Culinary Essentials ©2010

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Practice Quizzes

1
Which is true of soft and chewy cookies?
A)Both soft and chewy cookies have a low amount of fat and sugar in the batter.
B)All chewy cookies are soft but not all soft cookies are chewy.
C)Chewy cookies are usually round while soft cookies are generally in bars.
D)All soft cookies are chewy but not all chewy cookies are soft.
2
Which of the following does not affect the spread of a cookie?
A)frosting type
B)flour type
C)sugar type
D)fat type
3
What is the most common method for mixing cookie dough?
A)one-stage method
B)creaming method
C)folding method
D)blending method
4
Which is not one of the five basic types of cookies?
A)drop
B)rolled
C)molded
D)cut
5
What is carryover baking?
A)the heat from the pan that continues to bake cookies once they are removed from the oven
B)the dough that is leftover and frozen to be used for the next batch of cookies
C)any extra cookies that are made above the expected yield of the recipe
D)cookie pans that are moved from one oven to another during baking
6
What does a high-fat cake generally use as a leavening agent?
A)air that is whipped into the egg batter
B)steam
C)baking powder
D)baking soda
7
What is also known as foam cake?
A)chiffon cake
B)pound cake
C)sponge cake
D)angel food cake
8
Which is not a mixing method for cake?
A)creaming method
B)blending method
C)angel food method
D)one-stage method
9
Why does high altitude affect a recipe?
A)The air pressure is lower so a higher percentage of liquid evaporates.
B)The air pressure is greater so a higher percentage of liquid evaporates.
C)The air pressure is lower so a lower percentage of liquid evaporates.
D)The air pressure is higher so a lower percentage of liquid evaporates.
10
What type of buttercream icing is made with beaten egg yolks and butter?
A)French buttercream
B)Italian buttercream
C)German buttercream
D)Swiss buttercream
11
Which is not an ingredient in pie dough?
A)pastry flour
B)vegetable shortening
C)baking powder
D)salt
12
What is the longest that pie dough should be refrigerated?
A)one day
B)one week
C)one month
D)one hour
13
How can you lift pie dough without it breaking?
A)cut it into sections before lifting
B)roll the dough tightly around the rolling pin
C)use a large spatula
D)lift it slowly and gently with flour-dusted hands
14
When should fruit filling be added to an unbaked pie shell?
A)Fruit filling should be added after it has cooled.
B)Fruit filling should be added as soon as it is cooked.
C)It does not matter when it is added.
D)It should only be added to precooked pie shells.
15
Which type of pie can be kept at room temperature for serving after baking?
A)any type of pie
B)custard pies
C)cream pies
D)fruit pie
16
What is the difference between sherbet and sorbet?
A)Sorbet contains milk or cream but sherbet does not.
B)Sherbet contains milk or cream but sorbet does not.
C)Sherbet and sorbet are different names for the same thing.
D)Sherbet has sugar but sorbet does not.
17
Which is not a way to prevent foodborne bacteria in cream desserts?
A)Do not use egg products to prepare chiffons and mousses.
B)Store cream desserts in food-grade plastic or stainless steel.
C)Do not serve leftover cream-filled products such as éclairs.
D)Cool cream quickly in a shallow pan to avoid contamination.
18
When should thickening occur for a baked custard?
A)while stirring on the range
B)just after stirring but before baking
C)during the baking process
D)after baking, during the cooling process
19
What is another name for a starch-thickened pudding?
A)bread pudding
B)custard
C)baked pudding
D)boiled pudding
20
What type of dessert is made with both meringue and whipped cream?
A)chiffon
B)mousse
C)parfait
D)Bavarian
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