Final Exam Questions And Answers 2025 Approved.

Which of the following products contains no egg yolks A. The French style ice cream B. Philadelphia style ice cream. C. Sherbet and ices D. Both b and c - correct answers D. Both b and c One reason an ice cream might lack smoothness is that it A. Has been frozen to rapidly. B. Contains too much egg. C. Has been stored at a temperature that is not low enough. D. All of the above. - correct answers enough. D. All of the above. Overall can be controlled by A. The type of freezing equipment used B. The fat content of the mix C. The percentage of solids in the mix D. How full the freezer is E. All of the above - correct answersE. All of the above Which of the following is not an ingredient of pate a bombe A. Egg yolks B. Sugar C. Whipped cream D. Water - correct answersC. Whipped cream If an ice cream or sorbet mix contains too much sugar, it will A. Not freeze enough to become firm B. Not be as smooth as one with the correct amount of sugar C. A and B D. Neither a nor b - correct answersA. Not freeze enough to become firm For basic vanilla ice cream mix, the weight of the sugar should be approximately _____ of the total mix A. 5-10% B. 10-16% C. 16-20% D. 20-25% - correct answersC. 16-20% A frozen dessert that is _______ Would freeze the hardest A. High in alcohol and high in sugar B. High in alcohol and low in sugar C. Low in alcohol and high in sugar D. Low in alcohol and low in sugar - correct answersD. Low in alcohol and low in sugar Which of the following is not a basic element of a still frozen parfait A. Ice cream or sherbet B. Whipped cream C. A thick, sweet egg yolk foam D. Flavorings - correct answersA. Ice cream or sherbet Which of the following statements about bombes is incorrect A. A bombe Is an elegant dessert B. A bombe Is often elaborately decorated C. A bombe Is frozen twice during its production D. Only a special bombe mixture can be used to fill a bombe - correct answersC. A bombe Is frozen twice during its production D. Only a special bombe mixture can be used to fill a bombe A frozen mousse always contains A. Meringue B. Crème anglaise C. Whipped cream D. None of the above - correct answersC. Whipped cream Which of the following statements is true A. Bananas will discolor if they are refrigerated B. Kiwi fruit changes color as it ripens C. A cantaloupe with its stem attached was picked when it was ripe D. Limes are always green and lemons are always yellow - correct answersA. Bananas will discolor if they are refrigerated Which of the following statements is false A. Rhubarb leaves are poisonous B. Only tree ripen apricots have sufficient flavor C. Raw quinces are never eaten D. Cactus pears have thorns on their skins E. Pairs are better for cooking when they are slightly overripe - correct answerswhen they are slightly overripe ____ Have edible seeds A. Kumquats B. Lychees C. Persimmon D. Passion fruit E. Both a and d - correct answersE. Both a and d The preparation of _____ Can be made easier if they are first placed in a 350 Oven for 10 to 15 minutes A. Persimmon B. Prickly, pears C. Coconuts D. Lychees - correct answersC. Coconuts Which of the following fruits might you prepare by rolling it on the countertop under your hand, piercing a hole in it, and squeezing out the juice A. Quince B. Pomegranate C. Kumquat D. Persimmon - correct answersB. Pomegranate Which of the following fruits are used mainly for their juice A. Persimmons B. Pomegranates C. Passionfruit D. Both D and C - correct answersD. Both D and C A dessert produced by pouring boiling syrup over a mixture of fruit, and then allowing the fruit to marinate in the cooling syrup is known as a A. Compote B. Fruit salad C. Betty D. Either a or b - correct answersD. Either a or b Which of the following statements would likely be found in the procedure for preparing pairs, poached in wine A. Prepare a syrup of sugar and water B. Caramelize the pears after pairing C. Peel the pears and leave them whole D. Cook the pears at a rolling boil until they are tender - correct answersC. Peel the pears and leave them whole To prepare caramelized pear, Charlotte, you would have to produce a A. Mouse B. Syrup C. Glacage D. All of the above - correct answersD. All of the above Most Fruits are____ When Immature A. Soft B. Green C. Inedible D. High in sugar - correct answersB. Green Which of these desserts would be appropriate to serve alone (With no sauce or garnish) A. A slice of apple pie B. And elegantly decorated gateaux C. Both a and b D. Neither a nor b - correct answersC. Both a and b When using contrasting sauces to create a feathered or marbled pattern in a pool of dessert, sauces A. The pattern must be heavier and thicker than the base sauce B. The skewer or used to produce the patterns must be hotter than the sauces C. The sauce must be cold in the pattern hot D. None of the above - correct answersD. None of the above Pouring a pool of sauce to cover the bottom of the plate is called A. Feathering B. Flooding C. Spreading D. Pooling -