Custards, Creams, Dessert Sauces (FINAL ONLY)

Question 1

Créme Chantilly

Answer 1

Heavy Cream whipped to soft peaks

Question 2

Tempering

Answer 2

Heating gently and gradually; slowly adding a hot liquid to eggs or other food to raise their temperature

Question 3

Pastry Cream

Answer 3

• Made with egg yolks, sugar, and milk. Thickened with some form of starch (cornstarch, flour or combo of both)
• Must be boiled to fully gelatinize starch and eliminate the taste of raw starch

Question 4

Why can pastry cream be boiled

Answer 4

Because the starch protects the egg yolks from curdling

Question 5

Crème Anglaise

Answer 5

Vanilla Custard Sauce