Question 1

A standard aluminum mixing bowl is suitable for mixing pastillage.

Accepted Answer

A) True 
 B)False  False

Question 2

When pastry chefs make chocolate paintings, they likely use _____ for a canvas, _____ for paint, and _____ for a frame.

Accepted Answer

A)  marzipan; pastillage; chocolate 
B)  pastillage; chocolate; marzipan 
C)  chocolate; pastillage; marzipan 
D)  pastillage; marzipan; chocolate 
A)  marzipan; pastillage; chocolate 
B)  pastillage; chocolate; marzipan 
C)  chocolate; pastillage; marzipan 
D)  pastillage; marzipan; chocolate B

Question 3

All of the following statements about nougatine are true except one. Which one is false?

Accepted Answer

A)  Nougatine is a candy. 
B)  Nougatine is made of caramelized sugar and pecans. 
C)  Molds for shaping nougatine should be oiled to prevent sticking. 
D)  Nougatine can be cut and molded into various decorative shapes. 
A)  Nougatine is a candy. 
B)  Nougatine is made of caramelized sugar and pecans. 
C)  Molds for shaping nougatine should be oiled to prevent sticking. 
D)  Nougatine can be cut and molded into various decorative shapes. B

Question 4

As you prepare pastillage, you will _________________________.

Accepted Answer

A)  use an aluminum bowl 
B)  dust the work service with confectioners' sugar 
C)  keep unused portions in a bowl covered with a damp cloth 
D)  both b and c 
A)  use an aluminum bowl 
B)  dust the work service with confectioners' sugar 
C)  keep unused portions in a bowl covered with a damp cloth 
D)  both b and c

Question 5

Which of the following statements about marzipan is correct?

Accepted Answer

A)  Marzipan should be mixed in aluminum bowls because stainless steel discolors it. 
B)  Marzipan dries out quickly, even if it is stored in an airtight container. 
C)  Instead of grinding almonds to make marzipan, most chefs now use almond paste. 
D)  When working with marzipan, dust your work surface with cornstarch. 
A)  Marzipan should be mixed in aluminum bowls because stainless steel discolors it. 
B)  Marzipan dries out quickly, even if it is stored in an airtight container. 
C)  Instead of grinding almonds to make marzipan, most chefs now use almond paste. 
D)  When working with marzipan, dust your work surface with cornstarch.

Question 6

Tools for working nougatine, such as knives, molds, and rolling pin, should be free from all traces of grease.

Accepted Answer

A) True 
 B)False

Question 7

Nougatine can be ______________________________________.

Accepted Answer

A)  cut into decorative shapes and used to decorate cakes. 
B)  crushed and used to mask the sides of cakes. 
C)  ground and used as a flavoring for creams and icings 
D)  all of the above 
A)  cut into decorative shapes and used to decorate cakes. 
B)  crushed and used to mask the sides of cakes. 
C)  ground and used as a flavoring for creams and icings 
D)  all of the above

Question 8

Pastillage is _______________________________________.

Accepted Answer

A)  a cornstarch paste used for modeling decorative items 
B)  eaten along with the product it decorates 
C)  made of some inedible ingredients 
D)  hard, brittle, and tasteless 
E)  none of the above 
A)  a cornstarch paste used for modeling decorative items 
B)  eaten along with the product it decorates 
C)  made of some inedible ingredients 
D)  hard, brittle, and tasteless 
E)  none of the above

Question 9

Hot nougatine should be poured onto a _____ .

Accepted Answer

A)  marble slab 
B)  silicone mat 
C)  oiled tray 
D)  any of the above 
A)  marble slab 
B)  silicone mat 
C)  oiled tray 
D)  any of the above

Question 10

Which of the following statements about decorative showpieces is incorrect?

Accepted Answer

A)  Decorative work draws customers' attention to the skill and artistry of the pastry chef. 
B)  Creative decorative work can lead to higher sales of desserts. 
C)  Decorative work provides chefs with an enjoyable outlet for their creative skills. 
D)  The double advantage of decorative showpieces is that they are intended to be as delicious to the palate as they are beautiful to the eye. 
A)  Decorative work draws customers' attention to the skill and artistry of the pastry chef. 
B)  Creative decorative work can lead to higher sales of desserts. 
C)  Decorative work provides chefs with an enjoyable outlet for their creative skills. 
D)  The double advantage of decorative showpieces is that they are intended to be as delicious to the palate as they are beautiful to the eye.

Question 11

_____ is an ingredient in nougatine that prevents excessive crystallization in the final product.

Accepted Answer

A)  Glucose 
B)  Cream of tartar 
C)  Lemon juice 
D)  Any of the above 
A)  Glucose 
B)  Cream of tartar 
C)  Lemon juice 
D)  Any of the above

Question 12

Royal icing is often used to glue parts together when assembling pastillage objects.

Accepted Answer

A) True 
 B)False

Question 13

Which of the following statements is true about coloring marzipan fruits and flowers?

Accepted Answer

A)  The procedure can begin with either tinted or untinted marzipan. 
B)  Food coloring can be applied with either a brush or a sprayer. 
C)  A brush should be used to add the highlights and markings. 
D)  All of the above. 
A)  The procedure can begin with either tinted or untinted marzipan. 
B)  Food coloring can be applied with either a brush or a sprayer. 
C)  A brush should be used to add the highlights and markings. 
D)  All of the above.

Question 14

Marzipan ________________________________________.

Accepted Answer

A)  is a paste made of sugar and almonds 
B)  can be worked to a plastic consistency 
C)  can be rolled out like dough 
D)  can be modeled into shapes like animals, fruits, and flowers 
E)  all of the above 
A)  is a paste made of sugar and almonds 
B)  can be worked to a plastic consistency 
C)  can be rolled out like dough 
D)  can be modeled into shapes like animals, fruits, and flowers 
E)  all of the above

Question 15

If the nougatine you are working with hardens before you can shape it, you can __________________________________ to soften it.

Accepted Answer

A)  mix it with a warm blend of glucose and water 
B)  spray its surface with hot cocoa butter 
C)  put it on an oiled baking sheet and place it in a hot oven for a moment 
D)  knead it by hand for several minutes 
A)  mix it with a warm blend of glucose and water 
B)  spray its surface with hot cocoa butter 
C)  put it on an oiled baking sheet and place it in a hot oven for a moment 
D)  knead it by hand for several minutes

Question 16

When rolling or shaping pastillage, you should use confectioners' sugar as a dusting agent.

Accepted Answer

A) True 
 B)False

Question 17

Unused marzipan should be stored tightly covered to keep it from drying.

Accepted Answer

A) True 
 B)False

Question 18

The main ingredients for making marzipan in the bakeshop are almond paste and cornstarch.

Accepted Answer

A) True 
 B)False

Question 19

If a nougatine sheet hardens before it can be shaped, it can be softened by heating it in the oven.

Accepted Answer

A) True 
 B)False

Question 20

The main ingredients needed to make pastillage are confectioners' sugar, cornstarch, water, and a binding agent such as gelatin.

Accepted Answer

A) True 
 B)False

Exam 24: Marzipan, Pastillage, and Nougatine

A standard aluminum mixing bowl is suitable for mixing pastillage.

When pastry chefs make chocolate paintings, they likely use _____ for a canvas, _____ for paint, and _____ for a frame.

All of the following statements about nougatine are true except one. Which one is false?

As you prepare pastillage, you will _________________________.

Which of the following statements about marzipan is correct?

Tools for working nougatine, such as knives, molds, and rolling pin, should be free from all traces of grease.

Nougatine can be ______________________________________.

Pastillage is _______________________________________.

Hot nougatine should be poured onto a _____ .

Which of the following statements about decorative showpieces is incorrect?

_____ is an ingredient in nougatine that prevents excessive crystallization in the final product.

Royal icing is often used to glue parts together when assembling pastillage objects.

Which of the following statements is true about coloring marzipan fruits and flowers?

Marzipan ________________________________________.

If the nougatine you are working with hardens before you can shape it, you can __________________________________ to soften it.

When rolling or shaping pastillage, you should use confectioners' sugar as a dusting agent.

Unused marzipan should be stored tightly covered to keep it from drying.

The main ingredients for making marzipan in the bakeshop are almond paste and cornstarch.

If a nougatine sheet hardens before it can be shaped, it can be softened by heating it in the oven.

The main ingredients needed to make pastillage are confectioners' sugar, cornstarch, water, and a binding agent such as gelatin.

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

Sugar Techniques

Baking for Special Diets

Filters

When pastry chefs make chocolate paintings, they likely use ___ for a canvas, _ for paint, and ___ for a frame.