Test Bank Answers Marzipan, Pastillage, And Nougatine Ch.24

Chapter 24

Marzipan, Pastillage, and Nougatine

TEST QUESTIONS

Multiple Choice

1. Which of the following statements about decorative showpieces is incorrect?

a. Decorative work draws customers’ attention to the skill and artistry of the pastry chef.

b. Creative decorative work can lead to higher sales of desserts.

c. Decorative work provides chefs with an enjoyable outlet for their creative skills.

d. The double advantage of decorative showpieces is that they are intended to be as delicious to the palate as they are beautiful to the eye.

2. Marzipan ________________________________________.

a. is a paste made of sugar and almonds

b. can be worked to a plastic consistency

c. can be rolled out like dough

d. can be modeled into shapes like animals, fruits, and flowers

e. all of the above

3. Which of the following statements about marzipan is correct?

a. Marzipan should be mixed in aluminum bowls because stainless steel discolors it.

b. Marzipan dries out quickly, even if it is stored in an airtight container.

c. Instead of grinding almonds to make marzipan, most chefs now use almond paste.

d. When working with marzipan, dust your work surface with cornstarch.

4. You can use _____ to help shape miniature marzipan fruits.

a. a toothpick

b. a cheese grater

c. the back of a knife

d. all of the above

5. Which of the following statements is true about coloring marzipan fruits and flowers?

a. The procedure can begin with either tinted or untinted marzipan.

b. Food coloring can be applied with either a brush or a sprayer.

c. A brush should be used to add the highlights and markings.

d. All of the above.

6. Pastillage is _______________________________________.

a. a cornstarch paste used for modeling decorative items

b. eaten along with the product it decorates

c. made of some inedible ingredients

d. hard, brittle, and tasteless

e. none of the above

7. Gum paste is similar to _____.

a. marzipan

b. pastillage

c. nougatine

d. couverture

8. As you prepare pastillage, you will _________________________.

a. use an aluminum bowl

b. dust the work service with confectioners’ sugar

c. keep unused portions in a bowl covered with a damp cloth

d. both b and c

9. When pastry chefs make chocolate paintings, they likely use _____ for a canvas, _____ for paint, and _____ for a frame.

a. marzipan; pastillage; chocolate

b. pastillage; chocolate; marzipan

c. chocolate; pastillage; marzipan

d. pastillage; marzipan; chocolate

10. What should you use to smooth dried pastillage?

a. Cotton wool

b. Extra-fine sandpaper

c. Cheesecloth soaked in warm water

d. Any of the above

11. When assembling pieces of pastillage into a final product, use _____ as glue.

a. crème anglaise

b. marzipan

c. royal icing

d. nougatine

12. All of the following statements about nougatine are true except one. Which one is false?

a. Nougatine is a candy.

b. Nougatine is made of caramelized sugar and pecans.

c. Molds for shaping nougatine should be oiled to prevent sticking.

d. Nougatine can be cut and molded into various decorative shapes.

13. _____ is an ingredient in nougatine that prevents excessive crystallization in the final product.

a. Glucose

b. Cream of tartar

c. Lemon juice

d. Any of the above

14. Hot nougatine should be poured onto a _____ .

a. marble slab

b. silicone mat

c. oiled tray

d. any of the above

15. If the nougatine you are working with hardens before you can shape it, you can __________________________________ to soften it.

a. mix it with a warm blend of glucose and water

b. spray its surface with hot cocoa butter

c. put it on an oiled baking sheet and place it in a hot oven for a moment

d. knead it by hand for several minutes

16. Nougatine can be ______________________________________.

a. cut into decorative shapes and used to decorate cakes.

b. crushed and used to mask the sides of cakes.

c. ground and used as a flavoring for creams and icings

d. all of the above

True/False

T F 17. The main ingredients for making marzipan in the bakeshop are almond paste and cornstarch.

T F 18. Unused marzipan should be stored tightly covered to keep it from drying.

T F 19. When rolling out marzipan into sheets, you should use confectioners’ sugar to dust the bench and rolling pin.

T F 20. The main ingredients needed to make pastillage are confectioners’ sugar, cornstarch, water, and a binding agent such as gelatin.

T F 21. When rolling or shaping pastillage, you should use confectioners’ sugar as a dusting agent.

T F 22. Pastillage objects should be turned from time to time so that they dry evenly.

T F 23. A standard aluminum mixing bowl is suitable for mixing pastillage.

T F 24. Royal icing is often used to glue parts together when assembling pastillage objects.

T F 25. Nougatine for decorative work is made by cooking equal parts sugar and glucose until caramelized, then adding sliced almonds.

T F 26. Tools for working nougatine, such as knives, molds, and rolling pin, should be free from all traces of grease.

T F 27. If a nougatine sheet hardens before it can be shaped, it can be softened by heating it in the oven.