pastry

Question 1

Why buy ice cream instead of making it?

Answer 1

Cheaper, less time consuming, requires specialised equipment, and provides a consistent product.

Question 2

What is the maximum freezer temperature for storing ice cream?

Answer 2

-18°C

Question 3

What is a key feature of a Creme Brûlée?

Answer 3

An even layer of sugar caramelised with a blowtorch or salamander grill.

Question 4

What should be considered when portioning?

Answer 4

Cost per portion, dish size, and style of service, any additional accompaniments

Question 5

Pudding and sauce examples

Answer 5

Apple crumble - custard
Stp - toffee sauce
Rice pudding - fruit coulis
Beignet - chocolate sauce

Question 6

making ice cream (6)

Answer 6

Whisk Egg yolks and sugar
Boil milk and vanilla
Add egg mix and cook out
Constantly stir
Sieve to remove lumps
Chill custard to 7 degrees within 90 mins
Freeze in ice cream machine

Question 7

Bottling advantages

Answer 7

Extends shelf life
Little space
Cheap

Question 8

Examples of gelatine based desserts

Answer 8

Panna Cotta, Bavarois

Question 9

Ice cream based desserts

Answer 9

Banana split, ice cream sundae, arctic roll

Question 10

Egg based

Answer 10

Creme Caramel, Creme Brûlée, Custard tart

Question 11

Meringue based desserts

Answer 11

Pavlova, floating islands

Question 12

Quality points for buying strawberries (5)

Answer 12

Fresh aroma
Consistent shape
Vibrant colour
Firmness
No bruising
Flavour

Question 13

Why is a bain Marie an essential cooking method

Answer 13

To allow even and slow baking to reduce the risk of scrambling