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On Baking A Textbook of Baking and Pastry Fundamentals 4e Sarah Labensky, Priscilla Martel, Eddy Van Damme (Test Bank All Chapters, 100% Original Verified, A+ Grade)
On Baking: Baking and Pastry Fundamentals, 4e
(Labensky) Chapter 1 Professionalism and Food Safety 1) What were some of the influential trends of the late 20th Century?
- Heavy reliance on canned and frozen foods
B)B utter-based sauces, rich meats and complicated dishes C)L ighter, more naturally flavored foods, craft artisan breads and local ingredients D) Structured plate presentations with complex sauce designs
Answer: C
2) What currently made confections were developed around the 15th century?
- Cotton candy and toaster strudel
B)C hocolate bonbons and white bread C)F ruit caviar and high ratio cakes D) Sugared almonds and marzipan
Answer: D
3) Which of the following are some of the modern kitchen tasks that executive chefs oversee?
- Coordinates all kitchen activities, plans menus and sets standards of conduct
B)C oordinates the dining room setup and banquet servers C)C oordinates purchases with the financial department and checks in purchases D) Coordinates hiring and firing procedures, EEOC rules and bargaining processes
Answer: A
4) Which of the following are NOT listed as part of the Model Food Code of 2017?A) Providing well-prepared foods free from foodborne illness is the responsibility of all cooking professionals.B)B akeshop products include many potentially hazardous foods.C)C ross-contamination is a major hazard in bakeries.D) Radios are not allowed in the kitchen.
Answer: D
5) Which of the following is NOT a competition for pastry chefs and bread bakers?
- Coupe du Monde du Pain
B)I KA
C)B ocuse de Or D) Coupe du Monde Patisserie
Answer: C
6) Auguste Escoffier is known for bringing French cuisine into the 20th century by creating a
style of cooking referred to as:
- the farm-to-table movement.
B)c uisine classique.C)g rand cuisine.D) nouvelle cuisine.
Answer: B
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7) The bread baker credited with reintroducing traditional or artisan methods in France in the
20th century was:
- Lionel Poilâne.
- Gaston Lenôtre.
- Paul Bocuse.
- Antonin Carême.
Answer: A
8) To whom do historians credit the discovery of yeast bread dough?
- The Greeks
- The French
- The Egyptians
- The Romans
Answer: C
9) The term master baker refers to which of the following?
- The head baker in a bread factory
- A baker who has reached a high level of achievement
- A baker of high achievement recognized by his or her country or a baking industry
- A baker who has graduated from a culinary program and has worked in the industry for many
organization
years
Answer: C
10) Bacteria thrive under which of the following conditions?
- In a protein food that is between 60°F and 120°F (15°C-49°C)
- When moisture is present
- In a neutral pH (acid/alkali balance) environment
- All of the above.
Answer: D
11) Which of the following is NOT a potentially hazardous food?
- Crackers
- Ice cream
- Cheesecake
- Rice pudding
Answer: A
12) A saucepan can be sanitized after preparing a custard sauce by:
- using a mechanical dishwasher only.
- scraping and spraying with hot water to remove soil.
- washing by hand in a three-compartment sink, including immersion in 171°F water for at
- using a brush to remove all visible soil.
least 30 seconds.
Answer: C
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13) Honey was one of the earliest sweeteners used by humans until the process of refining sugar cane was discovered.
Answer: TRUE
14) The French Revolution advanced the restaurant industry, because many chefs formerly employed by the aristocracy opened restaurants to the public when they were no longer needed.
Answer: TRUE
15) A pathogen is any organism that causes a disease.
Answer: TRUE
16) Chilling foods below 40°F (4°C) kills most bacteria that can cause foodborne illnesses.
Answer: FALSE
17) Thaw foods under running water or at room temperature if the foods will be prepared and served immediately.
Answer: FALSE
18) A culinary education ensures that the student will develop into a well-rounded professional.
Answer: FALSE
19) Pastry chefs should wash their hands immediately after handling raw foods.
Answer: TRUE
20) Potentially hazardous foods usually contain an animal product such as milk, eggs, poultry, seafood or meat.
Answer: TRUE
21) Sanitary gloves should be worn by pastry chefs when they ice and portion cakes for service.
Answer: TRUE
22) Improperly handled fresh produce, which includes fruits and vegetables, accounts for more than half of all foodborne illnesses in the United States.
Answer: TRUE
23) Handling cell phones while working, without washing hands afterwards, can be one type of cross-contamination.
Answer: TRUE
24) Nail polish does NOT pose a chemical contamination hazard.
Answer: FALSE
25) Eating or drinking in a food preparation area CANNOT be a form of cross-contamination.
Answer: FALSE
26) Wearing gloves protects 100% against cross-contamination.
Answer: FALSE
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27) The term sanitizing refers to reducing harmful substances to safe levels.
Answer: TRUE
28) Sanitizing can be performed by placing thoroughly washed items in 140°F (60°C) water for 30 seconds.
Answer: FALSE
29) Washed and sanitized dishes should be immediately dried with a towel.
Answer: FALSE
30) Food such as flour and sugar should be stored at least 3 inches off the ground.
Answer: FALSE
31) Dairy, eggs, tree nuts, peanuts and wheat are just some of the foods considered major food allergens.
Answer: TRUE
32) Monsieur Boulanger remains famous among the French because, it is claimed, he opened the first modern ________ in 1765.
Answer: restaurant
33) A system of staffing in professional kitchens so that each worker is assigned a set of specific tasks is called a(n) ________.
Answer: brigade
34) A(n) ________ is the tall white hat worn by the professional chef.
Answer: toque
35) Bacteria thrive at temperatures between 41°F (5°C) and 135°F (57°C). This is referred to as the ________.
Answer: temperature danger zone
36) Store cooked foods ________ raw foods in the walk-in or refrigerator.
Answer: above
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