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Culinary Review Part 5
Test Description: These are questions 300-389, part 5
Instructions: Answer all questions to get your test result.
1) What do professional bakers sometimes add to improve flavor and browning of piecrust?
A
Cornstarch
B
Hot water
C
Dried eggs
D
Corn syrup
2) What is TRUE about trends in cake decorating?
A
Decorating techniques learned today will not be useful in the future
B
New skills are necessary to adapt to new decorating trends
C
Basic decoration techniques can be easily adapted to new decorating trends
D
Decoration preferences soldom change
3) How much do good puff pastries rise during baking?
A
Stay about the same size
B
Four times their original size
C
Eight times their original size
D
Twice their original size
4) What type of pie fillings work best with form-in-the-pan crumb crust?
A
Baked custard
B
Instant
C
Refrigerated
D
Fruit
5) What kind of pie cannot be made using the old-fashioned hot juice or cold juice method?
A
Cream
B
Fruit
C
Custard
D
Chiffon
6) At what temperature should ice cream be frozen for prolonged storage?
A
20 F
B
0 F
C
40 F
D
32 F
7) When baking a pie crust, to prevent edges from over burning, what should be used to cover edges?
A
Parchment paper
B
Aluminum foil
C
Plastic wrap
D
Brown paper
8) Basic pie doth is sometimes called 3-2-1 dough. This ratio refers to the weight of:
A
Three part flour, two part fat, and one part water
B
Three part flour, two part water, and one part fat
C
Three part fat, two part flour, and one part water
D
Three part water, two part fat, and one part flour
9) When preparing meringue, egg whites can be whipped to the greatest volume if:
A
One teaspoon of salt is added after egg whites are foamy
B
A small amount of yolk is mixed with the whites
C
The bowl is lightly greased before whipping eggs
D
Egg whites are brought to room temperature before whipping
10) What do professional bakers sometimes add to improve the flavor and browning of pie crusts and pastries?
A
Sugar
B
Hot water
C
Cornstarch
D
Dried eggs
*select an answer for all questions
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