Custards, Creams and Plate Presentation

What is a custard?

• Any liquid thickened by coagulation of egg proteins.

• Any liquid thickened by adding flour.

• Any liquid thickened by adding sugar.

• Any liquid thickened by adding gelatin.

What does the consistency of custards depend on?

• The type of sugar used

• The ratio of eggs to liquid

• The cooking temperature

• The type of flour used

Which of the following factors affects the consistency of custards?

• The type of eggs used

• The type of oven used

• Whether whole eggs or just yolks are used

• The type of pan used

Where are stirred custards cooked?

• In the oven

• On top of the stove

• In a microwave

• In a slow cooker

Why must stirred custards be stirred throughout the cooking process?

• To add flavor

• To stabilize the eggs and prevent curdling

• To make them thicker

• To cool them down

How can stirred custards be used?

• Only as a dessert sauce

• Only as a filling

• As a dessert sauce, incorporated into a complex dessert, or eaten alone

• Only as a topping

Where does the thickening of baked custards occur?

• On the stovetop

• In the refrigerator

• In the oven

• In the freezer

Why is the container of liquid custard usually placed in a water bath before cooking?

• To add flavor to the custard

• To protect the eggs from curdling

• To make the custard cook faster

• To keep the custard warm

Which of the following is an example of a baked custard?

• Cheesecake

• Ice cream

• Sorbet

• Gelato

What are soufflés?

• Light, fluffy baked custards

• Heavy, dense baked cakes

• Fried, crispy snacks

• Cold, creamy desserts