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

Question 1

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

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

Answer 1

pastry cream

Question 2

Which of the following statements about sugar cooking is false?

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.

Answer 2

A syrup cooked to a high temperature will be softer when it is cooled than a syrup cooked to a low temperature.

Question 3

Dessert syrups __________.

A) are simple syrups plus flavoring
B) are used to moisten and flavor some cakes
C) may be flavored with extracts, liquors, or lemon or orange rind
D) all of these

Answer 3

all of these

Question 4

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

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 5

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

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 6

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

A) using a candy thermometer
B) carefully watching the color of the syrup as it changes from clear to dark
C) dropping a little syrup into a bowl of cold water and checking the hardness of the cooled sugar
D) dipping a spoon into the syrup, removing it carefully, and measuring the length of the thread of hardened syrup that is produced

Question 7

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

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 8

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

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 9

Pastry cream can be used as a __________.

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

Question 10

When preparing crème anglaise, be very careful to __________.

A) heat the sauce to 195°F (89°C)
B) heat the sauce in a double boiler and stir it constantly
C) beat the scalded milk into the beaten eggs and sugar all at once
D) cool the sauce slowly by turning off the heat but leaving the pan on the stove top

Question 11

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

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

Question 12

______________________ will cause a pastry cream to taste starchy.

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 13

When preparing pastry cream, it is essential to __________.

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 14

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?

A) Piercing the center of a custard will leave a large, unsightly hole.
B) The custard will fall if it is pierced in the center at the end of its baking time.
C) The center will continue to cook for a few minutes after the custard has been removed from the oven.
D) all of these

Question 15

Butterscotch pudding is flavored with __________.

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

Question 16

Which of the following is a type of baked pudding?

A) rice pudding
B) bread pudding
C) pumpkin pie filling
D) all of these

Question 17

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

A) whipped cream
B) beaten egg white
C) a mixture of whipped cream and egg whites
D) any of these

Question 18

The base for a chiffon can be thickened with __________.

A) egg
B) starch
C) egg and starch
D) any of these

Question 19

Which of the following statements about preparing mousses is false?

A) There are many kinds of bases for mousses.
B) Because there are so many varieties of mousses, it is impossible to give a specific rule for classifying all of them.
C) It is important to fold egg whites and/or whipped cream into a hot base so that they coagulate to make the mousse firmer and more stable.
D) A general rule is that a mousse is any soft or creamy dessert that is made light and fluffy by the addition of whipped cream, beaten egg whites, or both.

Question 20

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

A) soufflé = pastry cream + egg whites + baked
B) bavarian = crème anglaise + gelatin and whipped cream + baked
C) mousse = many types + egg yolk and/or whipped cream + chilled
D) chiffon = starch-, egg-, or egg- and starch-thickened + gelatin and egg whites + chilled

Question 21

Which of the following can be prepared without a refrigerator?

A) a chiffon
B) a baked soufflé
C) a mousse
D) a bavarian

Question 22

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

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 23

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 __________.

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

Question 24

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

A) never freeze
B) lose a great deal of flavor
C) freeze into solid blocks of ice
D) thaw too rapidly when served

Question 25

Smoothness in ice cream __________.

A) is related to the size of the ice crystals in the product
B) can be increased with the addition of eggs, emulsifiers, or stabilizers
C) can be preserved if the product is frozen rapidly and stored at a sufficiently low temperature
D) all of these

Question 26

Large ice crystals will form in ice cream if ___________.

A) it is frozen too rapidly
B) it is not stored at a low enough temperature
C) eggs, emulsifiers, or stabilizers are added to it
D) all of these

Question 27

Ice cream that is __________ will lack smoothness.

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

Question 28

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

A) increase in volume due to incorporation of air during the freezing process
B) amount of product that remains after the specified quantity has been produced
C) extra expense that results when a product expands out of its container when it freezes
D) none of these

Question 29

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

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

Question 30

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

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

Question 31

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

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

Question 32

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

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 33

A ice cream parfait is usually named after __________.

A) its syrup or topping
B) the shape of its glass
C) the fruit it is topped with
D) the flavor of ice cream it contains

Question 34

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) coupe
B) bombe
C) parfait
D) sundae

Question 35

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 __________.

A) bombe
B) glacée
C) parfait
D) sundae

Question 36

Peach Melba and Pear Belle Hélène are classic __________.

A) bombes
B) parfaits
C) sundaes
D) profiteroles

Question 37

Which of the following is not a dessert sauce?

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

Question 38

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

Question 39

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

Question 40

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

Question 41

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

Question 42

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

A) 200°F
B) 195°F
C) 185°F
D) 165°F

Question 43

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. _________________

Question 44

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. _________________

Question 45

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. _________________

Question 46

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. _________________