324 Hot, Cold and Frozen desserts

What should you do with the egg whites while the sugar is cooking for an Italian meringue?

• Leave them at room temperature

• Whisk them to firm peaks

• Freeze them

• Stir them occasionally

When should the sugar and egg whites be ready in the process of making an Italian meringue?

• At different times

• Sugar first, then egg whites

• Egg whites first, then sugar

• At the same time

How should the cooked sugar be added to the egg whites in an Italian meringue?

• All at once

• Slowly stream it in

• After cooling

• In large chunks

What should you do after all the sugar has been added to the egg whites in an Italian meringue?

• Stop beating immediately

• Continue to beat until cooled

• Refrigerate immediately

• Bake immediately

What is the first step in scaling up a recipe according to the document?

• Weighing ingredients

• Multiplying quantities

• Careful reading of the recipe

• Cooking the ingredients

What is another effect of pasteurizing dairy ingredients in ice cream production?

• Maintains vitamins/nutritional content

• Increases fat content

• Reduces flavor

• Increases harmful bacteria

What is the primary purpose of pasteurizing dairy ingredients in ice cream?

• To add color

• To reduce harmful bacteria

• To increase sugar content

• To thicken the mixture

Which process is used to ensure the safety of dairy ingredients in ice cream?

• Fermentation

• Pasteurization

• Freezing

• Boiling

What is the effect of certain acids on gelatin?

• They make it more solid

• They weaken its strength

• They enhance its flavor

• They make it more colorful

What is Pate à bombe primarily made from?

• Egg whites and sugar

• Egg yolks and sugar

• Flour and sugar

• Milk and sugar