Sweets in the Bakeshop
Authored by Amy Ballentine
Other
9th - 12th Grade
Used 13+ times
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16 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Also known as custard.
mousse
meringue
pastry cream
Barvarian cream
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Pastry cream is...
combining egg whites and sugar.
milk thickened with starch and egg yolks, sweetened with sugar.
is crème anglaise.
gently raising the temperature of egg yolks.
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Define tempering.
egg yolks mixed with a small amount of hot liquid before incorporating into the remaining ingredients to avoid curdling
introducing flavors into the milk
beating egg whites to trap air into its protein structure
solidifying fat or gelatin by lightening it with whipped cream
4.
MATCH QUESTION
1 min • 1 pt
light pastry cream resulting from addition of whipped cream to pastry cream
creme mousseline
sweetened whipped cream
creme anglaise
custard sauce that is the base of many ice creams
creme chantilly
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
A foam made by beating egg whites with sugar.
foam
creme
custard
meringue
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What are the three types of meringue?
Bavarian, French, Italian
Barvarian, Swiss, Italian
Bavarian, Swiss, French
Swiss, French, Italian
7.
MATCH QUESTION
1 min • 1 pt
stable foam
Meringue
stable foam
Mousse
unstable foam
Bavarian Cream
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