
Hot and Cold Desserts
Authored by Aldrin Delacerna
Life Skills
University
Used 10+ times

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7 questions
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1.
OPEN ENDED QUESTION
3 mins • Ungraded
Answer the following questions in five sentences only.
1. How can you avoid unwanted crystallization when cooking sugar syrups?
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2.
OPEN ENDED QUESTION
3 mins • Ungraded
2. Crème anglaise and pastry cream both contain eggs. Why is it possible to boil pastry cream but not custard sauce?
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3.
OPEN ENDED QUESTION
3 mins • Ungraded
Explain the importance of sanitation in the production of pastry cream. What specific steps should you take to ensure a safe product?
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4.
OPEN ENDED QUESTION
3 mins • Ungraded
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
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5.
OPEN ENDED QUESTION
3 mins • Ungraded
Briefly describe the differences among bavarians, chiffons, mousses, and soufflés.
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6.
OPEN ENDED QUESTION
3 mins • Ungraded
When making dessert soufflés, what is the advantage of beat- ing the egg whites with part of the sugar?
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7.
OPEN ENDED QUESTION
3 mins • Ungraded
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?
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