Question 1

Whipped cream sweetened with granulated sugar will not foam as well as when powdered sugar is used.

Accepted Answer

A) True 
 B)False  False

Question 2

Which of the following custards can be allowed to boil?

Accepted Answer

A)  Vanilla custard sauce 
B)  Crème anglaise 
C)  Crème patissière 
D)  Chocolate custard sauce 
A)  Vanilla custard sauce 
B)  Crème anglaise 
C)  Crème patissière 
D)  Chocolate custard sauce C

Question 3

When preparing a chilled fruit mousse for a torte that will be sliced before serving, use less gelatin than if the mousse is to be eaten with a spoon.

Accepted Answer

A) True 
 B)False  False

Question 4

The difference between chiffon and Bavarian is that whipped egg whites are used to make chiffon and whipped cream is used to make a Bavarian.

Accepted Answer

A) True 
 B)False

Question 5

Crème Brûlée can be flavored by adding fruits, nuts or liqueurs to the custard before baking.

Accepted Answer

A) True 
 B)False

Question 6

Chocolate mousse can be lightened by adding whipped egg whites, whipped egg yolks, whipped cream or all three.

Accepted Answer

A) True 
 B)False

Question 7

A firm custard made with milk and eggs and flavored with caramelized sugar is called______in Spain and Mexico.

Accepted Answer

The answer of A firm custard made with milk and...

Question 8

A mousse may contain whipped cream, whipped egg whites and gelatin depending on the formula used.

Accepted Answer

A) True 
 B)False

Question 9

When a starch is added to a stirred egg custard

Accepted Answer

A)  the custard can be boiled. 
B)  crème anglaise is made. 
C)  the product can be safely stored at room temperature. 
D)  all of the above. 
A)  the custard can be boiled. 
B)  crème anglaise is made. 
C)  the product can be safely stored at room temperature. 
D)  all of the above.

Question 10

Discuss the function of whipped cream and Italian meringue when making frozen parfait and bombes.

Accepted Answer

Whipped cream and Italian meri

Question 11

What can be done to ensure that a sorbet mixture will freeze properly? What types of fruits lend themselves to being prepared in sorbets?

Accepted Answer

Use a sacchrometer to test the syrup den

Question 12

Which of the following ingredients makes a firm custard?

Accepted Answer

A)  Whole eggs 
B)  Egg yolks 
C)  Heavy cream 
D)  Sugar 
A)  Whole eggs 
B)  Egg yolks 
C)  Heavy cream 
D)  Sugar

Question 13

A large percentage of whipped egg whites causes a hot soufflé to rise in the oven.

Accepted Answer

A) True 
 B)False

Question 14

Describe the types of ice creams based on frozen custards and their differences.

Accepted Answer

French ice cream-higher percentage of eg

Question 15

To prepare whipped cream, combine the cream and sugar in a chilled bowl and whip until it expands two to two and a half times in volume.

Accepted Answer

A) True 
 B)False

Question 16

This foamy egg custard called_____ , or zabaglione in Italian, is often flavored with Maderia wine or champagne and served over fresh berries.

Accepted Answer

The answer of This foamy egg custard called_____ , or...

Question 17

Which of the following is a stirred custard?

Accepted Answer

A)  Cheesecake 
B)  Caramel custard 
C)  Lemon curd 
D)  Chocolate mousse 
A)  Cheesecake 
B)  Caramel custard 
C)  Lemon curd 
D)  Chocolate mousse

Question 18

Which of the following procedures should be followed when preparing custards to prevent food-borne illness and contamination?

Accepted Answer

A)  Keep egg shells from coming into contact with mixture when separating eggs. 
B)  Heat milk before combining with eggs to reduce total cooking time. 
C)  Chill finished mixture in an ice bath and refrigerate immediately. 
D)  All of the above 
A)  Keep egg shells from coming into contact with mixture when separating eggs. 
B)  Heat milk before combining with eggs to reduce total cooking time. 
C)  Chill finished mixture in an ice bath and refrigerate immediately. 
D)  All of the above

Question 19

What can be done to prevent a baked custard from curdling?

Accepted Answer

A)  Use heavy cream in place of all or part of the milk. 
B)  Use egg yolks, not whole eggs, in the custard. 
C)  Stir it constantly during cooking. 
D)  Place it in a water bath before baking. 
A)  Use heavy cream in place of all or part of the milk. 
B)  Use egg yolks, not whole eggs, in the custard. 
C)  Stir it constantly during cooking. 
D)  Place it in a water bath before baking.

Question 20

Which combination of ingredients will produce a firm and less rich custard?

Accepted Answer

A)  Heavy cream and egg yolks 
B)  Half-and-half and whole eggs 
C)  Skim milk and whole eggs 
D)  Whole milk and whole eggs 
A)  Heavy cream and egg yolks 
B)  Half-and-half and whole eggs 
C)  Skim milk and whole eggs 
D)  Whole milk and whole eggs

Whipped cream sweetened with granulated sugar will not foam as well as when powdered sugar is used.

Which of the following custards can be allowed to boil?

When preparing a chilled fruit mousse for a torte that will be sliced before serving, use less gelatin than if the mousse is to be eaten with a spoon.

The difference between chiffon and Bavarian is that whipped egg whites are used to make chiffon and whipped cream is used to make a Bavarian.

Crème Brûlée can be flavored by adding fruits, nuts or liqueurs to the custard before baking.

Chocolate mousse can be lightened by adding whipped egg whites, whipped egg yolks, whipped cream or all three.

A firm custard made with milk and eggs and flavored with caramelized sugar is called______in Spain and Mexico.

A mousse may contain whipped cream, whipped egg whites and gelatin depending on the formula used.

When a starch is added to a stirred egg custard

Discuss the function of whipped cream and Italian meringue when making frozen parfait and bombes.

What can be done to ensure that a sorbet mixture will freeze properly? What types of fruits lend themselves to being prepared in sorbets?

Which of the following ingredients makes a firm custard?

A large percentage of whipped egg whites causes a hot soufflé to rise in the oven.

Describe the types of ice creams based on frozen custards and their differences.

To prepare whipped cream, combine the cream and sugar in a chilled bowl and whip until it expands two to two and a half times in volume.

This foamy egg custard called_____ , or zabaglione in Italian, is often flavored with Maderia wine or champagne and served over fresh berries.

Which of the following is a stirred custard?

Which of the following procedures should be followed when preparing custards to prevent food-borne illness and contamination?

What can be done to prevent a baked custard from curdling?

Which combination of ingredients will produce a firm and less rich custard?

Professionalism

Tools and Equipment for the Bakeshop

Principles of Baking

Bakeshop Ingredients

Mise En Place

Quick Breads

Yeast Breads

Enriched Yeast Breads

Laminated Doughs

Cookies and Brownies

Pies and Tarts

Pastry and Dessert Components

Cakes and Icings

Ice Cream and Frozen Desserts

Healthful and Special-Needs Baking

Tortes and Specialty Cakes

Petits Fours and Confections

Restaurant and Plated Desserts

Chocolate and Sugar Work

Filters

Exam 14: Custards, Creams and Sauces

Whipped cream sweetened with granulated sugar will not foam as well as when powdered sugar is used.

Which of the following custards can be allowed to boil?

When preparing a chilled fruit mousse for a torte that will be sliced before serving, use less gelatin than if the mousse is to be eaten with a spoon.

The difference between chiffon and Bavarian is that whipped egg whites are used to make chiffon and whipped cream is used to make a Bavarian.

Crème Brûlée can be flavored by adding fruits, nuts or liqueurs to the custard before baking.

Chocolate mousse can be lightened by adding whipped egg whites, whipped egg yolks, whipped cream or all three.

A firm custard made with milk and eggs and flavored with caramelized sugar is called______in Spain and Mexico.

A mousse may contain whipped cream, whipped egg whites and gelatin depending on the formula used.

When a starch is added to a stirred egg custard

Discuss the function of whipped cream and Italian meringue when making frozen parfait and bombes.

What can be done to ensure that a sorbet mixture will freeze properly? What types of fruits lend themselves to being prepared in sorbets?

Which of the following ingredients makes a firm custard?

A large percentage of whipped egg whites causes a hot soufflé to rise in the oven.

Describe the types of ice creams based on frozen custards and their differences.

To prepare whipped cream, combine the cream and sugar in a chilled bowl and whip until it expands two to two and a half times in volume.

This foamy egg custard called_____ , or zabaglione in Italian, is often flavored with Maderia wine or champagne and served over fresh berries.

Which of the following is a stirred custard?

Which of the following procedures should be followed when preparing custards to prevent food-borne illness and contamination?

What can be done to prevent a baked custard from curdling?

Which combination of ingredients will produce a firm and less rich custard?

Professionalism

Tools and Equipment for the Bakeshop

Principles of Baking

Bakeshop Ingredients

Mise En Place

Quick Breads

Yeast Breads

Enriched Yeast Breads

Laminated Doughs

Cookies and Brownies

Pies and Tarts

Pastry and Dessert Components

Cakes and Icings

Ice Cream and Frozen Desserts

Healthful and Special-Needs Baking

Tortes and Specialty Cakes

Petits Fours and Confections

Restaurant and Plated Desserts

Chocolate and Sugar Work

Filters