Deck 32: Pies, Pastries and Cookies

Question 1

Chantilly cream is mainly composed of:

A)vanilla custard and whipped cream
B)sweetened whipped cream
C)whipped cream thickened with gelatin
D)pastry cream and whipped cream

Answer 1

B

Question 2

What causes a soufflé to rise?

A)whipped egg whites
B)chemical leavening agents
C)cornstarch or flour
D)whipping the custard base

Answer 2

A

Question 3

Custards will curdle with:

A)too many eggs
B)overstirring
C)overcooking
D)expired cream

Answer 3

C

Question 4

A frozen mixture of fruit juice or purée with milk and/or egg yolks is:

A)sorbet
B)semifreddi
C)gelato
D)ice milk

Question 5

Mousses are made with:

A)whipped cream only
B)whipped egg whites only
C)both whipped cream and egg whites
D)any of the above

Question 6

Pastry cream should be:

A)cooked in the oven if made in large amounts
B)simmered for a few moments
C)not simmered,to prevent curdling the eggs
D)none of the above

Question 7

What is the difference between ice cream and gelato?

A)gelato has less air
B)ice cream has more fat
C)gelato is made with fruit
D)ice cream contains egg yolks

Question 8

Vanilla custard sauce is:

A)cooked over direct heat on the stove top
B)lightly thickened with cornstarch
C)cooked in a bain marie in the oven
D)made with whole eggs

Question 9

Which of the following is not a custard?

A)cheesecake
B)lemon curd
C)bread pudding
D)coulis

Question 10

Which of the following custards must boil to fully cook the starch?

A)vanilla custard sauce
B)pastry cream
C)crème brûlée
D)sabayon

Question 11

What is the name of the custard made with 35% cream and a large quantity of egg yolks?

A)crème Chiboust
B)crème brûlée
C)crème anglaise
D)mousseline

Question 12

Which of the following is not a still-frozen dessert?

A)semifreddi
B)marquise
C)sorbet
D)frozen soufflé

Question 13

Slowly whisking a hot liquid into egg yolks when making a stirred custard sauce is called:

A)folding
B)emulsifying
C)tempering
D)conditioning

Question 14

What is a coulis thickened with?

A)unflavoured gelatin
B)whipped cream
C)puréed fruit
D)whipped egg whites

Question 15

Another name for flan is:

A)crème anglaise
B)crème renversée
C)crème brûlée
D)all of the above

Question 16

Which of the following has most in common with a chiffon?

A)Bavarian cream
B)pastry cream
C)sabayon
D)crème anglaise

Question 17

Crème caramel,crème renversée,and flan all refer to:

A)egg custard baked over a layer of caramelized sugar and inverted for service
B)sweet,fluffy egg custard topped with fresh fruit
C)egg custard baked in a mould,inverted for service,and served with whipped cream
D)baked custard topped with sugar and then caramelized

Question 18

Folding Italian meringue into pastry cream produces:

A)crème brûlée
B)crème anglaise
C)mousseline
D)crème Chiboust

Question 19

Which of the following is an example of stirred custard?

A)sabayon
B)Bavarian cream
C)crème caramel
D)bread pudding

Question 20

Which of the following is an example of a baked custard?

A)crème caramel
B)crème mousseline
C)crème anglaise
D)all of the above

Question 21

A berry coulis can be made with fresh,frozen,or canned fruit depending on the flavour desired.

Question 22

A properly made custard sauce should coat the back of a spoon.

Question 23

Still-frozen desserts are also known as semifreddi.

Question 24

Dessert sauces must be flavoured with vanilla,chocolate,or fruit.

Question 25

A baked,crustless flan prepared with fruit and custard best describes a:

A)Pots de Crème
B)Clafouti
C)Chiboust
D)Buckle

Question 26

Caramel sauce and butterscotch sauce both begin with a sugar syrup that is cooked until it is a deep,golden brown.

Question 27

Cheesecake is an example of a baked custard.

Question 28

A frozen soufflé is not a true soufflé.

Question 29

Lemon curd is not a custard.

Question 30

Soufflés are baked at a low heat.

Question 31

When making crème Chantilly,the sugar should be added right away.

Question 32

Sabayon can be served hot or cold.

Question 33

Soufflés are prepared from a custard base for desserts.

Question 34

A charlotte russe is constructed with:

A)sponge,jam pinwheels,and Bavarian cream
B)sponge layers and crème anglasie
C)ladyfingers and crème Chiboust
D)ladyfingers and Bavarian cream

Question 35

The flavours of frozen desserts are more pronounced when they are very cold.

Question 36

Gelato,ice cream,and semifreddi are all frozen,churned desserts.

Question 37

Still-frozen desserts often use gelatin.

Question 38

Pastry cream should not be boiled in order to prevent curdling of the eggs.

Question 39

A custard is any liquid thickened by the coagulation of egg proteins.

Question 40

Crème brûlée should be served hot from the oven with a crunchy,caramelized sugar glaze.

Question 41

_______________ is a foamy,stirred custard made by whisking egg yolks,sugar,and wine over low heat.

Question 42

Pieces of bread mixed with an egg custard and baked will result in a _____________ ______________.

Question 43

Vanilla custard sauce is also known as _________________ ________________.

Question 44

What is the difference between a stirred and a baked custard?

Question 45

Why are custards potentially hazardous foods?

Question 46

Crème caramel,_____________,and _______________are all baked egg custards.

Question 47

A _____________ is a spoonable mixture usually made with eggs,milk,and sugar and thickened with flour and starch.

Question 48

A _______________ is made by folding whipped egg whites into a flavoured pastry cream and baking.

Question 49

The thickening agent for custards is _____________.

Question 50

A _____________ cream is prepared by folding whipped cream into pastry cream.

Question 51

A dense,rich cheesecake is known as a _____________-style cheesecake as supposed to a light and fluffy version that is known as _________________-style cheesecake.