Question 1

Fat bloom in chocolate is cause by:

Accepted Answer

A) storing it in the refrigerator 
B) storing it in a room that is too warm 
C) moisture coming in contact with it 
D) temperature change during storage 
A) storing it in the refrigerator 
B) storing it in a room that is too warm 
C) moisture coming in contact with it 
D) temperature change during storage D

Question 2

Buckwheat flour contains gluten-forming proteins.

Accepted Answer

A) True 
 B)False  False

Question 3

What are glutenin and gliadin that form gluten?

Accepted Answer

A) starches 
B) fibres 
C) proteins 
D) carbohydrates 
A) starches 
B) fibres 
C) proteins 
D) carbohydrates C

Question 4

What is the difference between a dough and a batter?

Accepted Answer

a batter h

Question 5

The uncrystallized liquid byproduct of sugar production is known as:

Accepted Answer

A) molasses 
B) raw sugar 
C) syrup 
D) sucrose 
A) molasses 
B) raw sugar 
C) syrup 
D) sucrose

Question 6

Chocolate liquor,or chocolate mass,contains about 53% cocoa butter.

Accepted Answer

A) True 
 B)False

Question 7

Moisture content in flour cannot exceed:

Accepted Answer

A) 5% 
B) 10% 
C) 15% 
D) 20% 
A) 5% 
B) 10% 
C) 15% 
D) 20%

Question 8

What is the name of the blend of hard and soft wheat flours designed for use in a wide range of baked goods?

Accepted Answer

The answer of What is the name of the blend...

Question 9

When melting chocolate,the temperature of the melted chocolate must not exceed:

Accepted Answer

A) 46°C 
B) 49°C 
C) 52°C 
D) 55°C 
A) 46°C 
B) 49°C 
C) 52°C 
D) 55°C

Question 10

Air is one leavening agent that is present in all baked goods.

Accepted Answer

A) True 
 B)False

Question 11

Sugars are classified as either ________________ or ____________________.

Accepted Answer

monosaccha

Question 12

Flour oxidizes during:

Accepted Answer

A) whitening 
B) bleaching 
C) chlorination 
D) curing 
A) whitening 
B) bleaching 
C) chlorination 
D) curing

Question 13

What can you substitute for emulsified ening in a cake recipe?

Accepted Answer

A) regular all-purpose shortening 
B) butter 
C) equal parts butter and all-purpose shortening 
D) none of the above 
A) regular all-purpose shortening 
B) butter 
C) equal parts butter and all-purpose shortening 
D) none of the above

Question 14

All-purpose flour contains bran and germ.

Accepted Answer

A) True 
 B)False

Question 15

The main difference between a dough and a batter is gluten development.

Accepted Answer

A) True 
 B)False

Question 16

The stronger the flour,the more gluten-forming potential it has.

Accepted Answer

A) True 
 B)False

Question 17

Sugar caramelizes at:

Accepted Answer

A) 125°C 
B) 149°C 
C) 170°C 
D) 180°C 
A) 125°C 
B) 149°C 
C) 170°C 
D) 180°C

Question 18

Which mixing method would be best for developing gluten?

Accepted Answer

A) folding 
B) stirring 
C) cutting 
D) kneading 
A) folding 
B) stirring 
C) cutting 
D) kneading

Question 19

A strong network of gluten proteins is created when dough is kneaded.

Accepted Answer

A) True 
 B)False

Question 20

The enzymes in certain raw fruits that inhibit gelatin setting are _____________,_______________,and _________________.

Accepted Answer

bromelain,

Exam 27: Charcuterie

Fat bloom in chocolate is cause by:

Buckwheat flour contains gluten-forming proteins.

What are glutenin and gliadin that form gluten?

What is the difference between a dough and a batter?

The uncrystallized liquid byproduct of sugar production is known as:

Chocolate liquor,or chocolate mass,contains about 53% cocoa butter.

Moisture content in flour cannot exceed:

What is the name of the blend of hard and soft wheat flours designed for use in a wide range of baked goods?

When melting chocolate,the temperature of the melted chocolate must not exceed:

Air is one leavening agent that is present in all baked goods.

Sugars are classified as either ________________ or ____________________.

Flour oxidizes during:

What can you substitute for emulsified ening in a cake recipe?

All-purpose flour contains bran and germ.

The main difference between a dough and a batter is gluten development.

The stronger the flour,the more gluten-forming potential it has.

Sugar caramelizes at:

Which mixing method would be best for developing gluten?

A strong network of gluten proteins is created when dough is kneaded.

The enzymes in certain raw fruits that inhibit gelatin setting are _____________,_______________,and _________________.

Professionalism

Food Safety and Sanitation

Menus and Recipes

Tools and Equipment

Knife Skills

Flavors Flavorings

Dairy Products

Mise En Place

Principles of Cooking

Stocks and Sauces

Soups

Principles of Meat Cookery

Beef

Veal

Lamb

Pork

Poultry

Game

Fish Shellfish

Eggs Breakfast

Vegetables

Potatoes, Grains and Pasta

Healthy Cooking

Salads and Salad Dressings

Fruits

Sandwiches

Hors Doeuvre and Canapés

Principles of the Bakeshop

Quick Breads

Yeast Breads

Pies, Pastries and Cookies

Cakes and Frostings

Custards, Creams, Frozen Desserts Sauces

Plate Presentation

Buffet Presentation

Filters

Sugars are classified as either or ____.

The enzymes in certain raw fruits that inhibit gelatin setting are _____,_,and ___________.