Deck 35: Creams, Custards, Puddings, Frozen Desserts, and Sauces

Question 1

To create over 1000 layers, puff pastry is given ______________.

A) three 3-folds
B) three 4-folds
C) four 4-folds
D) six 4-folds.

Answer 1

four 4-folds

Question 2

__________ flour is the best choice for pie doughs.

A) Cake
B) Bread
C) Pastry
D) Strong

Answer 2

Pastry

Question 3

Which of the following statements about pie doughs is false?

A) Gluten gives structure and flakiness to pie crust.
B) Water is necessary to develop some gluten in a pie crust.
C) Milk makes a pie crust that is crisper than one made with water.
D) Milk makes a pie crust that browns more quickly than one made with water.

Answer 3

Milk makes a pie crust that is crisper than one made with water.

Question 4

Pie dough should be kept cool during mixing and make-up because __________.

A) if it is too warm, gluten will develop too slowly
B) shortening has its best consistency when it is neither too warm nor too cold
C) a butter-based dough will turn rancid very quickly if its temperature is too high
D) the salt in the dough will keep the shortening and the flour from mixing properly at high or low temperatures

Question 5

The difference between flaky and mealy pie dough is __________.

A) the way in which the fat is blended with the flour
B) that flaky dough resists sogginess better than mealy dough
C) that flaky pie dough is used for bottom crusts and mealy dough is used for top crusts
D) all of these

Question 6

A flaky pie dough __________ than a mealy pie dough.

A) is shorter
B) uses less water
C) is less likely to be used in a baked custard-type pie
D) none of these

Question 7

When making a mealy pie dough, it is important to work the fat into the flour until the mixture looks like ___________.

A) peas
B) hazelnuts
C) coarse cornmeal
D) either peas or hazelnuts

Question 8

Reworking pastry trimmings results in pie crust that is _________.

A) flakier
B) tougher
C) mealier
D) soggier

Question 9

If you are mixing a pie dough in a machine, you should use the __________.

A) paddle
B) pastry knife
C) dough hook
D) either paddle or pastry knife

Question 10

Which of the following statements about crumb crusts is true?

A) Crumb crusts are used only for baked pies.
B) Crumb crusts are more difficult to make than pastry crusts.
C) Baking a crumb crust makes it firmer, less crumbly, and improves it flavor.
D) One advantage of crumb crusts is that any flavor of crumb crust compliments the flavor of any filling.

Question 11

A short dough crust would be most likely used to produce a __________.

A) chiffon pie
B) custard pie
C) small fruit tart
D) baked fruit pie

Question 12

Cream pies and chiffon pies are good examples of __________ pies.

A) soft
B) baked
C) unbaked
D) both soft and unbaked

Question 13

When rolling pie dough and lining pans, you should __________.

A) stretch it to fit the pan snugly
B) begin from the edges and roll toward the center
C) roll the dough out to a uniform ¼ inch thickness
D) roll it around the rolling pin to lift it without breaking

Question 14

A ___________ pie is usually baked at high heat (425° to 450°F / 220° to 230°C ) for the first ten minutes, and then at 325° to 350°F (165° to 175°C) until it is done.

A) fruit
B) pecan
C) pumpkin
D) both pecan and pumpkin

Question 15

To avoid a soggy bottom on your pies, you should ___________.

A) avoid using dark metal pie tins
B) use flaky dough for your bottom crusts
C) add very hot fillings to your unbaked crusts
D) use high bottom heat, at least at the beginning of baking

Question 16

Baking pie shells upside down, between two pans, will prevent ____________.

A) soggy bottoms
B) crust blistering
C) bottom scorching
D) the dough from shrinking into the pans

Question 17

The best thickener for apple pie filling that will be frozen after baking is __________.

A) flour
B) corn starch
C) waxy maize
D) pregelatinized starch

Question 18

Which set of words completes the following sentence correctly? Flour has _________ thickening power in pie fillings than other starches and makes the product __________.

A) less, lumpy
B) less, cloudy
C) more, lumpy
D) more, less susceptible to freezer damage

Question 19

If you make a raisin pie, you are most likely to use the __________ method.

A) rehydration
B) cooked fruit
C) cooked juice
D) old-fashioned

Question 20

If you make a berry pie, you are most likely to use the __________ method.

A) rehydration
B) cooked fruit
C) cooked juice
D) old-fashioned

Question 21

The filling in custard, pumpkin, and pecan pies are thickened primarily with ___________.

A) eggs
B) flour
C) corn starch
D) instant or pregelatinized starch

Question 22

What is the greatest difficulty in cooking soft pies?

A) curdled filling
B) a hard or tough bottom crust
C) an overcooked crust and an undercooked filling
D) cooking the crust completely without overcooking the filling

Question 23

What ingredient makes slices of cream pie hold their shape after they have been cut?

A) flour
B) gluten
C) tapioca
D) cornstarch

Question 24

Preparing a chiffon filling is very similar to preparing __________.

A) a Bavarian
B) a cold soufflé
C) some mousses
D) all of these

Question 25

Which of the following pastry $\rightarrow$ product combinations is correct?

A) puff pastry $\rightarrow$ éclairs
B) puff pastry $\rightarrow$ napoleons
C) éclair or choux paste $\rightarrow$ turnovers
D) all of these

Question 26

Which of the following statements about puff pastry is false?

A) Puff pastry is a rolled-in dough.
B) Puff pastry consists of over 1,000 layers.
C) Puff pastry's dramatic rise is due to its large amount of yeast.
D) Puff pastry contains no added leavening agent, but it can rise to eight times its original thickness when it is baked.

Question 27

The major disadvantage of using puff pastry shortening is that it __________.

A) is more expensive to use than butter
B) becomes hard when it is refrigerated
C) tends to congeal and coat the inside of the mouth
D) softens and melts more easily than butter at room temperature

Question 28

Blitz puff pastry is __________.

A) slower and more difficult to prepare than regular puff pastry
B) named after its inventor, Adolph Blitz, a famous German pastry chef
C) suitable for patty shells and other products where a high, light pastry is required
D) is actually a very flaky pie dough that is rolled and folded like regular puff pastry

Question 29

______________ are made from thin strips of puff pastry rolled around a tube.

A) Éclairs
B) Napoleons
C) Patty shells
D) Cream horns

Question 30

Which of the following can be made with re-rolled puff pastry trimmings or blitz puff pastry?

A) éclairs
B) napoleons
C) patty shells
D) cream horns

Question 31

Which of the following statements about éclair paste is true?

A) If a product made from éclair paste is left in the oven too long, it may collapse.
B) This type of pastry is one of the most difficult to produce of all the dessert pastries.
C) Éclair paste and popover batter are similar because both of them are leavened by steam.
D) Proper baking temperatures are crucial. You must start at a relatively low temperature and then increase the temperature steadily until the product is done.

Question 32

Which of the following éclair paste products is deep-fried?

A) éclairs
B) crullers
C) profiteroles
D) cream puffs

Question 33

Meringues __________.

A) are beaten egg whites sweetened with sugar
B) are frequently used for pie toppings and cake icings
C) can be used to give volume and lightness to buttercream icings and dessert soufflés
D) all of these

Question 34

Which of the following is the worst enemy of properly foamed egg whites?

A) fat
B) sugar
C) water
D) none of these

Question 35

A hard meringue contains more __________ than a soft meringue.

A) sugar
B) water
C) egg yolks
D) egg whites

Question 36

The ingredients in both __________ and __________ meringues are hotter than room temperature when they are beaten.

A) Swiss, Italian
B) Swiss, common
C) Italian, common
D) none of these

Question 37

Which of the following types of meringues is the most stable because its egg whites are actually cooked by the hot sugar syrup added to them when they are beaten?

A) Swiss
B) Italian
C) common
D) Neapolitan

Question 38

You might use a double boiler if you were preparing __________ meringue.

A) Swiss
B) Italian
C) common
D) Neapolitan

Question 39

Ice cream and sponge cake baked under a coating of meringue is known as __________.

A) Baked Alaska
B) meringue glacée
C) profiteroles gratin
D) Japonaise Meringue

Question 40

A layer of meringue made with chopped nuts folded into the mixture is __________.

A) Baked Alaska
B) meringue glacée
C) profiteroles gratin
D) Japonaise Meringue

Question 41

A dessert made with crisp meringues and ice cream is known as __________.

A) Baked Alaska
B) meringue glacée
C) profiteroles gratin
D) Japonaise Meringue

Question 42

Which of the following combinations is correct?

A) Baked Alaska $\rightarrow$ crisp meringues and ice cream
B) Japonaise Meringue $\rightarrow$ ice cream and sponge cake baked under a layer of meringue
C) meringue glacée $\rightarrow$ layers of meringue filled and iced with light buttercreams, chocolate mousse, whipped cream, or similar light fillings
D) none of these

Question 43

Which of the following statements is false?

A) Cobblers have a bottom crust.
B) Crisps are topped with brown-sugar streusel.
C) Bettys contain alternate layers of cake crumbs and fruit.
D) none of these

Question 44

Approximate ratio of ingredients in flaky pie dough is 5 lb fat to 3½ lb flour to 1½ lb liquid. (Metric: 2.3 kg fat to 1.6 kg flour to 700 g liquid.)

Question 45

To avoid lumping, cornstarch must be mixed with a cold liquid or with sugar before being added to a hot liquid.

Question 46

Italian meringue is the most stable type of meringue because the egg whites are cooked during mixing.

Question 47

Crisp, baked meringues may be made with 2 pounds of sugar per pound of egg whites.

Question 48

The bottom crust of the filled fruit pie pictured is made from a flaky pie dough.

Question 49

The pie pictured has a short-dough crust on top.

Question 50

Math Tutor (Metric)
For math question, write the correct answer on the line below.
-Convert the 1.25 ounces of cornstarch used in the vanilla cream pie filling into pounds. Round to the nearest 1,000th. __________

Question 51

Math Tutor (U.S.)
For the math question, write the correct answer on the line below.
-If the total amount of sugar in the vanilla cream pie filling is 4 oz, and the EP unit cost is $0.40/lb, calculate the total cost of the sugar used in the recipe. Remember to round your answer to the nearest cent. __________