Le Cordon Bleu Intermediate Pastry Written Exam UPDATED
ACTUAL Questions and CORRECT Answers
What is the coefficient of the water per gram of Gelatin x7
powder?
Specify the "bloom" of gelatin grade. Bronze grade: 140 blooms, un-pure
Bronze grade: Silver grade: 160 blooms, partially purified
Silver grade: *Gold grade: 200 blooms, mostly purified
*Gold grade: Platinum grade: 240 blooms, totally pure
Platinum grade:
The gelatin has to be melted in a liquid at minimum 70℃
Pectin is an ingredient usually used for... Cooking jam and fruit jelly
Pectin is originally from... Fruit
Why do we add stabilizer to ice cream and sorbet? To retard ice crystal growth during storage.
What kind of tool can we use to measure the density of a Refractometer
sorbet?
What is the minimum temperature of storage for the -18℃
sorbet?
What do we usually NOT use to make a sorbet? Dairy products
What is the ideal temperature to serve a sorbet? -10℃
What are 3 reasons for using gelatin. Stabilizer, thickener, texturizer
Much of commercial gelatin today is a by-product of Pigskin
_____?
What are bloom units? After being isolated and extracted, gelatin undergo different stages of
purification, which will determine its 1) grade and 2) gelling power.
The term bloom is used in two different contexts. 1. Refers to the process of softening the gelatin in liquid prior to melting it.
2. Refers to the firmness of gelatin.
Stabilizers are hydrocolloids, meaning they are ___ ? Water-soluble, cannot mix dry, need to mix w/ water.
Name 3 reasons stabilizers are added to ice cream and 1. Increase mix viscosity
sorbet? 2. Retard ice crystal and lactose crystal growth during storage
3. Reduce the rate of meltdown
ACTUAL Questions and CORRECT Answers
What is the coefficient of the water per gram of Gelatin x7
powder?
Specify the "bloom" of gelatin grade. Bronze grade: 140 blooms, un-pure
Bronze grade: Silver grade: 160 blooms, partially purified
Silver grade: *Gold grade: 200 blooms, mostly purified
*Gold grade: Platinum grade: 240 blooms, totally pure
Platinum grade:
The gelatin has to be melted in a liquid at minimum 70℃
Pectin is an ingredient usually used for... Cooking jam and fruit jelly
Pectin is originally from... Fruit
Why do we add stabilizer to ice cream and sorbet? To retard ice crystal growth during storage.
What kind of tool can we use to measure the density of a Refractometer
sorbet?
What is the minimum temperature of storage for the -18℃
sorbet?
What do we usually NOT use to make a sorbet? Dairy products
What is the ideal temperature to serve a sorbet? -10℃
What are 3 reasons for using gelatin. Stabilizer, thickener, texturizer
Much of commercial gelatin today is a by-product of Pigskin
_____?
What are bloom units? After being isolated and extracted, gelatin undergo different stages of
purification, which will determine its 1) grade and 2) gelling power.
The term bloom is used in two different contexts. 1. Refers to the process of softening the gelatin in liquid prior to melting it.
2. Refers to the firmness of gelatin.
Stabilizers are hydrocolloids, meaning they are ___ ? Water-soluble, cannot mix dry, need to mix w/ water.
Name 3 reasons stabilizers are added to ice cream and 1. Increase mix viscosity
sorbet? 2. Retard ice crystal and lactose crystal growth during storage
3. Reduce the rate of meltdown
