Exam 14: Custards, Creams and Sauces

MATCHING a) whipped cream b) eggs, sugar, butter and citrus juice c) custard cream sauce d) custard, gelatin and whipped eggs in a sponge- lined mold e) whipped egg whites folded into a whipped egg batter f) whipped cream folded into a custard sauce and stabilized with gelatin -crème Anglaise

When preparing a mousse that is to be served cold, it is recommended that eggs be used to prevent bacterial contamination.

Which of the following custards can be allowed to boil?

Which of the following ingredients makes a firm custard?

MATCHING a) whipped cream b) eggs, sugar, butter and citrus juice c) custard cream sauce d) custard, gelatin and whipped eggs in a sponge- lined mold e) whipped egg whites folded into a whipped egg batter f) whipped cream folded into a custard sauce and stabilized with gelatin -soufflé

Crème caramel is a custard

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.

MATCHING a) whipped cream b) eggs, sugar, butter and citrus juice c) custard cream sauce d) custard, gelatin and whipped eggs in a sponge- lined mold e) whipped egg whites folded into a whipped egg batter f) whipped cream folded into a custard sauce and stabilized with gelatin -Bavarian

Baking a custard at a (high/low) temperature until just set ensures that the custard will be firm but not watery.