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FA25HP1 Baking & Pastry Tech (BAKE-105-B06) - 2025-09-10

FA25HP1 Baking & Pastry Tech (BAKE-105-B06) - 2025-09-10

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In the separate foaming method, which type of meringue is used?

Ounces and Fluid Ounces have the same weight.

Something that is par baked, does not require any further baking

True

False

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The cut-in method can be combined with a form of lamination by gently rolling and folding the finished dough?

True

False

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Why must you use ice cold liquid in the cut-in method?

To hydrate the flour

Temperature doesn't matter

To keep the fat cold

Not to overheat the eggs

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After mixing your pie dough, what should you do to the dough?

Bulk ferment.

Scale & chill,

Bench rest before dividing.

Par bake.

Scale & use right away.

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When making biscuits, the solid fat should be cubed and kept cold

before combining with dry ingredients

What temperature should your fat and liquids be when you are using the Cut-In Method?

Warm

Same as the rest of the ingredients

Room Temperature

Cold

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What mixing method would you use to make biscuits?

As discussed in class, what is one reason we heat the eggs and sugar when using the warm foaming method?

To caramelize the sugar

To denature the egg proteins

To pre-cook the eggs

To make it "egg safe"

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