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

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The most accurate method to determine the desired doneness of a syrup is by __________.

(Multiple Choice)

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Question 21

Which of the following statements about preparing mousses is false?

(Multiple Choice)

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Question 22

Large ice crystals will form in ice cream if ___________.

(Multiple Choice)

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(38)

Question 23

The base for a chiffon can be thickened with __________.

(Multiple Choice)

4.8/5

(38)

Question 24

If ice cream or sherbet are not mixed constantly while they are being frozen, they will __________.

(Multiple Choice)

4.9/5

(42)

Question 25

If a customer asked you to make her a coupe, you would make her most happy if you followed the directions for the preparation of a __________.

(Multiple Choice)

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(43)

Question 26

During the production of ice cream, overrun refers to the __________.

(Multiple Choice)

5.0/5

(38)

Question 27

If you saw the terms alternating layers; ice cream; a tall, narrow glass; and fruit or syrup in a dessert recipe, it would be a __________ recipe.

(Multiple Choice)

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(40)

Question 28

A ice cream parfait is usually named after __________.

(Multiple Choice)

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Question 29

Peach Melba and Pear Belle Hélène are classic __________.

(Multiple Choice)

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(34)

Question 30

Math Tutor (Metric) For each of the math questions, write the correct answer on the lines below. -The baked custard recipe yields 12 portions. If the recipe costs $2.27, what is the cost per portion? Remember to round your answer to the nearest cent. _________________

(Short Answer)

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(38)

Question 31

Which of the following can be prepared without a refrigerator?

(Multiple Choice)

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(35)

Question 32

When preparing crème anglaise, be very careful to __________.

(Multiple Choice)

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Question 33

Which of the following dessert = base + ingredients + method combinations is incorrect?

(Multiple Choice)

4.7/5

(42)

Question 34

Dessert syrups __________.

(Multiple Choice)

4.8/5

(36)

Question 35

To test a baked custard for doneness, you must insert a thin-bladed knife about an inch or two from the center, rather than directly into the center. Why is this done?

(Multiple Choice)

4.9/5

(29)

Question 36

Math Tutor (Metric) For each of the math questions, write the correct answer on the lines below. -The amount of sugar used in the baked custard recipe is 360 g. If the EP unit cost is $0.60/kg, calculate the total cost for the ingredient. Remember to round your answer to the nearest cent. _________________

(Short Answer)

4.8/5

(37)

Question 37

Smoothness in ice cream __________.

(Multiple Choice)

4.8/5

(38)

Question 38

Bavarians, chiffons, mousses, and soufflés all gain their light, fluffy, or puffed texture from __________.

(Multiple Choice)

4.8/5

(34)

Question 39

Which of the following is a type of baked pudding?

(Multiple Choice)

4.9/5

(32)

Question 40

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

The most accurate method to determine the desired doneness of a syrup is by __________.

Which of the following statements about preparing mousses is false?

Large ice crystals will form in ice cream if ___________.

The base for a chiffon can be thickened with __________.

If ice cream or sherbet are not mixed constantly while they are being frozen, they will __________.

If a customer asked you to make her a coupe, you would make her most happy if you followed the directions for the preparation of a __________.

During the production of ice cream, overrun refers to the __________.

If you saw the terms alternating layers; ice cream; a tall, narrow glass; and fruit or syrup in a dessert recipe, it would be a __________ recipe.

A ice cream parfait is usually named after __________.

Peach Melba and Pear Belle Hélène are classic __________.

Math Tutor (Metric) For each of the math questions, write the correct answer on the lines below. -The baked custard recipe yields 12 portions. If the recipe costs $2.27, what is the cost per portion? Remember to round your answer to the nearest cent. _________________

Which of the following can be prepared without a refrigerator?

When preparing crème anglaise, be very careful to __________.

Which of the following dessert = base + ingredients + method combinations is incorrect?

Dessert syrups __________.

To test a baked custard for doneness, you must insert a thin-bladed knife about an inch or two from the center, rather than directly into the center. Why is this done?

Smoothness in ice cream __________.

Bavarians, chiffons, mousses, and soufflés all gain their light, fluffy, or puffed texture from __________.

Which of the following is a type of baked pudding?

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