Custards, Creams and Dessert Sauces

What is a custard?

• Any liquid thickened by coagulation of egg proteins.

• Any liquid thickened by the addition of flour.

• Any liquid thickened by the addition of sugar.

• Any liquid thickened by the addition of gelatin.

What process is responsible for thickening custards?

• Fermentation

• Coagulation

• Emulsification

• Caramelization

Why is tempering (adding a small portion of heated milk to the eggs) important when making custard sauces?

• causes the eggs to curdle

• causes the eggs to set

• helps keep the egg yolks from setting or curdling

• makes the eggs safe to eat

What are the factors that affect the consistency of custards?

• Ratio of eggs to liquid, type of liquid used, and cooking temperature

• Ratio of eggs to liquid, whether whole eggs or just yolks are used, and type of liquid used

• Cooking temperature, type of liquid used, and whether whole eggs or just yolks are used

• Ratio of eggs to liquid, cooking temperature, and type of sugar used

Which of the following is NOT a factor that affects the consistency of custards?

• Ratio of eggs to liquid

• Type of liquid used

• Cooking temperature

• Whether whole eggs or just yolks are used

What does the consistency of custards depend on regarding eggs?

• Whether the eggs are fresh or not

• Whether whole eggs or just yolks are used

• The size of the eggs

• The color of the eggs

Which type of liquid is an option for making custards?

• Water

• Juice

• Milk and cream

• Broth

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 main dish

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

• Only as a drink