Week 13 Dual Credit Baking, Creme Caramel & Bavarian Cream

In order to bloom gelatin you must put the gelatin in _______

Creme in french means________

How do we temper eggs?

• Scramble eggs at high heat and add milk

• Gradually adding warm milk to the egg mixture

• Gradually adding cold milk to egg mixture

• None of the above

In order to bake a custard we must...

• Caramelize sugar

• Deposit caramel into ramekins

• Bake in Bain Marie until proteins gel

• All of the above

In order to prepare a stirred custard we must...

• heat milk

• Temper eggs

• Both A & B

• none of the above

Which of the following are considered stirred custards....

• Bavarian

• Creme caramel

• cheesecake

• none of the above

Which of the following are considered baked custard...

• Creme angalaise

• Creme Caramel

• Cheesecake

• Both B & C

True or False, A Mexican flan and the creme caramel are the same thing?

We need gelatin to thicken up a Creme Caramel true or false?

A double boiler is also referred as a bain Marie, True or false?