TEMPS
What is the range of temperatures that are known as the danger zone?
a. 41° to 140°F
b. 81° to 120°F
c. 60° to 145°F
d. 47° to 147°F
41 TO 140
d. heavy linen cloth used for proofing baguettes
D. heavy linen cloth used for proofing baguettes
Which of the following knife cuts produces fine shreds of leafy vegetables and herbs?
A. rondelle
B. dice
C. brunoise
D. chiffonade
D. CHIFFONADE
The number of servings multiplied by the serving size would give:
B. total yield of a formula
d. heavy linen cloth used for proofing baguettes
d. heavy linen cloth used for proofing baguettes
How long can food be left in the danger zone before it is considered adulterated and must be discarded?
a. 30 minutes
b. 2 hours
c. 4 hours
d. 5½ hours
4 HOURS
What small tool is also known as a Parisian scoop?
c. melon scooper
What is the basic ratio for a meringue?
1 part egg whites: 2 parts sugar
2 parts egg whites: 1 sugar
1 part egg whites: 1 part sugar
3 parts egg whites: 1 part sugar
1 part egg whites: 2 parts sugar
Oven spring is when bread is placed in the oven and continues to rise until it reaches an internal temperature of 140°F, at which point:
a. the bread burns
b. the loaf is fully baked and should be removed from the oven
c. the steam is fully released from the loaf
d. the yeast dies
d. the yeast dies
It is the _____________ (protein component in flour) that builds structure and strength in baked goods.
GLUTEN
What is the ideal ambient temperature for proofing dough?
a. 85°F
b. 75°F
c. 95°F
d. the ambient temperature will not affect the dough
95
A hot water bath is also known as:
A. Parisian bath
B. bain-marie
C. chinois
D. cloche
B. Baine-Marie
What are the dimensions of a bâtonnet?
¼ by ¼ by 2- to 2½ in
⅛ by ⅛ by ⅛ in
½ by ½ by ⅛ in, diamond cut
¾ by ¾ by ¾ in
1/4 BY 1/4 BY 2- TO 2 1/2 IN
Which mixing method involves making two mixtures—one with dry ingredients and one with wet ingredients—and combining the two together?
d. blending method
How long should a sugar solution cook to reach the hard crack stage?
about 5 minutes
about 10 minutes
no less than 15 minutes
the time of sugar cooking depends on temperature
the time of sugar cooking depends on temperature
275°F
350°F
385°F
425°F
350 DEGREES
What type of strainer, used for sifting or puréeing, consists of tinned-steel, nylon, or stainless-steel screen stretched over an aluminum or wood frame?
D. Tamis
What step in rolling out dough and filling a pie or tart pan helps prevent the dough from bubbling up during baking?
egg washing
turning 90 degrees in between rolls
flouring
docking
Docking
Which flour is the best suited for dusting the work surface when rolling out pie or tart dough?
cake flour
semolina flour
bread flour
high-gluten flour
bread flour
With Australian-style wedding cakes, it is not uncommon for tiers to be shaped as:
octagons
squares
horseshoes
octagons, squares, and horseshoes are all common shapes
octagons, squares, and horseshoes are all common shapes
During the two-stage cooling method, foods are cooled to under 41°/5°C in at least:
a. 4 hours
b. 6 hours
c. 12 hours
d. Time doesn’t matter as long as it reaches proper temperature
6 HOURS
1 cup is equivalent to how many fluid ounces (fl oz)?
a. 8fl oz
Which of the following savory ingredient is most likely to be coarsely chopped?
A. garlic
B. mirepoix
C. thyme
D. shallots
B. MIREPOIX
Using thinned royal icing to fill in a royal icing outline is called ___________.
coloring
filling
flooding
saturating
flooding
CEU as it pertains to training in the baking and pastry profession stands for: