
Quiz 3 BPP
Authored by Alexander G. Romulo
Specialty
11th Grade

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10 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What kind of accompaniment consists of milk, sugar, eggs and flavorings?
Cream
Custard
Ganache
Syrup
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
It refers to the uniformity in grains and texture. It is how it feels in the mouth when eating.
Appearance
Consistency
Color
Moisture Content
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
It is the amount of moisture present in pastry products which contributes to the moistness and softness of pastries.
Appearance
Consistency
Color
Moisture Content
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Chef Agatha places 3 ounces chopped bittersweet chocolate in a heatproof bowl. Bring ½ cup heavy cream to a simmer in a small saucepan, pour over chocolate. She let it stand for 2 minutes and added 2 tbsp. unsalted butter and mix until smooth. Let stand, stirring Occasionally until slightly thickened. What glaze does she have made?
Basic Milk Glaze
Lemon Glaze
Chocolate Glaze
Brown Sugar Glaze
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the primary purpose of using eggs in pastry making?
Moisture
Flavor
Color
Structure
6.
FILL IN THE BLANK QUESTION
1 min • 1 pt
Whisk together 2 cups confectioner’s sugar with 2 tsp. finely grated lemon zest and ¼ cup lemon juice until smooth. This makes about 1 cup.
7.
FILL IN THE BLANK QUESTION
1 min • 1 pt
Heat 6 tbsp. unsalted butter and ½ cup packed light brown sugar in a saucepan over medium, stirring, until sugar has dissolved. Add 2 tbsp. of heavy cream, 1 tsp vanilla extract and ½ tsp. salt brings to a boil. Remove from heat, then let cool until thickened. This makes about 1 cup.
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