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TEMPS
EQUIPMENT
BASICS
RECIPES
100

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

100
  1. A couche refers to what piece of bread-baking equipment?
    1. an oblong pan used to bake loafcakes
    2. dough rising baskets
    3. flat wooden paddles designed for transferring doughs onto the deck of an oven

d.   heavy linen cloth used for proofing baguettes

D. heavy linen cloth used for proofing baguettes 

100

Which of the following knife cuts produces fine shreds of leafy vegetables and herbs?

A. rondelle

B. dice

C. brunoise

D. chiffonade


D. CHIFFONADE 

100

The number of servings multiplied by the serving size would give:

  1. formula conversion factor
  2. total yield of a formula
  3. edible portion quantity
  4. as-purchased quantity

B. total yield of a formula 

200

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

200

What small tool is also known as a Parisian scoop?

  1. 1 oz ladle
  2. cookie scoop
  3. melon baller
  4. spider

c. melon scooper

200

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

200

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 

300

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

300

A hot water bath is also known as:

A. Parisian bath

B. bain-marie

C. chinois

D. cloche

B. Baine-Marie

300

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

300

Which mixing method involves making two mixtures—one with dry ingredients and one with wet ingredients—and combining the two together?

  1. separate foaming method
  2. creaming method
  3. two-stage method
  4. blending method

d. blending method 

400
  1. What is the ideal temperature for baking a crumb crust?

275°F

350°F

385°F

425°F

350 DEGREES

400

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?

  1. colander
  2. cheesecloth
  3. conical sieve
  4. tamis

D. Tamis

400

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

400

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 

500

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 

500

1 cup is equivalent to how many fluid ounces (fl oz)?

  1. 8 fl oz
  2. 16 fl oz
  3. 12 fl oz
  4. 1 cup cannot be measured in fluid ounces

a. 8fl oz

500

Which of the following savory ingredient is most likely to be coarsely chopped?

A. garlic

B. mirepoix

C. thyme

D. shallots


B. MIREPOIX

500

Using thinned royal icing to fill in a royal icing outline is called ___________.

coloring

filling

flooding

saturating


flooding