Question 1

Pastry cream can be used as a __________.

Accepted Answer

A)  custard sauce 
B)  filling for cream pies 
C)  cake and pastry filling 
D)  all of these 
A)  custard sauce 
B)  filling for cream pies 
C)  cake and pastry filling 
D)  all of these D

Question 2

If you want to make a frozen dessert, but you don't have the equipment to stir it while it is freezing, then you should make __________.

Accepted Answer

A)  sherbet 
B)  ice cream 
C)  a frozen soufflé or mousse 
D)  either sherbet or ice cream 
A)  sherbet 
B)  ice cream 
C)  a frozen soufflé or mousse 
D)  either sherbet or ice cream C

Question 3

Baked custard should be baked in a water bath for more uniform cooking.

Accepted Answer

A) True 
 B)False  True

Question 4

Which of the following statements about storing and serving ice cream is false?

Accepted Answer

A)  Pack ice cream tightly when served. 
B)  Store ice cream at 0°F (-18°
C)  or lower. 
C)  Portion ice cream with standard scoops for portion control. 
D)  Temper ice cream at 8°F to 15°F (-13°C to -9°
C)  for 24 hours before serving. 
A)  Pack ice cream tightly when served. 
B)  Store ice cream at 0°F (-18°
C)  or lower. 
C)  Portion ice cream with standard scoops for portion control. 
D)  Temper ice cream at 8°F to 15°F (-13°C to -9°
C)  for 24 hours before serving.

Question 5

Crème anglaise is cooked until it reaches a temperature of 195ºF (90ºC).

Accepted Answer

A) True 
 B)False

Question 6

Three of the following terms are names for the same product. Which one is not?

Accepted Answer

A)  pastry cream 
B)  English cream 
C)  crème anglaise 
D)  vanilla custard sauce 
A)  pastry cream 
B)  English cream 
C)  crème anglaise 
D)  vanilla custard sauce

Question 7

Which of the following would not help prevent crystallization in cooked syrup?

Accepted Answer

A)  adding a teaspoon of sugar crystals 
B)  adding corn syrup or cream of tartar 
C)  washing down the sides of the saucepan with a brush dipped in water 
D)  covering the pan when the syrup first comes to a boil and allowing it to boil for several minutes 
A)  adding a teaspoon of sugar crystals 
B)  adding corn syrup or cream of tartar 
C)  washing down the sides of the saucepan with a brush dipped in water 
D)  covering the pan when the syrup first comes to a boil and allowing it to boil for several minutes

Question 8

The crème anglaise will coat the back of the spoon as shown in the picture at approximately what temperature?

Accepted Answer

A)  200°F 
B)  195°F 
C)  185°F 
D)  165°F 
A)  200°F 
B)  195°F 
C)  185°F 
D)  165°F

Question 9

Math Tutor (U.S.)
-The amount of sugar used in the baked custard recipe is 12 oz. If the EP unit cost is $0.30/lb, calculate the total cost for the ingredient. Remember to round your answer to the nearest cent. _________________

Accepted Answer

The answer of Math Tutor (U.S.)
-The amount of sugar used...

Question 10

Chiffon pie filling is made by dissolving gelatin in a base, chilling until set, then mixing in beaten egg whites.

Accepted Answer

A) True 
 B)False

Question 11

If ice cream has too much overrun, it will ___________.

Accepted Answer

A)  be airy 
B)  be foamy 
C)  lack flavor 
D)  all of these 
A)  be airy 
B)  be foamy 
C)  lack flavor 
D)  all of these

Question 12

Which of the following statements about sugar cooking is false?

Accepted Answer

A)  If melted sugar continues to cook, it will eventually caramelize, darken, and burn. 
B)  One pint (one pound) of water is needed to dissolve and cook three to four pounds of sugar. 
C)  A syrup cooked to a high temperature will be softer when it is cooled than a syrup cooked to a low temperature. 
D)  The principle of sugar cooking is simple: A solution of sugar and water is boiled to evaporate part of the water. 
A)  If melted sugar continues to cook, it will eventually caramelize, darken, and burn. 
B)  One pint (one pound) of water is needed to dissolve and cook three to four pounds of sugar. 
C)  A syrup cooked to a high temperature will be softer when it is cooled than a syrup cooked to a low temperature. 
D)  The principle of sugar cooking is simple: A solution of sugar and water is boiled to evaporate part of the water.

Question 13

A formula for __________ contains only egg yolks, sugar, milk, and vanilla.

Accepted Answer

A)  blanc mange 
B)  pastry cream 
C)  vanilla mousse 
D)  crème anglaise 
A)  blanc mange 
B)  pastry cream 
C)  vanilla mousse 
D)  crème anglaise

Question 14

Cream of tartar is used in some cooked syrups to __________.

Accepted Answer

A)  flavor the syrup 
B)  speed up the caramelization process 
C)  prevent the syrup from crystallizing 
D)  increase the intensity of the sweetness of the syrup without adding additional calories 
A)  flavor the syrup 
B)  speed up the caramelization process 
C)  prevent the syrup from crystallizing 
D)  increase the intensity of the sweetness of the syrup without adding additional calories

Question 15

Ice cream that is __________ will lack smoothness.

Accepted Answer

A)  frozen slowly 
B)  not stored at a low enough temperature 
C)  mixed incompletely during the freezing process 
D)  all of these 
A)  frozen slowly 
B)  not stored at a low enough temperature 
C)  mixed incompletely during the freezing process 
D)  all of these

Question 16

______________________ will cause a pastry cream to taste starchy.

Accepted Answer

A)  Not bringing it to a boil 
B)  Not scalding the milk 
C)  Using cornstarch instead of flour as a thickening agent 
D)  any of these 
A)  Not bringing it to a boil 
B)  Not scalding the milk 
C)  Using cornstarch instead of flour as a thickening agent 
D)  any of these

Question 17

Butterscotch pudding is flavored with __________.

Accepted Answer

A)  butter 
B)  brown sugar 
C)  Scotch whisky 
D)  both butter and Scotch whisky 
A)  butter 
B)  brown sugar 
C)  Scotch whisky 
D)  both butter and Scotch whisky

Question 18

Which of the following four statements about ice cream is incorrect?

Accepted Answer

A)  French-style ice cream contains egg whites. 
B)  Philadelphia-style ice cream contains no eggs. 
C)  Ice milk contains less butterfat than ice cream. 
D)  Ice cream is a smooth, frozen mixture of milk, cream, sugar, flavorings, and sometimes eggs. 
A)  French-style ice cream contains egg whites. 
B)  Philadelphia-style ice cream contains no eggs. 
C)  Ice milk contains less butterfat than ice cream. 
D)  Ice cream is a smooth, frozen mixture of milk, cream, sugar, flavorings, and sometimes eggs.

Question 19

If the overrun in a batch of ice cream is 75%, then there is __________ finished product than original volume.

Accepted Answer

A)  25% less 
B)  125% less 
C)  50% more 
D)  75% more 
A)  25% less 
B)  125% less 
C)  50% more 
D)  75% more

Question 20

Ice cream should be stored at 0ºF (-18ºC) or colder, but it should be brought to a slightly higher temperature for service.

Accepted Answer

A) True 
 B)False

Exam 36: Metric Conversion Factors, Standard Can Sizes, Approximate Weight-Volume Equivalents of Dry Foods and Kitchen Math Exercises: Metric Versions

Pastry cream can be used as a __________.

If you want to make a frozen dessert, but you don't have the equipment to stir it while it is freezing, then you should make __________.

Baked custard should be baked in a water bath for more uniform cooking.

Which of the following statements about storing and serving ice cream is false?

Crème anglaise is cooked until it reaches a temperature of 195ºF (90ºC).

Three of the following terms are names for the same product. Which one is not?

Which of the following would not help prevent crystallization in cooked syrup?

The crème anglaise will coat the back of the spoon as shown in the picture at approximately what temperature?

Math Tutor (U.S.) -The amount of sugar used in the baked custard recipe is 12 oz. If the EP unit cost is $0.30/lb, calculate the total cost for the ingredient. Remember to round your answer to the nearest cent. _________________

Chiffon pie filling is made by dissolving gelatin in a base, chilling until set, then mixing in beaten egg whites.

If ice cream has too much overrun, it will ___________.

Which of the following statements about sugar cooking is false?

A formula for __________ contains only egg yolks, sugar, milk, and vanilla.

Cream of tartar is used in some cooked syrups to __________.

Ice cream that is __________ will lack smoothness.

______________________ will cause a pastry cream to taste starchy.

Butterscotch pudding is flavored with __________.

Which of the following four statements about ice cream is incorrect?

If the overrun in a batch of ice cream is 75%, then there is __________ finished product than original volume.

Ice cream should be stored at 0ºF (-18ºC) or colder, but it should be brought to a slightly higher temperature for service.

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