Lesson Seven Lesson Seven Evaluation LESSON SEVEN: Baking with Raspberries for Outstanding Flavor, Color and Nutrition with Cheryl Day of Back in the Day Bakery and the Bread Bakers Guild Lesson Seven: Baking with Raspberries for Outstanding Flavor, Color and Nutrition with Cheryl Day Name * Name First First Last Last Email * Date * Title * Organization * 1. What type of crust does the chess pie crust have? * Short Puff pastry dough Choux Flaky 2. What is one of the defining characteristics of a chess pie? * A double crust A meringue base A custard base A chiffon base 3. In which of the following applications does Cheryl recommend utilizing leftover raspberries to avoid food waste? * Jam Puree Sorbet Popsicles 4. In baker’s percentages, flour is often the ingredient expressed as 100%. Which of the following does Cheryl use as her main ingredient (100%) when using baker’s percentages? * Cornmeal Raspberries Water Butter 5. What medium does Cheryl like to swirl raspberry jam in as a value-added product? * Vanilla cake Cheesecake Bread Blondies If you are human, leave this field blank. Submit
