BPA 1720: Plated Desserts Exam Solutions Guaranteed Success Graded A+.

What is the most common cause of cross contamination? - correct answers When bacteria is transferred from one food item to another In the two stage cooling method, what is the total time allowed time to cool pastry cream - correct answers6 hour In which order do you place the following items in a Pastry refrigeration storage unit from the top to bottom. - correct answers Finished product, Fruit, Dough, Dairy, Eggs 2 cups = 1 pint = 1 pound = __________ oz, when dealing with water - correct answers16 oz. 1 Gallon = ounces - correct answers128 ounces What are the five components of a plated dessert? - correct answers Main item, sauce, crunch, garnish, frozen How can you demonstrate contrast on a plated dessert? - correct answers Texture, flavor, shape, color, temperature What are the four categories of sauce as discussed in the lecture? - correct answers Chocolate, custard, fruit, sugar What are the five basic tastes? - correct answersBitter, Sour, Umami, Sweet, Salty When cooking Crème Anglaise, what temperature does Nappe occur at? - correct answers175-180°F Hot infusion of flavor into a mixture requires - correct answersSolid + liquid+ heat + time The final results of reducing a sauce are all of the following except? - correct answersIntensifying Textural crunch Which are Custard based sauces? - correct answersCrème Anglaise, sabayon What causes the pliability in lace cookies when they are hot and the structure when they are cold? - correct answersCorn syrup The equation for formula conversion is: - correct answersDesired (Need) Yield ÷ Standard (Have) Yield How long do you wash your hands for? - correct answers20 seconds What is JWU's Gold standard Temperature Danger Zone (T.D.Z.)? - correct answers41ºF - 135ºF When do you use gloves? - correct answersReady to eat food What is the traditional % of eggs in the following formula? Eggs 250 gr. Sugar 155 gr. Flour 543 gr. Cinnamon 50 gr. - correct answers25.05% You have a formula with the total yield of 695 gr. You need to adjust your formula to a new Total Yield of 250 gr What is the conversion factor (unit)? - correct answers0.36 Over-run is a term used in ice cream production that refers to: - correct answersIncrease of volume during the churning process, by adding air What is not a function of stabilizers in "ices"? - correct answersTo add flavor What is the Brix reading for a sorbet? - correct answers25 - 32 What two ingredients affect the freezing of ices? - correct answersAlcohol and Sugar The difference between French and American Style Ice Creams is - correct answersThe difference between French and American Style Ice Creams is Which of the following is not a reason to use a stabilizers and/or emulsifiers in dairy based Ices? - correct answersWhen the ice contains too much fat What do emulsifiers do in ices? - correct answersAssist in suspending fat and water together Gelatin is a ___________ and primarily comes from __________. - correct answers Hydrocolloid, Pig bones, connective tissue and skin What do tropical fruit enzymes break down in gelatin? - correct answers Proteins What are the four functions of wheat flour in baking talked about in lecture? - correct answers Structure, absorption of liquid, color, and flavor