Deck 27: Charcuterie

Question 1

Sugar caramelizes at:

A)125°C
B)149°C
C)170°C
D)180°C

Answer 1

C

Question 2

Flour milled from strong,hard wheat has a high percentage of:

A)wheat germ
B)starch
C)protein
D)moisture

Answer 2

C

Question 3

For use,gelatin must be:

A)heated in a bain marie
B)dissolved in a cold liquid
C)softened in a cold liquid,then dissolved in a hot liquid
D)sifted into the dry ingredients

Answer 3

C

Question 4

A mixture of flavouring oils and water is called a(n):

A)compound
B)extract
C)emulsion
D)solution

Question 5

When substituting sheet gelatin for granulated gelatin in a recipe,use:

A)twice as much by weight
B)equal amounts by weight
C)equal amounts by volume
D)60% as much by weight

Question 6

The uncrystallized liquid byproduct of sugar production is known as:

A)molasses
B)raw sugar
C)syrup
D)sucrose

Question 7

What should you do to prevent lumping when caramelizing sugar?

A)add an interferent
B)stir it constantly
C)use a bain marie
D)all of the above

Question 8

The process of beating fat and sugar together to incorporate air is called:

A)folding
B)creaming
C)blending
D)cutting

Question 9

Which of the following is a hygroscopic sweetener?

A)maple syrup
B)molasses
C)simple syrup
D)corn syrup

Question 10

Dutch-processed cocoa powder is:

A)darker and milder than other cocoa powders
B)lighter and more bitter than other cocoa powders
C)pre-sweetened for use in beverages
D)none of the above

Question 11

Flour oxidizes during:

A)whitening
B)bleaching
C)chlorination
D)curing

Question 12

What can you substitute for emulsified ening in a cake recipe?

A)regular all-purpose shortening
B)butter
C)equal parts butter and all-purpose shortening
D)none of the above

Question 13

Moisture content in flour cannot exceed:

A)5%
B)10%
C)15%
D)20%

Question 14

A blend of hard and soft flour is known as:

A)all-purpose flour
B)cake and pastry flour
C)composite flour
D)blended flour

Question 15

What are glutenin and gliadin that form gluten?

A)starches
B)fibres
C)proteins
D)carbohydrates

Question 16

Which of the following may act as an interferent when cooking sugar?

A)cream of tartar
B)salt
C)baking soda
D)icing sugar

Question 17

What is the name for flour derived from the portion of the endosperm closest to the germ?

A)patent
B)clear
C)soft
D)vital wheat gluten

Question 18

What is the minimum cocoa-butter content of couverture?

A)22%
B)28%
C)32%
D)40%

Question 19

Which mixing method would be best for developing gluten?

A)folding
B)stirring
C)cutting
D)kneading

Question 20

When using vanilla bean to flavour a liquid:

A)cut the bean open lengthwise
B)chop the bean into small pieces
C)add the whole,uncut bean
D)strain out the small brown seeds

Question 21

To temper dark chocolate,melt it to:

A)43-46°C,cool to 25-26°C,and warm to 29-30°C
B)49°C stirring constantly,and cool to 46°C
C)46-49°C,cool to 26-28°C,and warm to 30-32°C D 46°C and hold the temperature constant while using

Question 22

Which of the following nuts is actually a legume?

A)cashew
B)peanut
C)macadamia
D)Brazil nut

Question 23

Baked goods will become stale because of:

A)temperature
B)moisture loss
C)starch retrogradation
D)all of the above

Question 24

Composite flours cannot be used in the production of gluten-free bread.

Question 25

A strong network of gluten proteins is created when dough is kneaded.

Question 26

All-purpose flour contains bran and germ.

Question 27

Marzipan is made from ground:

A)almonds
B)hazelnuts
C)pine nuts
D)walnuts

Question 28

Flour can be stored in the freezer to prevent rancidity.

Question 29

Cocoa powder that has been treated with an alkalized solution to raise its pH level is called:

A)Swiss
B)mild
C)strong
D)Dutch

Question 30

One of the functions of fats is to give structure to baked goods.

Question 31

Unsweetened chocolate and bittersweet chocolate refer to the same product.

Question 32

Rye flour does not contain proteins that produce gluten.

Question 33

Air is one leavening agent that is present in all baked goods.

Question 34

Chocolate liquor,or chocolate mass,contains about 53% cocoa butter.

Question 35

When melting chocolate,the temperature of the melted chocolate must not exceed:

A)46°C
B)49°C
C)52°C
D)55°C

Question 36

Fat bloom in chocolate is cause by:

A)storing it in the refrigerator
B)storing it in a room that is too warm
C)moisture coming in contact with it
D)temperature change during storage

Question 37

Buckwheat flour contains gluten-forming proteins.

Question 38

The stronger the flour,the more gluten-forming potential it has.

Question 39

Starches gelatinize at temperatures above 60°C (140°F).

Question 40

Brown sugar is a combination of molasses and refined sugar.

Question 41

The main difference between a dough and a batter is gluten development.

Question 42

Rehydrating gelatin is called "blooming".

Question 43

Sugars are classified as either ________________ or ____________________.

Question 44

The enzymes in certain raw fruits that inhibit gelatin setting are _____________,_______________,and _________________.

Question 45

Gases present in the dough or batter cause items to rise during baking;these gases are _________ _________,_________,and steam.

Question 46

Why should you measure ingredients by weight instead of by volume?

Question 47

What does cream of tartar act as when used while cooking with sugar?

Question 48

What happens if water comes into contact with melted chocolate?

Question 49

Liquor is the same as liqueur.

Question 50

What is the name of the blend of hard and soft wheat flours designed for use in a wide range of baked goods?

Question 51

Arrowroot is the best starch to use when a long buffet-table life for a sauce is required.

Question 52

Cocoa nibs are approximately 53% cocoa butter.

Question 53

Steam is needed to produce crisp-crusted bread.

Question 54

Icing sugar contains 3% cornstarch to prevent lumping.

Question 55

Milk chocolate can be substituted for dark chocolate in recipes.

Question 56

It is best to store breads _________ or at _________ temperature.

Question 57

Walnuts are a true nut.

Question 58

What is the chemical name for the sugar most often used in the kitchen?

Question 59

Folding refers to gently incorporating ingredients,usually with a rubber spatula.

Question 60

What is the difference between a dough and a batter?

Question 61

A less-expensive chocolate product made with palm kernel oil instead of cocoa butter is ____________________chocolate.

Question 62

___________________ is a process that improves the smoothness of chocolate.