Ch12 Basic Syrups, Creams, And Sauces Exam Prep

Chapter 12

Basic Syrups, Creams, and Sauces

TEST QUESTIONS

Multiple Choice

1. Pastry cream can be used for _____.

a. pie fillings

b. puddings

c. soufflés

d. all of the above

2. When sugar caramelizes, it _____.

a. changes color

b. retains its flavor

c. both a and b

d. neither a nor b

3. Which of the following statements is true about syrup production?

a. A syrup cooked to a lower temperature is harder when it is cooled than a syrup cooked to a higher temperature.

b. Syrups should always be cooked over low heat.

c. If you continue to heat sugar after it is caramelized, it will eventually darken and burn.

d. All of the above.

4. _____ sugar is used to make syrups.

a. Brown

b. Granulated

c. Confectioners’

d. Any of the above

5. When boiling a sugar syrup, washing down the inner sides of the pan with a brush dipped in water is a technique that is used to _______________.

a. speed up the caramelizing process

b. avoid crystallization

c. produce syrups with a deep, rich flavor

d. prevent inversion

e. both b and d

6. What is likely to happen if you stir a cooking syrup with a spoon that has a few sugar crystals stuck to it?

a. Your finished syrup will have a grainy texture.

b. The caramelization process will stop immediately.

c. Your syrup will never reach the “hard crack” stage.

d. Inversion will occur, which will cause your syrup to turn cloudy and bitter.

7. Crystallization can be partially controlled during syrup production by adding _____ before or during the cooking process.

a. lemon juice

b. cream of tartar

c. corn syrup

d. glucose

e. any of the above

8. When a sugar is inverted, it is less likely to _____.

a. caramelize

b. turn brown and change flavor

c. crystallize

d. both a and b

9. The best way to test the doneness of a syrup is to _____.

a. taste it

b. use a candy thermometer

c. watch it carefully, and stop cooking it just before it crystallizes

d. drop a small amount of the syrup in a bowl of cold water and check the hardness of the cooled sugar

10. Which of the following is the correct sequence of doneness stages in sugar cooking when going from the lowest to highest temperature?

a. Caramel to crack to soft ball to thread

b. Small crack to soft ball to thread to crack

c. Caramel to thread to firm ball to hard ball

d. Thread to hard ball to hard crack to caramel

11. Simple syrup is ______.

a. also known as dessert syrup

b. a flavored syrup

c. a solution of 10 parts water to 1 part sugar

d. used to dilute fondant

e. all of the above

12. Dessert syrup is _____.

a. flavored

b. made from simple syrup

c. used to flavor sponge cakes and other desserts

d. all of the above

13. Which of the following is not an ingredient in vanilla syrup?

a. Water

b. Sugar

c. Cornstarch

d. Vanilla bean or vanilla extract

14. Which of the following statements about whipped cream is incorrect?

a. Cream with a fat content of at least 30% can be whipped into a foam.

b. Always add flavoring ingredients to cream before it has been whipped so that they can be distributed evenly in the finished product.

c. If you use a machine to whip your cream, use the wire whip and medium speed.

d. Chill your cream and all your equipment—especially in hot weather—before you begin whipping.

15. Crème chantilly contains all of the following ingredients except _____.

a. vanilla

b. egg whites

c. confectioners’ sugar

d. cream

16. Whipped egg whites sweetened with sugar are known as _____.

a. crème chantilly

b. crème anglaise

c. meringue

d. crème patissière

17. Meringues can _____.

a. be used for pie toppings and cake icings

b. give volume and lightness to buttercream icings, mousses, and dessert soufflés

c. be baked into or pastry shells or layers for cakes

d. all of the above

18. Common meringue is also known as _____ meringue.

a. Swiss

b. French

c. Italian

d. English

19. Which of the following types of meringue is made with hot sugar syrup?

a. Swiss

b. French

c. Italian

d. English

20. Which of the following meringues is warmed over a hot-water bath as it is beaten?

a. Swiss

b. French

c. Italian

d. English

21. Which of the following meringues is the most stable?

a. Swiss

b. French

c. Italian

d. They are all equally stable.

22. The difference between soft and hard meringues is that hard meringues _____.

a. are baked

b. contain more sugar than egg whites

c. also contain egg yolks

d. both a and b

23. Which of the following can prevent egg whites from foaming properly during meringue production?

a. Fat

b. Grease

c. Egg yolks

d. All of the above

24. Which of the following can be added to egg white foams to make them more stable?

a. Sugar

b. Lemon juice

c. Cream of tartar

d. Any of the above

25. One basic difference between whipping cream and whipping egg whites is that you should _____.

a. whip cream when it’s cold and whip egg whites when they are at room temperature

b. add flavoring to cream before it is whipped and add flavoring to egg whites after they are whipped

c. add a mild acid to cream before it is whipped and a small amount of fat to egg whites before they are whipped

d. all of the above

26. Pastry cream is unlike crème anglaise because it _____.

a. is less likely to curdle

b. is more difficult to make

c. must not be brought to a full boil

d. is less likely to be contaminated with bacteria

27. Which of the following ingredients is not found in the formulas for both vanilla custard sauce and pastry cream?

a. Milk

b. Eggs

c. Sugar

d. Vanilla

e. Cornstarch

28. Ganache can be used _____.

a. as a glaze or icing

b. to make chocolate truffles

c. as a filling for cakes, tortes, and meringue pastries

d. all of the above

29. The quality of a ganache is primarily dependent on _____.

a. the use of copper utensils in its preparation

b. maintaining a constant temperature during its production

c. the quality of the chocolate used to prepare it

d. all of the above

30. _____ can be used as a dessert sauce.

a. Pastry cream thinned with heavy cream or milk

b. Lemon filling prepared with a lower proportion of cornstarch or waxy maize

c. Fruit jams or preserves diluted with simple syrup, water, or liquor

d. All of the above

31. The primary ingredient in a coulis is _____.

a. chocolate

b. fresh fruit

c. liquor

d. caramelized sugar

32. Creamy caramel sauce contains all the following ingredients except _____.

a. sugar

b. water

c. cream

d. eggs

33. When a sugar syrup is cooked long enough, it begins to turn brown. This process is called _____.

a. crystallization

b. caramelization

c. coagulation

d. inversion

34. The best way to tell when a sugar syrup has been boiled to the correct degree is to_______.

a. remove it from the heat, let it cool down, and then test its hardness

b. observe the rate of crystallization

c. test it with a thermometer

d. none of the above

35. To make dessert syrup, you start with a simple syrup and add________.

a. flavoring

b. corn syrup

c. cream of tartar

d. either b or c

36. Meringue made by whipping a boiling syrup into egg whites is called _________.

a. common meringue

b. Swiss meringue

c. Italian meringue

d. none of the above; meringue cannot be made this way

37. The ingredients needed to make crème anglaise (vanilla custard sauce) are __________.

a. milk, egg yolks, cornstarch, and vanilla

b. cream, whole eggs, sugar, cornstarch, and vanilla

c. cream, egg yolks, sugar, and vanilla

d. milk, egg yolks, sugar, and vanilla

38. Crème anglaise should be cooked until it ________.

a. comes to a simmer

b. comes to a boil

c. thickens lightly

d. none of the above

39. Pastry cream is thickened with ___________.

a. eggs and starch

b. eggs only

c. starch and cream

d. none of the above

40. A mixture of pastry cream, whipped egg whites, and gelatin is called ____________.

a. pastry cream chantilly

b. crème soufflé

c. crème chiboust

d. crème anglaise

41. Ganache is __________.

a. a rich filling or icing made of chocolate and cream

b. an icing or filling made of melted chocolate and fondant

c. a type of chocolate-flavored pastry cream

d. a rich chocolate mousse containing egg yolks and butter

e. none of the above

42. A mixture consisting of any substance evenly distributed in water is called _____________.

a. an alginate

b. a hydrocolloid

c. a solution

d. a sauce

43. A powerful emulsifier present in egg yolks is __________.

a. carageenan

b. xanthan gum

c. lecithin

d. agar

True/False

T F 44. To make a simple sugar syrup, you combine water and confectioners’ sugar and then bring the mixture to a boil to dissolve the sugar.

T F 45. One pint of water is enough to dissolve up to 3 or 4 pounds of sugar.

T F 46. Cream of tartar is sometimes used to help keep boiled syrups from turning grainy.

T F 47. Pastry cream should not be boiled or it will curdle.

T F 48. Pastry cream must be cooled rapidly and kept cold at all times.

T F 49. Heavy cream whips best when it is at room temperature.

T F 50. A whipped egg white foam made without sugar is more stable than one containing sugar, because the weight of the sugar causes the foam to gradually collapse.

T F 51. One quart of heavy cream will produce about 2 to 2½ quarts of whipped cream.

T F 52. Soft meringues for pie toppings are made with about ¼ pound of sugar per pound of egg whites.

T F 53. Tapioca maltodextrin can be mixed with fats or oils to make a flavored powder.

T F 54. Xanthan gum is sometimes used to give structure to gluten-free breads.