Question 1

Bacteria thrive under which of the following conditions?

Accepted Answer

A)  A protein food is between 60ºF and 120ºF 
B)  Moisture is present 
C)  Neutral PH (acid/alkali balance) 
D)  All of the above 
A)  A protein food is between 60ºF and 120ºF 
B)  Moisture is present 
C)  Neutral PH (acid/alkali balance) 
D)  All of the above

Question 2

The term master baker refers to which of the following?

Accepted Answer

A)  The head baker in a bread factory 
B)  A baker who has reached a high level of achievement 
C)  A baker of high achievement recognized by his or her country or a baking industry organization 
D)  A baker who has graduated from a culinary program and has worked in the industry for many years 
A)  The head baker in a bread factory 
B)  A baker who has reached a high level of achievement 
C)  A baker of high achievement recognized by his or her country or a baking industry organization 
D)  A baker who has graduated from a culinary program and has worked in the industry for many years

Question 3

Sanitary gloves should be worn by pastry chefs when they ice and portion cakes for service.

Accepted Answer

A) True 
 B)False

Bacteria thrive under which of the following conditions?

The term master baker refers to which of the following?

Sanitary gloves should be worn by pastry chefs when they ice and portion cakes for service.

Tools and Equipment for the Bakeshop

Principles of Baking

Bakeshop Ingredients

Mise En Place

Quick Breads

Yeast Breads

Enriched Yeast Breads

Laminated Doughs

Cookies and Brownies

Pies and Tarts

Pastry and Dessert Components

Cakes and Icings

Custards, Creams and Sauces

Ice Cream and Frozen Desserts

Healthful and Special-Needs Baking

Tortes and Specialty Cakes

Petits Fours and Confections

Restaurant and Plated Desserts

Chocolate and Sugar Work

Filters

Exam 1: Professionalism

Bacteria thrive under which of the following conditions?

The term master baker refers to which of the following?

Sanitary gloves should be worn by pastry chefs when they ice and portion cakes for service.

Tools and Equipment for the Bakeshop

Principles of Baking

Bakeshop Ingredients

Mise En Place

Quick Breads

Yeast Breads

Enriched Yeast Breads

Laminated Doughs

Cookies and Brownies

Pies and Tarts

Pastry and Dessert Components

Cakes and Icings

Custards, Creams and Sauces

Ice Cream and Frozen Desserts

Healthful and Special-Needs Baking

Tortes and Specialty Cakes

Petits Fours and Confections

Restaurant and Plated Desserts

Chocolate and Sugar Work

Filters