So you think you can bake? Part 2

Previously, I have posted the Part 1 on this blog. Here is the Part 2. Attempt it to see if you know enough of baking. I've got 7/10, which means, I still need to brush up. What about you?

So you think you can bake?
1. Ganache is:
a. A French pastry
b. A mixture of chocolate, cream, and sometimes butter
c. An egg-rich French custard
d. A method for entraining air into cake and dessert batters to make them lighter

2. Some heritage yeast bread recipes called for a tablespoon of lemon juice. It’s purpose was to:
a. Create tangy, fresh taste in the bread
b. React with the baking soda to create additional volume in the loaves
c. Lower the pH making the dough slightly acidic and thus enhance the growth of yeast
d. Help brown the bread

3. Graham flour is:
a. Whole wheat flour with the bran removed
b. Whole wheat flour with the bran finely ground
c. Whole wheat flour with finely ground barley added
d. All of the above

4. Self rising flour is wheat flour that:
a. Is enriched with nutrients
b. Has salt added
c. Has baking powder added
d. All of the above

5. When making meringues, the following is true:
a. A little fat such as egg yolk or butter will make the meringue fail
b. Egg whites will foam better at room temperature
c. A mild acid such as a little lemon juice or cream of tartar will help foaming
d. All of the above

6. Which of the following will help avoid soggy bottom crusts in fruit pies:
a. Using a silver or light color pan to reflect the heat away from the crust.
b. Baking the pie high in the oven to allow the air to circulate beneath the pie.
c. Pouring the fruit filling into the pie shell while it is still hot.
d. None of the above.

7. A sponge cake:
a. Is made with egg whites and no yolks
b. Is made with whole eggs.
c. Relies on baking powder for leavening.
d. Relies on shortening for a tenderizer.

8. The following may make cookies hard:
a. Too much flour or flour measured improperly
b. Not enough liquid
c. Not enough shortening
d. All of the above

9. Sugar in cookies may affect:
a. How much they spread
b. How quickly they brown
c. How they stick to pans
d. All of the above

10. Which leaving agent is typically used with buttermilk:
a. Baking soda
b. Baking powder
c. Cream of tartar
d. Yeast

Answers:
1. The answer is “b”. Ganache (pronounced “gah nahsh”) is a rich chocolate cream used as filling, a dessert sauce, or a glaze on cakes.

2. The answer is “c”. Yeast works best in a slightly acidic environment. Most good dough conditioners provide this in modern breads.

3. The answer is “b”. Rather than regulate how fine the bran should be ground, the FDA allows any whole wheat flour to be called graham flour.

4. The answer is “d”. Self rising flour is white flour that has salt and baking powder added. The federal government requires that nutrients be added to all refined white flour. We have never seen whole wheat flour that is self rising.

5. The answer is “d”. All are true.

6. The answer is “d”. The opposites are true. A dark pan absorbs heat and helps bake the crusts. A pie baked lower in the oven is closer to the element and will bake the crust more effectively. Hot fillings tend to make pies soggy. Allow the filling to cool.

7. The answer is “b”. Angel food cakes are made with egg whites alone while sponge cakes are made with both whites and yolks. Air entrained in the eggs provides the leavening, not baking powder. Little or no shortening is used.

8. The answer is “d”.

9. The answer is “d”. Sugar melts in the oven and may increase spread. Sugar caramelizes and turns brown. When melted sugar sets, it can stick to the pan and make removal of cookies difficult. It is often advisable to remove cookies before the sugar sets.

10. The answer is “a”. Buttermilk is an acid that reacts with baking soda, an alkaline. While many recipes call for baking powder in addition to baking soda, the baking powder is intended for additional leavening. Baking powder contains both an acid and alkaline. Cream of tartar is an acid. Buttermilk added to yeast breads provides flavor but does not react with the yeast although it does lower the pH of the dough which is favorable to the yeast.

Score 8 to 10 right: Yes, you can bake.
Score 5 to 7 right: Yes, you can bake but you may want to brush up on the techniques and science of baking to be even better. Consider downloading and reading the free publications, "How to Bake" and "Ingredients and How They Work".
Score less than 5 right: Don't give up--chances are you can still bake--but check out the e-books and other resources in our free bakers' library.