Custards, Creams, Frozen Desserts, and Dessert Sauces

Question 1

Custard Definition

Answer 1

Any Liquid thickened by the coagulation of egg yolks

Question 2

Custards Consistency depends on…

Answer 2

The ratio of eggs to liquid

Question 3

In custards, more eggs =

Answer 3

Thicker and richer final product

Question 4

In custards, richer liquid =

Answer 4

Thicker Final Product

Question 5

Most custards with the exception of pastry cream are NOT thickened by…

Answer 5

Starch

Question 6

Two types of custards

Answer 6

Stirred and Baked

Question 7

Stirred Custard

Answer 7

• Tends to be soft, rich, and creamy
• Cooked over stovetop (saucepan or double boiler)

Question 8

Two main types of stirred custard

Answer 8

Vanilla stirred custard and pastry cream

Question 9

Vanilla Stirred Custard

Answer 9

• Made with egg yolks, sugar, and milk or half and half
• Should be simmered

Question 10

Pastry Cream

Answer 10

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 11

Why can pastry cream be boiled

Answer 11

Because the starch protects the egg yolks from curdling

Question 12

What causes curdling in custard

Answer 12

Boiling and constantly stirring

Question 13

Baked Custard

Answer 13

• Typically prepared in a bain marie, usually firm enough to slice
• Similar to stirred custard except thickening occurs in oven

Question 14

For baked custard, water temperature must not exceed

Answer 14

212 degrees Fahrenheit

Question 15

Properly baked custard will be…

Answer 15

smooth-textured and firm enough to slice

Question 16

Pudding

Answer 16

• Thick, spoon able dessert custard
• Usually made w/ eggs, milk, sugar, and flavorings

Question 17

Créme Brulée

Answer 17

• French for “Burnt cream”
• Rich dessert custard topped w/ a crust of caramelized sugar

Question 18

Mousseline

Answer 18

A cream or sauce lightened by folding in whipped cream

Question 19

creme Chiboust

Answer 19

Vanilla pastry cream lightened by folding in Italian meringue

Question 20

Steep

Answer 20

Soaking food in hot liquid to extract flavor and soften texture

Question 21

Tempering

Answer 21

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

Question 22

Créme caramel

Answer 22

Egg custard baked over a layer of caramelized sugar

Question 23

Sabayon

Answer 23

• Foamy, stirred custard sauce made by whisking eggs, sugar, and whine over stirred heat

Question 24

Cheese Cake

Answer 24

• Baked custard that contains a smooth cheese

Question 25

Bread Pudding

Answer 25

• Home-style dessert w/ chunks of bread, flavorings, and raisins or other fruits that are mixed w/ egg custard and baked

Question 26

Bread Pudding end product

Answer 26

Cross between a cake and a pudding

Question 27

Soufflés

Answer 27

• Made w/ custard base lightened by whipped egg whites then baked
• Air in egg white expands and creates a light, fluffy texture and tall rise

Question 28

Cream filling

Answer 28

Include light, fluffy, or creamy, textured dessert items made w/ whipped egg whites or whipped cream

Question 29

Créme Chantilly

Answer 29

Heavy Cream whipped to soft peaks

Question 30

Bavarian Cream

Answer 30

Thickening custard sauce w/ gelatin then folding in whipped cream

Question 31

Chiffon

Answer 31

Similar to Bavarian except whipped egg whites instead of whipped cream are folded into base

Question 32

Too much gelatin in Bavarian Cream =

Answer 32

Touch and rubbery cream

Question 33

Too little gelatin in Bavarian Cream =

Answer 33

Not firm enough to mold

Question 34

Mousse

Answer 34

• Similar to Bavarian or Chiffon but generally softer because it only contains a small amount of gelatin
• Generally too soft to mold

Question 35

Ice cream and gelato

Answer 35

Custards that churn during freezing

Question 36

Ice Cream (American style)

Answer 36

10% milk fat, 20% milk solids, 50% overrun

Question 37

Gelato (Italian style)

Answer 37

4-9% milk fat, w/ primarily milk

Question 38

Why is gelato less dense than ice cream

Answer 38

Less air is incorporated during churning

Question 39

Overrun

Answer 39

Amount of air churned into ice cream/ gelato during freezing

Question 40

Ice milk

Answer 40

Products that don’t meet the standards for ice cream

Question 41

Sorbet

Answer 41

Churned mixture of sugar, water, and fruit juice

Question 42

Sherbert

Answer 42

• Americanization of Sorbet
• Milk is often added before churning, making it somewhat richer

Question 43

Too much sugar in sorbet =

Answer 43

Soft and syrupy mixture

Question 44

Too little sugar in sorbet =

Answer 44

Hard and grainy

Question 45

Still Frozen desserts

Answer 45

• Made w/ frozen mousse, custard, or cream
• Air is incorporated by folding in large amount of whipped cream or meringue instead of churning during freezing

Question 46

Baked Alaska

Answer 46

Ice cream set on a layer of spongecake and encased in meringue

Question 47

Bombe

Answer 47

2 or more flavors of ice cream; sphere shape

Question 48

Coupe

Answer 48

Ice cream Sunday served w/ fruit topping

Question 49

Parfait

Answer 49

Ice cream served in a long, slender glass w/ alternating layers of topping of sauce

Question 50

Marquise

Answer 50

A frozen, mousseline dessert