Exam 12: Pastry and Dessert Components

When making éclair paste, add the eggs one at a time, then beat in the flour in order to make the dough smooth and pliable.

A tender meringue preparation into which ground nuts are folded is called

Products made with éclair paste are baked at relatively high temperatures in order to

The classic French wedding cake, a tower of cream puffs filled with pastry cream and held together with caramel syrup, is called

Meringue layers to be used for cakes and tortes should be well wrapped, then stored in the refrigerator.

Which of the following pastries is NOT made with éclair paste?

It is most likely that a bowl of whipped egg whites that appears lumpy has been overwhipped.

When properly whipped, egg whites will appear firm and .

is a type of delicate, unleavened pancake traditionally finished at the table in the dining room so that it can be served while hot with a flavored brandy and fruit sauce.

Éclair paste made with will bake into a softer product than one made with .

In order to make a(n) meringue, use twice as much or more sugar.

Egg whites foam best at approximately

Which of the following is NOT added to egg whites before whipping them in order to stabilize the egg foam?

Properly prepared éclair paste should be soft but not , yet firm enough to pipe.

If the weather is humid, meringues may require (less/more) time in the oven.

Which of the following can cause beads of moisture to appear on meringue after it has baked?

Swiss meringue is ready to whip when all of the sugar is dissolved and the mixture loses its grainy feel.

Crullers and churros are made from éclair paste that is formed, then deep-fried.

Beating egg whites in an unlined copper or aluminum bowl helps make a stable mixture.

Crisp, hollow muffins made from a rich egg batter are called