Chapter 21- Desserts Final Exam Latest Update With Complete Solutions.

When tempering chocolate, the chocolate is heated - correct answers gently the entire time How should chocolate be stored? - correct answers In a cool, dry, well-ventilated area How should poached fruit be tested for doneness? - correct answers When it is easy to pierce with a fork Which statement about chocolate sauce is true? -Avoid using butter or corn syrup in the recipe -Cold chocolate sauce should always be reheated and cooled to room temperature before using -Cocoa or melted chocolate are the base of the sauce -A true chocolate syrup will harden when cooled - correct answers Cocoa or melted chocolate are the base of the sauce What is a type of custard made by combining vanilla sauce, gelatin, and whipped cream? - correct answers Bavarian cream A dense custard used as the filling for pastries and eclairs is called - correct answersPastry Cream The vegetable fat portion of chocolate is known as - correct answersCocoa butter Which statement about sherbet and sorbet is true? -Sherbet is used as a palate cleanser -Sherbet may contain eggs -Sorbet contains lowfat or nonfat dairy -Sorbet is only served as a dessert - correct answersSherbet may contain eggs What happens if steam or water come in contact with chocolate that is in the tempering process? - correct answersIt will seize the chocolate and the chocolate will become grainy What is the basis of all cocoa products? - correct answersCocao nibs For a product to be accurately labeled vanilla ice cream, it must contain at least what percetage of milkfat? - correct answers10% Belle Helene is an example of what? - correct answersPoached fruit What is the ideal melting temperature range for white chocolate? - correct answers110°F- 115°F Cocoa butter that has been flavored and sweetened is called what? - correct answersWhite chocolate What does bloom on the surface of chocolate indicate? - correct answersThat the cocoa butter has melted and then recrystallized on the surface If tempered chocolate becomes grainy or scorched, you should - correct answersDiscard it Which is NOT true about chocolate liquor? -It is unsweetened -The solids from pressed chocolate liquor are used to make white chocolate -It is a product made from ground cocoa nibs -It can be in melted or solid form - correct answersThe solids from pressed chocolate liquor are used to make white chocolate Which of the following is NOT true about dark chocolate? -It contains antioxidants and minerals -It is a source of fiber -It has been shown to raise blood pressure -It lowers LDL cholesterol - correct answersIt has been shown to raise blood pressure A light vanilla-flavored custard sauce made from milk, egg yolks, and sugar is called what? - correct answersCrème anglaise Sabayon is m