Question 1

Raspberry jam is an essential ingredient in a _____.

Accepted Answer

A)  praline 
B)  Pithiviers 
C)  peasant tart 
D)  linzertorte 
A)  praline 
B)  Pithiviers 
C)  peasant tart 
D)  linzertorte D

Question 2

Dried beans are used in the pastry shop to ______________________.

Accepted Answer

A)  help crisp a tart shell during baking 
B)  help keep tart pastry from blistering during baking 
C)  both of the above 
D)  none of the above 
A)  help crisp a tart shell during baking 
B)  help keep tart pastry from blistering during baking 
C)  both of the above 
D)  none of the above B

Question 3

Tart shells are docked so they won't __________ as they bake.

Accepted Answer

A)  burn 
B)  tunnel 
C)  puff and blister 
D)  absorb as much fruit juice 
A)  burn 
B)  tunnel 
C)  puff and blister 
D)  absorb as much fruit juice C

Question 4

If the fruit pieces you are going to use in your tarts are hard, it is a good idea to ______________ until they soften.

Accepted Answer

A)  boil them in salted water 
B)  sauté them lightly in butter and sugar 
C)  heat them in a microwave oven 
D)  either b or c 
A)  boil them in salted water 
B)  sauté them lightly in butter and sugar 
C)  heat them in a microwave oven 
D)  either b or c

Question 5

Which of the following is finished with a blowtorch or in a salamander?

Accepted Answer

A)  Praline millefeuille 
B)  Sfogliatelle 
C)  Linzertorte 
D)  Orange brulée tart 
A)  Praline millefeuille 
B)  Sfogliatelle 
C)  Linzertorte 
D)  Orange brulée tart

Question 6

A pan with vertical fluted sides and a false bottom is a ________ pan.

Accepted Answer

A)  pie 
B)  tart 
C)  either a or b 
D)  neither a nor b 
A)  pie 
B)  tart 
C)  either a or b 
D)  neither a nor b

Question 7

You will need a pasta machine to make _____.

Accepted Answer

A)  nougatine Parisienne 
B)  gâteau St-Honoré 
C)  sfogliatelle 
D)  praline millefeuille 
A)  nougatine Parisienne 
B)  gâteau St-Honoré 
C)  sfogliatelle 
D)  praline millefeuille

Question 8

Baked fruit tarts can be enhanced with a layer of ________ between the dough and the fruit.

Accepted Answer

A)  frangipane 
B)  pastry cream 
C)  cake or cookie crumbs 
D)  any of the above 
A)  frangipane 
B)  pastry cream 
C)  cake or cookie crumbs 
D)  any of the above

Question 9

The work Tatin in tarte Tatin refers to the ___________________.

Accepted Answer

A)  method used to prepare it 
B)  sisters who, according to tradition, invented it 
C)  way it feels in the mouth when eaten 
D)  region of France in which it was first cooked 
A)  method used to prepare it 
B)  sisters who, according to tradition, invented it 
C)  way it feels in the mouth when eaten 
D)  region of France in which it was first cooked

Question 10

When making large baked tart shells, it is important to ____________________________.

Accepted Answer

A)  stretch the dough so it fits snugly in the pan 
B)  warm the dough until it is slightly above room temperature 
C)  prick the bottom of the dough all over with a fork 
D)  all of the above 
A)  stretch the dough so it fits snugly in the pan 
B)  warm the dough until it is slightly above room temperature 
C)  prick the bottom of the dough all over with a fork 
D)  all of the above

Question 11

Which of the following pastries is made using half a bottle cap as a tool?

Accepted Answer

A)  Pithiviers 
B)  Praline millefeuille 
C)  Nougatine Parisienne 
D)  Passionata 
A)  Pithiviers 
B)  Praline millefeuille 
C)  Nougatine Parisienne 
D)  Passionata

Question 12

Pastry chefs might sprinkle crumbs on the bottom of tart shells before baking when they ____________________________________.

Accepted Answer

A)  use meringue tart shells 
B)  want to prevent the tart shells from puffing and blistering 
C)  fill the tarts with juicy fruits 
D)  plan to glaze the tarts when they are finished baking 
A)  use meringue tart shells 
B)  want to prevent the tart shells from puffing and blistering 
C)  fill the tarts with juicy fruits 
D)  plan to glaze the tarts when they are finished baking

Question 13

A tartlet shell can be ___________________.

Accepted Answer

A)  round 
B)  square 
C)  rectangular 
D)  any of the above 
A)  round 
B)  square 
C)  rectangular 
D)  any of the above

Question 14

A tart _________________________.

Accepted Answer

A)  is thicker and heavier than a pie 
B)  is simply a pie with no top crust 
C)  is always made with fresh fruit 
D)  none of the above 
A)  is thicker and heavier than a pie 
B)  is simply a pie with no top crust 
C)  is always made with fresh fruit 
D)  none of the above

Question 15

One of the tools needed to make _____ is a blowtorch.

Accepted Answer

A)  passionata 
B)  nougatine Parisienne 
C)  Creole délices 
D)  both a and c 
A)  passionata 
B)  nougatine Parisienne 
C)  Creole délices 
D)  both a and c

Question 16

Docking a tart shell means ______________________.

Accepted Answer

A)  prebaking it before adding a filling 
B)  fluting the rim to improve the appearance 
C)  pricking holes in the dough before baking 
D)  lining the bottom with a special filling before putting in the fruit 
A)  prebaking it before adding a filling 
B)  fluting the rim to improve the appearance 
C)  pricking holes in the dough before baking 
D)  lining the bottom with a special filling before putting in the fruit

Question 17

A _________ is an apple dessert that is made in a skillet and cooked both on the stovetop and in the oven.

Accepted Answer

A)  tarte Tatin 
B)  brulée tart 
C)  linzertorte 
D)  peasant tart 
A)  tarte Tatin 
B)  brulée tart 
C)  linzertorte 
D)  peasant tart

Question 18

A baking sheet serves as the bottom for a ______________.

Accepted Answer

A)  tart pan 
B)  flan ring 
C)  sfogliatelle mold 
D)  Pithiviers 
A)  tart pan 
B)  flan ring 
C)  sfogliatelle mold 
D)  Pithiviers

Question 19

A barquette is shaped like a _____.

Accepted Answer

A)  tree 
B)  boat 
C)  bird 
D)  half moon 
A)  tree 
B)  boat 
C)  bird 
D)  half moon

Question 20

Which of the following statements about tarts is incorrect?

Accepted Answer

A)  Tarts are often made from short dough or pâte brisée. 
B)  Small tart pans do not usually have false bottoms. 
C)  Tarts cannot be made from puff pastry dough. 
D)  In its most simple form, a baked fruit tart is no more than an unbaked tart shell, filled with a layer of fresh fruit and a little sugar, and then baked. 
A)  Tarts are often made from short dough or pâte brisée. 
B)  Small tart pans do not usually have false bottoms. 
C)  Tarts cannot be made from puff pastry dough. 
D)  In its most simple form, a baked fruit tart is no more than an unbaked tart shell, filled with a layer of fresh fruit and a little sugar, and then baked.

Exam 15: Tarts and Special Pastries

Raspberry jam is an essential ingredient in a _____.

Dried beans are used in the pastry shop to ______________________.

Tart shells are docked so they won't __________ as they bake.

If the fruit pieces you are going to use in your tarts are hard, it is a good idea to ______________ until they soften.

Which of the following is finished with a blowtorch or in a salamander?

A pan with vertical fluted sides and a false bottom is a ________ pan.

You will need a pasta machine to make _____.

Baked fruit tarts can be enhanced with a layer of ________ between the dough and the fruit.

The work Tatin in tarte Tatin refers to the ___________________.

When making large baked tart shells, it is important to ____________________________.

Which of the following pastries is made using half a bottle cap as a tool?

Pastry chefs might sprinkle crumbs on the bottom of tart shells before baking when they ____________________________________.

A tartlet shell can be ___________________.

A tart _________________________.

One of the tools needed to make _____ is a blowtorch.

Docking a tart shell means ______________________.

A _________ is an apple dessert that is made in a skillet and cooked both on the stovetop and in the oven.

A baking sheet serves as the bottom for a ______________.

A barquette is shaped like a _____.

Which of the following statements about tarts is incorrect?

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

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

Sugar Techniques

Baking for Special Diets

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