Week 12: Cold Dessert

A ............................ is made from three basic elements: custard sauce or crème anglaise (flavoured as desired), gelatine, and whipped cream.

• Bavarian

• Charlottes

• Puddings

• Soufflés

The process of browning of sugar and used extensively in cooking for the resulting sweet nutty flavor and brown color. Which of term below best referring this process?

• Caramelization

• Coagulation

• Emulsification

• Mailard reaction

Blooming gelatine involves step of sprinkling the powdered gelatine into a liquid and letting it sit for 3 to 5 minutes. Why it is need to bloom the gelatine?

• To contribute flavor of a finished product.

• To lock in moisture to a finished product.

• To ensure the smooth texture of a finished product.

• To help it mix well and dissolves much easier with other ingredients.

What are the three basic elements of a plated dessert?

• Main item, vegetable and sauce.

• Main item, starch, and sauce.

• Main item, sauce and accompaniment dessert.

• Main item, sauce, secondary items (garnish) and décor.

Creme caramel with pears, vanilla and orange blossom water

A group of student was given a task to make cream caramel and at the end of task, they found out that their cream caramel have ugly bubbles all around it and also not smooth inside. What possible causes that make this happen?

I Too high baking/steaming temperature.

II Gently whisking the mixture to make it well combined.

III Too long baking time that makes the milk start boiling in the mixture, lead to overcooked flan.

IV The eggs should be lightly beaten with a fork to have a smooth texture.

• I and II

• I and III

• I, III and IV

• All of the above

Frozen dessert is a dessert made by freezing liquids, semi-solids, and sometimes even solids. They may be based on flavored water, on fruit purées, on milk and cream, on custard, on mousse, and others

• True

• False

A Bavarian, also known as Bavarian cream, and by its French name Bavarois.

• True

• False

Gelatine is a soluble protein which functions as a clear gelling agent and thickener in food products.

• True

• False

Bavarian cream is always only a dessert, sweet and molded. While, Mousse is being used as a filling or an individual dessert that is moulded, free-form, it's light and it may be sweet or savory.

• True

• False

The caramelization process begins around 160°C, when crystalline sugar melts into clear molten ansugar caramelize around 171° C.

• True

• False