Culinary Arts II Final Exam

True or False: Baking powder always contains baking soda as one of its ingredients.

• True
• False

True or False: Butter is the only type of fat that can be used to make a roux.

• True
• False

What are the traditional vegetables that make up a mirepoix in classical French cooking?

• Onions, garlic, tomatoes
• Carrots, celery, onions
• Leeks, fennel, carrots
• Bell peppers, onions, celery

Hollandaise sauce is an emulsion of:

• Oil and vinegar
• Cream and butter
• Eggs and clarified butter
• Tomato and olive oil

True or False: Demi-glace is a derivative of Espagnole.

• True
• False

What is the primary purpose of fermentation in yeast doughs?

• To add sweetness to the dough.
• To stop the activity of the yeast.
• To make the dough easier to handle.
• To develop flavor, texture, and increase volume through the production of carbon dioxide and other byproducts.

True or False: You can always substitute baking powder for baking soda in a recipe without making any other adjustments.

• True
• False

Baking soda (sodium bicarbonate) requires which of the following to produce carbon dioxide?

• An acidic ingredient
• Fat
• Moisture alone
• Heat alone

What causes a greenish ring to form around the yolk of a hard-cooked egg?

• Overcooking
• Undercooking
• Adding salt too early
• Using old eggs

What is the GENERALLY RECOMMENDED way to measure flour for baking to ensure accuracy?

• Spooning the flour lightly into a dry measuring cup and leveling it off with a straight edge.
• Scooping directly from the bag with a measuring cup and shaking to level.
• Packing the flour firmly into a dry measuring cup.
• Using a liquid measuring cup and filling it to the marked line.