Question 1

Which of the following statements is false?

Accepted Answer

A)  Cobblers have a bottom crust. 
B)  Crisps are topped with brown-sugar streusel. 
C)  Bettys contain alternate layers of cake crumbs and fruit. 
D)  none of these 
A)  Cobblers have a bottom crust. 
B)  Crisps are topped with brown-sugar streusel. 
C)  Bettys contain alternate layers of cake crumbs and fruit. 
D)  none of these

Question 2

Preparing a chiffon filling is very similar to preparing __________.

Accepted Answer

A)  a Bavarian 
B)  a cold soufflé 
C)  some mousses 
D)  all of these 
A)  a Bavarian 
B)  a cold soufflé 
C)  some mousses 
D)  all of these

Question 3

__________ flour is the best choice for pie doughs.

Accepted Answer

A)  Cake 
B)  Bread 
C)  Pastry 
D)  Strong 
A)  Cake 
B)  Bread 
C)  Pastry 
D)  Strong

Question 4

When making a mealy pie dough, it is important to work the fat into the flour until the mixture looks like ___________.

Accepted Answer

A)  peas 
B)  hazelnuts 
C)  coarse cornmeal 
D)  either peas or hazelnuts 
A)  peas 
B)  hazelnuts 
C)  coarse cornmeal 
D)  either peas or hazelnuts

Question 5

Which of the following types of meringues is the most stable because its egg whites are actually cooked by the hot sugar syrup added to them when they are beaten?

Accepted Answer

A)  Swiss 
B)  Italian 
C)  common 
D)  Neapolitan 
A)  Swiss 
B)  Italian 
C)  common 
D)  Neapolitan

Question 6

A flaky pie dough __________ than a mealy pie dough.

Accepted Answer

A)  is shorter 
B)  uses less water 
C)  is less likely to be used in a baked custard-type pie 
D)  none of these 
A)  is shorter 
B)  uses less water 
C)  is less likely to be used in a baked custard-type pie 
D)  none of these

Question 7

Which of the following éclair paste products is deep-fried?

Accepted Answer

A)  éclairs 
B)  crullers 
C)  profiteroles 
D)  cream puffs 
A)  éclairs 
B)  crullers 
C)  profiteroles 
D)  cream puffs

Question 8

Cream pies and chiffon pies are good examples of __________ pies.

Accepted Answer

A)  soft 
B)  baked 
C)  unbaked 
D)  both soft and unbaked 
A)  soft 
B)  baked 
C)  unbaked 
D)  both soft and unbaked

Question 9

Which of the following statements about pie doughs is false?

Accepted Answer

A)  Gluten gives structure and flakiness to pie crust. 
B)  Water is necessary to develop some gluten in a pie crust. 
C)  Milk makes a pie crust that is crisper than one made with water. 
D)  Milk makes a pie crust that browns more quickly than one made with water. 
A)  Gluten gives structure and flakiness to pie crust. 
B)  Water is necessary to develop some gluten in a pie crust. 
C)  Milk makes a pie crust that is crisper than one made with water. 
D)  Milk makes a pie crust that browns more quickly than one made with water.

Question 10

The best thickener for apple pie filling that will be frozen after baking is __________.

Accepted Answer

A)  flour 
B)  corn starch 
C)  waxy maize 
D)  pregelatinized starch 
A)  flour 
B)  corn starch 
C)  waxy maize 
D)  pregelatinized starch

Question 11

Which of the following pastry $\rightarrow$ product combinations is correct?

Accepted Answer

A)  puff pastry $\rightarrow$ éclairs 
B)  puff pastry $\rightarrow$napoleons 
C)  éclair or choux paste $\rightarrow$ turnovers 
D)  all of these 
A)  puff pastry $\rightarrow$ éclairs 
B)  puff pastry $\rightarrow$napoleons 
C)  éclair or choux paste $\rightarrow$ turnovers 
D)  all of these

Question 12

The major disadvantage of using puff pastry shortening is that it __________.

Accepted Answer

A)  is more expensive to use than butter 
B)  becomes hard when it is refrigerated 
C)  tends to congeal and coat the inside of the mouth 
D)  softens and melts more easily than butter at room temperature 
A)  is more expensive to use than butter 
B)  becomes hard when it is refrigerated 
C)  tends to congeal and coat the inside of the mouth 
D)  softens and melts more easily than butter at room temperature

Question 13

If you make a raisin 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 14

A short dough crust would be most likely used to produce a __________.

Accepted Answer

A)  chiffon pie 
B)  custard pie 
C)  small fruit tart 
D)  baked fruit pie 
A)  chiffon pie 
B)  custard pie 
C)  small fruit tart 
D)  baked fruit pie

Question 15

Which of the following statements about crumb crusts is true?

Accepted Answer

A)  Crumb crusts are used only for baked pies. 
B)  Crumb crusts are more difficult to make than pastry crusts. 
C)  Baking a crumb crust makes it firmer, less crumbly, and improves it flavor. 
D)  One advantage of crumb crusts is that any flavor of crumb crust compliments the flavor of any filling. 
A)  Crumb crusts are used only for baked pies. 
B)  Crumb crusts are more difficult to make than pastry crusts. 
C)  Baking a crumb crust makes it firmer, less crumbly, and improves it flavor. 
D)  One advantage of crumb crusts is that any flavor of crumb crust compliments the flavor of any filling.

Question 16

A hard meringue contains more __________ than a soft meringue.

Accepted Answer

A)  sugar 
B)  water 
C)  egg yolks 
D)  egg whites 
A)  sugar 
B)  water 
C)  egg yolks 
D)  egg whites

Question 17

Math Tutor (U.S.)
For the math question, write the correct answer on the line below.
-If the total amount of sugar in the vanilla cream pie filling is 4 oz, and the EP unit cost is $0.40/lb, calculate the total cost of the sugar used in the recipe. Remember to round your answer to the nearest cent. __________

Accepted Answer

The answer of Math Tutor (U.S.)
For the math question, write...

Question 18

Math Tutor (Metric)
For math question, write the correct answer on the line below.
-Convert the 1.25 ounces of cornstarch used in the vanilla cream pie filling into pounds. Round to the nearest 1,000th. __________

Accepted Answer

The answer of Math Tutor (Metric)
For math question, write the...

Question 19

When rolling pie dough and lining pans, you should __________.

Accepted Answer

A)  stretch it to fit the pan snugly 
B)  begin from the edges and roll toward the center 
C)  roll the dough out to a uniform ¼ inch thickness 
D)  roll it around the rolling pin to lift it without breaking 
A)  stretch it to fit the pan snugly 
B)  begin from the edges and roll toward the center 
C)  roll the dough out to a uniform ¼ inch thickness 
D)  roll it around the rolling pin to lift it without breaking

Question 20

A dessert made with crisp meringues and ice cream 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

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

Which of the following statements is false?

Preparing a chiffon filling is very similar to preparing __________.

__________ flour is the best choice for pie doughs.

When making a mealy pie dough, it is important to work the fat into the flour until the mixture looks like ___________.

Which of the following types of meringues is the most stable because its egg whites are actually cooked by the hot sugar syrup added to them when they are beaten?

A flaky pie dough __________ than a mealy pie dough.

Which of the following éclair paste products is deep-fried?

Cream pies and chiffon pies are good examples of __________ pies.

Which of the following statements about pie doughs is false?

The best thickener for apple pie filling that will be frozen after baking is __________.

Which of the following pastry →\rightarrow→ product combinations is correct?

The major disadvantage of using puff pastry shortening is that it __________.

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

A short dough crust would be most likely used to produce a __________.

Which of the following statements about crumb crusts is true?

A hard meringue contains more __________ than a soft meringue.

Math Tutor (Metric) For math question, write the correct answer on the line below. -Convert the 1.25 ounces of cornstarch used in the vanilla cream pie filling into pounds. Round to the nearest 1,000th. __________

When rolling pie dough and lining pans, you should __________.

A dessert made with crisp meringues and ice cream is known as __________.

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Which of the following pastry $\rightarrow$ product combinations is correct?