Question 1

Whipped cream that is folded into a hot base will _____.

Accepted Answer

A)  melt 
B)  curdle 
C)  deflate 
D)  both a and c 
A)  melt 
B)  curdle 
C)  deflate 
D)  both a and c

Question 2

A ______________ cheesecake contains meringue.

Accepted Answer

A)  baker's 
B)  cream 
C)  French 
D)  New York-style 
A)  baker's 
B)  cream 
C)  French 
D)  New York-style

Question 3

The amount of _____ in a custard determines its firmness.

Accepted Answer

A)  egg 
B)  sugar 
C)  milk 
D)  gelatin 
A)  egg 
B)  sugar 
C)  milk 
D)  gelatin

Question 4

Many puddings, Bavarians, mousses, soufflés, and frozen desserts are based on _____.

Accepted Answer

A)  crème anglaise 
B)  pastry cream 
C)  either a or b 
D)  neither a nor b 
A)  crème anglaise 
B)  pastry cream 
C)  either a or b 
D)  neither a nor b

Question 5

Which of the following may be used as an ingredient in crémeux?

Accepted Answer

A)  Gelatin 
B)  Butter 
C)  Chocolate 
D)  All of the above 
A)  Gelatin 
B)  Butter 
C)  Chocolate 
D)  All of the above

Question 6

A suitable baking temperature for baked custard is 325°F.

Accepted Answer

A) True 
 B)False

Whipped cream that is folded into a hot base will _____.

A ______________ cheesecake contains meringue.

The amount of _____ in a custard determines its firmness.

Many puddings, Bavarians, mousses, soufflés, and frozen desserts are based on _____.

Which of the following may be used as an ingredient in crémeux?

A suitable baking temperature for baked custard is 325°F.

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

Exam 19: Custards, Puddings, Mousses, and Soufflés

Whipped cream that is folded into a hot base will _____.

A ______________ cheesecake contains meringue.

The amount of _____ in a custard determines its firmness.

Many puddings, Bavarians, mousses, soufflés, and frozen desserts are based on _____.

Which of the following may be used as an ingredient in crémeux?

A suitable baking temperature for baked custard is 325°F.

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