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Pastry > Hot and Frozen Desserts > Flashcards

Hot and Frozen Desserts Flashcards

1
Q

Examples of hot desserts

A

Bread and butter puddings, warm filled crêpes or a soufflé

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2
Q

When should a soufflé be served?

A

Immediately after coming out of the oven so it doesn’t collapse

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3
Q

What are the 2 kinds of hot soufflés?

A
  1. Sweet soufflés

2. Savory soufflés

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4
Q

What are some bases for soufflés?

A
  1. Pastry cream
  2. Béchamel sauce
  3. Choux paste
  4. Purée
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5
Q

Can soufflés bases be made prior to baking?

A

Yes, they should be made ahead of time you just have to add egg yolks and whipped egg whites to finish them off

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6
Q

What can ramekins be lined with after they are buttered for soufflés?

A

Parmesan cheese, sugar, breadcrumbs or ground nuts.

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7
Q

What are soufflés baked at?

A

200C for 25 minutes

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8
Q

What are the different categories of cold and hot puddings?

A
  1. Custard pudding (pastry cream, crème caramel)
  2. Baked pudding (crème caramel, bread and butter pudding)
  3. Self-thickened pudding (rice pudding and tapioca)
  4. Steamed pudding (plum pudding, Christmas pudding and saxony pudding)
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9
Q

What is an example of a classic crêpe?

A

Crêpe Suzette which can be finished and flambéed in front of a customer
Crêpe San Rival is filled with almond cream and strawberries, rolled up and topped with a meringue that is browned under a salamander

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10
Q

Strudel

A
  • Austrian specialty made of dough pulled by hand until a newspaper can be read through
  • Apples or other fillings are placed on top and rolled up brushed with butter and served hot or cold and dusted with floured sugar
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11
Q

What are the ingredients in strudel dough?

A

Flour, salt, egg, oil, water

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12
Q

How long does strudel dough have to be rested before stretching?

A

At least an hour

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13
Q

What are different kinds of strudels?

A
  1. Apple strudel 2. Cherry strudel
  2. Poppy seed strudel 4. Nuts strudel
  3. Cottage cheese strudel 6. Grapes strudel
  4. Vegetable strudel 8. Meats strudel 9. Fish strudel
  5. Mushroom strudel
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14
Q

What are Salzburger dumplings AKA?

A

Salzburger Nockerln

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15
Q

How are salzburger dumplings traditionally made?

A

By cooking them on top of the stove, turn them over and finish them in the oven

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16
Q

What is the less traditional method of making salzburger dumplings?

A
  1. Egg whites are beaten until soft peaks
  2. Egg yolks and flour are mixed and folded into the whites
  3. Place in a buttered oven proof dish in two to four mounds and bake at 220C until golden brown
  4. Dust with icing sugar and serve immediately
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17
Q

Kaizerschmarren

A
  • Make a pancake batter with whipped egg whites and rum soaked raisins
  • Brown both sides until golden
  • Take two wooden spoons and tear the pancake in mouth size pieces, dust with icing sugar several times until caramelize
18
Q

What is Kaizerschmarren usually served with?

A

Plum compote or apple sauce

19
Q

Flambéed fruit berries

A

Should be done in front of the customer as a show and well trained staff should do this task.

20
Q

Examples of frozen desserts

A

Ice cream, sorbet, granité, spooms, parfait, bomb, iced charlottes, ice cream coupes and special frozen desserts

21
Q

What is the world’s biggest selling dessert?

22
Q

What are the 3 groups of ice creams?

A
  1. Custard Ice Cream
  2. Fruit Ice Cream
  3. Yogurt Ice Cream
23
Q

Custard ice cream

A
  • Base is crème anglaise
  • Rich in cream and egg yolk
  • Usually half milk and half cream
  • Too much cream could make it grainy
  • Flavorings can be added
24
Q

Fruit ice cream

A
  • Contains fruit purees, syrup and some milk or cream
  • Wine could be added
  • Can be very close to a sorbet because of consistency
  • Only fresh fruits and berries should be used
25
Yogurt ice cream
-Goes well with the juices of citrus fruits
26
Sorbet
- Made from fruit juices or purées - Adding extracted flavors from sugar syrups (basil, rosemary, thyme...) has become popular - Can be served as palette cleansers before the main course
27
What density should dessert sorbets have?
12-18 Baumé (can be tested using a refractometer)
28
What is the difference between sherbet and sorbet?
Both are syrup based but sherbet has the addition of milk or cream and occasionally a small amount of eggs
29
Spooms
- Frothiest and sweetest sherbet - Meringue is incorporated into the frozen sherbet and the mixture is served in glasses - Put glasses in freezer before serving
30
Granité
- AKA Granita - Water or ice sorbet that the ice crystals are slightly coarser than standard sorbet - Must be frozen without churning
31
What is the newer meaning for parfait?
A dessert alternating layers of ice cream, fruit and liqueur in a tall glass topped with whipped cream
32
Parfait
- Usually frozen without lining and most of the time are one flavor - Usually made with eggs (egg yolks and whole eggs) and sugar which are beaten warm then cold that are mixed with different flavors and soft beaten whipping cream and then filled in molds - Usually un-molded before served
33
Ice bombe
- Consist of a lining and filling - Linings are usually made with different ice creams - Filling consists of bombe mixture which is a parfait mixture or more ice cream - Usually have sponge on the bottom so they don't slide
34
Iced charlottes
- Molds are lied with sponge fingers and then filled with various ice creams, bombe, biscuit, glace or parfait mixture and then placed in the freezer - Un-molded and decorated to taste - Cold sauce can be served with it
35
Ice cream coupes
- Must be assembled and decorated to order - Can be elaborately decorated with cookies and marzipan and chocolate figures but some are plain and simple - Usually named after countries or historical people - Some kind of cookie should be included
36
What is an ice cream coupe?
A combination of ice cream or sorbet decorated with sauces, liqueurs, fruits and nuts
37
Special frozen desserts
- Usually a combination of ice cream or sorbets and some kind of cake or crêpes - Baked Alaska (ice cream, sponge cake and meringue) - Cherries Jubilee (vanilla ice cream and flambéed cherries as the base)
38
Ingredients in chocolate soufflé
1. Sugar 2. Cornstarch 3. Cocoa powder 4. Bread flour 5. Milk 6. Egg yolks 7. Chocolate 8. Vanilla 9. Egg whites
39
Ingredients in fruit soufflés
1. Sugar 2. Water 3. Fruit purée 4. Egg whites
40
Ingredients in salzburger nockerln
1. Egg yolks 2. Lemon juice 3. Flour 4. Egg whites 5. Salt 6. Icing sugar

Pastry (9 decks)

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