Adv. Culinary Final Exam REVIEW

Adv. Culinary Final Exam REVIEW

11th Grade

40 Qs

quiz-placeholder

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Adv. Culinary Final Exam REVIEW

Adv. Culinary Final Exam REVIEW

Assessment

Quiz

Other

11th Grade

Medium

Created by

WHITNEY MEYER

Used 2+ times

FREE Resource

40 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

True

False

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

True

False

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

True

False

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Most bread is best stored in the refrigerator.

True

False

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

True

False

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

True

False

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

True

False

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