Cream (part 4)

Question 1

Creams

Answer 1

Light, fluffy, or creamy textured dessert made with whipped egg whites or whipped cream

Question 2

4 types of cream s

Answer 2

Bavarian creams
Chiffons
Mousses
Cremes chantilly

Question 3

Crème chantilly

Answer 3

Heavy cream whites to soft peaks and labored with sugar and vanilla

Question 4

Crème chantilly vanilla extract and sugar should be added

Answer 4

After cream thickens

Question 5

Granulated sugar pros and cons crème chantilly

Answer 5

Better foam but causes cream to be gritty

Question 6

Powdered sugar pros and cons crème chantilly

Answer 6

Dissolves more quickly and completely but does nothing to assist foaming

Question 7

Bavarian cream

Answer 7

Thickening custard sauce with gelatin, folding with whipped cream

Question 8

Charlotte

Answer 8

Bavarian cream poured into a round lmold lined with soanckae or ladyfingers

Question 9

Not enough geltin

Answer 9

Cream will not become firm

Question 10

Too much geltin

Answer 10

Cream tough and rubbery

Question 11

Chiffon

Answer 11

Slimair to Bavarian cream expect whipped egg whites instead of whipped cream folded into base

Question 12

Mousse

Answer 12

Lightened whipped cream, whipped egg whites, or both, softer then other products, may have geltin

Question 13

Bavarian

Answer 13

Custard
Gelatin
whipped cream

Question 14

Chiffon

Answer 14

Custard or starch thickened fruit
Geltin
Whipped egg whites

Question 15

Mousse

Answer 15

Melted chocolate, puréed fruit or custard
Nothing or geltin
Whipped cream, whipped egg whites or both