Deck 14: Custards, Creams and Sauces

Question 1

Crème caramel is a custard

A) baked over a layer of caramelized sugar.
B) topped with a layer of brown sugar.
C) flavored with caramel sauce.
D) prepared with whole eggs and milk.

Answer 1

A

Question 2

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

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

Answer 2

D

Question 3

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

Answer 3

flan

Question 4

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

Question 5

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.

Question 6

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

Question 7

When a starch is added to a stirred egg custard

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 8

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

Question 9

Which of the following is a stirred custard?

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

Question 10

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

Question 11

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.

Question 12

Which of the following ingredients makes a firm custard?

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

Question 13

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

Question 14

Which of the following custards can be allowed to boil?

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

Question 15

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

Question 16

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

Question 17

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.

Question 18

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

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

Question 19

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

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

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

Question 21

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

Question 22

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