Question 1

Discuss the four methods for tempering couverture and discuss the precautions that must be taken when preparing the chocolate.

Accepted Answer

Always use chopped chocolate or pistols.Seeding method-melt two-thirds of the chocolate over simmering water to 118ºF or the temperature recommended by the manufacturer; remove from heat, add remaining chocolate and stir with rubber spatula until chocolate reaches 90ºF; hold chocolate at this temperature but no higher and it will keep its temper.Tabling method-melt chocolate to be tempered in microwave or over simmering water to 118ºF or the temperature recommended by the manufacturer; pour two-thirds of the chocolate on a marble slab; work the chocolate with a scraper until it reaches 78ºF; scrape the chocolate back into the bowl with the remaining chocolate; heat to 86ºF to 90ºF; hold the chocolate at this temperature but no higher and it will keep its temper.Microwave oven-place the chocolate in a bowl in thea microwave and heat for 10 to 12 seconds at medium; stir the chocolate and repeat until melted; check the temperature to make certain it stays below 90ºF and it will hold its temper.Cocoa butter method-Melt the chocolate over simmering water to between 104°F and 115°F. Stir in granulated cocoa butter at a rate of 1 percent of the weight of the couverture being tempered. Let the chocolate cool to 86ºF to 89ºF; hold the chocolate at this temperature.

Question 2

Keeping foods in the same color palate, such as coffee ice cream with coffee custard sauce, makes an exciting dessert presentation.

Accepted Answer

A) True 
 B)False  False

Question 3

What are the basic types of chocolates and their common uses in the pastry kitchen?

Accepted Answer

Unsweetened chocolate-baking; bittersweet or semisweet; eating, ingredient in candies and baking in mousses, ganache, icings, and cakes.
Couverture-best for tempering but can be used in all applications that call for sweetened chocolate.
Milk chocolate-primarily eating but can be used in mousses, glazes and cakes; burns easily.
Cocoa powder-to boost chocolate flavor in all baking applications; need to add sugar.

Question 4

A clean knife should be used each time a slice of cheesecake is cut.

Accepted Answer

A) True 
 B)False

Question 5

Which of the following should NOT be considered when designing a complex dessert presentation?

Accepted Answer

A)  Hot and cold desserts combined on the same plate please the palate.
Altered. 
B) Classic flavor combinations such as chocolate and mint should never be 
C)  Warm foods have a more intense flavor and aroma than cold foods. 
D)  A combination of textures such as creamy and crisp make for an
Interesting dessert combination. 
A)  Hot and cold desserts combined on the same plate please the palate.
Altered. 
B) Classic flavor combinations such as chocolate and mint should never be 
C)  Warm foods have a more intense flavor and aroma than cold foods. 
D)  A combination of textures such as creamy and crisp make for an
Interesting dessert combination.

Question 6

When painting a plate with two different sauces, the sauces must be_______ enough to hold the pattern and of the same _________.

Accepted Answer

The answer of When painting a plate with two different...

Question 7

List five edible garnishes discussed in this chapter than can be used to add taste, texture and eye appeal to a dessert presentation.

Accepted Answer

fresh edible flowers; mint; wh

Question 8

Which of the following does NOT describe a properly presented dessert?

Accepted Answer

A)  Bar cookies should be cut into uniform-sized pieces with crisp-cut edges. 
B)  Pie filling should tumble out of its crust and flow to the edge of the plate. 
C)  Whipped cream should not mar the chocolate custard in a slice of chocolate cream pie. 
D)  Meringue topping should be evenly browned and its crust uniformly golden. 
A)  Bar cookies should be cut into uniform-sized pieces with crisp-cut edges. 
B)  Pie filling should tumble out of its crust and flow to the edge of the plate. 
C)  Whipped cream should not mar the chocolate custard in a slice of chocolate cream pie. 
D)  Meringue topping should be evenly browned and its crust uniformly golden.

Question 9

The most artfully designed dessert presentations combine varied tastes and textures in a symmetrical arrangement.

Accepted Answer

A) True 
 B)False

Question 10

Which of the following is a major consideration when designing a dessert presentation?

Accepted Answer

A)  Shape of the dessert plate 
B)  Pattern on the dessert plate 
C)  Shape of the dessert components 
D)  All of the above 
A)  Shape of the dessert plate 
B)  Pattern on the dessert plate 
C)  Shape of the dessert components 
D)  All of the above

Question 11

When foods are served on large or oversize plates, foods may look sparse.

Accepted Answer

A) True 
 B)False

Question 12

Decorative lines may be painted with dessert sauces by drawing a toothpick or thin-bladed knife through two contrasting color sauces.

Accepted Answer

A) True 
 B)False

Question 13

Dessert plates should be _______with a(n) ________before they are served to the customer.

Accepted Answer

The answer of Dessert plates should be _______with a(n) ________before...

Question 14

Why must couverture chocolate be tempered? When is it not necessary to temper chocolate?

Accepted Answer

Cocoa butter consists of fat molecules a

Question 15

Desserts that combine several components artfully arranged before being served are called____________

Accepted Answer

The answer of Desserts that combine several components artfully arranged...

Question 16

Properly portioned desserts are appealing to the eye and ensure that the customer receives a(n) __________product each time he or she orders.

Accepted Answer

The answer of Properly portioned desserts are appealing to the...

Discuss the four methods for tempering couverture and discuss the precautions that must be taken when preparing the chocolate.

Keeping foods in the same color palate, such as coffee ice cream with coffee custard sauce, makes an exciting dessert presentation.

What are the basic types of chocolates and their common uses in the pastry kitchen?

A clean knife should be used each time a slice of cheesecake is cut.

Which of the following should NOT be considered when designing a complex dessert presentation?

When painting a plate with two different sauces, the sauces must be_ enough to hold the pattern and of the same ___.

List five edible garnishes discussed in this chapter than can be used to add taste, texture and eye appeal to a dessert presentation.

Which of the following does NOT describe a properly presented dessert?

The most artfully designed dessert presentations combine varied tastes and textures in a symmetrical arrangement.

Which of the following is a major consideration when designing a dessert presentation?

When foods are served on large or oversize plates, foods may look sparse.

Decorative lines may be painted with dessert sauces by drawing a toothpick or thin-bladed knife through two contrasting color sauces.

Dessert plates should be _with a(n) __before they are served to the customer.

Why must couverture chocolate be tempered? When is it not necessary to temper chocolate?

Desserts that combine several components artfully arranged before being served are called____________

Properly portioned desserts are appealing to the eye and ensure that the customer receives a(n) __________product each time he or she orders.

Professionalism

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

Chocolate and Sugar Work

Filters

Exam 19: Restaurant and Plated Desserts

Discuss the four methods for tempering couverture and discuss the precautions that must be taken when preparing the chocolate.

Keeping foods in the same color palate, such as coffee ice cream with coffee custard sauce, makes an exciting dessert presentation.

What are the basic types of chocolates and their common uses in the pastry kitchen?

A clean knife should be used each time a slice of cheesecake is cut.

Which of the following should NOT be considered when designing a complex dessert presentation?

When painting a plate with two different sauces, the sauces must be_______ enough to hold the pattern and of the same _________.

List five edible garnishes discussed in this chapter than can be used to add taste, texture and eye appeal to a dessert presentation.

Which of the following does NOT describe a properly presented dessert?

The most artfully designed dessert presentations combine varied tastes and textures in a symmetrical arrangement.

Which of the following is a major consideration when designing a dessert presentation?

When foods are served on large or oversize plates, foods may look sparse.

Decorative lines may be painted with dessert sauces by drawing a toothpick or thin-bladed knife through two contrasting color sauces.

Dessert plates should be _______with a(n) ________before they are served to the customer.

Why must couverture chocolate be tempered? When is it not necessary to temper chocolate?

Desserts that combine several components artfully arranged before being served are called____________

Properly portioned desserts are appealing to the eye and ensure that the customer receives a(n) __________product each time he or she orders.

Professionalism

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

Chocolate and Sugar Work

Filters

When painting a plate with two different sauces, the sauces must be_ enough to hold the pattern and of the same ___.

Dessert plates should be _with a(n) __before they are served to the customer.