baked "over" a layer of caramelized sugar.

    as to your "proper" challenge on ? 1, You are 100% correct, no trick question, just poor proof reading on my part.:crazy:
     
  13. cape chef

    cape chef

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    100% and yes, I made a mistake with glutenin and gliandin. PROTIENS
     
  14. chrose

    chrose

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    I think I said this before, but "I never get tired of hearing that"!:D :roll: :smokin
     
  15. shahar

    shahar

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    OOHh let me try.

    1: c
    2: b
    3: c
    4: a
    5: b
    6: a
    7: g
    8: b
    9: d
    10 a


    Ok. Now let's look how everybody else did.
     
  16. momoreg

    momoreg

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    I didn't get a shot at this one in time, but I'm sure I would've aced it!:D ;)
     
  17. panini

    panini

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    I thought I would add another easy French and historical question directly related to ChefTalk and it's pastry people.
    1. Aside being quite the gathering point of some famous artist, what is Montparnasse known for as far as pastries go?
    I'll throw in a new automobile for the winning answer.
     
  18. m brown

    m brown

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    apple tart/ galletts
    or
    pate a choux
    ?
     
  19. chrose

    chrose

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    Almond Tart:lips:
     
  20. panini

    panini

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    Well you're both very close. It's the place where Master Baker Philippe Stemphlete let the first American kid work in his bakery. A young lass with a lot of energy who made a lot of mistakes:roll: This kid couldn't even figure ouit the times the customers would be comming in! In the morn(for baguette and crois) lunch for (baguette for big meal and nap). after school(baguette maybe something almond ,maybe a piece pf pithivier) dinner bag/batard and somethiong for dessert.
    Sorry reminissing, My wife called her family to wish her G.Mother a happy 100 birthday.
    pan