Gelatine, Ice Cream, Souffles and Mousses

Question 1

Powdered Gelatine

Answer 1

Protein made from collagen Gelatin powder is gelatin that has been dried and broken up into individual grains

Question 2

Leaf Gelatine

Answer 2

Gelatin sheets are made from gelatin that is dried in a flat sheet. Sheets result in a clearer, more transparent final product than powder

Question 3

Agar Agar

Answer 3

Seaweed based setting agent

Question 4

To soften gelatine

Answer 4

Sprinkle the granules of gelatin over the surface cold water or liquid, leave for 5-10 mins, warm on low heat. Soak sheets in cold water, 5-10 mins. When ready, squeeze excess water, and place in warm mixture.

Question 5

To fold

Answer 5

Gently combining mixtures, usually lighter with heavier to incorporate the mixtures, and maintain air bubbles

Question 6

Bavarois

Answer 6

Dessert containing gelatine and whipped cream. Soften gelatine, heat milk, mix in egg yolks and sugar, stirring until mixture thickens and becomes a custard, dissolve gelatine, stir in to custard. Cool mixture, then fold in whipped cream. set in fridge.

Question 7

Baveuse

Answer 7

soft desirable characteristic in eggs, a mousse-like creaminess

Question 8

Jelly

Answer 8

Fruit juices or syrups set with gelatine.

Question 9

Cointreau

Answer 9

Orange Flavoured Spirit

Question 10

Grand Marnier

Answer 10

an orange-flavored cognac-based liqueur

Question 11

Meringue

Answer 11

a mixture of well-beaten egg whites and sugar, baked until crisp

Question 12

Swiss Meringue

Answer 12

egg whites are whisked until stiff, then caster sugar is slowly added until very stiff and shiny

Question 13

Italian Merigue

Answer 13

egg whites are whisked to stiff peaks, then sugar syrup heated to 120 is added

Question 14

Meringue Cuites

Answer 14

Cooked Meringue. egg whites are whisked until foamy, then icing sugar is added and whisked over a water bath

Question 15

Foam Stage

Answer 15

the first stage in whisking egg whites, when air bubbles are still big - used for clarifying

Question 16

Soft Peak

Answer 16

the bubbles are smaller, and the color whitens as the beating continues. When you lift the whisk or beaters, soft points will form and their peaks will round downwards. Soft meringues

Question 17

Stiff Peak

Answer 17

The texture is thicker and firmer, creating peaks that hold their shape and their points when lifting the whisk or beaters out of the whites. The whites have a glossy and moist look. hard meringues

Question 18

Ice Cream

Answer 18

a foam stabilised by freezing much of the liqud. a soft frozen food made with sweetened and flavored milk fat.

Question 19

Mousse

Answer 19

light airy cream spongey melt in mouth texture

Question 20

Mousse base

Answer 20

a sabayon mixed with whipped cream, no need to churn or beat once mixture is in the freezer - raspberry ice cream

Question 21

Custard base

Answer 21

ice cream made with custards, consisting of eggs, sugar, cream/milk - vanilla ice cream (chilli choc)

Question 22

Meringue base

Answer 22

air is incorporated in to egg whites the incorporated in to flavoured mixture - damson ice cream

Question 23

All in one

Answer 23

made with yoghurt base, lemon curt ice cream

Question 24

Hard ball

Answer 24

124c marshmallows

Question 25

Soft ball

Answer 25

115c Fondant, fudge

Question 26

short Thread

Answer 26

108c syrup and sorbets

Question 27

Firm ball

Answer 27

120c italian meringue

Question 28

Sorbet

Answer 28

no dairy, made of fruit, water, sugar.

Question 29

Granita

Answer 29

no dairy, made with wine, sugar syrup, lemon juice, frozen and scraped in to shards

Question 30

Sherbet

Answer 30

sorbet

Question 31

Spoom

Answer 31

an italian meringue folded through sorbet

Question 32

Vacherin

Answer 32

Thin disks of meringues

Question 33

Parfait

Answer 33

a mousse based ice cream, sabayon is mixed with whipped cream

Question 34

Pectin

Answer 34

natural jelling agent often used in setting jam and jelly, found in certain skins and seeds

Question 35

Creme fraiche

Answer 35

matured, thickened cream. treated with a culture, slightly sour and thick

Question 36

Souffle

Answer 36

A soufflé is a lightly baked cake made with egg yolks and beaten egg whites combined with various other ingredients

Question 37

Puree base souffle

Answer 37

puree fruit, add flour, and egg whites, more fragile

Question 38

Panade base

Answer 38

make a panade with liquid and flour, then fold in egg whites, egg yolks

Question 39

Parfait base

Answer 39

a chilled dessert, made to look like souffle