Question 1

Which of the following statements about soufflés is true?

Accepted Answer

A)  Soufflés are lightened with beaten egg yolks. 
B)  A soufflé should be cooled for approximately 30 minutes before it is served. 
C)  Soufflés are more stable than cakes. 
D)  Baking causes soufflés to rise, like cakes. 
A)  Soufflés are lightened with beaten egg yolks. 
B)  A soufflé should be cooled for approximately 30 minutes before it is served. 
C)  Soufflés are more stable than cakes. 
D)  Baking causes soufflés to rise, like cakes. D

Question 2

Which of the following elements of a soufflé can be prepared ahead of time and refrigerated?

Accepted Answer

A)  The base 
B)  Flavoring ingredients 
C)  Egg whites 
D)  Both a and b 
A)  The base 
B)  Flavoring ingredients 
C)  Egg whites 
D)  Both a and b D

Question 3

Vanilla Bavarian cream is made by adding what two ingredients to vanilla custard sauce (crème anglaise)?

Accepted Answer

gelatin and whipped cream

Question 4

Christmas pudding or plum pudding is cooked by _____________.

Accepted Answer

The answer of Christmas pudding or plum pudding is cooked...

Question 5

Traditional English Christmas pudding contains all of the following ingredients except ___________________.

Accepted Answer

A)  plums 
B)  beef suet 
C)  bread flour 
D)  molasses 
A)  plums 
B)  beef suet 
C)  bread flour 
D)  molasses

Question 6

Cornstarch puddings are similar to cream puddings, except that cornstarch puddings do not contain eggs.

Accepted Answer

A) True 
 B)False

Question 7

Pastry cream __________________________________________.

Accepted Answer

A)  is a stirred custard that contains starch thickeners as well as eggs 
B)  can be cooked to a higher temperature than other custards without curdling 
C)  is thicker and more stable than crème anglaise 
D)  all of the above 
A)  is a stirred custard that contains starch thickeners as well as eggs 
B)  can be cooked to a higher temperature than other custards without curdling 
C)  is thicker and more stable than crème anglaise 
D)  all of the above

Question 8

Crème caramel is a custard baked in a dish lined with _____________.

Accepted Answer

caramel (o

Question 9

A cold charlotte is an example of a _______________.

Accepted Answer

A)  soufflé 
B)  Bavarian cream 
C)  frozen dessert 
D)  none of the above 
A)  soufflé 
B)  Bavarian cream 
C)  frozen dessert 
D)  none of the above

Question 10

The light texture of Bavarians, mousses, and soufflés depends on _____.

Accepted Answer

A)  whipped cream 
B)  meringue 
C)  either a or b 
D)  neither a nor b 
A)  whipped cream 
B)  meringue 
C)  either a or b 
D)  neither a nor b

Question 11

If your Bavarian cream is too rubbery, it's probably because you __________________.

Accepted Answer

A)  forgot to add the whipped cream 
B)  used too much gelatin 
C)  forgot to whip the gelatin into the cream 
D)  softened your gelatin in cold water 
A)  forgot to add the whipped cream 
B)  used too much gelatin 
C)  forgot to whip the gelatin into the cream 
D)  softened your gelatin in cold water

Question 12

Many baked puddings are cooked in a water bath so that ___________________.

Accepted Answer

A)  their outside edges will not overcook before their inside is set 
B)  their internal temperature will remain at a constant 212°F (100°
C)  temperature as the water boils 
C)  they are steamed rather than baked 
D)  all of the above 
A)  their outside edges will not overcook before their inside is set 
B)  their internal temperature will remain at a constant 212°F (100°
C)  temperature as the water boils 
C)  they are steamed rather than baked 
D)  all of the above

Question 13

You cannot make _____ pudding without eggs.

Accepted Answer

A)  cornstarch 
B)  cream 
C)  gelatin 
D)  English-style blancmange 
A)  cornstarch 
B)  cream 
C)  gelatin 
D)  English-style blancmange

Question 14

The eggs in a custard become completely cooked or coagulated at _____.

Accepted Answer

A)  185°F (85°
C)  
B)  212°F (100°
C)  
C)  325°F (165°
C)  
D)  none of the above 
A)  185°F (85°
C)  
B)  212°F (100°
C)  
C)  325°F (165°
C)  
D)  none of the above

Question 15

Blancmange English style is ______________________________.

Accepted Answer

A)  baked 
B)  made of milk, sugar, flavorings, and gelatin 
C)  another name for cornstarch pudding 
D)  too thin to be molded 
E)  all of the above 
A)  baked 
B)  made of milk, sugar, flavorings, and gelatin 
C)  another name for cornstarch pudding 
D)  too thin to be molded 
E)  all of the above

Question 16

If an entremets is assembled inside a flexible mold, it is assembled using the top-to-bottom procedure.

Accepted Answer

A) True 
 B)False

Question 17

For more uniform baking, custards should be baked in a water bath.

Accepted Answer

A) True 
 B)False

Question 18

A liquid that is thickened or set by the coagulation of egg protein is called ______________.

Accepted Answer

The answer of A liquid that is thickened or set...

Question 19

Which of the following is not one of the steps in the bottom-to-top procedure for assembling entremets?

Accepted Answer

A)  Place the bottom layer, such as a cake layer or japonaise, inside the cake ring. 
B)  Partially fill the cake ring with mousse. 
C)  Place the frozen insert in the ring and press it down into the mousse. 
D)  Invert the entremets and remove the cake ring. 
A)  Place the bottom layer, such as a cake layer or japonaise, inside the cake ring. 
B)  Partially fill the cake ring with mousse. 
C)  Place the frozen insert in the ring and press it down into the mousse. 
D)  Invert the entremets and remove the cake ring.

Question 20

Vanilla pudding is the same product as pastry cream, except that it usually contains less _______________.

Accepted Answer

The answer of Vanilla pudding is the same product as...

Exam 19: Custards, Puddings, Mousses, and Soufflés

Which of the following statements about soufflés is true?

Which of the following elements of a soufflé can be prepared ahead of time and refrigerated?

Vanilla Bavarian cream is made by adding what two ingredients to vanilla custard sauce (crème anglaise)?

Christmas pudding or plum pudding is cooked by _____________.

Traditional English Christmas pudding contains all of the following ingredients except ___________________.

Cornstarch puddings are similar to cream puddings, except that cornstarch puddings do not contain eggs.

Pastry cream __________________________________________.

Crème caramel is a custard baked in a dish lined with _____________.

A cold charlotte is an example of a _______________.

The light texture of Bavarians, mousses, and soufflés depends on _____.

If your Bavarian cream is too rubbery, it's probably because you __________________.

Many baked puddings are cooked in a water bath so that ___________________.

You cannot make _____ pudding without eggs.

The eggs in a custard become completely cooked or coagulated at _____.

Blancmange English style is ______________________________.

If an entremets is assembled inside a flexible mold, it is assembled using the top-to-bottom procedure.

For more uniform baking, custards should be baked in a water bath.

A liquid that is thickened or set by the coagulation of egg protein is called ______________.

Which of the following is not one of the steps in the bottom-to-top procedure for assembling entremets?

Vanilla pudding is the same product as pastry cream, except that it usually contains less _______________.

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

Frozen Desserts

Fruit Desserts

Dessert Presentation

Chocolate

Marzipan, Pastillage, and Nougatine

Sugar Techniques

Baking for Special Diets

Filters