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Culinary Arts ll, Semester 2 Final

Quiz by Sherry Carbajal

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49 questions
Show answers
  • Q1
    How many teaspoons are in one tablespoon?
    5
    2
    3
    4
    30s
  • Q2
    To form a decorative edge around the rim of a pie is to:
    Temper
    Flute
    Dock
    Blind bake
    30s
  • Q3
    To poke holes in a pastry shell is to:
    Temper
    Dock
    Flute
    Blind bake
    30s
  • Q4
    Why is it important to dock your pastry shell?
    adds to the design of the pie
    allows steam to escape
    allows steam to escape & prevents a misshapen crust
    prevents a misshapen crust
    30s
  • Q5
    Which of the following pies needs a crust that is blind baked?
    Coconut cream pie
    Apple pie
    Pumpkin pie
    Peach pie
    30s
  • Q6
    The main reason cornstarch or flour is needed for boiled custards is:
    it keeps the custard from becoming sticky
    it thickens the custard
    it helps keep the milk from boiling over
    it adds nutrition
    30s
  • Q7
    What is the test for doneness of cooked egg- based mixtures such as custards or sauces?
    Humpty Dumpty doneness
    elasticity test
    Coats a spoon
    window pane test
    30s
  • Q8
    Cream of tartar is:
    a plant
    an acidic byproduct of wine- making
    a liquid chemical
    a byproduct of limestone production
    30s
  • Q9
    This ingredient can prevent meringue from forming:
    Egg yolks
    Cornstarch
    Egg whites
    Sugar
    30s
  • Q10
    This type of meringue is the most common:
    Italian
    Swiss
    Russian
    French
    30s
  • Q11
    Which of the following statements is FALSE about chocolate?
    White chocolate has no chocolate liquor in it.
    Chocolate ganache can be used as an icing, filling,or glaze
    Chocolate comes from the fruit of the cacao tree.
    Cocoa butter is made by cocoa powder and unsalted butter
    30s
  • Q12
    Which of the following is FALSE about choux pastry (a.k.a pate choux)?
    It is used to make eclairs, cream puffs, and beignets.
    It is cooked entirely on the stovetop.
    It is leavened with steam rather than a chemical leavener.
    It is made from flour, butter, and water.
    30s
  • Q13
    Which of the following is NOT a requirement for tempering chocolate?
    cooling chocolate after heating
    constant stirring
    not rushing through the process
    bringing chocolate to a full boil
    30s
  • Q14
    This part of the wheat kernel is responsible for the brown color of wheat bread:
    endosperm
    germ
    gluten
    bran
    30s
  • Q15
    Which type of wheat flour has the MOST gluten in it:
    cake flour
    all- purpose flour
    bread flour
    whole wheat flour
    30s

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