Cues Answers

1. a French term that means “put in place”. It

includes assembling all the necessary
ingredients, equipment, and tools needed • Mise en Place
to perform the task.
2. a type of light pastry that is filled with • Cream puffs
whipped cream or a sweetened cream
filling and often topped with chocolate.
3. a light, flaky, rich pastry made by rolling • Puff pastry
dough with butter and folding it to form
layers: used for tarts, napoleon
4. a pastry made of sweetened yeast dough • Danish pastry
with toppings such as fruit, nuts, or cheese
5. a rich pastry, filled with custard or fruit. • French pastries
6. pastries that consist of two components:
the first, relatively thin pastry (pie) dough,
when baked forms a crust (also called • Pie and tart
pastry shells) that holds the second, the
filling.

7. a flaky raised dough. It is like a sweetened

cross between a simple yeast-raised
dough and puff pastry. The dough is rolled
with butter to create layers and is then left
• Croissants
to rise, creating a very light texture. The
downside is that it is technically involved
and requires a great deal of work.

8. type of flour used in baking pastries. The • All-purpose flour

gluten content of this flour provides a
framework or substance for baked
pastries.
9. fats are frequently used to make the • Lard and vegetable shortening
pastry. Butter and margarine produce a
less tender crust.
10. contributes to the flavor of pastry and has • Salt
no influence on flakiness or tenderness.
11. mixing all ingredients together usually • Stirring
with a spoon in a circular motion.
12. introducing air into the mixture through
mechanical agitation as in beating eggs. • Beating
13. to flatten dough out into a sheet in • Rolling
preparation for shaping it into various
forms.
 14. fat is repeatedly folded into the dough. • Laminating
15. It is also known as the whipping method and
is usually used for meringue and chiffon products.
Air is incorporated into such food as whipping • Whisking
cream and egg whites through very vigorous
mixing, usually with an electric mixer or whisk.

16. fat and sugar are beaten together until light • Creaming
airy texture.
17. working with the dough using the heel of the • Kneading
hands, accompanied by pressing, stretching, and
folding in order to develop its gluten

18. cutting fat into smaller pieces using two knives • Cut in or cutting in
or a pastry blender to distribute fat in flour until it
resembles a coarse meal.
19. are all-purpose knives used for a variety of • Chef's or French Knives
chopping, slicing, and mincing tasks.
20. They are used for cutting dried fruits and • Kitchen Shears
vegetables fresh herbs, and cutting pastry.
21. They are used to stamp out individual cookies • Cookie Cutters
from the rolled dough.
22. It is used to cut dough during scaling. Never • Dough Cutter
pull the dough for it tears out the gluten strands.
It is also called a bench scraper.
23. This is also called a palette knife • Metal Spatula
24. It cuts fat into pieces to be able to coat it with • Pastry Blender
flour in pie making
25. It has a very sharp, round; nickel-plated blade
attached to a handle, the wheel rotates as it is
pushed over the rolled dough, making long, • Pastry Wheel
smooth continuous cuts.

26. They have feet that raise them above the • Wire cooling racks
counter so that moisture does not collect under
cooling baked goods
27. Contains starch thickeners as well as eggs, • Pastry cream
resulting in a much thicker and more stable
product
28. It consists of milk, sugar, eggs, and flavorings. • Custards
Whole eggs are used for greater thickening power.
Used as pie fillings and as a dessert by itself.
29. The term pastry comes from the word “paste”,
meaning __________________
30. Type of cake made of meringue and flour
31. Italian meringue used as cake icing
32. light pastry dough for making profiteroles,
croquembouche and éclairs
33. Gateau
34. What do you call the process of putting
products into containers for easy distribution?
35. It is one of the innovative methods of
commercial food packaging
36. What storing technique is used to draw, fold,
and cover the bakery product?
37. a method of dividing food into uniform pieces
before it is placed on the serving line.
38. What is Portion Control?
39. method of portioning food on the serving line
that involves the use of scoops or ladles
40. also known as an unshortened cake which
contains less than 5% fat.
41. combination of shortened cake and foam-type
cake.
42. what is Iced petit four?
43. what is Marzipan?
• “to stick”
• Angel food cake
• Boiled icing
• Choux pastry or pâte à choux
• French word for cake
• packaging
• Foil wrapping
• wrapping
• Cutting
• Portion control means getting the right
number of servings from a recipe and
serving the right amount.
• Measuring
• Foam-type cake
• Sponge cake
• Iced petit four are small, bite-sized
cakes with a thin coating of glaze,
typically fondant, which is applied at
the end of the production process.
• Marzipan is a sweetened mixture of
ground almonds, liquid glucose or egg
whites, corn syrup or sugar syrup and
either icing sugar or caster sugar. It is
also known as almond paste.