SITHPAT006 PRODUCE DESSERTS QUIZ

Question 1

In the kitchen, what is taring?

Accepted Answer

A function that brings the weight back to zero when weighing an empty bowl

Question 2

Blind baking is where you weigh down pastry with foil,dried beans or rice to stop pastry from raising up.

Accepted Answer

True

Question 3

In dessert making, rye flour, cornmeal flour, rice flour and almond meal flour are eg's of substitute wheat flours

Accepted Answer

True

Question 4

Creme patisserie is another name for a danish pastry.

Accepted Answer

False

Question 5

The most accurate way to weigh flours, brown sugar, or even soft solid fats like butter is by using a DIGITAL SCALES!!!

Accepted Answer

True

Question 6

Puddings, custard, ice cream and mousses can be made to be gluten free?

Accepted Answer

True

Question 7

Your thoughts? Natalia handled eggs when she checked for damage, she washed her hands and dried them on her tea towel.

Accepted Answer

You should dry your hands with a disposable paper towel and throw it out!, Natalia could be cross contaminating from 1 food or area to another

Question 8

You could NOT use chocolate curls, whipped cream, fresh raspberries or fresh mint leaf to decorate chocolate mousse...

Accepted Answer

False

Question 9

Desserts can't be modified to meet dietary requirements such vegan and gluten free.

Accepted Answer

False

Question 10

You can use your sensory analzsis in the LMS to help you answer question 21 in the your SITHPAT006 assessment.

Accepted Answer

True

Question 11

The most important thing about dessert presentation is visual appear because 90 % of the time we eat with our eyes.

Accepted Answer

True

Question 12

When producing desserts, re useable By-Products are items that can be re-used to make something else...

Accepted Answer

True

Question 13

Flavour, taste, garnishes, temp and the season are all examples of elements that you should consider when dessert making

Accepted Answer

True

Questions 13