Question 1

Which of the following is made from a rich sweet dough and contains raisins, almonds, nutmeg, rum, orange, and lemon?

Accepted Answer

A)   Kugelhopf
B)   Stollen
C)   Babka
D)   PanettoneE) A) and B)
F) None of the above

Question 2

Temperature is particularly important in the production of rich doughs because _____.

Accepted Answer

A)   butter that is either too cold or too warm is hard to work with
B)   the dough can become overproofed if it becomes too warm
C)   both a and b
D)   neither a nor bE) B) and D)
F) None of the above

Question 3

Rich doughs contain a _____ than lean doughs.

Accepted Answer

A)   higher proportion of fat
B)   lower proportion of sugar
C)   lower proportion of eggs
D)   all of the aboveE) C) and D)
F) A) and D) A

Question 4

Why is it important not to overmix rolled-in doughs?

Accepted Answer

A)   The rolling-in process continues to develop the gluten.
B)   The yeast should not be thoroughly mixed with the other ingredients.
C)   Too much air will be incorporated into the dough.
D)   Overmixing produces a dough that will be too soft to work with successfully.E) All of the above
F) None of the above

Question 5

Osmotolerant yeast is used when _____.

Accepted Answer

A)   the fat content of a dough is above 12%
B)   the fat content of a dough is above 25%
C)   the sugar content of a dough is above 12%
D)   the sugar content of a dough is above 25%E) B) and C)
F) A) and C)

Question 6

Why are most rich doughs mixed using the sponge method?

Accepted Answer

A)   The high percentage of fat and sugar in these doughs inhibits fermentation, and in the sponge method, most of the fermentation has already taken placed before the fat and sugar is added.
B)   The sponge method requires more time than other mixing methods, thereby allowing more gluten to form in these doughs than in leaner doughs.
C)   The sponge that is formed traps more moisture, which inhibits the fermentation process and allows these doughs to rise higher than lean doughs.
D)   All of the above are true.E) A) and C)
F) B) and D)

Question 7

Identify the following products by writing the letter corresponding to the appropriate product name in the blank provided after each description.
-A sweet yeast roll soaked in rum-flavored syrup. ____

Accepted Answer

A)   Brioche
B)   Streusel
C)   Baba
D)   Croissant
E)   DanishF) All of the above
G) A) and E) C

Question 8

Which of the following is a part of the rolling-in procedure in rolled-in dough?

Accepted Answer

A)   Enclosing the fat in the dough
B)   Rolling out and folding the dough
C)   Both a and b
D)   Neither a nor bE) B) and D)
F) All of the above

Question 9

What is rolled into rolled-in dough?

Accepted Answer

A)   Fat
B)   Sugar
C)   Eggs
D)   FlourE) None of the above
F) C) and D)

Question 10

Frangipane is made from _____.

Accepted Answer

A)   almonds
B)   cheese
C)   hazelnuts
D)   a combination of dried fruits such as apricots, dates, and prunesE) A) and B)
F) None of the above

Question 11

Identify the following products by writing the letter corresponding to the appropriate product name in the blank provided after each description.
-A sweet, rolled-in dough made into many shapes, usually with a sweet filling or topping. ____

Accepted Answer

A)   Brioche
B)   Streusel
C)   Baba
D)   Croissant
E)   DanishF) B) and C)
G) B) and E)

Question 12

Wreath coffee cakes, filled coffee cakes, loaf coffee cakes, Danish pretzels, and Danish strip coffee cakes can be made from _____.

Accepted Answer

A)   plain sweet dough
B)   Danish dough
C)   either a or b
D)   neither a nor bE) None of the above
F) A) and D)

Question 13

What is created when many layers of fat are sandwiched between many layers of dough in rolled-in dough?

Accepted Answer

A)   Flakiness
B)   Gluten
C)   Fermentation
D)   All of the aboveE) C) and D)
F) A) and D)

Question 14

Another name for a Danish twist is a _____.

Accepted Answer

A)   snail
B)   apricot pinwheel
C)   rosette
D)   vol-au-ventE) A) and B)
F) A) and C)

Question 15

Cinnamon sugar, streusel topping, almond filling, and clear glaze are used in the production of _____.

Accepted Answer

A)   Danish pastry
B)   coffee cakes
C)   other sweet yeast products
D)   all of the aboveE) None of the above
F) B) and C)

Question 16

Identify the following products by writing the letter corresponding to the appropriate product name in the blank provided after each description.
-A yeast roll rich in butter and eggs but relatively low in sugar, often made up with a little round topknot and baked in flaring, fluted tins. ____

Accepted Answer

A)   Brioche
B)   Streusel
C)   Baba
D)   Croissant
E)   DanishF) B) and E)
G) B) and D)

Question 17

Which of the following statements is/are true?

Accepted Answer

A)   For flavor, butter is the preferred fat in rolled-in dough.
B)   The problem with using butter in rolled-in doughs is that it is hard when cold and soft when too warm, making it difficult to work with.
C)   Specially formulated shortenings and margarine can be substituted for butter in rolled-in doughs when cost and ease of handling are concerns.
D)   All of the above.E) B) and D)
F) B) and C)

Question 18

Which of the following can be made from a filled dough roll or Danish spiral?

Accepted Answer

A)   Combs and bear claws
B)   Figure-eight rolls
C)   Three-leaf rolls
D)   Butterfly rolls
E)   All of the aboveF) B) and D)
G) C) and D)

Question 19

Identify the following products by writing the letter corresponding to the appropriate product name in the blank provided after each description.
-A rich, crescent-shaped roll made from a rolled-in dough that is low in sugar. ____

Accepted Answer

A)   Brioche
B)   Streusel
C)   Baba
D)   Croissant
E)   DanishF) A) and B)
G) C) and D)

Question 20

Danish pastries and many sweet dough products should be glazed with a clear or apricot glaze _____.

Accepted Answer

A)   before they are baked
B)   during the baking process
C)   after they are baked, but when they are still warm
D)   after the are baked, but when they have completely cooledE) A) and B)
F) None of the above C

Exam 9: Rich Yeast Doughs

Which of the following is made from a rich sweet dough and contains raisins, almonds, nutmeg, rum, orange, and lemon?

Correct AnswerverifiedShow Answer

Temperature is particularly important in the production of rich doughs because _____.

Correct AnswerverifiedShow Answer

Rich doughs contain a _____ than lean doughs.

Correct AnswerverifiedA

Why is it important not to overmix rolled-in doughs?

Correct AnswerverifiedShow Answer

Osmotolerant yeast is used when _____.

Correct AnswerverifiedShow Answer

Why are most rich doughs mixed using the sponge method?

Correct AnswerverifiedShow Answer

Identify the following products by writing the letter corresponding to the appropriate product name in the blank provided after each description. -A sweet yeast roll soaked in rum-flavored syrup. ____

Correct AnswerverifiedC

Which of the following is a part of the rolling-in procedure in rolled-in dough?

Correct AnswerverifiedShow Answer

What is rolled into rolled-in dough?

Correct AnswerverifiedShow Answer

Frangipane is made from _____.

Correct AnswerverifiedShow Answer

Identify the following products by writing the letter corresponding to the appropriate product name in the blank provided after each description. -A sweet, rolled-in dough made into many shapes, usually with a sweet filling or topping. ____

Correct AnswerverifiedShow Answer

Wreath coffee cakes, filled coffee cakes, loaf coffee cakes, Danish pretzels, and Danish strip coffee cakes can be made from _____.

Correct AnswerverifiedShow Answer

What is created when many layers of fat are sandwiched between many layers of dough in rolled-in dough?

Correct AnswerverifiedShow Answer

Another name for a Danish twist is a _____.

Correct AnswerverifiedShow Answer

Cinnamon sugar, streusel topping, almond filling, and clear glaze are used in the production of _____.

Correct AnswerverifiedShow Answer

Identify the following products by writing the letter corresponding to the appropriate product name in the blank provided after each description. -A yeast roll rich in butter and eggs but relatively low in sugar, often made up with a little round topknot and baked in flaring, fluted tins. ____

Correct AnswerverifiedShow Answer

Which of the following statements is/are true?

Correct AnswerverifiedShow Answer

Which of the following can be made from a filled dough roll or Danish spiral?

Correct AnswerverifiedShow Answer

Identify the following products by writing the letter corresponding to the appropriate product name in the blank provided after each description. -A rich, crescent-shaped roll made from a rolled-in dough that is low in sugar. ____

Correct AnswerverifiedShow Answer

Danish pastries and many sweet dough products should be glazed with a clear or apricot glaze _____.

Correct AnswerverifiedC

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C

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C