Chapter 19 - Custards, Puddings, Mousses, and Souffles

Question 1

What are the three types of puddings?

Answer 1

Starch Thickened
Baked
Steamed

Question 2

Define: Custard

Answer 2

A custard is a liquid thickened or set by the coagulation of egg protein.

Question 3

What are the 2 basic types of custards?

Answer 3

1) Stirred Custard

2) Baked Custard

Question 4

Define: Stirred Custard

Answer 4

A custard that is stirred as it cooks and remains pourable when cooked.

Question 5

Define: Baked Custard

Answer 5

A custard that is not stirred as it sets and therefore sets firm.

Question 6

What temperature should custards not exceed when cooking?

Answer 6

85C because this is the temperature at which egg proteins coagulate, if heated beyond this point they tend to curdle.

Question 7

Define: Crème Angalaise

Answer 7

A stirred custard that consists of milk, sugar, and egg yolks stirred over very low heat until thickened.

Question 8

Define: Pastry Cream

Answer 8

A stirred custard that contains starch thickeners as well as eggs resulting in a much thicker and stable product.