WorksheetsSweets in the Bakeshop
Total questions: 16
Worksheet time: 11mins
Also known as custard.
mousse
meringue
pastry cream
Barvarian cream
Pastry cream is...
combining egg whites and sugar.
milk thickened with starch and egg yolks, sweetened with sugar.
is crème anglaise.
gently raising the temperature of egg yolks.
Define tempering.
egg yolks mixed with a small amount of hot liquid before incorporating into the remaining ingredients to avoid curdling
introducing flavors into the milk
beating egg whites to trap air into its protein structure
solidifying fat or gelatin by lightening it with whipped cream
creme mousseline
light pastry cream resulting from addition of whipped cream to pastry cream
creme anglaise
custard sauce that is the base of many ice creams
creme chantilly
sweetened whipped cream
A foam made by beating egg whites with sugar.
foam
creme
custard
meringue
What are the three types of meringue?
Bavarian, French, Italian
Barvarian, Swiss, Italian
Bavarian, Swiss, French
Swiss, French, Italian
Mousse
stable foam
Bavarian Cream
stable foam
Meringue
unstable foam
made from liquid custard sauce bound with gelatin and lightened with whipped cream
mousse
meringue
pastry cream
Barvarian cream
solidified by fat or gelatin and lightened with whipped cream
mousse
meringue
pastry cream
Barvarian cream
a chocolate sauce
ganache
caramel
coulis
sorbet
sugar that is cooked to about 320°F, turning brown and developing a rich flavor
ganache
caramel
coulis
sorbet
fruit sauce
ganache
caramel
coulis
sorbet
French for a frozen mixture of fruit puree
ganache
caramel
coulis
sorbet
What is overrun?
lower temperatures that cause ice cream to harden
air that is frozen in ice cream
to run past the destination
to overfill a glass
What is sherbet?
A cross between sorbet and ice cream
sorbet that is less sweet than sorbet
ice cream
sherbert
sherbet
contains cream
sorbet
no cream
ice cream
contains cream
