Custards, Creams, Frozen Desserts, and Dessert Sauces Flashcards

1
Q

Custard Definition

A

Any Liquid thickened by the coagulation of egg yolks

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2
Q

Custards Consistency depends on…

A

The ratio of eggs to liquid

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3
Q

In custards, more eggs =

A

Thicker and richer final product

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4
Q

In custards, richer liquid =

A

Thicker Final Product

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5
Q

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

A

Starch

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6
Q

Two types of custards

A

Stirred and Baked

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7
Q

Stirred Custard

A
  • Tends to be soft, rich, and creamy
  • Cooked over stovetop (saucepan or double boiler)
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8
Q

Two main types of stirred custard

A

Vanilla stirred custard and pastry cream

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9
Q

Vanilla Stirred Custard

A
  • Made with egg yolks, sugar, and milk or half and half
  • Should be simmered
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10
Q

Pastry Cream

A

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

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11
Q

Why can pastry cream be boiled

A

Because the starch protects the egg yolks from curdling

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12
Q

What causes curdling in custard

A

Boiling and constantly stirring

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13
Q

Baked Custard

A
  • Typically prepared in a bain marie, usually firm enough to slice
  • Similar to stirred custard except thickening occurs in oven
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14
Q

For baked custard, water temperature must not exceed

A

212 degrees Fahrenheit

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15
Q

Properly baked custard will be…

A

smooth-textured and firm enough to slice

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16
Q

Pudding

A
  • Thick, spoon able dessert custard
  • Usually made w/ eggs, milk, sugar, and flavorings
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17
Q

Créme Brulée

A
  • French for “Burnt cream”
  • Rich dessert custard topped w/ a crust of caramelized sugar
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18
Q

Mousseline

A

A cream or sauce lightened by folding in whipped cream

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19
Q

creme Chiboust

A

Vanilla pastry cream lightened by folding in Italian meringue

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20
Q

Steep

A

Soaking food in hot liquid to extract flavor and soften texture

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21
Q

Tempering

A
  • Heating gently and gradually; slowly adding a hot liquid to eggs or other food to raise their temperature
22
Q

Créme caramel

A

Egg custard baked over a layer of caramelized sugar

23
Q

Sabayon

A
  • Foamy, stirred custard sauce made by whisking eggs, sugar, and whine over stirred heat
24
Q

Cheese Cake

A
  • Baked custard that contains a smooth cheese
25
Bread Pudding
- Home-style dessert w/ chunks of bread, flavorings, and raisins or other fruits that are mixed w/ egg custard and baked
26
Bread Pudding end product
Cross between a cake and a pudding
27
Soufflés
- 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
28
Cream filling
Include light, fluffy, or creamy, textured dessert items made w/ whipped egg whites or whipped cream
29
Créme Chantilly
Heavy Cream whipped to soft peaks
30
Bavarian Cream
Thickening custard sauce w/ gelatin then folding in whipped cream
31
Chiffon
Similar to Bavarian except whipped egg whites instead of whipped cream are folded into base
32
Too much gelatin in Bavarian Cream =
Touch and rubbery cream
33
Too little gelatin in Bavarian Cream =
Not firm enough to mold
34
Mousse
- Similar to Bavarian or Chiffon but generally softer because it only contains a small amount of gelatin - Generally too soft to mold
35
Ice cream and gelato
Custards that churn during freezing
36
Ice Cream (American style)
10% milk fat, 20% milk solids, 50% overrun
37
Gelato (Italian style)
4-9% milk fat, w/ primarily milk
38
Why is gelato less dense than ice cream
Less air is incorporated during churning
39
Overrun
Amount of air churned into ice cream/ gelato during freezing
40
Ice milk
Products that don't meet the standards for ice cream
41
Sorbet
Churned mixture of sugar, water, and fruit juice
42
Sherbert
- Americanization of Sorbet - Milk is often added before churning, making it somewhat richer
43
Too much sugar in sorbet =
Soft and syrupy mixture
44
Too little sugar in sorbet =
Hard and grainy
45
Still Frozen desserts
- 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
46
Baked Alaska
Ice cream set on a layer of spongecake and encased in meringue
47
Bombe
2 or more flavors of ice cream; sphere shape
48
Coupe
Ice cream Sunday served w/ fruit topping
49
Parfait
Ice cream served in a long, slender glass w/ alternating layers of topping of sauce
50
Marquise
A frozen, mousseline dessert
51