Test 2

Question 1

Sugar stages

Answer 1

215-230 F Thread 
240 Soft Ball
245 Firm Ball
260 Hard Ball
270 Small crack
290 Crack
300 Hard Crack 
320 Caramel

Question 2

Couverture

Answer 2

in the mixing process, more cocoa butter is added

- makes it thinner more fluid

Question 3

Things to consider when tempering

Answer 3

Time
Temperature
Agitation - stirring it
We know if it’s tempered if it sets uniformally - needs to be thin

Question 4

Why we temper

Answer 4

Makes the chocolate:
shine
snap 
glossy
solid at room temp 
brittle / crisp 
is able to contract
- avoid chocolate bloom

Question 5

Egg whites and Egg Yolks

Answer 5

Egg whites - contains albumen entraps air (elastic). Air heats in oven and expands
Egg Yolks - contains fat and acts as an emulsifier (helps things come together

Question 6

Overrun

Answer 6

the amount of air whipped into a frozen dessert

Question 7

Creme anglaise vs pastry cream process

Answer 7

• eggs are first whipped with sugar in CA but then a spatula is used for the remainder of the process, whip used entire for pastry cream
• CA should not boil, Pastry cream needs to for 1-2 minutes
• cornstarch added to pastry cream
• CA needs to be strained and chilled directly after being made, where pastry cream needs to be covered with plastic right away and refrigerated at room temp
• Creme anglaise uses yolks only, Pastry cream uses both
• Pastry cream uses only milk while Creme anglaise can sometimes include cream as well

Question 8

Souffle

Answer 8

base + whipped whites / meringue

• air entrapped in meringue from the egg whites, that is why it rises
• meringue is folded into base

Question 9

Savory bases

Answer 9

bachamel, pastry cream, fruit and vegetable puree

Question 10

Sweet bases

Answer 10

ganache, chocolate, ribboned (yolk + sugar)

Question 11

alla minut

Answer 11

to order

Question 12

Important aspects of souffle

Answer 12

timing / stabilizing / serving

Question 13

custard

Answer 13

eggs, yolks, and some form of dairy

Question 14

types of custard

Answer 14

stirred - creme anglaise 
temper, cook with spatula (not a whisk), ice bath (do not boil
Boiled- pastry cream
temper, cook with whisk, let boil 
baked - creme brûlée, cheesecake 
bake @ low heat

Question 15

Wheat Kernel

Answer 15

Bran - Outermost part, in whole wheat flour
Endosperm - what white flour is made of, contains protein that form gluten
Germ- base that nourishes the plant, contains oil, there is also some germ in Whole wheat flour

Question 16

Framboise

Answer 16

raspberry Liquor

Question 17

Tulipe

Answer 17

cup made of tuile to hold ice cream, sorbet, mousse, etc

Question 18

Pate a Choux Process

Answer 18

Add milk, butter, salt, and sugar to a pot and bring to boil
Then add AP flour
then move to whisk and add eggs one at a time
- then pipe and bake

Question 19

Pate a choux attributes

Answer 19

• high content of liquid and eggs so it puffs up
• steam makes the product hollow so it can be filled
• contains very little sugar so it is versatile : can be savory or sweet

Question 20

Static frozen desserts

Answer 20

Granita, semifreddo, frozen souffle, frozen mousee

Question 21

Dynamic Frozen Desserts

Answer 21

Goes in an ice cream machine

- ice cream, sorbet

Question 22

Glucose and dextrose

Answer 22

• freeze point depression
• lowers the freezing point so it is more scoop-able
• less sweet than sugar so does not affect the flavor
• regulates softness

Question 23

Panna cotta

Answer 23

eggless custard

- needs gelatin to stabilize it since there is no eggs to thicken it

Question 24

Chocolate made of

Answer 24

Cocoa Butter and cocoa solids

Question 25

Cocoa butter attributes

Answer 25

polymorphous

• has 6 different forms it can crystallize in
• need to encourage the 5th crystal formation to temper it properly