Question 1

Unsweetened chocolate and bittersweet chocolate refer to the same product.

Accepted Answer

A) True 
 B)False

Question 2

What should you do to prevent lumping when caramelizing sugar?

Accepted Answer

A)  add an interferent 
B)  use a bain marie 
C)  stir it constantly 
D)  all of the above 
A)  add an interferent 
B)  use a bain marie 
C)  stir it constantly 
D)  all of the above

Question 3

What is the process of beating fat and sugar together to incorporate air?

Accepted Answer

A)  creaming 
B)  folding 
C)  blending 
D)  cutting 
A)  creaming 
B)  folding 
C)  blending 
D)  cutting

Question 4

What are glutenin and gliadin that form gluten?

Accepted Answer

A)  fibers 
B)  starches 
C)  proteins 
D)  carbohydrates 
A)  fibers 
B)  starches 
C)  proteins 
D)  carbohydrates

Question 5

Cocoa beans are approximately 53% cocoa butter.

Accepted Answer

A) True 
 B)False

Question 6

What are the gasses that leaven baked goods?

Accepted Answer

air, steam

Question 7

What is the name for the technique used to increase smoothness in chocolate?

Accepted Answer

A)  crushing 
B)  tempering 
C)  conching 
D)  Dutch-processing 
A)  crushing 
B)  tempering 
C)  conching 
D)  Dutch-processing

Question 8

What is the temperature at which sugar caramelizes?

Accepted Answer

A)  above 375°F 
B)  above 320°F 
C)  375°F 
D)  320°F 
A)  above 375°F 
B)  above 320°F 
C)  375°F 
D)  320°F

Question 9

Brown sugar is a combination of molasses and refined sugar.

Accepted Answer

A) True 
 B)False

Question 10

Air is one leavening agent that is present in all baked goods.

Accepted Answer

A) True 
 B)False

Question 11

What chemical leavening agent reacts with both moisture and heat to create carbon dioxide gas?

Accepted Answer

A)  baking soda 
B)  single-acting baking powder 
C)  baking ammonia 
D)  double-acting baking powder 
A)  baking soda 
B)  single-acting baking powder 
C)  baking ammonia 
D)  double-acting baking powder

Question 12

How much water will be required to make a bread dough formula in which water is 65% and the weight of the flour is 5 pounds (80 ounces)?

Accepted Answer

A)  52 ounces 
B)  50 ounces 
C)  65 ounces 
D)  none of the above 
A)  52 ounces 
B)  50 ounces 
C)  65 ounces 
D)  none of the above

Question 13

What is the difference between a dough and a batter?

Accepted Answer

a batter h

Question 14

What can you substitute for emulsified shortening in a cake recipe?

Accepted Answer

A)  regular all-purpose shortening 
B)  equal parts butter and all-purpose shortening 
C)  butter 
D)  none of the above 
A)  regular all-purpose shortening 
B)  equal parts butter and all-purpose shortening 
C)  butter 
D)  none of the above

Question 15

What must you do when using gelatin?

Accepted Answer

A)  soften it in a cold liquid, then dissolve it in a hot liquid 
B)  sift it into the dry ingredients 
C)  dissolve it in a cold liquid 
D)  heat it in a bain marie 
A)  soften it in a cold liquid, then dissolve it in a hot liquid 
B)  sift it into the dry ingredients 
C)  dissolve it in a cold liquid 
D)  heat it in a bain marie

Question 16

The harder the wheat kernel, the higher its protein content.

Accepted Answer

A) True 
 B)False

Question 17

What is the purpose of a steam-injected oven?

Accepted Answer

A)  to make crust thicken 
B)  to make soufflés 
C)  to produce crisp crusted breads 
D)  to produce crisp cookies 
A)  to make crust thicken 
B)  to make soufflés 
C)  to produce crisp crusted breads 
D)  to produce crisp cookies

Exam 29: Hors Doeuvre and Canapés

Unsweetened chocolate and bittersweet chocolate refer to the same product.

What should you do to prevent lumping when caramelizing sugar?

What is the process of beating fat and sugar together to incorporate air?

What are glutenin and gliadin that form gluten?

Cocoa beans are approximately 53% cocoa butter.

What are the gasses that leaven baked goods?

What is the name for the technique used to increase smoothness in chocolate?

What is the temperature at which sugar caramelizes?

Brown sugar is a combination of molasses and refined sugar.

Air is one leavening agent that is present in all baked goods.

What chemical leavening agent reacts with both moisture and heat to create carbon dioxide gas?

How much water will be required to make a bread dough formula in which water is 65% and the weight of the flour is 5 pounds (80 ounces)?

What is the difference between a dough and a batter?

What can you substitute for emulsified shortening in a cake recipe?

What must you do when using gelatin?

The harder the wheat kernel, the higher its protein content.

What is the purpose of a steam-injected oven?

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