Question 1

Which of the following is the correct sequence of doneness stages in sugar cooking when going from the lowest to highest temperature?

Accepted Answer

A)  Caramel to crack to soft ball to thread 
B)  Small crack to soft ball to thread to crack 
C)  Caramel to thread to firm ball to hard ball 
D)  Thread to hard ball to hard crack to caramel 
A)  Caramel to crack to soft ball to thread 
B)  Small crack to soft ball to thread to crack 
C)  Caramel to thread to firm ball to hard ball 
D)  Thread to hard ball to hard crack to caramel

Question 2

Pastry cream can be used for _____.

Accepted Answer

A)  pie fillings 
B)  puddings 
C)  soufflés 
D)  all of the above 
A)  pie fillings 
B)  puddings 
C)  soufflés 
D)  all of the above

Question 3

The best way to tell when a sugar syrup has been boiled to the correct degree is to_______.

Accepted Answer

A)  remove it from the heat, let it cool down, and then test its hardness 
B)  observe the rate of crystallization 
C)  test it with a thermometer 
D)  none of the above 
A)  remove it from the heat, let it cool down, and then test its hardness 
B)  observe the rate of crystallization 
C)  test it with a thermometer 
D)  none of the above

Question 4

Simple syrup is ______.

Accepted Answer

A)  also known as dessert syrup 
B)  a flavored syrup 
C)  a solution of 10 parts water to 1 part sugar 
D)  used to dilute fondant 
E)  all of the above 
A)  also known as dessert syrup 
B)  a flavored syrup 
C)  a solution of 10 parts water to 1 part sugar 
D)  used to dilute fondant 
E)  all of the above

Question 5

Soft meringues for pie toppings are made with about ¼ pound of sugar per pound of egg whites.

Accepted Answer

A) True 
 B)False

Question 6

One basic difference between whipping cream and whipping egg whites is that you should _____.

Accepted Answer

A)  whip cream when it's cold and whip egg whites when they are at room temperature 
B)  add flavoring to cream before it is whipped and add flavoring to egg whites after they are whipped 
C)  add a mild acid to cream before it is whipped and a small amount of fat to egg whites before they are whipped 
D)  all of the above 
A)  whip cream when it's cold and whip egg whites when they are at room temperature 
B)  add flavoring to cream before it is whipped and add flavoring to egg whites after they are whipped 
C)  add a mild acid to cream before it is whipped and a small amount of fat to egg whites before they are whipped 
D)  all of the above

Question 7

A mixture of pastry cream, whipped egg whites, and gelatin is called ____________.

Accepted Answer

A)  pastry cream chantilly 
B)  crème soufflé 
C)  crème chiboust 
D)  crème anglaise 
A)  pastry cream chantilly 
B)  crème soufflé 
C)  crème chiboust 
D)  crème anglaise

Question 8

Pastry cream is thickened with ___________.

Accepted Answer

A)  eggs and starch 
B)  eggs only 
C)  starch and cream 
D)  none of the above 
A)  eggs and starch 
B)  eggs only 
C)  starch and cream 
D)  none of the above

Question 9

Dessert syrup is _____.

Accepted Answer

A)  flavored 
B)  made from simple syrup 
C)  used to flavor sponge cakes and other desserts 
D)  all of the above 
A)  flavored 
B)  made from simple syrup 
C)  used to flavor sponge cakes and other desserts 
D)  all of the above

Question 10

A mixture consisting of any substance evenly distributed in water is called _____________.

Accepted Answer

A)  an alginate 
B)  a hydrocolloid 
C)  a solution 
D)  a sauce 
A)  an alginate 
B)  a hydrocolloid 
C)  a solution 
D)  a sauce

Question 11

Ganache can be used _____.

Accepted Answer

A)  as a glaze or icing 
B)  to make chocolate truffles 
C)  as a filling for cakes, tortes, and meringue pastries 
D)  all of the above 
A)  as a glaze or icing 
B)  to make chocolate truffles 
C)  as a filling for cakes, tortes, and meringue pastries 
D)  all of the above

Question 12

Which of the following can prevent egg whites from foaming properly during meringue production?

Accepted Answer

A)  Fat 
B)  Grease 
C)  Egg yolks 
D)  All of the above 
A)  Fat 
B)  Grease 
C)  Egg yolks 
D)  All of the above

Question 13

Heavy cream whips best when it is at room temperature.

Accepted Answer

A) True 
 B)False

Question 14

Whipped egg whites sweetened with sugar are known as _____.

Accepted Answer

A)  crème chantilly 
B)  crème anglaise 
C)  meringue 
D)  crème patissière 
A)  crème chantilly 
B)  crème anglaise 
C)  meringue 
D)  crème patissière

Question 15

Tapioca maltodextrin can be mixed with fats or oils to make a flavored powder.

Accepted Answer

A) True 
 B)False

Question 16

To make a simple sugar syrup, you combine water and confectioners' sugar and then bring the mixture to a boil to dissolve the sugar.

Accepted Answer

A) True 
 B)False

Question 17

When sugar caramelizes, it _____.

Accepted Answer

A)  changes color 
B)  retains its flavor 
C)  both a and b 
D)  neither a nor b 
A)  changes color 
B)  retains its flavor 
C)  both a and b 
D)  neither a nor b

Question 18

Crystallization can be partially controlled during syrup production by adding _____ before or during the cooking process.

Accepted Answer

A)  lemon juice 
B)  cream of tartar 
C)  corn syrup 
D)  glucose 
E)  any of the above 
A)  lemon juice 
B)  cream of tartar 
C)  corn syrup 
D)  glucose 
E)  any of the above

Question 19

Pastry cream should not be boiled or it will curdle.

Accepted Answer

A) True 
 B)False

Question 20

When boiling a sugar syrup, washing down the inner sides of the pan with a brush dipped in water is a technique that is used to _______________.

Accepted Answer

A)  speed up the caramelizing process 
B)  avoid crystallization 
C)  produce syrups with a deep, rich flavor 
D)  prevent inversion 
E)  both b and d 
A)  speed up the caramelizing process 
B)  avoid crystallization 
C)  produce syrups with a deep, rich flavor 
D)  prevent inversion 
E)  both b and d

Exam 12: Basic Syrups, Creams, and Sauces

Which of the following is the correct sequence of doneness stages in sugar cooking when going from the lowest to highest temperature?

Pastry cream can be used for _____.

The best way to tell when a sugar syrup has been boiled to the correct degree is to_______.

Simple syrup is ______.

Soft meringues for pie toppings are made with about ¼ pound of sugar per pound of egg whites.

One basic difference between whipping cream and whipping egg whites is that you should _____.

A mixture of pastry cream, whipped egg whites, and gelatin is called ____________.

Pastry cream is thickened with ___________.

Dessert syrup is _____.

A mixture consisting of any substance evenly distributed in water is called _____________.

Ganache can be used _____.

Which of the following can prevent egg whites from foaming properly during meringue production?

Heavy cream whips best when it is at room temperature.

Whipped egg whites sweetened with sugar are known as _____.

Tapioca maltodextrin can be mixed with fats or oils to make a flavored powder.

To make a simple sugar syrup, you combine water and confectioners' sugar and then bring the mixture to a boil to dissolve the sugar.

When sugar caramelizes, it _____.

Crystallization can be partially controlled during syrup production by adding _____ before or during the cooking process.

Pastry cream should not be boiled or it will curdle.

When boiling a sugar syrup, washing down the inner sides of the pan with a brush dipped in water is a technique that is used to _______________.

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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