Custards (part one)

Question 1

Custard

Answer 1

is any liquid thickened by the coagulation of egg proteins.

Question 2

The more eggs in custard

Answer 2

The thicker and richer the final product

Question 3

The richer the liquid in a custard

Answer 3

The thicker the product

Question 4

Stirred custard

Answer 4

Soft rich and creamy

Question 5

Baked custard

Answer 5

Prepared in vain Marie, firm enough to unfold and slice

Question 6

Curdling

Answer 6

Overcooking

Question 7

Stirred custards(cooking method)

Answer 7

Cooked in a double boiler with an non reactive pan,

Question 8

3 types of stirred custard

Answer 8

Vanilla custard sauce, pastry cream, sabayon

Question 9

Vanilla custard sauce

Answer 9

Egg yolks, sugar, and milk half and half, and vanilla extract

Question 10

Temperatures when making stirred custards

Answer 10

185 F, remove from heat
190 F, do not let it exceed this

Question 11

Smooth and thick enough to coat the back of a

Answer 11

Spoon

Question 12

Very thick version of custard sauce (heavy cream, egg yolks)

Answer 12

Pudding

Question 13

Pastry cream

Answer 13

Egg yolks, sugar, milk, and thickened with starch

Question 14

Pastry cream is thick enough to

Answer 14

Hold its shape without making dough soggy

Question 15

Pastry lighted by folding whipped cream to make

Answer 15

Mouseline

Question 16

Whipped cream with Italian meringue

Answer 16

Crème chiboust

Question 17

Sabayon

Answer 17

Whisking eggs, sugar, and wine over low heat.

Question 18

Baked custards

Answer 18

Baked custards thicken in oven
Container placed in water bath

Question 19

Over baked custard

Answer 19

Watery or curdled

Question 20

Crème caramel ( crème renversee)

Answer 20

Egg custard baked over a layer of caramelized sugar and inverted for service

Question 21

Crème brûlée

Answer 21

Stirred or baked
Not inverted or taking out of baking dish

Question 22

Cheesecakes

Answer 22

Baked custard that contains cheese, may be prepared without crust

Question 23

Bread pudding

Answer 23

Chunks of bread, flavorings , and rasins or other fruits, mixed with egg custard and baked