Desserts & Pastries Final Exam Practice Questions and Answers 2023 with complete solution
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Desserts & Pastries
Desserts & Pastries Final Exam Practice Questions and Answers 2023 with complete solution
The overall objective in tempering chocolate is to what?
Create stable crystals
The results of a temper test show that the chocolate is slow-to-set and grainy. The next step would be to what?
Continue ag...
desserts amp pastries final exam practice questions and answers 2023 with complete solution the overall objective in tempering chocolate is to what create stable crystals the results of a temper t
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Desserts & Pastries Final Exam Practice Questions and
Answers 2023 with complete solution
The overall objective in tempering chocolate is to what?
Create stable crystals
The results of a temper test show that the chocolate is slow-to-set and grainy. The next
step would be to what?
Continue agitating the chocolate
Ganaches can be flavored with
aromatics, liqueurs, and pastes can all be used to flavor ganaches
The basic ratio for butter ganache (chocolate to butter) is:
2:1
A Rocher is a confection that is
a nut-fruit mixture that is mixed with tempered chocolate and shaped like a haystack
What are ways to help prevent crystallization when cooking sugar with the wet-method?
Adding an acid and stirring the mixture will both help prevent crystallization.
What is the proper temperature for the soft ball stage of sugar cooking?
240°F/116°C
How long should a sugar solution cook to reach the hard crack stage?
the time of sugar cooking depends on temperature
If a soft caramel is too firm, what can be done to adjust the consistency?
Add more liquid.
Chocolate is purchased in temper.
True
The ideal working temperature for milk chocolate and white chocolate is 84° to 87°F/29°
to 31°C.
True
If flavoring a cream ganache with liqueur, butter should not be added to the formula.
False
Only one layer of chocolate is necessary when coating piped truffles.
False
When preparing rochers, melted cocoa butter can be mixed with the nuts or fruit to thin
the chocolate coating.
True
It is not necessary to warm liquids before adding them to caramel.
True
A smaller percentage of set chocolate (in temper) added to melted chocolate to put the
entire melted mass in temper
Seed
Chocolate confection made up of ground nuts.
Gianduja
Extraction of sugar in chocolate prevented by corn syrup or glucose syrup
Recrystallization
Chocolate designed for coating or combining with other ingredients with at least 31-32%
cocoa butter
, Couverture
Stable fat crystals that give chocolate its snap and shine.
Beta
White cast or crystals on surface of chocolate
Bloom
Tempered chocolate or ganache poured onto marble then spread back and forth to
thicken.
Tabling
Thick and grainy texture caused by moisture making chocolate unfit for tempering
Seize
Which of the following fillings should never be paired with a poundcake?
Mousse filling
Which type of cake is best suited for use with delicate fillings that must set before being
sliced?
molded cakes
Which classic molded cake uses slices of roulade filled with jam as the exterior layer?
Charlotte Royale
Which of the following is NOT well-suited to be used as a crumb coat on a layer cake?
Whipped cream
What can be used to moisten layers of cake and add additional flavor?
simple syrup
Which of the following is a traditional layer cake?
Black Forest Cake
Before glazing, a cake is most commonly placed on:
a wire rack
Which of the following is an example of a rolled icing?
marzipan
What cake covering is a mixture of gelatin, water, corn syrup, glycerin, and
confectioners sugar?
rolled fondant
The general rule is that the texture of the filling should contrast that of the cake.
False
Richer fillings, such as paddled hard ganache or cream fillings, are better choices for
pairing with rich creamed cakes.
True
Serrated knives are best suited to trimming cake layers.
True
The final garnish on a cake can be used to illustrate the flavors contained within or to
add a decorative element.
True
Simple syrups should only be used to moisten cakes that will be enrobed with marzipan
or rolled fondant.
False
Closed cake molds are often lined with plastic to ease unmolding.
True
In some instances, slices of cake may be used to line the sides of a cake mold.
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