Question 1

Which of the following is not a dessert sauce?

Accepted Answer

A)  syrup 
B)  granité 
C)  fruit purée 
D)  custard sauce 
A)  syrup 
B)  granité 
C)  fruit purée 
D)  custard sauce

Question 2

Which set of words completes the following sentence correctly? Baked custard and crème anglaise are similar because they __________ and different because __________.

Accepted Answer

A)  are both cooked in the oven, only one contains a flavoring 
B)  contain the same ingredients, one is not stirred and one is stirred 
C)  have the same consistency when done, they contain different ingredients 
D)  consist of a liquid thickened by eggs and cornstarch, one uses whole eggs and the other uses egg whites 
A)  are both cooked in the oven, only one contains a flavoring 
B)  contain the same ingredients, one is not stirred and one is stirred 
C)  have the same consistency when done, they contain different ingredients 
D)  consist of a liquid thickened by eggs and cornstarch, one uses whole eggs and the other uses egg whites

Question 3

Which of the following series of stages of doneness in sugar cooking is arranged in the correct order, from least done to most done?

Accepted Answer

A)  thread $\to$  hard ball $\to$  crack $\to$  caramel 
B)  caramel $\to$  crack $\to$  hard ball $\to$  thread 
C)  thread $\to$  caramel $\to$  crack $\to$  hard ball 
D)  caramel $\to$  hard ball $\to$  thread $\to$  crack 
A)  thread $\to$  hard ball $\to$  crack $\to$  caramel 
B)  caramel $\to$  crack $\to$  hard ball $\to$  thread 
C)  thread $\to$  caramel $\to$  crack $\to$  hard ball 
D)  caramel $\to$  hard ball $\to$  thread $\to$  crack

Question 4

When preparing pastry cream, it is essential to __________.

Accepted Answer

A)  use only clean, sanitized equipment 
B)  taste it with a clean spoon, never with your finger 
C)  keep it, and all products made with it, refrigerated at all times 
D)  all of these 
A)  use only clean, sanitized equipment 
B)  taste it with a clean spoon, never with your finger 
C)  keep it, and all products made with it, refrigerated at all times 
D)  all of these

Question 5

The mouth feel or body of ice cream depends on several factors. Which of the following is not one of them?

Accepted Answer

A)  flavor 
B)  overrun 
C)  smoothness 
D)  ability to melt in the mouth to a smooth, not too heavy liquid 
A)  flavor 
B)  overrun 
C)  smoothness 
D)  ability to melt in the mouth to a smooth, not too heavy liquid

Question 6

Math Tutor (U.S.)
-The baked custard recipe yields 14 portions. If the recipe costs $2.23, what is the cost per portion? Remember to round your answer to the nearest cent. _________________

Accepted Answer

The answer of Math Tutor (U.S.)
-The baked custard recipe yields...

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

Which of the following is not a dessert sauce?

Which set of words completes the following sentence correctly? Baked custard and crème anglaise are similar because they __________ and different because __________.

Which of the following series of stages of doneness in sugar cooking is arranged in the correct order, from least done to most done?

When preparing pastry cream, it is essential to __________.

The mouth feel or body of ice cream depends on several factors. Which of the following is not one of them?

Math Tutor (U.S.) -The baked custard recipe yields 14 portions. If the recipe costs $2.23, what is the cost per portion? Remember to round your answer to the nearest cent. _________________

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Which set of words completes the following sentence correctly? Baked custard and crème anglaise are similar because they and different because .