Style Gourmet Total Foodie Sweets And Desserts Certification Exam

50 Questions
Style Gourmet Total Foodie Sweets And Desserts Certification Exam

Food/wine writer and James Beard Award nominee Elliot Essman, CSW, CSS, has designed the Style Gourmet Certified Total Foodie tests to cover a wide range of food expertise areas. These fifty questions test your knowledge in the area of Sweets and Desserts.

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Questions and Answers
  • 1. 
    Which of the following statements about cocoa is true?
    • A. 

      Cocoa is a powdered form of chocolate, containing exactly the same ingredients.

    • B. 

      The term cocoa refers to the tropical plant we process to make chocolate.

    • C. 

      Cocoa has that name because it is rich in cocoa butter.

    • D. 

      Chocolate has a higher fat content than cocoa.

  • 2. 
    Which answer best describes a Linzer Torte?
    • A. 

      A chocolate-filled cream pie with a short flaky crust.

    • B. 

      A jam-filled tart with “sandy” dough (made with nuts) and a lattice design on top.

    • C. 

      An Austrian variety of apple cake with a crumbly topping.

    • D. 

      A rich German apple custard tart with a lattice design on top.

  • 3. 
    In powered or confectioner’s sugar, which additive is often used to prevent clumping?
    • A. 

      Calcium chloride

    • B. 

      Sodium bicarbonate

    • C. 

      Cornstarch

    • D. 

      Sugar beet extract

  • 4. 
    Which corn syrup statement is true?
    • A. 

      Dark corn syrup is sweeter than light corn syrup.

    • B. 

      Light corn syrup is sweeter than dark corn syrup.

    • C. 

      Dark corn syrup and light corn syrup are identical except for their color.

    • D. 

      Dark corn syrup and molasses are one and the same.

  • 5. 
    Despite the existence of a variety of recipes for white nougat, which one ingredient is absolutely essential?
    • A. 

      Cake flour

    • B. 

      Vanilla

    • C. 

      Milk, cream or half-and-half

    • D. 

      Whipped egg whites

  • 6. 
    How do caramel and butterscotch differ?
    • A. 

      Only butterscotch may contain butter.

    • B. 

      Butterscotch usually uses brown sugar while caramel uses white sugar.

    • C. 

      Caramel has more complicated ingredients than butterscotch.

    • D. 

      Butterscotch is heated considerably less than caramel.

  • 7. 
    Jam is made from chopped or crushed fruit while preserves are usually whole fruit.
    • A. 

      True

    • B. 

      False

  • 8. 
    Which statement about honey is NOT true?
    • A. 

      Honey is lower in calories than sugar.

    • B. 

      Sugar and honey both contain glucose and fructose.

    • C. 

      Honey has greater nutritional value than sugar.

    • D. 

      Honey has a longer shelf life than sugar.

  • 9. 
    Marzipan:
    • A. 

      Contains more sugar than almond paste.

    • B. 

      Contains a lower percentage of almonds than almond paste.

    • C. 

      Is more pliable than almond paste.

    • D. 

      All of the above.

  • 10. 
    In differentiating sherbet and sorbet:
    • A. 

      They are synonymous.

    • B. 

      Sherbet contains milk, egg or some kind of fat while sorbet usually does not.

    • C. 

      Sherbet contains more fruit than sorbet.

    • D. 

      Sherbet has more of a granular texture than sorbet, which is smoother.

  • 11. 
    Regarding sugars:
    • A. 

      Sucrose is a component of fructose.

    • B. 

      Fructose is a component of sucrose.

    • C. 

      Sucrose is a component of glucose.

    • D. 

      Glucose and table sugar are synonymous.

  • 12. 
    A Viennese Sachertorte:
    • A. 

      Is a chocolate cake.

    • B. 

      Is a raspberry jam tart.

    • C. 

      Is a custard tart.

    • D. 

      Is essentially an open-top apple pie.

  • 13. 
    Which ingredient below is NOT a frequent component of Tiramisu?
    • A. 

      Apricot preserves, for the glaze.

    • B. 

      Espresso or strong coffee.

    • C. 

      Marsala wine.

    • D. 

      Mascarpone cheese.

  • 14. 
    English toffee is quite buttery and served with almonds. It may be chewy or hard.
    • A. 

      True

    • B. 

      False

  • 15. 
    Gianduja:
    • A. 

      Is a sweet confection made by mixing chocolate with almond paste.

    • B. 

      Is a sweet confection made by mixing chocolate with hazelnut paste.

    • C. 

      Is a sweet confection made by mixing almond and hazelnut pastes.

    • D. 

      Is a Cantonese Chinese cake with a sweet pastry dough and filled with very sweet bean paste.

  • 16. 
    Which of these French pastry doughs usually contains sugar?
    • A. 

      Pâte sable

    • B. 

      Pâte brisée

    • C. 

      Pâte feuilletée

    • D. 

      Pâte à choux

  • 17. 
    Because of its high maltose level, brown rice syrup has a higher glycemic index than sugar.
    • A. 

      True

    • B. 

      False

  • 18. 
    A Bavarois (Bavarian cream) is thickened with:
    • A. 

      Corn starch

    • B. 

      Egg

    • C. 

      Gelatin

    • D. 

      Cream

  • 19. 
    Pastry cream is thickened with:
    • A. 

      Corn starch

    • B. 

      Egg

    • C. 

      Gelatin

    • D. 

      Cream

  • 20. 
    The process of tempering chocolate:
    • A. 

      Physically pushes out excess moisture to allow chocolate to be shaped into molds.

    • B. 

      Uses enzymes to blend different varieties of chocolate without creating flavor conflicts.

    • C. 

      Uses emulsifiers to assure uniformity of flavor in dried cocoa solids.

    • D. 

      Uses heat to manipulate and realign cocoa butter crystals to make the chocolate glossy and firm.

  • 21. 
    What makes a cheesecake “New York” style?
    • A. 

      The use of a topping.

    • B. 

      The addition of heavy cream and/or sour cream.

    • C. 

      It has a rougher, grainier texture than standard cheesecake.

    • D. 

      It is less dense than standard cheesecake.

  • 22. 
    In chocolate production, conching:
    • A. 

      Is the process of fermenting the cacao beans in order to release their flavors.

    • B. 

      Is the process of removing the inner flavorful nib from the cacao bean shell.

    • C. 

      Is the process of slow grinding processed chocolate mass into fine particles.

    • D. 

      Is the process of blending cocoa liquor, cocoa butter, sugar and flavorings like vanilla before turning the mixture into a commercial chocolate product.

  • 23. 
    Ganache:
    • A. 

      Is a blend of pureed hazelnut and cream.

    • B. 

      Is a blend of chocolate and cream, produced in varying ratios, often with additional flavorings.

    • C. 

      Is a rich blend of chocolate, unsalted butter, and egg yolks, creamed and set into molds.

    • D. 

      Is a blend of chocolate and chestnut puree.

  • 24. 
    The term Turkish Delight:
    • A. 

      Refers to a family of Turkish confections based on a starch and sugar gel.

    • B. 

      Refers to a family of Turkish honey dripped pastries.

    • C. 

      Refers to a family of Turkish licorice-flavored “string” candies.

    • D. 

      Refers to a family of Turkish dried fruit “leathers.”

  • 25. 
    Frangipane is a sweet pastry filling made from:
    • A. 

      Hazelnuts, sugar and whipped egg whites.

    • B. 

      Butter, sugar, eggs and ground almonds.

    • C. 

      Chocolate and hazelnut, often laced with cinnamon.

    • D. 

      Pumpkin, sugar, nutmeg, cinnamon and cloves.

  • 26. 
    Sponge cakes get their ability to rise and hold together from:
    • A. 

      Yeast

    • B. 

      Aerated butter

    • C. 

      Their sugar content

    • D. 

      Beaten eggs

  • 27. 
    The popular candy Milk Duds are:
    • A. 

      Chocolate covered nougat bits.

    • B. 

      Chocolate covered caramel chunks.

    • C. 

      Chocolate covered nougat and ground nut bits.

    • D. 

      None of the above.

  • 28. 
    Nougatine:
    • A. 

      Is a crisp variety of nut brittle produced by cooking sugar without liquid.

    • B. 

      Is an egg-foam based chocolate sauce, often used in France as an ice cream topping.

    • C. 

      Is an egg-white based citrus sauce or, in thicker varieties, a cake icing.

    • D. 

      Is a rich floral and citrus syrup, often flavored with rose, lavender or jasmine.

  • 29. 
    A simple syrup:
    • A. 

      Is created by mixing sugar and hot water, taking care to avoid crystallization.

    • B. 

      Can be created by reducing naturally sweet liquids such as cane juice or maple sap.

    • C. 

      Refers to any syrup, however made, if flavorings are not added.

    • D. 

      Refers only to the two-to-one sugar-to-water ratio syrup used in bars for sweetening cocktails.

  • 30. 
    Agave nectar:
    • A. 

      By Mexican law, can only be produced from the juice of the blue agave.

    • B. 

      Is sweeter than sugar but not sweeter than honey.

    • C. 

      Is sweeter than honey but not sweeter than sugar.

    • D. 

      Is sweeter than both sugar and honey.

  • 31. 
    Regarding maple syrup:
    • A. 

      True maple syrup is never subjected to any degree of filtration.

    • B. 

      The best is produced from young trees, commonly less than 20 years of age.

    • C. 

      The fenugreek seed is used to produce imitation maple syrup with no actual maple content.

    • D. 

      Maple syrup is graded for quality in Canada but not by the United States government.

  • 32. 
    To make peanut brittle opaque instead of translucent, a recipe:
    • A. 

      Will call for the use of roasted peanuts instead of raw.

    • B. 

      Will add a small amount of baking soda.

    • C. 

      Will cook the caramel base to a higher temperature.

    • D. 

      Any of the above.

  • 33. 
    Unlined copper pans are best for cooking sugar because they heat evenly and chemically inhibit crystallization.
    • A. 

      True

    • B. 

      False

  • 34. 
    Which of the following statements about brown sugar is true?
    • A. 

      Brown sugar is produced by slowly heating white granulated sugar to create a controlled series of caramelization (Maillard) reactions.

    • B. 

      One way to produce brown sugar is to blend a portion of molasses with refined white sugar. The more molasses added, the darker the brown sugar.

    • C. 

      True brown sugar may only be created by halting the sugar refining process during the spinning stage, leaving a level of residual molasses.

    • D. 

      The term “brown sugar” refers to any variety of incompletely refined cane sugar.

  • 35. 
    Which of the following definitions of the term praline is NOT accurate?
    • A. 

      Praline is a blend of nuts and caramelized sugar, cooled, and fine-ground into an ingredient.

    • B. 

      In Louisiana, pralines are creamy, fudge-like confections made by cooking sugar, butter and cream, often with pecans.

    • C. 

      In Belgium, the term praline refers to a variety of filled chocolates.

    • D. 

      In France, pralines are whole almonds coated with hard chocolate.

  • 36. 
    Fudge:
    • A. 

      Is produced from molasses, butter and milk.

    • B. 

      Is made by heating sugar to a higher temperature than that used to make caramel.

    • C. 

      Needs to slowly heat to the soft ball stage - 235–240°F (113-115°C).

    • D. 

      After heating, must be rapidly whisked until cool.

  • 37. 
    The crunch in the Nestlé Crunch bar comes from:
    • A. 

      Ground almonds

    • B. 

      Ground peanuts

    • C. 

      Crisped rice

    • D. 

      Raisin bits

  • 38. 
    Which statement about honey is true?
    • A. 

      In the United States, there is no legal definition of raw honey.

    • B. 

      Honey has excellent keeping power because of its low acid content.

    • C. 

      Even if honey is produced from toxic flowers, the honey itself will not be toxic.

    • D. 

      Honey has excellent keeping power but only when pasteurized.

  • 39. 
    In Turkey and surrounding areas, Baklava:
    • A. 

      Refers to a family of confections based on a starch and sugar gel.

    • B. 

      Refers to a family of phyllo-dough pastries filled with nuts and drenched with syrup or honey.

    • C. 

      Refers to a family of licorice-flavored “string” candies.

    • D. 

      Refers to a family of dried fruit “leathers.”

  • 40. 
    The Palmier or Elephant’s Ear is made using:
    • A. 

      Puff pastry

    • B. 

      Profiterole pastry

    • C. 

      Danish pastry

    • D. 

      Croissant pastry

  • 41. 
    A sour, tangy taste characterizes the chocolate in:
    • A. 

      The Hershey Bar

    • B. 

      The Tootsie Roll

    • C. 

      Almond Joy

    • D. 

      Butterfingers

  • 42. 
    “Peanut butter nougat with caramel and peanuts in milk chocolate” describes:
    • A. 

      The Baby Ruth bar

    • B. 

      The Snickers bar

    • C. 

      The 3 Musketeers bar

    • D. 

      The Milky Way bar

  • 43. 
    The first widely popular chocolate chip cookie in the United States was:
    • A. 

      Chips Ahoy!

    • B. 

      Otis Spunkmeyer

    • C. 

      Pepperidge Farm

    • D. 

      Toll House

  • 44. 
    A Boston cream pie:
    • A. 

      Is usually covered with an apricot glaze.

    • B. 

      Is essentially an American variant of the Viennese Sachertorte.

    • C. 

      Looks like a pie, but is really a cake, split and filled with pastry cream or custard.

    • D. 

      Was invented at the Palmer House Hotel in Chicago, and not actually in Boston.

  • 45. 
    When President John F. Kennedy stated in a speech that “Ich bin ein Berliner,” legend has it that he was unintentionally calling himself:
    • A. 

      A German yeast-risen, jam-filled, deep-fried equivalent of a hole-less doughnut.

    • B. 

      A German Christmas sugar cookie, commonly decorated with red and green icing.

    • C. 

      A German yeast-risen breakfast cake, roughly equivalent to a Danish pastry.

    • D. 

      A Berlin variety of strudel, characteristically made with local pears rather than apples.

  • 46. 
    Which of the following is NOT a fried dough pastry?
    • A. 

      New Orleans Beignet

    • B. 

      Italian Zeppole

    • C. 

      Canadian Doughnut

    • D. 

      French Profiterole

  • 47. 
    Which of the following is an artificial sugar substitute?
    • A. 

      Stevia

    • B. 

      Sucralose

    • C. 

      Sorbital

    • D. 

      Xylitol

  • 48. 
    Cane and beet sugar are both mostly sucrose, which is chemically identical in both cases.
    • A. 

      True

    • B. 

      False

  • 49. 
    The creamy center of the chocolate candy known as Turtles is composed of:
    • A. 

      Nougat

    • B. 

      Caramel

    • C. 

      Almond paste

    • D. 

      A thick chocolate ganache

  • 50. 
    Gumdrops hold together:
    • A. 

      Because of the physical qualities of cooked sugar.

    • B. 

      Through the use of either carrageen or guar gum.

    • C. 

      With either gelatin or pectin.

    • D. 

      As a result of pressure molding during the manufacturing process.