Deck 12: Pastry and Dessert Components

Question 1

Egg whites foam best at approximately

A) 45ºF.
B) 70ºF.
C) 95ºF.
D) 212ºF.

Answer 1

B

Question 2

Cream of tartar gives meringues a melt-in-the mouth quality.

Answer 2

False

Question 3

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.

Answer 3

False

Question 4

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

A) Paris Brest.
B) croquembouche.
C) St. Honoré.
D) beignet.

Question 5

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

Question 6

Éclair paste made with ________will bake into a softer product than one made with________

Question 7

Products made with éclair paste are baked at relatively high temperatures in order to
A) give the products a deep, brown color after baking.
D) create a shine on the surface of the products after baking.

A) activate steam in the batter before it sets.
B) keep the products from sticking to the pan.

Question 8

________and_____ provide leavening in éclair paste.

Question 9

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

Question 10

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

A) Cream of tartar
B) Lemon juice
C) Sugar
D) Dried egg whites

Question 11

Hot sugar syrup poured over whipped egg whites produces ______meringue.

A) Italian
B) Swiss
C) common
D) French

Question 12

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

Question 13

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

A) baked meringues.
B) churros.
C) popovers.
D) succès.

Question 14

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

A) Using old eggs
B) Overwhipping the egg whites
C) Using an insufficient quantity of sugar
D) All of the above

Question 15

_______ ______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.

Question 16

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

A) Pavlova.
B) beignet.
C) Dacquoise.
D) vacherin.

Question 17

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

Question 18

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

A) Paris Brest
B) Strudel
C) Profiteroles
D) Gougères

Question 19

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

Question 20

Before using purchased phyllo dough, it is best to thaw it in the refrigerator.

Question 21

Explain why butter should be softened before preparing buttercream icing.

Question 22

When properly whipped, egg whites will appear firm and________ .

Question 23

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

Question 24

Cake ingredients can be classified into six categories according to the function they perform.
List them and give an example of each.

Question 25

Properly prepared éclair paste should be soft but not________ , yet firm enough to pipe.

Question 26

What is the difference between a spongecake and a classic genoise?

Question 27

List the steps employed in assembling and icing a three-layer cake.

Question 28

What is the primary leavening agent in cakes made with the foaming method? How is this similar to or different from cakes made with the creaming method?

Question 29

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