Question 1

Mousses are made with:

Accepted Answer

A) whipped cream only 
B) whipped egg whites only 
C) both whipped cream and egg whites 
D) any of the above 
A) whipped cream only 
B) whipped egg whites only 
C) both whipped cream and egg whites 
D) any of the above D

Question 2

Crème caramel,crème renversée,and flan all refer to:

Accepted Answer

A) egg custard baked over a layer of caramelized sugar and inverted for service 
B) sweet,fluffy egg custard topped with fresh fruit 
C) egg custard baked in a mould,inverted for service,and served with whipped cream 
D) baked custard topped with sugar and then caramelized 
A) egg custard baked over a layer of caramelized sugar and inverted for service 
B) sweet,fluffy egg custard topped with fresh fruit 
C) egg custard baked in a mould,inverted for service,and served with whipped cream 
D) baked custard topped with sugar and then caramelized A

Question 3

Why are custards potentially hazardous foods?

Accepted Answer

the cooking temperatures are not high enough to destroy the bacteria in eggs that causes salmonella

Question 4

What is the name of the custard made with 35% cream and a large quantity of egg yolks?

Accepted Answer

A) crème Chiboust 
B) crème brûlée 
C) crème anglaise 
D) mousseline 
A) crème Chiboust 
B) crème brûlée 
C) crème anglaise 
D) mousseline

Question 5

The flavours of frozen desserts are more pronounced when they are very cold.

Accepted Answer

A) True 
 B)False

Question 6

A properly made custard sauce should coat the back of a spoon.

Accepted Answer

A) True 
 B)False

Question 7

A _____________ cream is prepared by folding whipped cream into pastry cream.

Accepted Answer

The answer of A _____________ cream is prepared by folding...

Question 8

Soufflés are prepared from a custard base for desserts.

Accepted Answer

A) True 
 B)False

Question 9

A _______________ is made by folding whipped egg whites into a flavoured pastry cream and baking.

Accepted Answer

The answer of A _______________ is made by folding whipped...

Question 10

What is the difference between ice cream and gelato?

Accepted Answer

A) gelato has less air 
B) ice cream has more fat 
C) gelato is made with fruit 
D) ice cream contains egg yolks 
A) gelato has less air 
B) ice cream has more fat 
C) gelato is made with fruit 
D) ice cream contains egg yolks

Question 11

Which of the following is an example of a baked custard?

Accepted Answer

A) crème caramel 
B) crème mousseline 
C) crème anglaise 
D) all of the above 
A) crème caramel 
B) crème mousseline 
C) crème anglaise 
D) all of the above

Question 12

When making crème Chantilly,the sugar should be added right away.

Accepted Answer

A) True 
 B)False

Question 13

What causes a soufflé to rise?

Accepted Answer

A) whipped egg whites 
B) chemical leavening agents 
C) cornstarch or flour 
D) whipping the custard base 
A) whipped egg whites 
B) chemical leavening agents 
C) cornstarch or flour 
D) whipping the custard base

Question 14

A charlotte russe is constructed with:

Accepted Answer

A) sponge,jam pinwheels,and Bavarian cream 
B) sponge layers and crème anglasie 
C) ladyfingers and crème Chiboust 
D) ladyfingers and Bavarian cream 
A) sponge,jam pinwheels,and Bavarian cream 
B) sponge layers and crème anglasie 
C) ladyfingers and crème Chiboust 
D) ladyfingers and Bavarian cream

Question 15

Still-frozen desserts often use gelatin.

Accepted Answer

A) True 
 B)False

Question 16

The thickening agent for custards is _____________.

Accepted Answer

The answer of The thickening agent for custards is _____________....

Question 17

Soufflés are baked at a low heat.

Accepted Answer

A) True 
 B)False

Question 18

What is a coulis thickened with?

Accepted Answer

A) unflavoured gelatin 
B) whipped cream 
C) puréed fruit 
D) whipped egg whites 
A) unflavoured gelatin 
B) whipped cream 
C) puréed fruit 
D) whipped egg whites

Question 19

Which of the following custards must boil to fully cook the starch?

Accepted Answer

A) vanilla custard sauce 
B) pastry cream 
C) crème brûlée 
D) sabayon 
A) vanilla custard sauce 
B) pastry cream 
C) crème brûlée 
D) sabayon

Question 20

Still-frozen desserts are also known as semifreddi.

Accepted Answer

A) True 
 B)False

Exam 32: Pies, Pastries and Cookies

Mousses are made with:

Crème caramel,crème renversée,and flan all refer to:

Why are custards potentially hazardous foods?

What is the name of the custard made with 35% cream and a large quantity of egg yolks?

The flavours of frozen desserts are more pronounced when they are very cold.

A properly made custard sauce should coat the back of a spoon.

A _____________ cream is prepared by folding whipped cream into pastry cream.

Soufflés are prepared from a custard base for desserts.

A _______________ is made by folding whipped egg whites into a flavoured pastry cream and baking.

What is the difference between ice cream and gelato?

Which of the following is an example of a baked custard?

When making crème Chantilly,the sugar should be added right away.

What causes a soufflé to rise?

A charlotte russe is constructed with:

Still-frozen desserts often use gelatin.

The thickening agent for custards is _____________.

Soufflés are baked at a low heat.

What is a coulis thickened with?

Which of the following custards must boil to fully cook the starch?

Still-frozen desserts are also known as semifreddi.

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