Chocolate
Where does cocoa butter come from?
1. Fat in the cacao bean
2. outer shell of the cacao pod
3. pressed liquid of the cacao bean
4. butter added in the chocolate making process
1. Fat in the cocoa bean
What is used as the base for ice cream?
1. Sorbet
2. Sherbet
3. Creme brulee
4. Creme anglaise
3. Creme anglaise
Ayaan is trying to decide how to plate several desserts that she wants to add to the menu. What type of dessert should she serve in bowls?
1. desserts that do not hold their shape
2. all cakes and pies
3. any dessert with a sauce
4. candies and similar confections
1. desserts that do not hold their shape
Michaela is making some chocolate mousse. What will she do to give it its light texture?
1. She will add many eggs.
2. She will add sabayon.
3. She will serve it frozen.
4. She will add several aerated ingredients.
4. She will add several aerated ingredients.
What type of dessert involves crème anglaise layered with fruit in a tall, clear container?
1. mousse
2. sorbet
3. parfait
4. gelatin
3. parfait
What is one reason baker's chocolate has no sugar?
1. Bakers are less accustomed to working with chocolate than other chefs.
2. Baker's chocolate is processed completely different than other varieties.
3. The lack of sugar allows for sweetness to be adjusted within the recipe.
4. Baker's chocolate is almost always used for hot chocolate, which has sugar.
3. The lack of sugar allows for sweetness to be adjusted within the recipe.
What does sorbet include that is different from sherbet?
1. Fruit
2. Cream
3. Custard
4. Meringue
4. Meringue
While plating desserts during his kitchen shift, Frank will place the lemon cake where on the plate?
1. In the center
2. Off to one side
3. Close to the fork or spoon
4. On the farthest edge possible
2. Off to one side
What do making custard and melting chocolate have in common?
1. They both use water to regulate heat.
2. They both require the addition of egg yolks.
3. They both depend on a microwave to get the right consistency.
4. They both create products that should be stored on the counter.
1. They both use water to regulate heat.
When making rock candy, what is the purpose of rolling the string or stick in sugar before placing it in the syrup?
1. It gives the sugar a place to crystalize.
2. it gives the rock candy color.
3. It helps the sugar caramelize.
4. It gives the rock candy its hard consistency.
1. It gives the sugar a place to crystalize.
Naitee is learning how to make chocolate from cacao beans. In what order will Naitee perform the steps for making chocolate?
1. roasting, fermenting, drying, grinding
2. fermenting, drying, roasting, grinding
3. grinding, drying, fermenting, roasting
4. drying, fermenting, grinding, roasting
2. fermenting, drying, roasting, grinding
What makes ice cream machines ideal for making ice cream?
1. They freeze the ice cream very slowly for better consistency.
2. They freeze the ice cream very quickly for a longer shelf life.
3. They allow a variety of ingredients to be added at any time.
4. They freeze and mix at the same time for better consistency.
4. They freeze and mix at the same time for better consistency.
While plating desserts, what should Isabel use to add color and texture to a piece of cake?
1. a drizzle of sauce
2. a large scoop of ice cream
3. a small bite of another type of cake
4. color and textures should not be added
1. a drizzle of sauce
Amari is adding gelatin to a dessert he is making. What effect will this have on the dessert?
1. It will add protein to the dessert
2. It will make the dessert sweeter
3. It will make the dessert more appealing to people from different cultures.
4. It will make the dessert firmer.
4. It will make the dessert firmer.
What process makes toffee distinct from butterscotch?
1. Toffee uses brown sugar instead of white sugar.
2. Toffee uses molasses instead of brown sugar.
3. Toffee is cooked longer than butterscotch.
4. Toffee is cooked at a higher temperature than butterscotch.
3. Toffee is cooked longer than butterscotch.
What ingredient do bittersweet and semisweet chocolate contain that makes them different from most other kinds of chocolate?
1. Vanilla
2. Milk Solids
3. Cocoa Butter
4. Liquid Chocolate
1. Vanilla
What quality of ice cream allows it to support the addition of heavy ingredients like nuts or chocolate chips?
1. Use gelatin
2. light and airy consistency
3. thick consistency
4. use of eggs
3. thick consistency
What is one good way to create an interesting dessert presentation?
1. Use decorative elements that are the same color as the main dessert.
2. Use decorative elements that are the same texture as the main dessert
3. use decorative elements that are a different temperature than the main dessert
4. Use decorative elements that are a contrasting flavor profile compared to the main dessert
3. use decorative elements that are a different temperature than the main dessert
While making custard, Charlie debates skipping the water bath. Why is this an important step?
1. Custard burns very quickly and easily
2. No custards can be made by baking alone.
3. Custards will not rise without being exposed to ice and water.
4. The slower cooking process solidifies the chemical reactions.
4. The slower cooking process solidifies the chemical reactions.
Quindim is custard with pineapple added.
1. True
2. False
2. False
Juan accidentally used bittersweet chocolate for cookies instead of semisweet chocolate. How could he adjust the batter?
1. mix in some dark chocolate to balance the taste.
2. Add significantly more sugar to make the cookie sweet.
3. Bittersweet chocolate works well too, so it is not a problem.
4. Increase the amount of liquid in the batter to compensate for dryness.
3. Bittersweet chocolate works well too, so it is not a problem.
What ingredients are used to make sherbet?
1. Eggs, milk, and chocolate
2. fruit, sugar, and water
3. Fruit, meringue, and sugar
4. Milk, sugar, and chocolate
2. fruit, sugar, and water
When plating a dessert, what do you need to be conscious of?
1. All servings should be the same size.
2. All serving sizes should reflect the size of the person.
3. Servings should be a variety of sizes to fit a variety of appetites.
4. Some servings should be large to offset any small sized desserts.
1. All servings should be the same size.
Beatrix is considering ordering the crème brûlée while dining in a restaurant. She has never had the dessert. How could the waiter best explain it to her?
1. It is similar to a custard dish
2. It is similar to a chocolate mousse.
3. It is similar to chocolate pudding.
4. It is similar to the base used for cheese cake.
1. It is similar to a custard dish
Clear caramel is a liquid caramel.
1. True
2. False
1. True