Question 1

Crème chantilly contains all of the following ingredients except _____.

Accepted Answer

A)  vanilla 
B)  egg whites 
C)  confectioners' sugar 
D)  cream 
A)  vanilla 
B)  egg whites 
C)  confectioners' sugar 
D)  cream B

Question 2

Which of the following meringues is the most stable?

Accepted Answer

A)  Swiss 
B)  French 
C)  Italian 
D)  They are all equally stable. 
A)  Swiss 
B)  French 
C)  Italian 
D)  They are all equally stable. C

Question 3

To make dessert syrup, you start with a simple syrup and add________.

Accepted Answer

A)  flavoring 
B)  corn syrup 
C)  cream of tartar 
D)  either b or c 
A)  flavoring 
B)  corn syrup 
C)  cream of tartar 
D)  either b or c A

Question 4

One pint of water is enough to dissolve up to 3 or 4 pounds of sugar.

Accepted Answer

A) True 
 B)False

Question 5

The primary ingredient in a coulis is _____.

Accepted Answer

A)  chocolate 
B)  fresh fruit 
C)  liquor 
D)  caramelized sugar 
A)  chocolate 
B)  fresh fruit 
C)  liquor 
D)  caramelized sugar

Question 6

Meringues can _____.

Accepted Answer

A)  be used for pie toppings and cake icings 
B)  give volume and lightness to buttercream icings, mousses, and dessert soufflés 
C)  be baked into or pastry shells or layers for cakes 
D)  all of the above 
A)  be used for pie toppings and cake icings 
B)  give volume and lightness to buttercream icings, mousses, and dessert soufflés 
C)  be baked into or pastry shells or layers for cakes 
D)  all of the above

Question 7

Pastry cream must be cooled rapidly and kept cold at all times.

Accepted Answer

A) True 
 B)False

Question 8

Which of the following statements is true about syrup production?

Accepted Answer

A)  A syrup cooked to a lower temperature is harder when it is cooled than a syrup cooked to a higher temperature. 
B)  Syrups should always be cooked over low heat. 
C)  If you continue to heat sugar after it is caramelized, it will eventually darken and burn. 
D)  All of the above. 
A)  A syrup cooked to a lower temperature is harder when it is cooled than a syrup cooked to a higher temperature. 
B)  Syrups should always be cooked over low heat. 
C)  If you continue to heat sugar after it is caramelized, it will eventually darken and burn. 
D)  All of the above.

Question 9

The best way to test the doneness of a syrup is to _____.

Accepted Answer

A)  taste it 
B)  use a candy thermometer 
C)  watch it carefully, and stop cooking it just before it crystallizes 
D)  drop a small amount of the syrup in a bowl of cold water and check the hardness of the cooled sugar 
A)  taste it 
B)  use a candy thermometer 
C)  watch it carefully, and stop cooking it just before it crystallizes 
D)  drop a small amount of the syrup in a bowl of cold water and check the hardness of the cooled sugar

Question 10

The difference between soft and hard meringues is that hard meringues _____.

Accepted Answer

A)  are baked 
B)  contain more sugar than egg whites 
C)  also contain egg yolks 
D)  both a and b 
A)  are baked 
B)  contain more sugar than egg whites 
C)  also contain egg yolks 
D)  both a and b

Question 11

The ingredients needed to make crème anglaise (vanilla custard sauce) are __________.

Accepted Answer

A)  milk, egg yolks, cornstarch, and vanilla 
B)  cream, whole eggs, sugar, cornstarch, and vanilla 
C)  cream, egg yolks, sugar, and vanilla 
D)  milk, egg yolks, sugar, and vanilla 
A)  milk, egg yolks, cornstarch, and vanilla 
B)  cream, whole eggs, sugar, cornstarch, and vanilla 
C)  cream, egg yolks, sugar, and vanilla 
D)  milk, egg yolks, sugar, and vanilla

Question 12

Which of the following can be added to egg white foams to make them more stable?

Accepted Answer

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

Question 13

Which of the following meringues is warmed over a hot-water bath as it is beaten?

Accepted Answer

A)  Swiss 
B)  French 
C)  Italian 
D)  English 
A)  Swiss 
B)  French 
C)  Italian 
D)  English

Question 14

Meringue made by whipping a boiling syrup into egg whites is called _________.

Accepted Answer

A)  common meringue 
B)  Swiss meringue 
C)  Italian meringue 
D)  none of the above; meringue cannot be made this way 
A)  common meringue 
B)  Swiss meringue 
C)  Italian meringue 
D)  none of the above; meringue cannot be made this way

Question 15

Cream of tartar is sometimes used to help keep boiled syrups from turning grainy.

Accepted Answer

A) True 
 B)False

Question 16

What is likely to happen if you stir a cooking syrup with a spoon that has a few sugar crystals stuck to it?

Accepted Answer

A)  Your finished syrup will have a grainy texture. 
B)  The caramelization process will stop immediately. 
C)  Your syrup will never reach the "hard crack" stage. 
D)  Inversion will occur, which will cause your syrup to turn cloudy and bitter. 
A)  Your finished syrup will have a grainy texture. 
B)  The caramelization process will stop immediately. 
C)  Your syrup will never reach the "hard crack" stage. 
D)  Inversion will occur, which will cause your syrup to turn cloudy and bitter.

Question 17

Pastry cream is unlike crème anglaise because it _____.

Accepted Answer

A)  is less likely to curdle 
B)  is more difficult to make 
C)  must not be brought to a full boil 
D)  is less likely to be contaminated with bacteria 
A)  is less likely to curdle 
B)  is more difficult to make 
C)  must not be brought to a full boil 
D)  is less likely to be contaminated with bacteria

Question 18

A powerful emulsifier present in egg yolks is __________.

Accepted Answer

A)  carageenan 
B)  xanthan gum 
C)  lecithin 
D)  Agar 
A)  carageenan 
B)  xanthan gum 
C)  lecithin 
D)  Agar

Question 19

Common meringue is also known as _____ meringue.

Accepted Answer

A)  Swiss 
B)  French 
C)  Italian 
D)  English 
A)  Swiss 
B)  French 
C)  Italian 
D)  English

Question 20

One quart of heavy cream will produce about 2 to 2½ quarts of whipped cream.

Accepted Answer

A) True 
 B)False

Exam 12: Basic Syrups, Creams, and Sauces

Crème chantilly contains all of the following ingredients except _____.

Which of the following meringues is the most stable?

To make dessert syrup, you start with a simple syrup and add________.

One pint of water is enough to dissolve up to 3 or 4 pounds of sugar.

The primary ingredient in a coulis is _____.

Meringues can _____.

Pastry cream must be cooled rapidly and kept cold at all times.

Which of the following statements is true about syrup production?

The best way to test the doneness of a syrup is to _____.

The difference between soft and hard meringues is that hard meringues _____.

The ingredients needed to make crème anglaise (vanilla custard sauce) are __________.

Which of the following can be added to egg white foams to make them more stable?

Which of the following meringues is warmed over a hot-water bath as it is beaten?

Meringue made by whipping a boiling syrup into egg whites is called _________.

Cream of tartar is sometimes used to help keep boiled syrups from turning grainy.

What is likely to happen if you stir a cooking syrup with a spoon that has a few sugar crystals stuck to it?

Pastry cream is unlike crème anglaise because it _____.

A powerful emulsifier present in egg yolks is __________.

Common meringue is also known as _____ meringue.

One quart of heavy cream will produce about 2 to 2½ quarts of whipped cream.

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

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

Marzipan, Pastillage, and Nougatine

Sugar Techniques

Baking for Special Diets

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