NTec CUSTARDS

Which of the following is NOT a types of custards?

• creme patissiere

• pastry cream

• egg tart crust

• creme caramel

Name three common ingredients used in custard making.

• Flour, butter, salt

• Vanilla, cinnamon, nutmeg

• Eggs, milk, sugar

• Water, vinegar, baking soda

Explain the process of preparing pastry cream (stovetop method):

• The process involves heating milk, whisking egg yolks with sugar and cornstarch, combining the mixtures, cooking until thickened, adding vanilla extract, and cooling before serving.

• The process involves adding salt instead of sugar cooking until thickened, and cooling before serving

• The process involves using cold milk instead of heating it and cooling before serving

• The process involves mixing flour with water instead of egg yolks and cooling before serving

How can you add flavor variations to custards?

• Freezing the custard

• Mixing in raw flour

• Infusing the milk/cream with ingredients or adding flavor extracts/essences

• Adding vinegar to the custard

What is the key ingredient that gives custards firm and silky texture and can be easily unmould?

• cream

• egg whites

• egg yolk

• sugar

Which type of custard is known for its smooth texture and rich creamy flavor?

• Tiramisu

• Flan

• Creme brulee

• Panna cotta

What is the key ingredient that gives custards their creamy consistency?

• Sugar

• Egg yolks

• Butter

• Flour

Describe the difference between baked custards and stirred custards.

• Baked custards are cooked on the stovetop, stirred custards are cooked in the oven.

• Baked custards are chilled before serving, stirred custards are served warm.

• Baked custards contain gelatin, stirred custards do not.

• Baked custards are cooked in the oven, stirred custards are cooked on the stovetop.

How can you infuse custards with different spices for added flavor?

• Freeze the custard with spices directly mixed in

• Heat the custard base with desired spices, strain before cooling

• Skip the spices and rely on toppings for flavor

• Add spices after the custard has cooled

What is the significance of using a water bath when baking custards?

• Water bath causes the custard to become watery

• Water bath provides a buffer against direct heat, allowing the custard to cook more slowly and evenly.

• Water bath prevents the custard from setting properly

• Water bath speeds up the cooking process by applying direct heat to the custard