Question 1

Which of the following is not an ingredient in vanilla syrup?

Accepted Answer

A)  Water 
B)  Sugar 
C)  Cornstarch 
D)  Vanilla bean or vanilla extract 
A)  Water 
B)  Sugar 
C)  Cornstarch 
D)  Vanilla bean or vanilla extract

Question 2

Creamy caramel sauce contains all the following ingredients except _____.

Accepted Answer

A)  sugar 
B)  water 
C)  cream 
D)  eggs 
A)  sugar 
B)  water 
C)  cream 
D)  eggs

Question 3

Crème anglaise should be cooked until it ________.

Accepted Answer

A)  comes to a simmer 
B)  comes to a boil 
C)  thickens lightly 
D)  none of the above 
A)  comes to a simmer 
B)  comes to a boil 
C)  thickens lightly 
D)  none of the above

Question 4

The quality of a ganache is primarily dependent on _____.

Accepted Answer

A)  the use of copper utensils in its preparation 
B)  maintaining a constant temperature during its production 
C)  the quality of the chocolate used to prepare it 
D)  all of the above 
A)  the use of copper utensils in its preparation 
B)  maintaining a constant temperature during its production 
C)  the quality of the chocolate used to prepare it 
D)  all of the above

Question 5

Ganache is __________.

Accepted Answer

A)  a rich filling or icing made of chocolate and cream 
B)  an icing or filling made of melted chocolate and fondant 
C)  a type of chocolate-flavored pastry cream 
D)  a rich chocolate mousse containing egg yolks and butter 
E)  none of the above 
A)  a rich filling or icing made of chocolate and cream 
B)  an icing or filling made of melted chocolate and fondant 
C)  a type of chocolate-flavored pastry cream 
D)  a rich chocolate mousse containing egg yolks and butter 
E)  none of the above

Question 6

_____ sugar is used to make syrups.

Accepted Answer

A)  Brown 
B)  Granulated 
C)  Confectioners' 
D)  Any of the above 
A)  Brown 
B)  Granulated 
C)  Confectioners' 
D)  Any of the above

Question 7

Which of the following statements about whipped cream is incorrect?

Accepted Answer

A)  Cream with a fat content of at least 30% can be whipped into a foam. 
B)  Always add flavoring ingredients to cream before it has been whipped so that they can be distributed evenly in the finished product. 
C)  If you use a machine to whip your cream, use the wire whip and medium speed. 
D)  Chill your cream and all your equipment-especially in hot weather-before you begin whipping. 
A)  Cream with a fat content of at least 30% can be whipped into a foam. 
B)  Always add flavoring ingredients to cream before it has been whipped so that they can be distributed evenly in the finished product. 
C)  If you use a machine to whip your cream, use the wire whip and medium speed. 
D)  Chill your cream and all your equipment-especially in hot weather-before you begin whipping.

Question 8

A whipped egg white foam made without sugar is more stable than one containing sugar, because the weight of the sugar causes the foam to gradually collapse.

Accepted Answer

A) True 
 B)False

Question 9

When a sugar syrup is cooked long enough, it begins to turn brown. This process is called _____.

Accepted Answer

A)  crystallization 
B)  caramelization 
C)  coagulation 
D)  inversion 
A)  crystallization 
B)  caramelization 
C)  coagulation 
D)  inversion

Question 10

Which of the following ingredients is not found in the formulas for both vanilla custard sauce and pastry cream?

Accepted Answer

A)  Milk 
B)  Eggs 
C)  Sugar 
D)  Vanilla 
E)  Cornstarch 
A)  Milk 
B)  Eggs 
C)  Sugar 
D)  Vanilla 
E)  Cornstarch

Question 11

Which of the following types of meringue is made with hot sugar syrup?

Accepted Answer

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

Question 12

Xanthan gum is sometimes used to give structure to gluten-free breads.

Accepted Answer

A) True 
 B)False

Question 13

When a sugar is inverted, it is less likely to _____.

Accepted Answer

A)  caramelize 
B)  turn brown and change flavor 
C)  crystallize 
D)  both a and b 
A)  caramelize 
B)  turn brown and change flavor 
C)  crystallize 
D)  both a and b

Question 14

_____ can be used as a dessert sauce.

Accepted Answer

A)  Pastry cream thinned with heavy cream or milk 
B)  Lemon filling prepared with a lower proportion of cornstarch or waxy maize 
C)  Fruit jams or preserves diluted with simple syrup, water, or liquor 
D)  All of the above 
A)  Pastry cream thinned with heavy cream or milk 
B)  Lemon filling prepared with a lower proportion of cornstarch or waxy maize 
C)  Fruit jams or preserves diluted with simple syrup, water, or liquor 
D)  All of the above

Which of the following is not an ingredient in vanilla syrup?

Creamy caramel sauce contains all the following ingredients except _____.

Crème anglaise should be cooked until it ________.

The quality of a ganache is primarily dependent on _____.

Ganache is __________.

_____ sugar is used to make syrups.

Which of the following statements about whipped cream is incorrect?

A whipped egg white foam made without sugar is more stable than one containing sugar, because the weight of the sugar causes the foam to gradually collapse.

When a sugar syrup is cooked long enough, it begins to turn brown. This process is called _____.

Which of the following ingredients is not found in the formulas for both vanilla custard sauce and pastry cream?

Which of the following types of meringue is made with hot sugar syrup?

Xanthan gum is sometimes used to give structure to gluten-free breads.

When a sugar is inverted, it is less likely to _____.

_____ can be used as a dessert sauce.

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

Filters

Exam 12: Basic Syrups, Creams, and Sauces

Which of the following is not an ingredient in vanilla syrup?

Creamy caramel sauce contains all the following ingredients except _____.

Crème anglaise should be cooked until it ________.

The quality of a ganache is primarily dependent on _____.

Ganache is __________.

_____ sugar is used to make syrups.

Which of the following statements about whipped cream is incorrect?

A whipped egg white foam made without sugar is more stable than one containing sugar, because the weight of the sugar causes the foam to gradually collapse.

When a sugar syrup is cooked long enough, it begins to turn brown. This process is called _____.

Which of the following ingredients is not found in the formulas for both vanilla custard sauce and pastry cream?

Which of the following types of meringue is made with hot sugar syrup?

Xanthan gum is sometimes used to give structure to gluten-free breads.

When a sugar is inverted, it is less likely to _____.

_____ can be used as a dessert sauce.

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

Filters