Question 1

Which of the following statements about puff pastry is false?

Accepted Answer

A)  Puff pastry is a rolled-in dough. 
B)  Puff pastry consists of over 1,000 layers. 
C)  Puff pastry's dramatic rise is due to its large amount of yeast. 
D)  Puff pastry contains no added leavening agent, but it can rise to eight times its original thickness when it is baked. 
A)  Puff pastry is a rolled-in dough. 
B)  Puff pastry consists of over 1,000 layers. 
C)  Puff pastry's dramatic rise is due to its large amount of yeast. 
D)  Puff pastry contains no added leavening agent, but it can rise to eight times its original thickness when it is baked. C

Question 2

The filling in custard, pumpkin, and pecan pies are thickened primarily with ___________.

Accepted Answer

A)  eggs 
B)  flour 
C)  corn starch 
D)  instant or pregelatinized starch 
A)  eggs 
B)  flour 
C)  corn starch 
D)  instant or pregelatinized starch A

Question 3

Ice cream and sponge cake baked under a coating of meringue is known as __________.

Accepted Answer

A)  Baked Alaska 
B)  meringue glacée 
C)  profiteroles gratin 
D)  Japonaise Meringue 
A)  Baked Alaska 
B)  meringue glacée 
C)  profiteroles gratin 
D)  Japonaise Meringue A

Question 4

A layer of meringue made with chopped nuts folded into the mixture is __________.

Accepted Answer

A)  Baked Alaska 
B)  meringue glacée 
C)  profiteroles gratin 
D)  Japonaise Meringue 
A)  Baked Alaska 
B)  meringue glacée 
C)  profiteroles gratin 
D)  Japonaise Meringue

Question 5

To avoid a soggy bottom on your pies, you should ___________.

Accepted Answer

A)  avoid using dark metal pie tins 
B)  use flaky dough for your bottom crusts 
C)  add very hot fillings to your unbaked crusts 
D)  use high bottom heat, at least at the beginning of baking 
A)  avoid using dark metal pie tins 
B)  use flaky dough for your bottom crusts 
C)  add very hot fillings to your unbaked crusts 
D)  use high bottom heat, at least at the beginning of baking

Question 6

Which of the following statements about éclair paste is true?

Accepted Answer

A)  If a product made from éclair paste is left in the oven too long, it may collapse. 
B)  This type of pastry is one of the most difficult to produce of all the dessert pastries. 
C)  Éclair paste and popover batter are similar because both of them are leavened by steam. 
D)  Proper baking temperatures are crucial. You must start at a relatively low temperature and then increase the temperature steadily until the product is done. 
A)  If a product made from éclair paste is left in the oven too long, it may collapse. 
B)  This type of pastry is one of the most difficult to produce of all the dessert pastries. 
C)  Éclair paste and popover batter are similar because both of them are leavened by steam. 
D)  Proper baking temperatures are crucial. You must start at a relatively low temperature and then increase the temperature steadily until the product is done.

Question 7

If you are mixing a pie dough in a machine, you should use the __________.

Accepted Answer

A)  paddle 
B)  pastry knife 
C)  dough hook 
D)  either paddle or pastry knife 
A)  paddle 
B)  pastry knife 
C)  dough hook 
D)  either paddle or pastry knife

Question 8

Blitz puff pastry is __________.

Accepted Answer

A)  slower and more difficult to prepare than regular puff pastry 
B)  named after its inventor, Adolph Blitz, a famous German pastry chef 
C)  suitable for patty shells and other products where a high, light pastry is required 
D)  is actually a very flaky pie dough that is rolled and folded like regular puff pastry 
A)  slower and more difficult to prepare than regular puff pastry 
B)  named after its inventor, Adolph Blitz, a famous German pastry chef 
C)  suitable for patty shells and other products where a high, light pastry is required 
D)  is actually a very flaky pie dough that is rolled and folded like regular puff pastry

Question 9

Crisp, baked meringues may be made with 2 pounds of sugar per pound of egg whites.

Accepted Answer

A) True 
 B)False

Question 10

Reworking pastry trimmings results in pie crust that is _________.

Accepted Answer

A)  flakier 
B)  tougher 
C)  mealier 
D)  soggier 
A)  flakier 
B)  tougher 
C)  mealier 
D)  soggier

Question 11

The pie pictured has a short-dough crust on top.

Accepted Answer

A) True 
 B)False

Question 12

What ingredient makes slices of cream pie hold their shape after they have been cut?

Accepted Answer

A)  flour 
B)  gluten 
C)  tapioca 
D)  cornstarch 
A)  flour 
B)  gluten 
C)  tapioca 
D)  cornstarch

Question 13

Approximate ratio of ingredients in flaky pie dough is 5 lb fat to 3½ lb flour to 1½ lb liquid. (Metric: 2.3 kg fat to 1.6 kg flour to 700 g liquid.)

Accepted Answer

A) True 
 B)False

Question 14

What is the greatest difficulty in cooking soft pies?

Accepted Answer

A)  curdled filling 
B)  a hard or tough bottom crust 
C)  an overcooked crust and an undercooked filling 
D)  cooking the crust completely without overcooking the filling 
A)  curdled filling 
B)  a hard or tough bottom crust 
C)  an overcooked crust and an undercooked filling 
D)  cooking the crust completely without overcooking the filling

Question 15

If you make a berry pie, you are most likely to use the __________ method.

Accepted Answer

A)  rehydration 
B)  cooked fruit 
C)  cooked juice 
D)  old-fashioned 
A)  rehydration 
B)  cooked fruit 
C)  cooked juice 
D)  old-fashioned

Question 16

Baking pie shells upside down, between two pans, will prevent ____________.

Accepted Answer

A)  soggy bottoms 
B)  crust blistering 
C)  bottom scorching 
D)  the dough from shrinking into the pans 
A)  soggy bottoms 
B)  crust blistering 
C)  bottom scorching 
D)  the dough from shrinking into the pans

Question 17

A ___________ pie is usually baked at high heat (425° to 450°F / 220° to 230°C ) for the first ten minutes, and then at 325° to 350°F (165° to 175°C) until it is done.

Accepted Answer

A)  fruit 
B)  pecan 
C)  pumpkin 
D)  both pecan and pumpkin 
A)  fruit 
B)  pecan 
C)  pumpkin 
D)  both pecan and pumpkin

Question 18

Italian meringue is the most stable type of meringue because the egg whites are cooked during mixing.

Accepted Answer

A) True 
 B)False

Question 19

______________ are made from thin strips of puff pastry rolled around a tube.

Accepted Answer

A)  Éclairs 
B)  Napoleons 
C)  Patty shells 
D)  Cream horns 
A)  Éclairs 
B)  Napoleons 
C)  Patty shells 
D)  Cream horns

Question 20

Meringues __________.

Accepted Answer

A)  are beaten egg whites sweetened with sugar 
B)  are frequently used for pie toppings and cake icings 
C)  can be used to give volume and lightness to buttercream icings and dessert soufflés 
D)  all of these 
A)  are beaten egg whites sweetened with sugar 
B)  are frequently used for pie toppings and cake icings 
C)  can be used to give volume and lightness to buttercream icings and dessert soufflés 
D)  all of these

Exam 35: Creams, Custards, Puddings, Frozen Desserts, and Sauces

Which of the following statements about puff pastry is false?

The filling in custard, pumpkin, and pecan pies are thickened primarily with ___________.

Ice cream and sponge cake baked under a coating of meringue is known as __________.

A layer of meringue made with chopped nuts folded into the mixture is __________.

To avoid a soggy bottom on your pies, you should ___________.

Which of the following statements about éclair paste is true?

If you are mixing a pie dough in a machine, you should use the __________.

Blitz puff pastry is __________.

Crisp, baked meringues may be made with 2 pounds of sugar per pound of egg whites.

Reworking pastry trimmings results in pie crust that is _________.

The pie pictured has a short-dough crust on top.

What ingredient makes slices of cream pie hold their shape after they have been cut?

Approximate ratio of ingredients in flaky pie dough is 5 lb fat to 3½ lb flour to 1½ lb liquid. (Metric: 2.3 kg fat to 1.6 kg flour to 700 g liquid.)

What is the greatest difficulty in cooking soft pies?

If you make a berry pie, you are most likely to use the __________ method.

Baking pie shells upside down, between two pans, will prevent ____________.

A ___________ pie is usually baked at high heat (425° to 450°F / 220° to 230°C ) for the first ten minutes, and then at 325° to 350°F (165° to 175°C) until it is done.

Italian meringue is the most stable type of meringue because the egg whites are cooked during mixing.

______________ are made from thin strips of puff pastry rolled around a tube.

Meringues __________.

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