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| 1 | |
Which is true of soft and chewy cookies? |
| | A) | Both soft and chewy cookies have a low amount of fat and sugar in the batter. |
| | B) | All chewy cookies are soft but not all soft cookies are chewy. |
| | C) | Chewy cookies are usually round while soft cookies are generally in bars. |
| | D) | All soft cookies are chewy but not all chewy cookies are soft. |
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| 2 | |
Which of the following does not affect the spread of a cookie? |
| | A) | frosting type |
| | B) | flour type |
| | C) | sugar type |
| | D) | fat type |
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| 3 | |
What is the most common method for mixing cookie dough? |
| | A) | one-stage method |
| | B) | creaming method |
| | C) | folding method |
| | D) | blending method |
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| 4 | |
Which is not one of the five basic types of cookies? |
| | A) | drop |
| | B) | rolled |
| | C) | molded |
| | D) | cut |
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| 5 | |
What is carryover baking? |
| | A) | the heat from the pan that continues to bake cookies once they are removed from the oven |
| | B) | the dough that is leftover and frozen to be used for the next batch of cookies |
| | C) | any extra cookies that are made above the expected yield of the recipe |
| | D) | cookie pans that are moved from one oven to another during baking |
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| 6 | |
What does a high-fat cake generally use as a leavening agent? |
| | A) | air that is whipped into the egg batter |
| | B) | steam |
| | C) | baking powder |
| | D) | baking soda |
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| 7 | |
What is also known as foam cake? |
| | A) | chiffon cake |
| | B) | pound cake |
| | C) | sponge cake |
| | D) | angel food cake |
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| 8 | |
Which is not a mixing method for cake? |
| | A) | creaming method |
| | B) | blending method |
| | C) | angel food method |
| | D) | one-stage method |
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| 9 | |
Why does high altitude affect a recipe? |
| | A) | The air pressure is lower so a higher percentage of liquid evaporates. |
| | B) | The air pressure is greater so a higher percentage of liquid evaporates. |
| | C) | The air pressure is lower so a lower percentage of liquid evaporates. |
| | D) | The air pressure is higher so a lower percentage of liquid evaporates. |
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| 10 | |
What type of buttercream icing is made with beaten egg yolks and butter? |
| | A) | French buttercream |
| | B) | Italian buttercream |
| | C) | German buttercream |
| | D) | Swiss buttercream |
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| 11 | |
Which is not an ingredient in pie dough? |
| | A) | pastry flour |
| | B) | vegetable shortening |
| | C) | baking powder |
| | D) | salt |
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| 12 | |
What is the longest that pie dough should be refrigerated? |
| | A) | one day |
| | B) | one week |
| | C) | one month |
| | D) | one hour |
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| 13 | |
How can you lift pie dough without it breaking? |
| | A) | cut it into sections before lifting |
| | B) | roll the dough tightly around the rolling pin |
| | C) | use a large spatula |
| | D) | lift it slowly and gently with flour-dusted hands |
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| 14 | |
When should fruit filling be added to an unbaked pie shell? |
| | A) | Fruit filling should be added after it has cooled. |
| | B) | Fruit filling should be added as soon as it is cooked. |
| | C) | It does not matter when it is added. |
| | D) | It should only be added to precooked pie shells. |
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| 15 | |
Which type of pie can be kept at room temperature for serving after baking? |
| | A) | any type of pie |
| | B) | custard pies |
| | C) | cream pies |
| | D) | fruit pie |
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| 16 | |
What is the difference between sherbet and sorbet? |
| | A) | Sorbet contains milk or cream but sherbet does not. |
| | B) | Sherbet contains milk or cream but sorbet does not. |
| | C) | Sherbet and sorbet are different names for the same thing. |
| | D) | Sherbet has sugar but sorbet does not. |
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| 17 | |
Which is not a way to prevent foodborne bacteria in cream desserts? |
| | A) | Do not use egg products to prepare chiffons and mousses. |
| | B) | Store cream desserts in food-grade plastic or stainless steel. |
| | C) | Do not serve leftover cream-filled products such as éclairs. |
| | D) | Cool cream quickly in a shallow pan to avoid contamination. |
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| 18 | |
When should thickening occur for a baked custard? |
| | A) | while stirring on the range |
| | B) | just after stirring but before baking |
| | C) | during the baking process |
| | D) | after baking, during the cooling process |
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| 19 | |
What is another name for a starch-thickened pudding? |
| | A) | bread pudding |
| | B) | custard |
| | C) | baked pudding |
| | D) | boiled pudding |
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| 20 | |
What type of dessert is made with both meringue and whipped cream? |
| | A) | chiffon |
| | B) | mousse |
| | C) | parfait |
| | D) | Bavarian |
