Le Cordon Bleu Intermediate Pastry Written Exam Questions and Correct Answers

Le Cordon Bleu Intermediate Pastry Written
Exam Questions and Correct Answers

Question 1
What are bloom units?
Correct Answer
After being isolated and extracted, gelatin undergo different stages of purification,
which will determine its 1) grade and 2) gelling power.



Question 2
Cocoa trees reach full maturity at the age of
Correct Answer
20 years



Question 3
What are 3 reasons for using gelatin.
Correct Answer
Stabilizer, thickener, texturizer




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, Question 4
What does each stabilizer ingredient do?
1. Dextrose
2. Sodium Alginate
3. Carrageenan
4. Locust/ bean gum
5. Mono Diglyceride Fat
Correct Answer
What does each stabilizer ingredient do?
1. Dextrose: Allows powders to stick
2. Sodium Alginate: Avoid crystallization of water during freezing
3. Carrageenan: Thickener, stabilizes the mix (water), Reduce the rate of meltdown
4. Locust/ bean gum: Increase viscosity, more dense
5. Mono Diglyceride Fat: Improve texture of the ice cream. Stabilize the fat.



Question 5
Name the main ingredients of sorbet.
Correct Answer
Syrup of sugars and water that is combined to fruit puree and churned.



Question 6
Name each stabilizer trait's responsible ingredient.

1. Increase mix viscosity
2. Retard ice crystal and lactose crystal growth during storage
3. Reduce the rate of meltdown

Correct Answer
1. Increase mix viscosity (locust)
2. Retard ice crystal and lactose crystal growth during storage (sodium alginates)
3. Reduce the rate of meltdown (carrageenan)




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