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Literary, colloquial, neutral - correct answers The English vocabulary is divided into Archaisms, neologisms, terms - correct answers The literary layer consists of Barbarisms - correct answers foreign words to begin - correct answers neutral to start - correct answers colloquial to commence - correct answers Literary vulgarisms - correct answers Words that serve to insult and humiliate the addressee are Metaphor - correct answers Transference of meaning on the basis of simi...

1. Definition of style. Subject of stylistics. Stylistic analysis: terminology. Stylistic function. - correct answers Style - as a mark of character, as an unseparable part of any piece of writing, a marker of a different register, a marker of individual language use, a system of language means We should bear in mind: personality of the speaker, neutrality and expressiveness, linguistic choices prompted by the situations, functional styles Stylistic - a branch of linguistics concerned with...

In many cases stylistics has been defined as - correct answers Subdiscipline of linguistics No national language is a homogeneous whole according to - correct answers Structuralists Who is the author of : stylus arguit hominem (style maketh the man)? - correct answers Sir Thomas Browne The literary Norm makes basis for another important notion in stylistics which is - correct answers Standard The smallest unit of language is - correct answers phoneme ....... Is closely connected w...

Meter - correct answers an arranged pattern of words; a rhythmic pattern Rhythm - correct answers the arrangement of stress in speech Prosody - correct answers in poetics the systematic arrangement of intonation and speech Scansion - correct answers Metrical system... represents meter symbolically. Counts units and or marks stress. Does not account for rhythm or Prosody. Three kinds. Pure Accentual meter - correct answers Based on stressed syllables. Oral poetic traditions follow a...

Exam (elaborations) Restaurant and Production Desserts Certification Review Exam Questions With Multiple Choices And Verified Answers. 2 Exam (elaborations) dessert sauces and frozen desserts ch.47 Possible Questions And Answers 100% Accurately Solved. 3 Exam (elaborations) Frozen Desserts Proctored Exam Questions And Answers Pass Guaranteed. 4

Plated Desserts - correct answers Mainly served at restaurants and hotels, after a course meal A la minute assembly - correct answers Assembled in front of the customer A la carte - correct answers Available pre-plated Frozen Dessert - correct answers-Churned or Still-Frozen Hot Desserts - correct answers-Souffle, fruit crisps, cobblers, turnovers, fritters, donuts, flambe, crepes, bananas foster Custard & Cream Based Desserts - correct answers Cream Anglaise, Creme Brulee, Pastry...

fruit sauces that are a mixture of puréed fruit, simple syrup, and sometimes lemon juice - correct answers coulis A mixture made by combining chopped chocolate and boiling hot heavy cream - correct answers ganache this preparation should not be stirred as it cooks - correct answers caramel A slightly less sweet style of sorbet - correct answers granite A cross between sorbet and ice cream - correct answers sherbet French name for a frozen mixture of fruit purée, sugar, and water...

Until recently, few restaurants made their own ice cream because of the ________________. a. labor involved b. equipment required c. sanitation regulations and health codes d. convenience and high quality of commercially made ice creams e. all of the above - correct answerse. all of the above The base for French-style ice cream is _____. a. pastry cream b. crème anglaise c. cream pudding d. none of the above - correct answersb. crème anglaise An ice cream or sherbet that was no...

True - correct answers Dough that is being proofed should be left to rise until it is 3 times its original size. True - correct answers Bloom has no effect on the quality of chocolate. True - correct answers Sourdough breads are leavened with a starter. False - correct answers Soufflés are more stable than steamed puddings because they have a greater percentage of eggs and sugar in their batter. True - correct answers Due to their high sugar content, cookies are best when they are b...

Steamed puddings can be cooked in a - correct answers hot water bath, steaming compartment, or large deep steaming pan Tatianna's Bavarian is as rubbery as a gummy bear. Apparently she has - correct answers added too much gelatin A cold charlotte is an example of what kind of dessert - correct answers Bavarian cream It is possible to convert chiffon pie filling and Bavarian cream recipes to soft mousses by - correct answers reducing the amount of gelatin by 1/3 or 1/2 the amount W...

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 ...

The five components to a plated dessert are? - correct answers Main item, sauce/sauces, garnish, crunch component, frozen component What are 4 categories of sauces and give an example of each? - correct answers Fruit base- coulis, custard based- creme anglaise, sugar based- caramel, chocolate based- chocolate sauce How is Coulis different than a fruit sauce? - correct answers Uncooked fruit based Solid + Liquid + Heat + Time= - correct answers Infusion Which ingredient will thicken a...

Define glace: - correct answers To freeze, ice, or glaze --- Frozen desserts Define saucier: - correct answers A chef or cook who specializes in making sauces Define confiseur: - correct answers A sweet maker or confectioner --- Garnish Define patissier: - correct answers A pastry chef Define tournant: - correct answers "Turner" -- One who assists where needed Define a la minute: - correct answers" In A Minute" -- Not made until ordered Define mignardise: - correct ...

Custard/mousse/souffle/frozen desserts EXAM REVIEW QUESTIONS WELL ANSWERED PASS GUARANTEED.

How many pieces make up a whole pie? - correct answers6 pieces Which desserts can you serve with a scoop of ice cream? - correct answers Any, if guest asks for it What would you tell a guest if they wanted to take a whole cake or pie home with them on the spot? - correct answers Check to see if we have any available and if not they can contact the pastry chef for a pick up for tomorrow List the cakes and pies your restaurant has for sale - correct answers Four-layer carrot cake, double ...

How does sugar affect the consistency of a sorbet? - correct answers Too much sugar will have small ice crystals and too little sugar will have large ice crystals Which sorbet will freezer softer? - correct answers30 brix Which instrument was used in class to measure the sugar density of the sorbet? - correct answers Refractometer Which fruit dessert is topped with biscuits? - correct answers Cobbler Which is the correct brix range for a sorbet? - correct answers22-26 Brix An icy ...

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 - corr...

In the two stage cooling method, what is the total time allowed time to cool pastry cream - correct answers6 hours What are the five basic tastes? - correct answers sweet, sour, salty, bitter, umami When cooking Crème Anglaise, what temperature does Nappe occur at? - correct answers175-180°F What are the four categories of sauce as discussed in the lecture? - correct answers Reduction, slurry, sweetened, thickened Hot infusion of flavor into a mixture requires - correct answers Sol...

What are the three principles of a plated dessert presentation? - correct answers-Basic knowledge of pastry skills -prof. Work havits -visual sense What are the 3 basic elements of a plated dessert? - correct answers-main item (focal point) -secondaries -sauces What are the two broad categories of presentation techniques? - correct answers-plate as a whole -dessert itself Some techniques for applying sauces to a plated dessert are? - correct answersFlooding Dripping Using a co...

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 c...