What happens to sugar when you cook it?

• carmalizes
• it oxidizes
• it emusifies
• it synthesizes

Your restaurant features a pumpkin spiced poached pear with a gingerbread cookie crumble served in a pool of crème anglaise. Which customer would be able to eat this dessert without exposure to risks?

• Sam, who is gluten intolerant

• Dan, who is diabetic

• Peter, who has a peanut allergy

• Lindsay, who is lactose intolerant

Which equipment is needed to bake a wedding cake?

• pie tins, mixing bowl, and whisk

• icing, cake, and decorations

• cake pans, mixing bowl, and oven

• flour, butter, sugar, and eggs

When cracking eggs for a recipe you accidentally contaminate the walk-in cooler handle. What should you do?

• sanitize and towel dry the handle

• ensure the handle is securely latched

• wipe the handle with a dry towel

• clean and sanitize the handle

Joe is in charge of baking chocolate chip cookies. He begins his task by scaling and measuring his ingredients. He places them in the mixer and turns it on. He leaves his station to check an order. After 20 minutes, he returns and turns off the mixer. He then proceeds to scoop the cookies using a spoon. The cookies are baked in a convection oven at 425 for 20 minutes and placed on a rack to cool. Why did his cookies turn out tough?

• They weren't cooled properly

• Dough was overmixed

• He forgot to add butter

• He baked them in a convection oven

Joe is in charge of baking chocolate chip cookies. He begins his task by scaling and measuring his ingredients. He places them in the mixer and turns it on. He leaves his station to check in an order. After 20 minutes, he returns and turns off the mixer. He then proceeds to scoop the cookies using a spoon. The cookies are baked in a convection oven at 425 for 20 minutes and placed on a rack to cool. Why should he use a scoop to put the cookies on a sheet tray?

• he can achieve a consistent size and shape

• a scoop is more sanitary

• because the spoon is dirty

• because a scoop is easier to clean

Joe is in charge of baking chocolate chip cookies. He begins his task by scaling and measuring his ingredients. He places them in the mixer and turns it on. He leaves his station to check an order. After 20 minutes, he returns and turns off the mixer. He then proceeds to scoop the cookies using a spoon. The cookies are baked in a convection oven at 425°F for 20 minutes and placed on a rack to cool. Why did his cookies become too dark?

• he forgot to line the tray with parchment paper

• he did not mix his ingredients correctly

• he did not measure his cookies correctly

• he baked them too long at too high a temperature

Why is sifting important when preparing quick breads?

• so the leavening is activated

• so it is easier to incorporate the flour into the butter

• to remove lumps and ensure a fully combined batter

• to begin the gluten development

What is the safest way to calibrate a thermometer?

• ice point method
• boiling point method
• leaving it in the cooler
• submerging it in soup

Which is the best choice for packaging a pie for pickup?

• Double wrap it in plastic wrap

• Place it on a sheet tray and wrap in plastic

• Place it in a box 1" larger than the pie

• Place it in a 3-compartment clamshell