Pastry Flashcards
(178 cards)
1
Q
Mill white flour from which part of a wheat kernel?
a) husk
b) germ
c) endosperm
d) bran
A
c) endosperm
2
Q
Use wheat with the highest protein content to mill:
a) pastry flour.
b) cake flour.
c) all-purpose flour.
d) patent flour.
A
d) patent flour
3
Q
The best flour to use for cake production is:
a) patent.
b) pastry.
c) clear.
d) all purpose.
A
b) pastry
4
Q
Gluten is a(n):
a) additive.
b) protein.
c) tenderizer.
d) gelatinizer.
A
b) protein.
5
Q
Sucrose is a:
a) refined sugar.
b) monosaccharide.
c) sugar found in milk.
d) lipid.
A
a) refined sugar
6
Q
Hygroscopic sugars:
a) promote crispness.
b) absorb moisture.
c) have large crystals.
d) have small crystals.
A
b) absorb moisture.
7
Q
Sugar in a batter:
a) shortens gluten strands.
b) promotes drying during baking.
c) reduces the effect of leaveners.
d) reduces caramelization.
A
Sugar in a batter:
a) shortens gluten strands.
8
Q
The best starch choice for items that are to be frozen is:
a) cornstarch.
b) arrowroot.
c) tapioca.
d) waxy maize.
A
d) waxy maize.
9
Q
Heat causes moistened starches to:
a) gelatinize.
b) caramelize.
c) evaporate.
d) leaven.
A
a) gelatinize
10
Q
The best starch for thickening a fresh fruit sauce is:
a) tapioca.
b) cornstarch.
c) waxy maize.
d) arrowroot.
A
d) arrowroot.
11
Q
Lipids:
a) dissolve into other ingredients.
b) all contain cholesterol.
c) break down into smaller particles.
d) all contain trans fatty acids.
A
c) break down into smaller particles
12
Q
Butter contains:
a) salt.
b) 80% milk fat.
c) hydrogenated fat.
d) monounsaturated fat.
A
b) 80% milk fat.
13
Q
Hydrogenation causes fats to:
a) absorb more liquids.
b) become more liquid.
c) lose trans fatty acids.
d) solidify.
A
d) solidify
14
Q
A substitute for oil in a muffin recipe is:
a) butter.
b) margarine.
c) shortening.
d) none of the above
A
d) none of the above
15
Q
The ingredient with the greatest variation of fat content is:
a) cream cheese.
b) yogurt.
c) cream.
d) sour cream.
A
c) cream
16
Q
The browning of protein in dairy products is called:
a) caramelization.
b) the Maillard reaction.
c) gelatinization.
d) fermentation.
A
b) the Maillard reaction
17
Q
Eggs provide leavening in baked goods by:
a) foaming.
b) coagulating.
c) lecithin reacting with baking soda.
d) emulsifying.
A
a) foaming
18
Q
A meringue can be stabilized by adding:
a) sugar.
b) lemon juice.
c) cream of tartar.
d) all of the above
A
d) all of the above
19
Q
Salt causes gluten to:
a) die.
b) become weaker.
c) become stronger.
d) grow rapidly.
A
c) become stronger
20
Q
To substitute an emulsion for an extract:
a) use less emulsion.
b) use more emulsion.
c) add ethyl alcohol.
d) add water.
A
a) use less emulsion
21
Q
To substitute instant yeast for fresh, use:
a) twice the amount.
b) half the amount.
c) three times the amount.
d) one third the amount.
A
d) one third the amount
22
Q
Yeast dies at:
a) 40°C.
b) 60°C.
c) 80°C.
d) 100°C.
A
b) 60°C
23
Q
Yeast leavens baked goods by:
a) fermenting.
b) gelatinizing starches.
c) alcohol turning to steam.
d) reacting with an acidic ingredient.
A
a) fermenting
24
Q
Baking soda:
a) is double acting.
b) releases alcohol.
c) requires acid.
d) enhances sweetness.
A
c) requires acid.
25
27. In which of the following methods is a yeast bread mixed by adding all the ingredients at the same time?
a) creaming
b) biscuit
c) sponge
d) straight
d) straight
26
Which style of cake is fat free?
a) genoise
b) angel food
c) sponge
d) chiffon
b) angel food
27
During the fermentation period, the dough:
a) tightens.
b) relaxes.
c) shrinks.
d) hardens.
b) relaxes
28
The oven temperature for baguettes is:
a) 150°C.
b) 220°C.
c) 250°C.
d) 300°C.
b) 220°C.
29
The oven temperature for baguettes is:
a) 150°C.
b) 220°C.
c) 250°C.
d) 300°C.
b) 220°C
30
Croissants are a type of French bread roll.
a) true
b) false
b) false
31
Croissants are made from a type of roll-in dough.
a) true
b) false
a) true
32
Focaccia has a characteristic salt flavour.
a) true
b) false
b) false
33
A large loaf requires a higher baking temperature than a small roll.
a) true
b) false
b) false
34
Which of the following is not a leavening agent in quick bread production?
a) yeast
b) baking soda
c) steam
d) baking powder
a) yeast
35
Which of the following items depends the most on steam for leavening?
a) pancakes
b) waffles
c) popovers
d) biscuits
c) popovers
36
When you make biscuits:
a) cut the shortening in with a pastry blender.
b) cream the shortening with the dry ingredients.
c) melt the shortening and add with the liquids.
d) add the shortening after the other liquids.
a) cut the shortening in with a pastry blender
37
Because of their consistency, batters are never:
a) dusted with flour and rolled.
b) mixed with an electric mixer.
c) thin enough to pour.
d) thick enough to scoop.
a) dusted with flour and rolled
38
To ensure that muffins are tender, most muffin batters are:
a) slightly lumpy.
b) very thin, almost runny.
c) smooth and velvety.
d) very well mixed.
a) slightly lumpy
39
When you add fresh fruits such as blueberries to batters:
a) puree them in a blender and add with the shortening.
b) partially cook them before you add them.
c) fold them in gently at the end of the mixing process.
d) mix them in thoroughly with the liquid ingredients.
c) fold them in gently at the end of the mixing process.
40
Which of the following is not a regular mixing method for cookie production?
a) creaming
b) one-step
c) sponge
d) biscuit
d) biscuit
41
What is the most common technique for making sugar cookies?
a) rolled
b) dropped
c) piped
d) sponge
a) rolled
42
Use a pastry bag to shape:
a) brandy snaps.
b) spritz cookies.
c) sugar cookies.
d) biscotti.
b) spritz cookies
43
Which of the following has a custard-like filling coated in melted chocolate?
a) lemon bars
b) brownies
c) biscotti
d) Nanaimo bars
d) Nanaimo bars
44
Which of the following is an unbaked product?
a) brownies
b) Nanaimo bars
c) brandy snaps
d) spritz cookies
b) Nanaimo bars
45
The fat for flaky pie dough is:
a) blended with the flour until smooth.
b) cut into the flour until the particles are about the size of peas.
c) cut into the flour until the particles are about the size of cornmeal.
d) rolled into the dough, which is then given three turns.
b) cut into the flour until the particles are about the size of peas
46
When blind baking a pie shell, too much gluten development causes excessive
shrinkage.
a) true
b) false
a) true
47
When a pie is to be frozen, the best thickener to use is:
a) egg.
b) cornstarch.
c) waxy maize.
d) pastry flour.
c) waxy maize.
48
Cream pie filling, when first put into the pie shell, should be:
a) warm and starting to set.
b) refrigerated and totally set.
c) room temperature and set.
d) any temperature.
e) hot from the stove.
a) warm and starting to set
49
Which fat is most commonly used in the production of pie dough?
a) all-purpose shortening
b) butter
c) lard
d) emulsified shortening
a) all-purpose shortening
50
Fruit pies are baked at what temperature?
a) 290oC.
b) 260oC.
c) 220oC.
d) 150oC.
c) 220oC.
51
What is the thickener used in cream pie filling?
a) cornstarch or another modified starch
b) whole eggs
c) gelatin
d) cream or edible oil topping
a) cornstarch or another modified starch
52
What are the main ingredients used in preparing a crumb crust?
a) graham cracker crumbs, pastry flour and butter
b) graham cracker crumbs, sugar and milk
c) graham cracker crumbs, sugar and butter
d) graham cracker crumbs, butter and cornstarch
c) graham cracker crumbs, sugar and butter
53
A short dough crust is the best choice for:
a) chiffon pies.
b) custard pies.
c) small fruit tarts.
d) baked fruit pie.
c) small fruit tarts
54
The filling in custard pies is thickened primarily by:
a) eggs.
b) flour.
c) cornstarch.
d) instant or pre-gelatinized starch.
a) eggs
55
Which of the following is true?
a) Pastry bags should be filled 3⁄4 or more for piping.
b) Your dominant hand should be used to guide the tip.
c) Your non-dominant hand is used to close off the pastry bag.
d) A star tip is used for producing a rosette.
d) A star tip is used for producing a rosette
56
When making a berry pie, which method are you most likely to use?
a) rehydration
b) cooked fruit
c) cooked juice
d) baked fruit
c) cooked juice
57
Cornstarch is the main ingredient in chiffon pies that enables it to hold a slice.
a) true
b) false
b) false
58
The meringue topping on a lemon pie should be finished in a 150oC oven.
a) true
b) false
b) false
59
Starch is often added to a custard pie filling to reduce the chance of separating.
a) true
b) false
a) true
60
When making a raisin pie, which method are you most likely to use?
a) rehydration
b) cooked fruit
c) cooked juice
d) baked fruit
b) cooked fruit
61
Which statement is false?
a) By standardizing a prep list the cook simply reviews and follows it.
b) Prepare a prep list at the end of a shift.
c) A timeline of activities is a modified prep list.
d) A prep list is a list of products that cooks need to prepare or tasks that they must do.
b) Prepare a prep list at the end of a shift.
62
```
Compare products delivered to the kitchen from a supplier with the ______________
before you accept them.
a) invoice
b) requisition form
c) credit memo
d) perpetual inventory
```
a) invoice
63
Issue a credit memorandum when the amount of product received exceeds the amount on the invoice.
a) true
b) false
b) false
64
Which statement is true?
a) Overstocking ensures an adequate supply of goods.
b) Overstocking indicates an inefficient use of cash.
c) Overstocking indicates efficient purchasing methods.
d) Overstocking indicates efficient use of storage space.
b) Overstocking indicates an inefficient use of cash
65
Before removing an item or items from a secure storeroom, you must:
a) complete a requisition.
b) complete a purchase order.
c) affix a stamp to each item.
d) enter a notation on the daily receiving report.
a) complete a requisition
66
Calculate the value of the stock on an inventory form by:
a) adding cost and quantity.
b) dividing cost by quantity.
c) multiplying cost by quantity.
d) subtracting cost from quantity.
c) multiplying cost by quantity
67
When an establishment pays for its foods and supplies at the time of delivery it is on:
a) COD.
b) DOC.
c) OCD.
d) CDO.
a) COD
68
How many single folds do you make when you use the French method to create puff dough?
a) two
b) four
c) six
d) eight
b) four
69
The leavener for puff dough is:
a) steam.
b) baking powder.
c) yeast.
d) baking soda.
a) steam
70
How does the blitz method for puff dough differ from the French method?
a) The blitz method does not require rolling and folding.
b) The blitz method requires you to add all the fat with the flour.
c) The French method does not use four-folds.
d) The French method uses hard flour.
b) The blitz method requires you to add all the fat with the flour
71
Which of the following is not an advantage of using SPS instead of butter?
a) SPS is easier to use.
b) SPS has more flavour.
c) SPS is less expensive.
d) SPS melts sooner than butter does.
b) SPS has more flavour
72
What proportion of the rolled out dough is covered with butter when you initially
incorporate it into the puff dough for a single fold?
a) 1⁄4
b) 1⁄3
c) 1⁄2
d) 2⁄3
e) 3⁄4
d) 2⁄3
73
Which temperature is best for baking vol-au-vents?
a) 150°C
b) 200°C
c) 250°C
d) 300°C
b) 200°C
74
When you make vol-au-vents:
a) use French method puff dough.
b) use blitz puff dough.
c) use choux paste.
d) fill them before baking.
a) use French method puff dough
75
Which of the following is not an ingredient in Napoleons?
a) choux pastry
b) pastry cream
c) fondant or flat icing
d) whipping cream
a) choux pastry
76
The leavener for choux paste is:
a) steam.
b) baking powder.
c) yeast.
d) baking soda.
a) steam.
77
Which of the following is not a choux paste product?
a) éclairs
b) cream puffs
c) profiteroles
d) palmiers
d) palmiers
78
Which of the following statements about choux paste is true?
a) You do not use eggs.
b) You add eggs all at once.
c) You mix the eggs in well.
d) You whip egg whites and fold them into the pastry.
c) You mix the eggs in well
79
Which of the following is not a recommended finishing technique for éclairs?
a) dust with icing sugar
b) dip in fondant
c) drizzle with glaze
d) coat with pastry cream
d) coat with pastry cream
80
Which of the following statements is true?
a) You can use profiteroles as a consommé garnish.
b) You make profiteroles from puff dough.
c) You fill profiteroles with savoury fillings only.
d) You pipe profiteroles with a fluted tip.
a) You can use profiteroles as a consommé garnish
81
Which of the following is the quickest product to produce from scratch?
a) profiteroles
b) Napoleons
c) vol-au-vents
d) traditional strudel
a) profiteroles
82
Refrigerate puff dough between folds.
a) true
b) false
a) true
83
You use hard flour to make puff dough and choux paste.
a) true
b) false
a) true
84
You use blitz puff pastry to make both traditional style strudel and American style strudel.
a) true
b) false
b) false; You use a stretched dough to make traditional style strudel and puff dough to make American style strudel.
85
Which of the following cakes does not belong with the group?
a) angel food cake
b) chiffon cake
c) pound cake
d) sponge cake
c) pound cake
86
Which of the following is not a function of fat in baked goods?
a) increases keeping quality
b) provides the main structure
c) increases moistness
d) tenderizes the product
b) provides the main structure
87
Which of the following statements regarding cake production is false?
a) Scale ingredients carefully.
b) Balance formulas to produce high quality results.
c) Ingredients for mixing should be cold (below 4°C).
d) Weight measurements are the basis for most professional formulas.
c) Ingredients for mixing should be cold (below 4°C)
88
Which statement best describes the sponge method?
a) Whisk whole eggs and fold the flour in gently.
b) Gently fold the flour into egg white foam.
c) Fold whisked egg whites into a smooth uniform batter.
d) Cream the butter and sugar until light and fluffy.
a) Whisk whole eggs and fold the flour in gently.
89
Which of the following best describes the chiffon method?
a) Whisk whole eggs and fold the flour in gently.
b) Fold the flour gently into egg white foam.
c) Mix the dry ingredients before you add them to the wet ingredients.
d) Cream the butter and sugar until light and fluffy.
c) Mix the dry ingredients before you add them to the wet ingredients
90
Whisk egg whites and sugar for an angel food cake until:
a) just mixed.
b) frothy.
c) soft peaks form.
d) stiff peaks form.
c) soft peaks form
91
A genoise is a variation of the:
a) angel food method.
b) sponge method.
c) creaming method.
d) chiffon method.
b) sponge method
92
Which of the following does not apply to the two-stage method?
a) Mix flour and other dry ingredients with the butter.
b) Stop the mixer and scrape down the sides of the bowl several times.
c) Add the eggs and liquids in stages.
d) The batter should be smooth and is often quite thin.
a) Mix flour and other dry ingredients with the butter.
93
Which of the following adjustments might you have to make in Victoria, British Columbia to a use a cake formula that originates in Banff, Alberta?
a) Decrease the leavening in the formula.
b) Reduce the eggs.
c) Increase the liquids.
d) Increase the baking temperature.
b) Reduce the eggs.
94
Baking powder is the leavening agent in angel food cakes.
a) true
b) false
b) false; Leavening results from the egg white foam.
95
To test doneness of a cake, insert a skewer or the tip of a small knife blade into the centre and look for the knife to be dry.
a) true
b) false
a) true
96
Use the creaming method to produce sponge type cakes.
a) true
b) false
b) false; Use the creaming method to produce high fat cakes.
97
When you use the two-stage method, beat the fat until fluffy and light before you add it to the flour.
a) true
b) false
b) false; You beat the flour with the fat for the two-stage method.
98
The two-stage method uses high-ratio shortenings.
a) true
b) false
a) true
99
Cake flour is very white and has lower protein content than other wheat flours.
a) true
b) false
a) true
100
Whisking a hot sugar syrup into whipped egg whites describes:
a) common meringue.
b) Swiss meringue.
c) Italian meringue.
d) French buttercream.
c) Italian meringue
101
A yellow cake with pastry cream filling and chocolate fondant topping is:
a) Pavlova.
b) Boston cream pie.
c) Sacher torte.
d) crème Bavaroise.
b) Boston cream pie
102
You set a Bavarian with:
a) cornstarch.
b) gelatin.
c) eggs.
d) flour.
b) gelatin
103
Ganache for a Sacher torte should not be:
a) heated.
b) heated higher than 4°C.
c) heated higher than 20°C.
d) heated higher than 38°C.
d) heated higher than 38°C.
104
The best example of a stirred custard is:
a) crème caramel.
b) sauce anglaise.
c) bread pudding.
d) rice pudding.
b) sauce anglaise
105
Cook the caramelized sugar for crème caramel to:
a) 100°C.
b) 120°C.
c) 160°C.
d) 200°C.
c) 160°C
106
Which of the following statements is false?
a) Bake crème caramel in a bain-marie to bake the product more gently.
b) Bake crème caramel in a bain-marie to prevent skin and crust formation.
c) Bake crème caramel in a bain-marie to cook the product more quickly.
d) Bake crème caramel in a bain-marie to cook the product uniformly.
c) Bake crème caramel in a bain-marie to cook the product more quickly
107
Sauce anglaise does not contain:
a) egg yolks.
b) sugar.
c) milk or cream.
d) gelatin.
d) gelatin
108
How does pastry cream differ from sauce anglaise?
a) Sauce anglaise is a baked custard.
b) Pastry cream is a baked custard.
c) You simmer pastry cream.
d) You simmer sauce anglaise.
c) You simmer pastry cream
109
Which of the following does not include hot sugar syrup?
a) crème caramel dessert
b) French buttercream
c) Bavarian cream dessert
d) Italian meringue
c) Bavarian cream dessert
110
Thin fondant icing that is too thick with:
a) cream.
b) simple syrup.
c) clarified butter.
d) oil.
b) simple syrup
111
A basic buttercream will often contain:
a) two parts butter to one part icing sugar.
b) one part butter to two parts icing sugar.
c) four parts butter to one part icing sugar.
d) one part butter to four parts icing sugar.
b) one part butter to two parts icing sugar.
112
Italian buttercream does not contain:
a) egg yolks.
b) sugar syrup.
c) egg whites.
d) butter.
a) egg yolks
113
French buttercream does not contain:
a) egg yolks.
b) sugar syrup.
c) egg whites.
d) butter.
c) egg whites
114
One litre of heavy cream (32% butterfat) yields approximately:
a) one litre of whipped cream.
b) two litres of whipped cream.
c) four litres of whipped cream.
d) six litres of whipped cream.
b) two litres of whipped cream
115
Ganache that you apply warm to a product will resemble:
a) French buttercream.
b) Italian meringue.
c) poured fondant.
d) whipped cream.
c) poured fondant.
116
Cook the sugar syrup for Italian meringue to:
a) 50°C.
b) 85°C.
c) 116°C.
d) 160°C.
c) 116°C
117
Which of the following can you serve warm?
a) bread pudding
b) Charlotte Royale
c) Black forest cake
d) Sacher torte
a) bread pudding
118
Which ingredient results in a crisp texture?
a) meringue
b) whipped cream
c) ganache
d) poured fondant
a) meringue
119
You heat Swiss meringue to 85°C.
a) true
b) false
b) false; You heat the mixture to 40°C for Swiss meringue.
120
You can use a ganache to make chocolate truffles.
a) true
b) false
a) true
121
Which of the following is false?
a) Icings improve the appearance of cake products.
b) Icings protect cakes and encourage staling.
c) Icings should complement the texture and flavour of a cake.
d) Icings help keep cake products moist and improve eating qualities.
a) Icings improve the appearance of cake products
122
Which of the following statements is true?
a) Pour thin icing along the outer edge of the cake and then spread the icing to the centre and down the sides with a spatula.
b) Cakes that you ice should have a rounded surface with straight, even sides.
c) Ice a cake starting on the top, followed by the sides.
d) Try to pull (rather than push) the icing back and forth from the centre of the cake towards the edges.
c) Ice a cake starting on the top, followed by the sides
123
Which of the following statements is false?
a) Fit piping tubes into the pastry bag before you add the icing.
b) Fill the pastry bag no more than three quarters full of icing.
c) Firmer icings are easier to force from the bag.
d) Force the icing out of the bag by squeezing the top of the bag with your dominant hand.
c) Firmer icings are easier to force from the bag
124
Which of the following does not require a star tube?
a) rosette
b) shell border
c) bead border
d) fluted border
c) bead border
125
Which of the following is not part of a Black Forest cake?
a) whipped cream
b) fresh cherries
c) shaved chocolate
d) chocolate cake
b) fresh cherries
126
Which of the following best describes a seasonal cake?
a) birthday cake
b) wedding cake
c) anniversary cake
d) Valentine's day cake
d) Valentine's day cake
127
A full slab cake serves as a dessert for approximately how many people?
a) 5-10
b) 25-50
c) 75-100
d) 200-250
c) 75-100
128
You mask the sides of a Black Forest cake with:
a) crushed almonds.
b) canned cherries.
c) chocolate shavings.
d) rainbow sprinkles.
c) chocolate shavings
129
Which of the following statements regarding writing on cakes is false?
a) You often use parchment cones.
b) You usually hold the piping tip 1 cm to 2 cm above the surface during the writing stroke.
c) Anchor the icing to the surface at the beginning and the end of a writing stroke.
d) Use Royal icing to write on buttercream cakes.
d) Use Royal icing to write on buttercream cakes
130
When a pie is to be frozen, the best thickener to use is:
a) egg.
b) cornstarch.
c) waxy maize.
d) pastry flour.
c) waxy maize
131
Cornstarch is the main ingredient in chiffon pies that enables it to hold a slice.
a) true
b) false
b) false
132
The meringue topping on a lemon pie should be finished in a 150oC oven.
a) true
b) false
b) false
133
Starch is often added to a custard pie filling to reduce the chance of separating.
a) true
b) false
a) true
134
Because of their consistency, batters are never:
a) dusted with flour and rolled.
b) mixed with an electric mixer.
c) thin enough to pour.
d) thick enough to scoop.
a) dusted with flour and rolled
135
Which of the following is not a regular mixing method for cookie production?
a) creaming
b) one-step
c) sponge
d) biscuit
d) biscuit
136
Which of the following is not mandatory for operating a commercial kitchen?
a) food handling permit
b) local business license
c) fire and building inspections
d) liquor license
d) liquor license
137
What is Maximum Occupancy Load?
a) the number of people allowed in a building or part of a building at one time
b) the amount of food that staff can reasonably cook using the equipment
c) a document that the public health authority issues
d) requirements or recommendations that the Canadian Standards Association
(CSA) or National Science Foundation (NSF) set
a) the number of people allowed in a building or part of a building at one time
138
A micromanager most likely struggles with which organizational skill?
a) meeting agendas
b) delegating
c) scheduling
d) communicating
b) delegating
139
Which of the following is not an operational organizational skill?
a) the ability to actively listen and communicate
b) a logical thought process on how to structure and complete activities
c) the ability to prioritize and implement time management plans
d) the knowledge and aptitude to make strategic decisions
d) the knowledge and aptitude to make strategic decisions
140
How do active listening and hearing differ?
a) Active listening involves your ears.
b) Hearing involves interpretation and engaging in thought.
c) Active listeners evaluate and contemplate what they hear.
d) Hearing includes gesturing and facial expressions.
c) Active listeners evaluate and contemplate what they hea
141
Which of the following decisions is day-to-day?
a) habitual
b) tactical
c) routine
d) psychological
b) tactical
142
Which of the following is an example of a relative standard?
a) pass/fail
b) yes/no
c) right/wrong
d) excellent/good
d) excellent/good
143
Management uses five (5) principle assets to accomplish goals in commercial kitchens. Which is arguably the most important?
a) money
b) time
c) things
d) information
e) people
e) people
144
Which of the following is part of an autocratic management system?
a) boss gives orders and makes demands
b) participative decision making
c) employees ask questions and formulate plans
d) boss considers input from others
a) boss gives orders and makes demands
145
Which of the following is least important over the long term with regard to satisfying employees?
a) a manager that appreciates his employees
b) a very high wage rate
c) a company who offers opportunities for growth and promotion
d) recognition and reward for a job well done
b) a very high wage rate
146
You make fruit flan bases exclusively from sweet paste.
a) true
b) false
b) false; You may also use sponge cake bases for fruit flans.
147
The term for a canoe-shaped tartlet is:
a) baba.
b) babka.
c) barquette.
d) brandade.
c) barquette
148
Which of the following is not one of the main ingredients in the production of tuile batter?
a) pastry flour
b) flavouring
c) icing sugar
d) egg whites
a) pastry flour
149
Cream cheese is the only cheese you use in baked cheesecake.
a) true
b) false
b) false; You may also use other cheeses, such as quark or ricotta.
150
Which of the following products will create a nice finish on baked soufflés?
a) béchamel
b) icing sugar
c) flavouring
d) whipped egg whites
b) icing sugar
151
Which of the following is not one of the main ingredients responsible for the structure and shaping of tuile cookies?
a) bread flour
b) flavouring
c) icing sugar
d) egg whites
c) icing sugar
152
The icing or glaze on Swiss rolls or fruit flans will increase shelf life.
a) true
b) false
a) true
153
Cheesecakes may be either sweet or savoury.
a) true
b) false
a) true
154
Using acidic fruits for topping fruit flans may cause problems with your glaze.
a) true
b) false
a) true
155
Which of the following words refers to the incorporation of air into ice cream or sorbet?
a) orvieto
b) overage
c) overboard
d) overrun
d) overrun
156
Sorbet always contains milk.
a) true
b) false
b) false; Only North American sherbet contains milk product. French sorbet does not.
157
Ice cream that you make without egg product is:
a) European style.
b) French style.
c) New York style.
d) Philadelphia style.
d) Philadelphia style.
158
What is the average shelf life of ice cream?
a) two months
b) three months
c) four months
d) five months
a) two months
159
Which of the following are the respective serving and storing temperatures of ice cream?
a) -18 ̊C and -12 ̊C
b) -12 ̊C and -18 ̊C
c) -8 ̊C and -12 ̊C
d) - 4 ̊C and -12 ̊C
b) -12 ̊C and -18 ̊C
160
Cook the sugar syrup for a bombe mixture to:
a) 110 ̊C.
b) 112 ̊C.
c) 115 ̊C.
d) 118 ̊C.
c) 115 ̊C
161
The milk fat percentage in ice cream should be about:
a) 8-20%.
b) 10-22%.
c) 12-18%.
d) 15-18%.
a) 8-20%
162
Sugar caramelizes at what temperature?
a) 115-120°C
b) 120-140°C
c) 150-160°C
d) 160-170°C
d) 160-170°C
163
Which of the following products is best for coating a Baked Alaska?
a) common meringue
b) Italian meringue
c) Swiss meringue
d) whipped egg yolks
b) Italian meringue
164
Ice cream bombes are churn frozen desserts.
a) true
b) false
b) false; You form them into a mould and allow them to harden.
165
You should make melting fondant in-house.
a) true
b) false
b) false; It is time-consuming and sticky and you are likely to make mistakes.
166
Modelling chocolate is not edible.
a) true
b) false
b) false; Although it may harden, it is still fully edible.
167
Which of the following is not an ingredient in modelling chocolate?
a) corn syrup
b) glucose
c) fondant
d) white chocolate
c) fondant
168
Sugar work does not use which mild acid?
a) cream of tartar
b) lemon juice
c) tartaric acid
d) vinegar
d) vinegar
169
Marzipan's dominant flavour is:
a) almond.
b) hazelnut.
c) pistachio.
d) walnut.
a) almond
170
```
When enrobing a petit four with chocolate fondant, the fondant temperature should
be:
a) 28° C.
b) 38° C.
c) 48° C.
d) 58° C.
```
b) 38° C.
171
Heat melting fondant for coating:
a) in a steamer.
b) over a bain marie.
c) in the oven.
d) over open flame.
b) over a bain marie
172
Two sauces that you pool together should be the same consistency.
a) true
b) false
a) true
173
Which of the following is not an example of a simple dessert presentation?
a) bowl of sorbet
b) cherry strudel
c) piece of carrot cake and caramel sauce
d) slice of pumpkin pie
c) piece of carrot cake and caramel sauce
174
Garnishes for desserts must be extreme so that they contrast with the main component of the plate.
a) true
b) false
b) false; Only colour can be dramatic. Flavour and texture must complement the dessert.
175
Rolled fondant has a dough-like consistency.
a) true
b) false
a) true
176
Which term best describes the colour of melting fondant?
a) bright
b) drab
c) pastel
d) vibrant
c) pastel
177
Modern plate presentations for desserts often have three different temperature components.
a) true
b) false
a) true
178
Modelling chocolate roses always stay soft after you make them.
a) true
b) false
b) false; If you want them to stay soft, store them in an airtight container.
