Topic 5

Question 0

Bread puddig

Answer 0

A dessert consisting of slices of bread bakes together with dried fruit, sugar, spices, eggs, and milk

Question 1

Bavarian Cream

Answer 1

A rich custard with gelatin

Question 2

Caramelization

Answer 2

Browning of sugar

Question 3

Caramel wet

Answer 3

Used for when sugar must be cooked to a specific stage or temperature

Question 4

Caramel dru

Answer 4

Used for caramelizing food. Melts sugar by application of heat, resulting in sugar that caramelizes as soon as it melts.

Question 5

Chibouste

Answer 5

A mixture of 3 parts buttercream to 1 or 2 parts italian meringue. They are folded together resulting is used as a filling for large pastries

Question 6

Coagulation

Answer 6

The process of forming semisolid lumps in a liquid

Question 7

Creme anglaise

Answer 7

A light pouring custard used as a dessert cream or sauce

Question 8

Creme brulee

Answer 8

A dessert of custard topped with caramelized sugar

Question 9

Creme caramel

Answer 9

A custard dessert made with whipped cream and eggs and topped with caramel

Question 10

Diplomat creme

Answer 10

Made by folding whipped cream into cold pastry cream

Question 11

Eclair

Answer 11

A small soft log shaped pastry filled with cream and typically topped with chocolate icing

Question 12

Fondant

Answer 12

A thick paste made of sugar and water and often flavored or colored, used in the making of candy and the icing and decoration of cakes

Question 13

Ice bath

Answer 13

A bowl of water and ice used to shock foods to stop them from cooking

Question 14

Liaison

Answer 14

The binding or thickening agent of a sauce, often based on egg yolks

Question 15

Mousseline cream

Answer 15

Hollandaise sauce that has been made frothy with whipped cream or egg white

Question 16

Nappe

Answer 16

Completely coat food with a light thin layer of sauce or jelly

Question 17

Paris brest

Answer 17

A french dessert made of choux pastry and a praline flavored cream

Question 18

Pastry cream

Answer 18

A thick, creamy custard used as a filling for cakes or flans

Question 19

Pot de creme

Answer 19

Made with eggs, egg yolks, cream, milk, and a flavoring to be poured into cups and baked

Question 20

Profiterale

Answer 20

A small hollow pastry typically filled with cream and covered with chocolate sauce

Question 21

Ramekin

Answer 21

A small dish for baking and serving an individual portion of food

Question 22

Ratio

Answer 22

The quantitative amount of something in relation to another

Question 23

Sabayon

Answer 23

An italian dessert made of whipped cream and heated egg yolks, sugar, and Marsala wine, served hot/cold

Question 24

Slurry

Answer 24

A semiliquid mixture

Question 25

Souffle

Answer 25

A lightly baked cake made with egg yolks and beaten egg whites combined with various other ingredients and served as a savory main dish or sweetened as a dessert

Question 26

Water bath

Answer 26

A container of water heated to a given temperature, used for heating substances placed in smaller containers

Question 27

Explain the blending process

Answer 27

Mix softened butter and sugar with paddle attachment on medium speed, regularly scraping. Add eggs in four increments. (65-70) allowing each percent of egg to be thoroughly combines before adding next increment, scraping bowl, continung adding liquid. Add dry ingrediants all at once, dont overmix

Question 28

Three reason to sift flour

Answer 28

Gets rid of large lumps
Makes it easier to mix in recipes
Produce a lighter finished product

Question 29

For blendin method we use a liquid fat, why

Answer 29

So it can aerate properly

Question 30

In the blending method, what type of ingrediant is placed in mixing bowl forst

Answer 30

Butter and sugar

Question 31

Best temp for eggs

Answer 31

60-65

Question 32

Why granulated sugar

Answer 32

Helps aerate

Question 33

What state does fat need to be in

Answer 33

Softened solid (room temp)

Question 34

How are eggs added

Answer 34

25% at a time

Question 35

What characteristics are we looking for before we add eggs

Answer 35

Homogenous mixture. No wet or dryspots

Question 36

How are dry ingrediants added, why

Answer 36

All at once so you dont overmix