Pastry quiz

A custard is thickened by

• Starch gelatinization

• Protein coagulation

• Water evaporation

Using whole eggs rather than egg yolks makes a custard that is:

• Firmer

• Creamier

• Richer

Using heavy cream rather than milk in a custard makes a custard that is:

• Firmer

• Creamier

Curdling occurs when

• the custard is not cooked enough

• the egg proteins are overheated

• the custard is stirred too hard

When making a french meringue using granulated sugar and powdered sugar the ratio is:

• 1 egg white : 1 granulated sugar : 1 powdered sugar

• 1 egg white : 2 granulated sugar : 1 powdered sugar

• 2 egg white : 1 granulated sugar : 1 powdered sugar

When making an italian meringue, the sugar syrup should reach:

• 105°C

• 116°C

• 118°C

When whipping eggs/egg whites it is best

• to use cold eggs/egg white

• to use room temperature eggs/egg whites

• to use slightly cooked eggs/egg whites

When shipping heavy cream it is best to use

• room temperature heavy cream

• cold heavy cream

• warm heavy cream

______ help foaming, volume and stability in a meringue

• fats

• salt

• acids

creme anglaise + flavor + gelatin + whipped cream =

• Bavarois

• Traditional mousse

• Moder mousse