Hot and Cold Desserts

Answer the following questions in five sentences only.

1. How can you avoid unwanted crystallization when cooking sugar syrups?

2. Crème anglaise and pastry cream both contain eggs. Why is it possible to boil pastry cream but not custard sauce?

Explain the importance of sanitation in the production of pastry cream. What specific steps should you take to ensure a safe product?

Crème anglaise, pastry cream, and baked custard are made with basic techniques that are also used for the following preparations. Identify which of the three techniques is used for each.

Coconut cream pie

Baked rice pudding

Butterscotch pudding

Chocolate bavarian

French vanilla ice cream

Pumpkin pie

Custard pie

Lemon meringue pie

Briefly describe the differences among bavarians, chiffons, mousses, and soufflés.

When making dessert soufflés, what is the advantage of beat- ing the egg whites with part of the sugar?

What difficulty would you encounter, when making a bavarian or a chiffon, if you chilled the gelatin mixture too long before folding in the whipped cream or egg whites?