Question 1

To create over 1000 layers, puff pastry is given ______________.

Accepted Answer

A)  three 3-folds 
B)  three 4-folds 
C)  four 4-folds 
D)  six 4-folds. 
A)  three 3-folds 
B)  three 4-folds 
C)  four 4-folds 
D)  six 4-folds.

Question 2

Which of the following combinations is correct?

Accepted Answer

A)  Baked Alaska $\rightarrow$crisp meringues and ice cream 
B)  Japonaise Meringue $\rightarrow$ice cream and sponge cake baked under a layer of meringue 
C)  meringue glacée $\rightarrow$layers of meringue filled and iced with light buttercreams, chocolate mousse, whipped cream, or similar light fillings 
D)  none of these 
A)  Baked Alaska $\rightarrow$crisp meringues and ice cream 
B)  Japonaise Meringue $\rightarrow$ice cream and sponge cake baked under a layer of meringue 
C)  meringue glacée $\rightarrow$layers of meringue filled and iced with light buttercreams, chocolate mousse, whipped cream, or similar light fillings 
D)  none of these

Question 3

To avoid lumping, cornstarch must be mixed with a cold liquid or with sugar before being added to a hot liquid.

Accepted Answer

A) True 
 B)False

Question 4

The bottom crust of the filled fruit pie pictured is made from a flaky pie dough.

Accepted Answer

A) True 
 B)False

Question 5

Which of the following is the worst enemy of properly foamed egg whites?

Accepted Answer

A)  fat 
B)  sugar 
C)  water 
D)  none of these 
A)  fat 
B)  sugar 
C)  water 
D)  none of these

Question 6

Which set of words completes the following sentence correctly? Flour has _________ thickening power in pie fillings than other starches and makes the product __________.

Accepted Answer

A)  less, lumpy 
B)  less, cloudy 
C)  more, lumpy 
D)  more, less susceptible to freezer damage 
A)  less, lumpy 
B)  less, cloudy 
C)  more, lumpy 
D)  more, less susceptible to freezer damage

Question 7

Pie dough should be kept cool during mixing and make-up because __________.

Accepted Answer

A)  if it is too warm, gluten will develop too slowly 
B)  shortening has its best consistency when it is neither too warm nor too cold 
C)  a butter-based dough will turn rancid very quickly if its temperature is too high 
D)  the salt in the dough will keep the shortening and the flour from mixing properly at high or low temperatures 
A)  if it is too warm, gluten will develop too slowly 
B)  shortening has its best consistency when it is neither too warm nor too cold 
C)  a butter-based dough will turn rancid very quickly if its temperature is too high 
D)  the salt in the dough will keep the shortening and the flour from mixing properly at high or low temperatures

Question 8

The difference between flaky and mealy pie dough is __________.

Accepted Answer

A)  the way in which the fat is blended with the flour 
B)  that flaky dough resists sogginess better than mealy dough 
C)  that flaky pie dough is used for bottom crusts and mealy dough is used for top crusts 
D)  all of these 
A)  the way in which the fat is blended with the flour 
B)  that flaky dough resists sogginess better than mealy dough 
C)  that flaky pie dough is used for bottom crusts and mealy dough is used for top crusts 
D)  all of these

Question 9

You might use a double boiler if you were preparing __________ meringue.

Accepted Answer

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

Question 10

Which of the following can be made with re-rolled puff pastry trimmings or blitz puff pastry?

Accepted Answer

A)  éclairs 
B)  napoleons 
C)  patty shells 
D)  cream horns 
A)  éclairs 
B)  napoleons 
C)  patty shells 
D)  cream horns

Question 11

The ingredients in both __________ and __________ meringues are hotter than room temperature when they are beaten.

Accepted Answer

A)  Swiss, Italian 
B)  Swiss, common 
C)  Italian, common 
D)  none of these 
A)  Swiss, Italian 
B)  Swiss, common 
C)  Italian, common 
D)  none of these

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

To create over 1000 layers, puff pastry is given ______________.

Which of the following combinations is correct?

To avoid lumping, cornstarch must be mixed with a cold liquid or with sugar before being added to a hot liquid.

The bottom crust of the filled fruit pie pictured is made from a flaky pie dough.

Which of the following is the worst enemy of properly foamed egg whites?

Which set of words completes the following sentence correctly? Flour has _________ thickening power in pie fillings than other starches and makes the product __________.

Pie dough should be kept cool during mixing and make-up because __________.

The difference between flaky and mealy pie dough is __________.

You might use a double boiler if you were preparing __________ meringue.

Which of the following can be made with re-rolled puff pastry trimmings or blitz puff pastry?

The ingredients in both __________ and __________ meringues are hotter than room temperature when they are beaten.

The Food Service Industry

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Basic Principles of Cooking and Food Science

Menus, Recipes, and Cost Management

Nutrition

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Understanding Meats and Game

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Understanding Poultry and Game Birds

Cooking Poultry and Game Birds

Understanding Fish and Shellfish

Cooking Fish and Shellfish

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Cooking Vegetables

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Bakeshop Production: Basic Principles and Ingredients

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Metric Conversion Factors, Standard Can Sizes, Approximate Weight-Volume Equivalents of Dry Foods and Kitchen Math Exercises: Metric Versions

Filters

Which set of words completes the following sentence correctly? Flour has _ thickening power in pie fillings than other starches and makes the product __.

The ingredients in both and meringues are hotter than room temperature when they are beaten.