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WorksheetsFinal Exam Review (Baking and Garde Manger) 0521
Total questions: 50
Worksheet time: 43mins
What is true about a main course salad?
Functions as a balanced meal
includes fruit and vegetables
includes lettuce
includes meat
What does a vinaigrette dressing consist of?
two-parts vinegar to one-part oil
three-parts oil to one-part vinegar
oil only
vinegar only
An appetizer that is served on a small piece of bread or toast.
charcuterie
fiorcemeat
tea sandwich
canape'
An edible creation used to decorate or add visual appeal to a plate or platter.
crudite
chaud-froid
canape
garnish
The term Garde Manger originated when/where?
in pre-Revolution Greece.
in pre-Revolution France.
in post-Revolution France.
in medieval England.
Allows unmixable liquids such as oil and water to combine uniformly.
whey
cheddering
ripening
emulsifier
Specializes in a particular type of cold food preparation.
Garde Manger Brigade
Quenelle
Dry cure
Forcemeat
The term often refers to an assortment of meats that are paired with different accompaniments, such as toast, fruit, cheese, and sauces.
"garnishing"
"relish tray"
“charcuterie board”
"crudite"
This type of salad should be large enough to serve as a whole meal and contain protein ingredients, and a variety of vegetables, greens, and/or fruits.
Intermezzo salad
Main course salad
Appetizer salad
Accompaniment salad
This part of a salad will add color and appeal, and sometimes flavor. It must always be edible, and may be as simple as a sprinkling of crumbs or spice.
Dressing
Garnish
Base
Body
An oil and vinegar dressing should be made with the following ratios:
2:1 (2 parts vinegar or acid to one part oil)
2:1 (2 parts oil to 1 part vinegar or acid)
3:1 (3 parts vinegar or acid to one part oil)
3:1 (3 parts oil to 1 part vinegar or acid)
When making a traditional vinaigrette dressing, the oil and vinegar separate quickly. This makes oil and vinegar a
permanent emulsification.
temporary suspension.
mayonnaise based dressing
creamy dressing.
Which condiment is considered the most stable emulsified dressing?
Vinaigrette
Mayonnaise
Mustard
Ranch
How many tomatoes will be needed if each tomato can be cut into 9 slices, each sandwich used 2 tomatoes slices, and you need to make 35 sandwiches?
8 tomatoes
7 tomatoes
6 tomatoes
5 tomatoes
To prepare 50 egg and cheese sandwiches for a breakfast meeting, using 2 eggs per sandwich, how many dozen eggs will you need to purchase?
8 dozen
8.3 dozen
9 dozen
9.6 dozen
What does flour provide for cookies?
Bulk
Structure
Spread
Tenderness
It is the process of production where you fold in pressing it down into itself.
Sifting
Kneading
Mixing
Creaming
When determining the baker's percentage what ingredient always equals 100%?
The total of all the ingredients
The flour
The sugar
None
This baking ingredient makes baked goods rise
liquid
leavening agents
eggs
flour
This baking ingredient acts as a “Binder” (keep ingredients from separating and/or helps set structure); adds flavor,
color, richness and tenderness
eggs
milk
leavening agents
sweetners
How many teaspoons are in 2 Tablespoons?
3
4
6
2 1/2 + 2 1/2
How many quarts are in a gallon?
16
2
8
4
How many cups are in a pint?
2
4
8
none
If there is a grease fire, put a ____________ on the pan, and turn off the stove.
screen
towel
lid
To mix solid fat and flour using a pastry blender or two knives
cut in
mix
stir
knead
Passing flour, cocoa powder or powdered sugar through a sieve to remove lumps and aerate it.
Sifting
Whipping
Folding In
Creaming
Rigorous mixing of ingredients using a whisk, hand mixer or Stand Mixer.
The purpose is to thoroughly combine ingredients and to incorporate air and produce volume.
Whipping
Folding In
Creaming
Sifting
A flour & liquid mixture that is stiff enough to be shaped into a ball with your hands.
Dough
Drop Batter
Pour Batter
The " temperature danger zone" is:
41 degrees-135 degrees F
65 degrees - 140 degrees F
0- 100 Degrees F
180 degrees - 350 degrees F
What are the ingredients and proportions in 3-2-1 dough?
3 parts flour, 2 parts water, 1 part fat
3 parts flour, 2 parts fat, 1 part water
3 parts water, 2 parts flour, 1 part fat
3 parts fat, 2 parts water, 1 part flour
Used for piping decorations, sweet and buttery flavor
Royal Icing
Buttercream
Ganache
Rolled Fondant
To give the crust stability while placing it in the pie pan, you can do which of the following?
cut small holes into the crust
Roll the crust onto the rolling pin
place the pie pan upside down on the crust
score the crust
Sorbet contains all these ingredients EXCEPT..?
fruit juice
sugar
water
milk or cream
Why do you temper eggs when adding to pie filling?
To thicken the pie filling
To add flavor to the pie
So they don't throw a temper tantrum later
So they don't overcook/scramble
A lattice crust is...
Pressing the top crust and bottom crust together with a fork
Poking holes in the bottom crust with a fork
Weaving strips of dough to create a woven top crust
Poking a hole in the top crust
Dries hard and sweet- often used on gingerbread
Royal Icing
Buttercream
Ganache
Rolled Fondant
Which of the following is defined as a semi-liquid mixture containing flour, liquid, and other ingredients?
cake
batter
quick bread
dough
__ is an example of a drop cookie.
sugar cookie
chocolate chip cookies
brownies
macaroon
