What is the thickening agent in crème anglaise?

Week 13 Recap quiz

Quiz
•
Specialty
•
10th Grade
•
Medium
Joshua Alkire
Used 2+ times
FREE Resource
10 questions
Show all answers
1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Cornstarch
Egg yolk
Gelatin
Flour
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What happens if crème anglaise is cooked too hot?
It becomes too sweet
It turns into a solid
The eggs curdle and the sauce doesn’t thicken
It becomes bitter
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What are the ingredients for pie crust?
Flour, sugar, butter, milk
Flour, butter, salt, water
Flour, eggs, sugar, butter
Flour, yeast, salt, water
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the most important step in making pie dough?
Using warm ingredients
Mixing quickly
Cold ingredients
Adding extra sugar
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Tarte Tatin is named after what?
A mixture of apples
A French village
The Tatin Hotel
A French chef Alfred Tatin
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
True or false: Tarte Tatin can only be made with apples.
True
False
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Inverting a tarte tatin is mandatory to complete the recipe.
True
False
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