Custards

Question 1

Define: Custard

Answer 1

Custard is a liquid thickened or set by the coagulation of egg proteins.

Question 2

At what temperature do eggs coagulate?

Answer 2

85C

Question 3

What happens if the custard is heated over 85C?

Answer 3

The egg in the custard will curdle.

Question 4

Egg yolks are more _____, resulting in a ______ custard with ______ texture. Whole eggs have more _______ _______, but leave a more _______ flavour.

Answer 4

delicate, richer, softer, thickening power, eggy

Question 5

What are the two types of custards?

Answer 5

Stirred and Baked

Question 6

Define: Stirred Custard

Answer 6

A custard cooked over a double-boiler and stirred or whisked while cooking so the custard thickens but does not set, therefore, remaining pourable.

Question 7

Define: Baked Custard

Answer 7

A custard that is baked, undisturbed, in a water bath so that it will set into a solid with only a slight jiggle.

Question 8

True or False - Custards should be cooked quickly to minimize the time the egg is in the danger zone.

Answer 8

False - Custards need to be cooked slowly for perfect results.

Question 9

What temperature should custards be cooked to?

Answer 9

75-79C

Question 10

What are 2 examples of starches that might be used in custards?

Answer 10

~ Cornstarch
~ Flour
~ Tapioca

Question 11

What effect do starch thickeners have on eggs in custards?

Answer 11

They stabilize the eggs, therefore, the custard can be cooked longer.

Question 12

What are 5 examples of custards?

Answer 12

~ Crème Brulee
~ Crème Caramel/Flan
~ Pots de Crème
~ Rice Pudding
~ Cheesecake
~ Some Pie Fillings
~ Crème Anglaise
~ Crème Patissiere
~ Hot Soufflés
~ Bavarian Cream

Question 13

What is Crème Brulee?

Answer 13

A rich custard made of whipping cream, sugar, and egg yolks, with a brittle top crust of caramelized sugar.
French for “burnt cream”.

Question 14

What is Crème Caramel?

Answer 14

A custard baked in a mold/ramekin lined with caramelized sugar. Upon baking, it is chilled overnight allowing the caramel to become the sauce.

Question 15

True or False - Pastry Cream should be cooked not higher than 79C.

Answer 15

False

Question 16

True or False - Custards thickened with cornstarch or flour can be frozen.

Answer 16

False

Question 17

How many days will custard stay good?

Answer 17

3 Days

Question 18

Why is Crème Brulee served in its container?

Answer 18

Due to the egg yolks it is made with it lacks structure.

Question 19

The amount of what determines the thickness of custard?

Answer 19

The amount of eggs.

Question 20

An example of a custard thickened with starch and eggs is?

Answer 20

Pastry Cream

Question 21

Crème Caramel is lined with what at the bottom of the dish?

Answer 21

Caramel

Question 22

Vanilla Bavarian cream is made by adding what two ingredients to whipped cream?

Answer 22

Custard and gelatin.

Question 23

Pot de Crème is what type of custard?

Answer 23

A Baked Custard

Question 24

True or False - Crème Brulee is firmer than Pot de Crème.

Answer 24

True

Question 25

What custard is added to rice pudding to enhance flavour?

Answer 25

Crème Anglaise

Question 26

What is the primary thickening agent in pecan pie?

Answer 26

Eggs

Question 27

True or False - Panna Cotta is a baked custard.

Answer 27

False - it is a cooked cream

Question 28

What is the primary leavening agent in souffle?

Answer 28

Egg whites

Question 29

True or False - Souffle must be served immediately.

Answer 29

True

Question 30

Apple Charlotte is lined with what?

Answer 30

Slices of white bread

Question 31

Charlotte Royal has what components?

Answer 31

~ Swiss Rolls
~ Raspberry Jam
~ Vanilla Bavarian Cream

Question 32

What are the components of a Charlotte Russe?

Answer 32

~ Lady Fingers

~ Vanilla Bavarian Cream