Week 13 Recap quiz

What is the thickening agent in crème anglaise?

• Cornstarch

• Egg yolk

• Gelatin

• Flour

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

What are the ingredients for pie crust?

• Flour, sugar, butter, milk

• Flour, butter, salt, water

• Flour, eggs, sugar, butter

• Flour, yeast, salt, water

What is the most important step in making pie dough?

• Using warm ingredients

• Mixing quickly

• Cold ingredients

• Adding extra sugar

Tarte Tatin is named after what?

• A mixture of apples

• A French village

• The Tatin Hotel

• A French chef Alfred Tatin

True or false: Tarte Tatin can only be made with apples.

• True

• False

Inverting a tarte tatin is mandatory to complete the recipe.

• True

• False

Just melting the sugar in tarte tatin is enough to create the caramel sauce.

• True

• False

Our sour cream dumplings are a dough used to make what Eastern European dumpling?

• Pierogi

• Gnocchi

• Ravioli

• Empanada

What type of apples did we use for the tarte?

• Granny Smith

• Golden Delicious

• Honeycrisp

• Not specified