Question 1

A ___________________ can be used as a mold for casting poured sugar.

Accepted Answer

A)  flan ring or charlotte ring 
B)  cookie cutter 
C)  strip of metal bent into a desired shape 
D)  plasticine rope shaped into a desired shape 
E)  all of the above 
A)  flan ring or charlotte ring 
B)  cookie cutter 
C)  strip of metal bent into a desired shape 
D)  plasticine rope shaped into a desired shape 
E)  all of the above E

Question 2

Which of the following candies is the most similar to pulled sugar?

Accepted Answer

A)  Toffee 
B)  Hard candies 
C)  Fudge 
D)  Soft caramels 
A)  Toffee 
B)  Hard candies 
C)  Fudge 
D)  Soft caramels B

Question 3

Which of the following is true about spun sugar?

Accepted Answer

A)  It is a mass of threadlike or hairlike strands of sugar. 
B)  It can be shaped by hand. 
C)  It does not keep well because it absorbs moisture and becomes sticky. 
D)  All of the above. 
A)  It is a mass of threadlike or hairlike strands of sugar. 
B)  It can be shaped by hand. 
C)  It does not keep well because it absorbs moisture and becomes sticky. 
D)  All of the above. D

Question 4

Which of the following is true about the process of inversion?

Accepted Answer

A)  The amount of sugar that is inverted depends on the amount of acid that is present. 
B)  Levulose and dextrose are converted into sucrose during the inversion process. 
C)  More and more sugar crystals are formed as the inversion process continues. 
D)  All of the above. 
A)  The amount of sugar that is inverted depends on the amount of acid that is present. 
B)  Levulose and dextrose are converted into sucrose during the inversion process. 
C)  More and more sugar crystals are formed as the inversion process continues. 
D)  All of the above.

Question 5

To make a pulled sugar basket, you need a base board with an even number of holes, plus pegs to fit into the holes.

Accepted Answer

A) True 
 B)False

Question 6

Your sugar might be soft and sticky if ____________________.

Accepted Answer

A)  you didn't put enough cream of tartar or glucose in your syrup when you cooked it 
B)  you put too much cream of tartar or glucose in your syrup when you cooked it 
C)  the temperature to which you cooked your syrup was too high 
D)  either a or c 
A)  you didn't put enough cream of tartar or glucose in your syrup when you cooked it 
B)  you put too much cream of tartar or glucose in your syrup when you cooked it 
C)  the temperature to which you cooked your syrup was too high 
D)  either a or c

Question 7

If a sugar display piece is to be shown in a hot, humid environment, the chef can help it withstand the moisture in the air by______________________________________.

Accepted Answer

A)  adding more cream of tartar to the syrup 
B)  cooking the syrup to a lower temperature 
C)  either a or b 
D)  neither a nor b 
A)  adding more cream of tartar to the syrup 
B)  cooking the syrup to a lower temperature 
C)  either a or b 
D)  neither a nor b

Question 8

For a beginner, a blowpipe that is inflated with a squeeze bulb is easier to use than one inflated with the mouth, because the squeeze-bulb blowpipe ________________________.

Accepted Answer

A)  is easier to control 
B)  is less likely to produce burns 
C)  can be used with only one hand 
D)  all of the above 
A)  is easier to control 
B)  is less likely to produce burns 
C)  can be used with only one hand 
D)  all of the above

Question 9

Poured sugar _________________________________________.

Accepted Answer

A)  is also called cast sugar 
B)  is boiled sugar that has been allowed to harden into various shapes 
C)  can be colored, cast in flat sheets, or bent and shaped 
D)  all of the above 
A)  is also called cast sugar 
B)  is boiled sugar that has been allowed to harden into various shapes 
C)  can be colored, cast in flat sheets, or bent and shaped 
D)  all of the above

Question 10

During the production of pulled sugar, the term pearling refers to _________________________.

Accepted Answer

A)  the process of pulling and folding the sugar 
B)  rolling the sugar into little balls to determine if it is ready to pull 
C)  covering the surface of the finished product with an iridescent coating 
D)  placing the product into a shell-shaped mold designed to keep it warm before it is pulled 
A)  the process of pulling and folding the sugar 
B)  rolling the sugar into little balls to determine if it is ready to pull 
C)  covering the surface of the finished product with an iridescent coating 
D)  placing the product into a shell-shaped mold designed to keep it warm before it is pulled

Question 11

_____ sugars are perhaps the most difficult of the pastry chef's art forms.

Accepted Answer

A)  Cast and poured 
B)  Spun and caramelized 
C)  Pulled and blown 
D)  Rolled and layered 
A)  Cast and poured 
B)  Spun and caramelized 
C)  Pulled and blown 
D)  Rolled and layered

Question 12

Decorative pieces can be made from sugar that has been produced ____________________________________________.

Accepted Answer

A)  by boiling a syrup until almost all its water has evaporated 
B)  from a syrup that has been boiled to less than 300°F (149°
C)  
C)  from a syrup and then cooled completely before it is shaped 
D)  none of the above 
A)  by boiling a syrup until almost all its water has evaporated 
B)  from a syrup that has been boiled to less than 300°F (149°
C)  
C)  from a syrup and then cooled completely before it is shaped 
D)  none of the above

Question 13

How do you know when reheated pulled sugar is ready to be shaped?

Accepted Answer

A)  It has a pearly appearance. 
B)  A piece of it breaks off cleanly from the edge of the ball into which it has been shaped. 
C)  It has reached an internal temperature of 255°F (125°
C) . 
D)  Any of the above. 
A)  It has a pearly appearance. 
B)  A piece of it breaks off cleanly from the edge of the ball into which it has been shaped. 
C)  It has reached an internal temperature of 255°F (125°
C) . 
D)  Any of the above.

Question 14

Many pastry chefs consider sugar work to be the pinnacle of their decorative art because of the _______________________________________________________.

Accepted Answer

A)  sheer beauty of skillfully made pulled- and blown-sugar creations 
B)  amount of practice and study required to master this difficult art 
C)  both of the above 
D)  neither of the above 
A)  sheer beauty of skillfully made pulled- and blown-sugar creations 
B)  amount of practice and study required to master this difficult art 
C)  both of the above 
D)  neither of the above

Question 15

To color sugar for pulling, add the coloring to the boiling syrup when the temperature reaches about 220°F.

Accepted Answer

A) True 
 B)False

Question 16

Sugar will be _____ if too much cream of tartar or glucose is added to boiling syrup.

Accepted Answer

A)  too hard 
B)  easily broken 
C)  soft and sticky 
D)  both a and b 
A)  too hard 
B)  easily broken 
C)  soft and sticky 
D)  both a and b

Question 17

Spun sugar does not keep well, so it should be made just before it is needed.

Accepted Answer

A) True 
 B)False

Question 18

If you want to color poured or cast sugar, you should add the coloring to the syrup ____________________________.

Accepted Answer

A)  before it begins to boil 
B)  partway through the cooking process 
C)  when it reaches its final cooking temperature 
A)  before it begins to boil 
B)  partway through the cooking process 
C)  when it reaches its final cooking temperature

Question 19

Which of the following statements about boiling syrups for sugar work is correct?

Accepted Answer

A)  The syrup should be boiled slowly over low heat. 
B)  The acid should be added near the end of the boiling process. 
C)  The acid should be added to the syrup before it begins to boil. 
D)  Always use an aluminum pan when cooking a syrup that contains an acid. 
A)  The syrup should be boiled slowly over low heat. 
B)  The acid should be added near the end of the boiling process. 
C)  The acid should be added to the syrup before it begins to boil. 
D)  Always use an aluminum pan when cooking a syrup that contains an acid.

Question 20

Which of the following sugar decorations is paired correctly with the piece of equipment used to shape it?

Accepted Answer

A)  Spun sugar: ladle 
B)  Caramel cage: rolling pin 
C)  Sugar spiral: wooden rod 
D)  None of the above 
A)  Spun sugar: ladle 
B)  Caramel cage: rolling pin 
C)  Sugar spiral: wooden rod 
D)  None of the above

Exam 25: Sugar Techniques

A ___________________ can be used as a mold for casting poured sugar.

Which of the following candies is the most similar to pulled sugar?

Which of the following is true about spun sugar?

Which of the following is true about the process of inversion?

To make a pulled sugar basket, you need a base board with an even number of holes, plus pegs to fit into the holes.

Your sugar might be soft and sticky if ____________________.

If a sugar display piece is to be shown in a hot, humid environment, the chef can help it withstand the moisture in the air by______________________________________.

For a beginner, a blowpipe that is inflated with a squeeze bulb is easier to use than one inflated with the mouth, because the squeeze-bulb blowpipe ________________________.

Poured sugar _________________________________________.

During the production of pulled sugar, the term pearling refers to _________________________.

_____ sugars are perhaps the most difficult of the pastry chef's art forms.

Decorative pieces can be made from sugar that has been produced ____________________________________________.

How do you know when reheated pulled sugar is ready to be shaped?

Many pastry chefs consider sugar work to be the pinnacle of their decorative art because of the _______________________________________________________.

To color sugar for pulling, add the coloring to the boiling syrup when the temperature reaches about 220°F.

Sugar will be _____ if too much cream of tartar or glucose is added to boiling syrup.

Spun sugar does not keep well, so it should be made just before it is needed.

If you want to color poured or cast sugar, you should add the coloring to the syrup ____________________________.

Which of the following statements about boiling syrups for sugar work is correct?

Which of the following sugar decorations is paired correctly with the piece of equipment used to shape it?

The Baking Profession

Basic Professional Skills: Bakeshop Math and Food Safety

Baking and Pastry Equipment

Ingredients

Basic Baking Principles

Understanding Yeast Doughs

Lean Yeast Doughs: Straight Doughs

Lean Yeast Doughs: Sponges, Pre-Ferments, and Sourdoughs

Rich Yeast Doughs

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Basic Syrups, Creams, and Sauces

Pies

Pastry Basics

Tarts and Special Pastries

Cake Mixing and Baking

Assembling and Decorating Cakes

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