Patisserie

Question 1

What setting agent does pate de fruit use?

Answer 1

Pectin

Question 2

What is the main pectin used in onfectionary? What are its characteristics

Answer 2

Pectin jaune/ yellow pectin

-slow setting
- thermo non reversible

Question 3

What are the qualities of pectin NH?

Answer 3

Fast setting
Thermo reversible

Question 4

What is meringue

Answer 4

Egg white foam an sugar- dehydrated in oven

Question 5

What is the most stable type of meringue? How is it made?

Answer 5

Italian which is made by taking egg whites to stiff peaks, incorporating sugar syrup at 118.

Question 6

What is dacquoise?

Answer 6

Meringue made with ground almonds/ nuts

Question 7

How is meringue cuite/ swiss made?

Answer 7

Over a bain marie

Question 8

What is agar agar?

Answer 8

A derivative of seaweed and used as a vegan thickening, gelling or setting agent. It needs heat acitviation and is thermo reversible

Question 9

Name a sugar alternative suitable for use in desserts?

Answer 9

Xylitol

Question 10

What is trimoline?

Answer 10

An invert sugar

Question 11

What is liquid glucose?

Answer 11

A syrup used to sweeten and prevent ice crystals in desserts, good for ice creams and sorbets

Question 12

What is a pate a bombe?

Answer 12

A cream made with eggs and sugar syrup

Question 13

How are marshmallows made?

Answer 13

Italian meringue with addition of gelatine

Question 14

How is meringue cutie made?

Answer 14

Beating egg whites and sugar together of just simmered water, slow then fast until doubled in volume and whisked off the heat to cool. Denser in texture

Question 15

What is the most stable type of meringue?

Answer 15

Italian

Question 16

What are the key stages of sugar syrups

Answer 16

1. Vaseline (104)
2. Short thread and long thread
3. Soft ball (115)
4. Firm ball (120)
   Hard ball (124)
   Spun sugar (152)
   Caramel (194)

Question 17

What is a macaron foot?

Answer 17

The collar around the base

Question 18

How do you know macarons are cooked?

Answer 18

Self release from base

Question 19

What stage do you take sugar syrup to for spun sugar?

Answer 19

Light caramel (152c)

Question 20

What sugar is best for caramel?

Answer 20

Caster sugar because it melts more quickly

Question 21

Best sugar for sugar syrup?

Answer 21

Granulated- fever impurities

Question 22

What is a demersal fish and examples?

Answer 22

Bottom feeders cod, Dover sole, monkfish

Question 23

What is asinistral fish and examples

Answer 23

Flat fish with eyes on left like turbot and brill

Question 24

Where do white fish store most of their fat?

Answer 24

Liver

Question 25

Where do oily fish store most of their fat

Answer 25

Flesh

Question 26

What is a pelagic fish?

Answer 26

Feed near surface like tuna

Question 27

What is a dectral fish

Answer 27

Flat with eyes n right hand side, halibut and plaice