Pbk291 Final Exam

5 Questions | Total Attempts: 47

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Pbk291 Final Exam

This is the capstone class of your curriculum, and this final exam includes questions from all of your baking and academic classes that you have taken throughout your time at Le Cordon Bleu College of Culinary Arts - Los Angeles. Good Luck!


Questions and Answers
  • 1. 
    Yeast comes in what forms:
    • A. 

      Dry, Fresh, Crumbled

    • B. 

      Fresh, Dry-Active, Instant

    • C. 

      Instant, Cake, Fresh

    • D. 

      All of the Above

  • 2. 
    Lean Dough is made of what major ingredients:
    • A. 

      Flour, Water, Yeast, Salt

    • B. 

      Flour, Water, Butter, Yeast, Salt

    • C. 

      Flour, Milk, Oil, Salt

    • D. 

      None of the Above

  • 3. 
    Pate a Choux is made of what major ingredients:
    • A. 

      Liquid, Fat, Flour, Eggs

    • B. 

      Milk, Butter, Sugar, Eggs

    • C. 

      Water, Oil, Flour, Salt

    • D. 

      None of the Above

  • 4. 
    Poaching breads provides:
    • A. 

      Cooking, Color, Texture

    • B. 

      Flavor, Texture, Glazing

    • C. 

      Flavor, Texture, Color

    • D. 

      Color, Technique, Skill

  • 5. 
    Baking Soda reacts with:
    • A. 

      Cocoa Powder

    • B. 

      Lemon Juice

    • C. 

      Water

    • D. 

      Both A and C