1) What is the difference between crystalline and noncrystalline candy? a) Crystalline candy is typically smooth and has small sugar crystals, while noncrystalline candy has no sugar crystals. b) Crystalline candy is typically hard and noncrystalline candy is chewy c) Crystalline candy is made with sugar and noncrystalline candy is not. d) Crystalline candy is cooked longer than noncrystalline candy. 2) If you don't have a candy thermometer, how can you check if your caramel has reached the right temperature? a) Use a timer to ensure the caramel cooks long enough. b) Perform a water test by dropping a small amount into cold water to check the consistency. c) Smell the caramel to detect a burnt aroma. d) Stir the caramel until it becomes thick and sticky. 3) Which of the following is a crystalline candy? a) Fudge b) Caramel c) Lollipops d) Toffee 4) What is tempering, and why is it important when making custards (ex: creme brulee, ice cream) ? a) Gradually adding hot liquid to eggs to prevent curdling the eggs b) Heating the custard to a rolling boil to kill bacteria c) Mixing all ingredients together at once to save time d) Allowing the mixture to sit at room temperature before cooking 5) What is the purpose of baking the creme brulee custard in a bain marie (water bath)? a) To cook the custard evenly and prevent it from curdling. b) To cool the custard faster before serving. c) To add extra water to the custard mixture for smoothness. d) To caramelize the sugar on top before chilling. 6) When making a stirred custard (ex: ice cream, creme anglaise) how do you know the custard is thick enough and can be removed from the heat? a) The mixture should coat the back of a spoon, and leave a “well” when you draw your finger across the mixture b) The mixture should completely run off of the back of a spoon c) The mixture will taste thick d) The mixture should form a soft ball when a spoonful is dropped into cold water 7) How can you quickly cool a stirred custard mixture? a) Place the bowl of custard in a pan with warm water surrounding the bowl b) Place the bowl of custard in a larger bowl filled with ice and water c) Place the bowl of custard directly into the freezer d) Put ice directly into the bowl of custard

B&P Unit 3

by
Print
Embed

Leaderboard

Visual style

Options

Switch template

Continue editing: ?