Le Cordon Bleu Basic Pastry Theory Quizzes –
Questions With Expert Solutions
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Terms in this set (44)
Name the meeting place Bell tower
when evacuating the
building during a fire
alarm.
Give the main ??
requirement after leaving
the building during a fire
evacuation.
Which is the best fire Carbon dioxide
extinguisher to use on an
electric fire?
Before lifting a heavy How heavy is the object? What is the size of the
object, what are the object? Do you have a clear path?
questions you should ask
yourself?
Give an example of a Face Mask
piece of PPE.
Where should Locked fireproof cupboard
blowtorches be stored
after use?
If traveling in public with Make sure they're in their protective shields in a
a knife set and case, what lockable case.
precautions should be
taken?
, Give two examples Electrical fire and grease fire or Burning caramel,
where a fire blanket cooking oils/fats
might be used.
If you burn your hand, Run it under cold water.
what is the best possible
course of action to take?
What does COSHH stand Control of Substance Hazardous to Health.
for?
Describe the best Safety shoes, non-slip, fully enclosed, worn with
possible style of socks.
footwear for working in a
kitchen.
Choosing the correct Gluten forms when it comes into contact with
strength flour is moisture and being agitated or manipulated, it is
important for the final important to choose the correct strength flour for
texture of cooked baked the volume, texture, and structure of baked goods.
goods. Why is this?
Corn flour made from Reduce gluten, soften the flour, lighten product
corn can be used to
thicken sauces. Why is it
sometimes added to
wheat flour?
Why is butter the Low melting point, flavor, aroma, doesn't stick to the
preferred fat for pastry palette.
work?
Give 3 reasons why sugar Sweetness, tenderness, shiny, finer texture, retain
is one of the most moisture, raise the boiling point or lower the
important ingredients freezing point.
used in preparing
pastries and sweets.
Why is it important to Egg yolks contain fat, it prevents meringue from
ensure that egg yolks are foaming.
removed completely
from egg whites when
making a meringue?
Questions With Expert Solutions
Save
Terms in this set (44)
Name the meeting place Bell tower
when evacuating the
building during a fire
alarm.
Give the main ??
requirement after leaving
the building during a fire
evacuation.
Which is the best fire Carbon dioxide
extinguisher to use on an
electric fire?
Before lifting a heavy How heavy is the object? What is the size of the
object, what are the object? Do you have a clear path?
questions you should ask
yourself?
Give an example of a Face Mask
piece of PPE.
Where should Locked fireproof cupboard
blowtorches be stored
after use?
If traveling in public with Make sure they're in their protective shields in a
a knife set and case, what lockable case.
precautions should be
taken?
, Give two examples Electrical fire and grease fire or Burning caramel,
where a fire blanket cooking oils/fats
might be used.
If you burn your hand, Run it under cold water.
what is the best possible
course of action to take?
What does COSHH stand Control of Substance Hazardous to Health.
for?
Describe the best Safety shoes, non-slip, fully enclosed, worn with
possible style of socks.
footwear for working in a
kitchen.
Choosing the correct Gluten forms when it comes into contact with
strength flour is moisture and being agitated or manipulated, it is
important for the final important to choose the correct strength flour for
texture of cooked baked the volume, texture, and structure of baked goods.
goods. Why is this?
Corn flour made from Reduce gluten, soften the flour, lighten product
corn can be used to
thicken sauces. Why is it
sometimes added to
wheat flour?
Why is butter the Low melting point, flavor, aroma, doesn't stick to the
preferred fat for pastry palette.
work?
Give 3 reasons why sugar Sweetness, tenderness, shiny, finer texture, retain
is one of the most moisture, raise the boiling point or lower the
important ingredients freezing point.
used in preparing
pastries and sweets.
Why is it important to Egg yolks contain fat, it prevents meringue from
ensure that egg yolks are foaming.
removed completely
from egg whites when
making a meringue?
