BPA2710: Advanced Pastry Applications Fall 2026

Which scenario describes cross contamination?

When bacteria is transferred from raw egg to ready to eat fruit.

In the two stage cooling method, what is the total time allowed for pastry cream to cool from 135f to under 41 f.

6 hours

In which order do you place the following items in a Pastry refrigeration storage unit from the top to bottom.

Finished product, Fruit, Dairy, Dough, Eggs

2 cups = 1 pint = 1 pound = __________ oz, when dealing with water

16 oz

1 Gallon =                  ounces

128 ounces

The equation for formula conversion is:

Desired (Need) Yield ÷ Standard (Have) Yield

How long do you wash your hands for?

20 sec

What is the National Tempeture Danger Zone?

41°F - 135°F

What is the minimal internal tempature and time for eggs, by health code?

145°F for 15 seconds

Hot foods must be held at _____________ or higher?

135°F

Cold foods must be held at __________ or lower.

41°F

By health code when should gloves be worn?

Ready to eat food

How many grams in 1 ounce?

1 ounce = 28.35 grams

How many ounces in 2 pounds?

32 ounces

An Entremet is...

A cake with multiple layers and textures encased in an aerated cream.

A Petit Gateau is generally a smaller version of an Entremet.

True

What is true about Entremet:

It is made of multiple components, has many modern shapes and flavors, sells at high scale Patisseries

Japonaise and Dacquoise have the following components in common:

meringue, nut flour, confectioner’s sugar

Petit Four Sec are baked components that are filled or dipped.

False

Petit four varies are Petit Four that do not fall into the Sec, Glace, and Demi-Sec catagories.

False

What are Neo-Classic:

Single update or change to Classic dessert/recipe • Gelatin in a chocolate mousse, color to a chocolate glaze.

Changing or updating a flavor to a classic recipe • Tropical Linzer Tart, Coconut Gianduja, Macadamia Praline.

Taking classic flavor profiles and using in a new way • Carrot Cake Entremet, deconstructed apple pie plated dessert

Petits Fours can be as big as Petit Gateau, individually acting as a dessert for 1-2 people.

False

The primary components of a traditional cremeux are:

anglaise, gelatin

A fruit insert can be a puree based cremeux or a stabilized fruit/puree with gelatin.

True

Examples of a CRUNCH layer are:

A Sable Breton or Sweet 1-2-3 dough.

Rice crispies and feuilletine mixed into a gianduja and set into a disc.

A dried meringue coated in chocolate.

Sable Breton cookies have little gluten development and high fat creating a crumbly texture, hence the name "Sand" cookie in french.

True

1-2-3 or Sweet dough has even less gluten development than Sable Breton.

True

An insert for an Entremet or Petit Gateau is

a soft element like a cream that doesn't aid in structure.

An example of a blending method cake for a petit gateau is:

Carrot cake

Leavening from the Blending method is mainly from chemical leavener.

True

Temperature is crucial in the Creaming method. Both the temeprature of the Fats and the temperature of the __________________.

eggs

Fats in the creaming method should be 85-90F

False

The main difference between Chiffon and Genoise is that in Genoise additional fats are added.

True

The main difference between a Dacquoise and Japonaise is that

Dacquoise is a cake and Japonasie is a dried nut meringue

A shell glaze should be tempered prior to use.

True

A shell glaze contains:

chocolate, cacao butter, oil or clarified butter

At what point should you take entremets out of the freezer prior to glazing?

when your glaze is at the correct working temperature

A sprayed chocolate glaze is usually made with the following ratio of chocolate to cocoa butter:

50/50

A confectioner's coating/ Coating Chocolate:

Is a chocolate like substance made with vegetable fats other than cocoa butter.

Milk, Dark and White Chocolate all contain 5 basic ingredients.

False

Three characteristics listed below indicate that the set chocolate is well tempered. Which one does not?

It is softer and melts easily.

Which ingredient is not used in the production of white chocolate?

Chocolate liquor

While tempering chocolate using the seeding method, list 3 mistakes that can cause the chocolate to be untempered.

Untempered chocolate was used for seeding.

Not enough seeding chocolate was added.

The chocolate was too cold before the seeding chocolate was added.

Chocolate must be tempered in order to ensure a proper and even crystallization of the cocoa butter that it contains.

True

A melted tempered chocolate will become untempered if it is allowed to become too cold.

False

The enemies of chocolate are Moisture and Extreme Heat

True

A Glaze's function is to

Add flavor, seal the dessert, and add eye appeal.

Spray glazes contain fats such as Cocoa Butter and Chocolate and can be colored with fat based colors.

True

Out of all the glazes which has to be tempered to set properly:

Shell Glazes

What is common with all glazes:

The item must be frozen to glaze properly

The main difference between Shell/Spray glazes and shiny glazes is that shell and spray glazes do not contain any water:

True

All glazes are used at different temperatures, there is no universal glazing temperature, so it is important to read the MOP before starting.

True

A important definition of a Dessert Buffet is

Single serving portions, food safety, integrity of items can last on buffet.

Flow and height of buffet platters work like sculpture, drawing the eyes to items and through the flow of a buffet.

True

In pastry Buffets what are important considerations:

Color contrast of the desserts

Textural contrast of each dessert to each other.

Variety of flavors offered.

Portion size consistency.

Allergens and making sure there is a variety to help meet various needs.

Crowding and the amount of desserts on a platter is important for buffet setup.

True

Traditional French Macarons used French meringue but in the Industry now French, Italian and Swiss are all used.

True

Soft Ball stage of sugar cooking for Italian Meringue is between 240-250f.

True

Air, yeast, and steam are classified as physical leavening agents.

False

The French term pâte à choux translates in English to_____________________.

cabbage paste

Choux is leavened primarily by?

Liquid, eggs

In the making of pâte à choux, the primary purpose of cooking the baker’s roux is to:

gelatinize the starches

A baker’s roux is used in the production of pastry cream.

False

When baking choux...

Baking at a high temp then lowering allows the choux to expand then dry out

A stacked Choux with a small one ontop of a larger one is called a "Religieuse".

True

The Puffs on a Croquembouche are not filled.

False

A tradtional Paris-Brest pastry is piped in a ______________________.

Ring

The traditional components of a Gateau St. Honore are:

Puff Pastry Base

Pate a Choux Ring

Cream Puffs dipped in caramel

Creme Chiboust (or Diplomat)

Chantilly Cream

Caramel stage starts at 320f.

True

The two ways to cook sugar are:

Wet Method

Dry Method

Causes of Sugar Crytallization:

Dirty Equipment / Impurities

Agitating after boil

Not adding an acid/invert sugar

Cooking too slowly

The two primary categories of aerating agents used in the making of mousses:

Whipped cream and egg foams

The components of a Bavarian are:

Anglaise, gelatin, whipped cream

What is Nappé range?

175–180

Crème Parisienne is a ganache.

True

The two primary stabilizing agents used in the making of mousses:

Gelatin and cocoa butter

A Swiss Meringue includes cooking a sugar syrup to soft ball stage.

False

Which items use EGG YOLKS?

Pâte à Bombe

Sabayon

When making a Chocolate Mousse, it is important to hold the melted chocolate above 115°F before incorporation.

True

What are the two main stabilizers of Chocolate Mousse?

Gelatin

Cocoa butter/Chocolate

When modifying a Chocolate Mousse recipe from a dark chocolate base to a white chocolate base, you must adjust which ingredient(s) to keep it stable?

Gelatin and/or Cocoa butter

When substituting a Pâte à Bombe for a Meringue in a recipe, you must factor 2× the yolk mixture to equal 1 amount of meringue.

False

Gelatin is made from the skin and bones of animals.

True

Place these gelatins in order of strength (1) to weakest (5).

Platinum (235–265 bloom), Knox Brand Granulated (225 bloom), Gold (190–220 bloom), Silver (160 bloom), Bronze (125–155 bloom)

Is gelatin thermoreversible? Can it be melted and re-set multiple times?

True

Protease enzymes in exotic tropical fruits break down:

Proteins

You must bloom gelatin for over 10 minutes to hydrate it.

False

Gelatin has a setting point of:

68°F