Chapter 12 - Basic Syrups, Creams, and Sauces

Question 1

What does syrup strength refer to?

Answer 1

Syrup Strength is an indication of the concentration of sugar in a solution. Sugar concentration is increased by dissolving sugar in boiling water (or other liquid) and then letting the water boil out/evaporate.

Question 2

Define: Caramelize

Answer 2

To turn sugar into caramel by means of heat.

Question 3

Define: Caramelization

Answer 3

The browning of sugars caused by heat.

Question 4

What determines the hardness of a syrup?

Answer 4

The temperature at which it is cooked will determine the hardness. Cooking to higher temperatures will result in a harder syrup than cooking to a lower temperature.

Question 5

How much sugar can be dissolved in 1 pound of water?

Answer 5

3-4 pounds of sugar

Question 6

What causes graininess in many candies and desserts?

Answer 6

Crystallization of sugar. This is when sugar becomes tiny crystals instead of staying dissolved.

Question 7

How can crystalization be avoided when boiling syrups?

Answer 7

Crystallization can be avoided by either washing the sides of the saucepan with a brush dipped in water or by placing a lid on the boiling pot for several minutes at the beginning of the boiling process so that the steam washes down the sides.

Question 8

What is inverted sugar and how can it be produced in sugar syrup?

Answer 8

Inverted sugar is a mixture of two simple sugars, dextrose and levulose, resulting from the breakdown of sucrose. This process occurs when a sucrose solution is heated with an acid (such as lemon juice or cream of tartar). The result is an invert sugar that resists crystallization.

Question 9

List the stages of doneness in sugar cooking and the temperature at which they occur.

Answer 9

Thread - 110C
Soft Ball - 115C
Firm Ball - 118C
Hard Ball - 122-127C
Small Crack - 130-132C
Crack - 135-138C
Hark Crack - 143-155C
Caramel - 160-170C

Question 10

Define: Simple Syrup

Answer 10

A solution of equal parts of sugar and water. It can be used for diluting fondant or for preparing a variety of dessert syrups.

Question 11

Define: Dessert Syrup

Answer 11

A flavoured simple syrup. It is used to moisten and flavour sponge cakes and various desserts.

Question 12

How do temperature and sugar concentration change as water is boiled off a sugar syrup?

Answer 12

As water is boiled off a sugar syrup the temperature gradually increases and the concentration of sugar also increases until what is left is all melted sugar.

Question 13

What are 4 of the 9 guidelines that should be followed when whipping cream?

Answer 13

1) Cream should be at least a day old.
2) Chill the cream and all the equipment thoroughly.
3) Use a wire whip to whip by hand or a whip attachment at medium speed.
4) If the cream is to be sweetened, use extra fine granulated sugar or, for best stability, sifted icing sugar.
5) When sweetening the cream add the sugar near the end once soft peaks have formed.
6) Do not overwhip! Stop once the cream forms peaks that hold their shape.
7) Slightly under beat cream that is to be folded into other ingredients.
8) Fold in flavourings last, after the cream is whipped.
9) Store whipped cream covered in the refrigerator if not going to be used immediately.

Question 14

What is the preferred percentage for whipping creams?

Answer 14

35-36%

Question 15

How much whipped cream does 1-quart cream produce?

Answer 15

2-2 1/2 quarts

Question 16

Define: Creme Chantilly

Answer 16

Sweetened whipped cream, flavoured with vanilla.

Question 17

Define: Meringue

Answer 17

A thick white foam made of egg whites and sugar. They can be used for pie tops or cake icings, but are also commonly used to lighten buttercreams and mousses. They can also be baked in a slow oven to form cake layers or pastry shells.

Question 18

What are the 3 basic meringues?

Answer 18

1) Common Meringue
2) Swiss Meringue
3) Italian Meringue

Question 19

Define: Common Meringue

Answer 19

Also called a French Meringue, this meringue is made from room temperature egg whites beaten with sugar. Due to the high percentage of sugar, this meringue is reasonably stable.

Question 20

Define: Swiss Meringue

Answer 20

A meringue made from egg whites and sugar that are warmed over a hot-water bath while they are beaten. Warming gives the meringue better stability and volume.

Question 21

Define: Italian Meringue

Answer 21

A meringue made by beating a hot sugar syrup into egg whites already beaten to soft peaks. This meringue is the most stable due to the cooking of the egg whites with the syrup. When flavoured with vanilla, this meringue is also known as a boiled icing.

Question 22

Define: Soft Meringue

Answer 22

Soft meringues are made with as little as 1 pound of sugar per pound of egg white (or a 1:1 ratio of sugar to egg whites) and are usually used for pie toppings.

Question 23

Define: Hard Meringue

Answer 23

Hard meringues are made with twice as much sugar as egg whites (or a 2:1 ratio of sugar to egg whites) and are often baked until crisp and used for cake layers.

Question 24

What are the 5 guidelines for making meringue?

Answer 24

1) Fats prevent whites from foaming properly.
2) Room temperature egg whites foam better than cold ones.
3) Do not overbeat. The eggs should look moist and shiny not dry and curdled.
4) Sugar makes egg white foams more stable. However, they can only hold so much so anything above a 1:1 ratio should be folded in after whipping.
5) Mild acids help foaming and increases volume and stability. This is especially helpful when meringues are used for leavening and lightness in other products.

Question 25

Define: Creme Anglaise

Answer 25

A stirred vanilla custard which consists of milk, sugar, and egg yolks stirred over very low heat until slightly thickened then flavoured with vanilla. It is used on its own or to make Bavarian Creams, Ice Creams or Cremeux.

Question 26

List 4 of the 9 guidelines for preparing Creme Anglaise.

Answer 26

1) Observe good cleaning and sanitation procedures as eggs are good breeding grounds for bacteria.
2) Before beginning, set a stainless steel bowl in a larger pan of ice water. Place a strainer over the bowl. This will allow you to cool the custard the instant it is cooked to avoid overcooking.
3) Whip the sugar-egg yolk mixture as soon as the sugar is added to avoid lumps of dried out yolk.
4) Heat the milk to scalding (just below simmering) before combining with the egg yolk so speed up final cooking time.
5) Slowly beat the hot milk into the egg yolks so they do not curdle.
6) Set the bowl containing the egg mixture in a pan of simmering water and stir constantly to prevent curdling.
7) Check for doneness by either checking the temperature with a thermometer (82-85C max) or until it lightly coats the back of a spoon.
8) Immediately pour the sauce through the strainer into the bowl set over ice water to cool the sauce quickly.
9) If the sauce curdles, it is sometimes possible to save it. Immediately stir in 30-60 mL cold milk, transfer the sauce to a blender, and blend at high speed,

Question 27

What 3 methods can be used to cook creme Anglaise?

Answer 27

1) On a bain-marie
2) In a bowl placed in simmering water
3) Over direct heat

Question 28

Define: Pastry Cream

Answer 28

A thick custard sauce containing eggs and starch. The addition of starch stabilizes the eggs making them less likely to curdle. This sauce must be boiled (sometimes for up to 2 minutes) to boil out the starchy taste. Pastry creams can be used for fillings, puddings, and a custard sauce.

Question 29

What is it called if whipped cream is folded into pastry cream?

Answer 29

Pastry Cream Mousseline it is a lightened pastry cream

Question 30

Define: Creme Chiboust

Answer 30

Creme Chiboust is a pastry cream lightened with meringue and stabilized with gelatin.

Question 31

Define: Coulis

Answer 31

A coulis (often referred to as a puree) is a fruit sauce made of fresh or cooked fruit sweetened with sugar.

Question 32

Define: Gelee

Answer 32

Any liquid thickened with gelatin.

Question 33

Define: Sabayon

Answer 33

A foamy sauce made by whipping egg yolks with a liquid, often wine or a liqueur.

Question 34

What is the Italian version of a sabayon?

Answer 34

A Zabaglione is made with Marsala wine.

Question 35

What is a caramel sauce?

Answer 35

A caramel sauce is sugar cooked until it is golden. A caramel sauce is just caramelized sugar diluted with water to a sauce consistency.

Question 36

What are the two methods for preparing caramel?

Answer 36

The wet method - sugar and water are combined and the water is boiled off. (It is usually 25-30% water)
The dry method - sugar is melted into a dry pan without first making it into syrup.

Question 37

Define: Ganache

Answer 37

A rich chocolate cream with many uses including as a glaze, icing, or filling for cakes and pastries and as a base for confections. At it’s most basic, ganache is a smooth mixture of heavy cream and chocolate couverture.

Question 38

What is a mousse?

Answer 38

A mousse is a cream lightened by whipped cream or egg foams