Question 1

Cooking a syrup to a higher temperature makes the resulting sugar _____.

Accepted Answer

A)  softer 
B)  more brittle 
C)  easier to work with 
D)  both a and c 
A)  softer 
B)  more brittle 
C)  easier to work with 
D)  both a and c

Question 2

To boil sugar for making pulled sugar, combine water, glucose, and sugar in a pan; then boil slowly until the syrup reaches the proper temperature.

Accepted Answer

A) True 
 B)False

Question 3

During the preparation of pulled and blown sugars, a chef uses a sugar lamp to _____ the products and a hair dryer to _____ them.

Accepted Answer

A)  illuminate; heat 
B)  warm; cool 
C)  smooth; texture 
D)  all of the above 
A)  illuminate; heat 
B)  warm; cool 
C)  smooth; texture 
D)  all of the above

Question 4

Which of the following statements about cooking isomalt for sugar work is incorrect?

Accepted Answer

A)  Isomalt should be cooked with glucose or tartaric acid to prevent crystallization. 
B)  Isomalt should be cooked to a temperature of about 335°F (168°
C) . 
C)  Isomalt should be cooked with distilled water in order to be clear and colorless. 
D)  Isomalt can be colored after the cooking process is finished. 
A)  Isomalt should be cooked with glucose or tartaric acid to prevent crystallization. 
B)  Isomalt should be cooked to a temperature of about 335°F (168°
C) . 
C)  Isomalt should be cooked with distilled water in order to be clear and colorless. 
D)  Isomalt can be colored after the cooking process is finished.

Question 5

Inversion _______________________________.

Accepted Answer

A)  is a chemical change 
B)  refers to the process in which dextrose is transformed into sucrose and levulose 
C)  produces sugar that is resistant to crystallization 
D)  both a and c 
A)  is a chemical change 
B)  refers to the process in which dextrose is transformed into sucrose and levulose 
C)  produces sugar that is resistant to crystallization 
D)  both a and c

Question 6

Which of the following statements about pulled and blown sugars is correct?

Accepted Answer

A)  Don't forget to add tartaric acid to the syrup you use to make blown or pulled sugar. 
B)  You can wear rubber gloves during the production of blown or pulled sugar to protect your hands from the hot sugar. 
C)  Once pulled sugar is prepared, it can be used at once, or stored and reheated later. 
D)  All of the above. 
A)  Don't forget to add tartaric acid to the syrup you use to make blown or pulled sugar. 
B)  You can wear rubber gloves during the production of blown or pulled sugar to protect your hands from the hot sugar. 
C)  Once pulled sugar is prepared, it can be used at once, or stored and reheated later. 
D)  All of the above.

Question 7

Which of the following is an incorrect guideline for producing syrups for sugar work?

Accepted Answer

A)  As soon as the sugar is dissolved, lower the heat and stir rapidly. 
B)  Always use pure white granulated sugar when making these syrups. 
C)  Don't use liquid colors in a syrup that contains an acid. 
D)  Use a clean pastry brush dipped in hot water to wash any sugar crystals down the side of the pan as the syrup boils. 
A)  As soon as the sugar is dissolved, lower the heat and stir rapidly. 
B)  Always use pure white granulated sugar when making these syrups. 
C)  Don't use liquid colors in a syrup that contains an acid. 
D)  Use a clean pastry brush dipped in hot water to wash any sugar crystals down the side of the pan as the syrup boils.

Question 8

Cast sugar and sugar lace are different in that sugar lace _____________________.

Accepted Answer

A)  is made from poured sugar 
B)  contains different ingredients 
C)  does not require the use of a mold 
D)  all of the above 
A)  is made from poured sugar 
B)  contains different ingredients 
C)  does not require the use of a mold 
D)  all of the above

Question 9

To ensure that cooked isomalt is free of bubbles, you would ________________________.

Accepted Answer

A)  reheat it to 335°F 
B)  rewarm it under a sugar lamp 
C)  place it in a 300°F oven for about 15 minutes 
D)  none of the above 
A)  reheat it to 335°F 
B)  rewarm it under a sugar lamp 
C)  place it in a 300°F oven for about 15 minutes 
D)  none of the above

Question 10

The shape of a blown sugar piece is determined by how it is ________________________.

Accepted Answer

A)  manipulated and supported with the hands 
B)  cooled and warmed 
C)  both of the above 
D)  neither of the above 
A)  manipulated and supported with the hands 
B)  cooled and warmed 
C)  both of the above 
D)  neither of the above

Question 11

To make _________, you will use an oiled rolling pin and a whisk with the ends cut off.

Accepted Answer

A)  a caramel cage 
B)  spun sugar 
C)  a sugar spiral 
D)  sugar lace 
A)  a caramel cage 
B)  spun sugar 
C)  a sugar spiral 
D)  sugar lace

Question 12

The appearance of a piece of blown sugar fruit can be enhanced or changed by using ____________________________.

Accepted Answer

A)  an artist's brush 
B)  a sprayer 
C)  cornstarch 
D)  all of the above 
A)  an artist's brush 
B)  a sprayer 
C)  cornstarch 
D)  all of the above

Question 13

If the sugar on one side of a blown sugar piece becomes too thin, you should ________________________________.

Accepted Answer

A)  cool it slightly with a fan until it hardens 
B)  heat it slightly with an alcohol lamp until it softens 
C)  cover it with a thin layer of pulled sugar and reheat it 
D)  discard the piece and start with a new one 
A)  cool it slightly with a fan until it hardens 
B)  heat it slightly with an alcohol lamp until it softens 
C)  cover it with a thin layer of pulled sugar and reheat it 
D)  discard the piece and start with a new one

Question 14

To avoid a discolored sugar product, you should _______________________________.

Accepted Answer

A)  boil your syrup rapidly over moderately high heat 
B)  add the tartaric acid to your syrup when it reaches 275°F (135°
C)  
C)  both a and b 
D)  neither a nor b 
A)  boil your syrup rapidly over moderately high heat 
B)  add the tartaric acid to your syrup when it reaches 275°F (135°
C)  
C)  both a and b 
D)  neither a nor b

Question 15

Which of the following candies is the most similar to fondant?

Accepted Answer

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

Question 16

If the syrup for pulled sugar is not boiled to a high-enough temperature, the sugar will be too soft to hold its shape.

Accepted Answer

A) True 
 B)False

Exam 25: Sugar Techniques

Cooking a syrup to a higher temperature makes the resulting sugar _____.

To boil sugar for making pulled sugar, combine water, glucose, and sugar in a pan; then boil slowly until the syrup reaches the proper temperature.

During the preparation of pulled and blown sugars, a chef uses a sugar lamp to _____ the products and a hair dryer to _____ them.

Which of the following statements about cooking isomalt for sugar work is incorrect?

Inversion _______________________________.

Which of the following statements about pulled and blown sugars is correct?

Which of the following is an incorrect guideline for producing syrups for sugar work?

Cast sugar and sugar lace are different in that sugar lace _____________________.

To ensure that cooked isomalt is free of bubbles, you would ________________________.

The shape of a blown sugar piece is determined by how it is ________________________.

To make _________, you will use an oiled rolling pin and a whisk with the ends cut off.

The appearance of a piece of blown sugar fruit can be enhanced or changed by using ____________________________.

If the sugar on one side of a blown sugar piece becomes too thin, you should ________________________________.

To avoid a discolored sugar product, you should _______________________________.

Which of the following candies is the most similar to fondant?

If the syrup for pulled sugar is not boiled to a high-enough temperature, the sugar will be too soft to hold its shape.

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

Quick Breads

Doughnuts, Fritters, Pancakes, and Waffles

Basic Syrups, Creams, and Sauces

Pies

Pastry Basics

Tarts and Special Pastries

Cake Mixing and Baking

Assembling and Decorating Cakes

Cookies

Custards, Puddings, Mousses, and Soufflés

Frozen Desserts

Fruit Desserts

Dessert Presentation

Chocolate

Marzipan, Pastillage, and Nougatine

Baking for Special Diets

Filters

During the preparation of pulled and blown sugars, a chef uses a sugar lamp to _ the products and a hair dryer to _ them.