Adv. Culinary Final Exam REVIEW

Self-rising flour is a ready-made mixture of flour and baking powder.

• True

• False

Crêpes and pâte à choux are different quick bread products that begin as batters.

• True

• False

Docking is sometimes used to create decorative patterns on the surface of the finished loaf.

• True

• False

Most bread is best stored in the refrigerator.

• True

• False

Pie dough is a simple mixture of flour, fat, liquid, and baking powder.

• True

• False

In foodservice, fruit pie filling is always thickened as the pie bakes in the oven.

• True

• False

Cake flour has the highest protein content and the lowest starch content of any type of flour found in the bakeshop.

• True

• False

In the sponge method, bakers fold in dry ingredients with a spatula to ensure that any air in the mixture is loosened and released.

• True

• False

The position of maître d’hôtel is to the dining room what the chef is to the kitchen.

• True

• False

Restaurants are busy, stressful places, and front-of-the-house staff are not expected to remain poised during service or kitchen problems.

• True

• False