Question 1

To prepare Caramelized Pear Charlotte, you would have to produce a _____.

Accepted Answer

A)  mousse 
B)  syrup 
C)  glacage 
D)  all of the above 
A)  mousse 
B)  syrup 
C)  glacage 
D)  all of the above

Question 2

If you were making a fruit salad with apples, oranges, red plums, and passion fruit, you would cut all the fruit except the _____ into bite-size pieces.

Accepted Answer

A)  apples 
B)  oranges 
C)  red plums 
D)  passion fruit 
A)  apples 
B)  oranges 
C)  red plums 
D)  passion fruit

Question 3

Which of the following apples would be least useful as a cooking apple?

Accepted Answer

A)  Golden Delicious 
B)  Red Delicious 
C)  Granny Smith 
D)  They are all equally useful as cooking apples. 
A)  Golden Delicious 
B)  Red Delicious 
C)  Granny Smith 
D)  They are all equally useful as cooking apples.

Question 4

A dessert consisting of a fruit filling or other fruit mixture baked in a dish or pan with a pastry top is called ______________.

Accepted Answer

The answer of A dessert consisting of a fruit filling...

Question 5

_____ should always be refrigerated in their original container until they are used.

Accepted Answer

A)  Grapes 
B)  Berries 
C)  Cherries 
D)  All of the above 
A)  Grapes 
B)  Berries 
C)  Cherries 
D)  All of the above

Question 6

A dessert produced by pouring boiling syrup over a mixture of fruit and then allowing the fruit to marinate in the cooling syrup is known as a _________________.

Accepted Answer

A)  compote 
B)  fruit salad 
C)  betty 
D)  either a or b 
A)  compote 
B)  fruit salad 
C)  betty 
D)  either a or b

Question 7

Which of the following statements is true?

Accepted Answer

A)  Bananas will discolor if they are refrigerated. 
B)  Kiwi fruit changes color as it ripens. 
C)  A cantaloupe with its stem attached was picked when it was ripe. 
D)  Limes are always green, and lemons are always yellow. 
A)  Bananas will discolor if they are refrigerated. 
B)  Kiwi fruit changes color as it ripens. 
C)  A cantaloupe with its stem attached was picked when it was ripe. 
D)  Limes are always green, and lemons are always yellow.

Question 8

Which of the following statements would likely be found in the procedure for preparing pears poached in wine?

Accepted Answer

A)  Prepare a syrup of sugar and water. 
B)  Caramelize the pears after paring. 
C)  Peel the pears and leave them whole. 
D)  Cook the pears at a rolling boil until they are tender. 
A)  Prepare a syrup of sugar and water. 
B)  Caramelize the pears after paring. 
C)  Peel the pears and leave them whole. 
D)  Cook the pears at a rolling boil until they are tender.

Question 9

A dessert made by covering a layer of fruit with a topping or sauce and browning it under a broiler or salamander is a __________________.

Accepted Answer

The answer of A dessert made by covering a layer...

Question 10

The apples in apple charlotte are surrounded by _____.

Accepted Answer

A)  pie pastry 
B)  baumkuchen 
C)  slices of white bread 
D)  sliced almonds 
A)  pie pastry 
B)  baumkuchen 
C)  slices of white bread 
D)  sliced almonds

Question 11

You would want to avoid a watermelon that has a ________________.

Accepted Answer

A)  yellow underside 
B)  white heart 
C)  velvety surface 
D)  either a or c 
A)  yellow underside 
B)  white heart 
C)  velvety surface 
D)  either a or c

Question 12

Apple crisps are used _____.

Accepted Answer

A)  as appetizers 
B)  to flavor compotes 
C)  to garnish fruit desserts 
D)  all of the above 
A)  as appetizers 
B)  to flavor compotes 
C)  to garnish fruit desserts 
D)  all of the above

Question 13

Which of the following fruits are used mainly for their juice?

Accepted Answer

A)  Persimmons 
B)  Pomegranates 
C)  Passion fruit 
D)  Both b and c 
A)  Persimmons 
B)  Pomegranates 
C)  Passion fruit 
D)  Both b and c

Question 14

Which of the following consists of fruit purée bound with pectin?

Accepted Answer

A)  Fruit compote 
B)  Fruit jellies (pâte de fruit) 
C)  Fruit gratin 
D)  Fruit betty 
A)  Fruit compote 
B)  Fruit jellies (pâte de fruit) 
C)  Fruit gratin 
D)  Fruit betty

Question 15

The term compote means fruit that has been cooked by _____________.

Accepted Answer

The answer of The term compote means fruit that has...

Question 16

The preparation of _____ can be made easier if they are first placed in a 350°F/175°C oven for 10 to 15 minutes.

Accepted Answer

A)  persimmons 
B)  prickly pears 
C)  coconuts 
D)  lychees 
A)  persimmons 
B)  prickly pears 
C)  coconuts 
D)  lychees

Exam 21: Fruit Desserts

To prepare Caramelized Pear Charlotte, you would have to produce a _____.

If you were making a fruit salad with apples, oranges, red plums, and passion fruit, you would cut all the fruit except the _____ into bite-size pieces.

Which of the following apples would be least useful as a cooking apple?

A dessert consisting of a fruit filling or other fruit mixture baked in a dish or pan with a pastry top is called ______________.

_____ should always be refrigerated in their original container until they are used.

A dessert produced by pouring boiling syrup over a mixture of fruit and then allowing the fruit to marinate in the cooling syrup is known as a _________________.

Which of the following statements is true?

Which of the following statements would likely be found in the procedure for preparing pears poached in wine?

A dessert made by covering a layer of fruit with a topping or sauce and browning it under a broiler or salamander is a __________________.

The apples in apple charlotte are surrounded by _____.

You would want to avoid a watermelon that has a ________________.

Apple crisps are used _____.

Which of the following fruits are used mainly for their juice?

Which of the following consists of fruit purée bound with pectin?

The term compote means fruit that has been cooked by _____________.

The preparation of _____ can be made easier if they are first placed in a 350°F/175°C oven for 10 to 15 minutes.

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

Dessert Presentation

Chocolate

Marzipan, Pastillage, and Nougatine

Sugar Techniques

Baking for Special Diets

Filters