CUSTARDS

Question 1

Crème Anglaise

Answer 1

A light vanilla-flavored custard sauce made of milk, sugar, and egg yolks.

Question 2

Pastry Cream

Answer 2

A thick custard sauce containing eggs and starch.

Question 3

Baked Custard

Answer 3

A combination of beaten eggs and liquid, usually milk or cream, baked until it sets to a solid, due to the coagulation of egg protein.

Question 4

Bavarian Cream

Answer 4

A dessert made of custard sauce, gelatin, and whipped cream.

Question 5

Chiffon

Answer 5

1. A light, fluffy dessert or pie filling containing gelatin and beaten egg whites.
2. A type of cake made with an egg-white foam and with oil as a shortening.

Question 6

Mousse

Answer 6

A soft, creamy food, either sweet or savory, made light by the addition of whipped cream, beaten egg whites, or both.

Question 7

Ice Cream

Answer 7

Smooth, frozen mixture of milk, cream, sugar, flavorings, and, sometimes, eggs.

Question 8

Philadelphia-Style Ice Cream

Answer 8

Ice cream containing no eggs.

Question 9

French-Style Ice Cream

Answer 9

Ice cream containing egg yolks.

Question 10

Ice milk

Answer 10

Frozen dessert similar to ice cream, but with a lower butterfat content.

Question 11

Sherbet

Answer 11

Frozen dessert made from fruit juice, water, and sugar. It also may contain milk, cream, or egg whites.

Question 12

Ice (frozen dessert)

Answer 12

Frozen dessert made from fruit juices, water, sugar, and, sometimes, egg whites.

Question 13

Sorbet

Answer 13

French word. Sherbet, usually made without milk products.

Question 14

Granité

Answer 14

A coarse, crystalline frozen dessert made of water, sugar, and fruit juice or other flavoring.

Question 15

Smoothness (as it pertains to ice cream)

Answer 15

Is related to the size of the ice crystals in the product. Ice cream should be frozen rapidly and churned well during freezing so large crystals don’t have a chance to form. Rapid hardening helps keep crystals small. So do eggs and emulsifiers or stabilizers added to the mix.
Large crystals may form if the ice cream is not stored at a low enough temperature (below 0°F/−18°C).

Question 16

Overrun

Answer 16

The increase in volume of ice cream or frozen desserts due to the incorporation of air while freezing.

Question 17

Mouthfeel or body

Answer 17

Depends, in part, on smoothness and overrun as well as on other qualities. Good ice cream melts in the mouth to a smooth, not too heavy liquid. Some ice creams have so many stabilizers they never melt to a liquid. Unfortunately, many people have become so accustomed to these products that an ice cream that actually does melt strikes them as not rich enough.

Question 18

Parfait

Answer 18

(1) A dessert consisting of alternating layers of ice cream and fruit or syrup in a tall, narrow glass. (2) A frozen dessert made of a sweet egg-yolk foam and whipped cream.

Question 19

Coupe

Answer 19

(1) Cup. (2) A dessert consisting of one or two scoops of ice cream or sherbet in a dish or glass, topped with syrups, fruits, toppings, and/or garnishes; a sundae.

Question 20

Bombe

Answer 20

A molded ice cream or sherbet dessert.