Question 1

Remove custard from the heat when it approaches ºF to prevent the mixture from curdling.

Accepted Answer

185ºF

Question 2

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

Accepted Answer

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. 
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. D

Question 3

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

Accepted Answer

A) True 
 B)False  True

Question 4

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.

Accepted Answer

A) True 
 B)False

Question 5

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
-curd

Accepted Answer

The answer of MATCHING
a) whipped cream
b) eggs, sugar, butter and...

Question 6

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.

Accepted Answer

A) True 
 B)False

Question 7

A coulis is a

Accepted Answer

A)  fruit filling made with gelatin. 
B)  caramel sauce. 
C)  fruit purée. 
D)  fruit glaze for tarts. 
A)  fruit filling made with gelatin. 
B)  caramel sauce. 
C)  fruit purée. 
D)  fruit glaze for tarts.

Question 8

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

Accepted Answer

A) True 
 B)False

Question 9

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 Chantilly

Accepted Answer

The answer of MATCHING
a) whipped cream
b) eggs, sugar, butter and...

Question 10

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

Accepted Answer

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 
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

Question 11

Which of the following is a stirred custard?

Accepted Answer

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

Question 12

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

Accepted Answer

The answer of This foamy egg custard called , or...

Question 13

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

Accepted Answer

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 
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 14

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

Accepted Answer

The answer of A firm custard made with milk and...

Question 15

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

Accepted Answer

A) True 
 B)False

Question 16

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

Accepted Answer

A) True 
 B)False

Question 17

When making a custard, the process of slowly whisking some hot liquid into egg yolks in called

Accepted Answer

A)  emulsifying. 
B)  conditioning. 
C)  steeping. 
D)  tempering. 
A)  emulsifying. 
B)  conditioning. 
C)  steeping. 
D)  tempering.

Question 18

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

Accepted Answer

A) True 
 B)False

Question 19

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
-charlotte

Accepted Answer

The answer of MATCHING
a) whipped cream
b) eggs, sugar, butter and...

Question 20

When a starch is added to a stirred egg custard

Accepted Answer

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. 
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.

Remove custard from the heat when it approaches ºF to prevent the mixture from curdling.

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

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

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.

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 -curd

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.

A coulis is a

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

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 Chantilly

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

Which of the following is a stirred custard?

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

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

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

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

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

When making a custard, the process of slowly whisking some hot liquid into egg yolks in called

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

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 -charlotte

When a starch is added to a stirred egg custard

Professionalism

Tools and Equipment for the Bakeshop

Principles of Baking

Bakeshop Ingredients

Mise En Place

Quick Breads

Yeast Breads

Enriched Yeast Breads

Laminated Doughs

Cookies and Brownies

Pies and Tarts

Pastry and Dessert Components

Cakes and Icings

Ice Cream and Frozen Desserts

Healthful and Special-Needs Baking

Tortes and Specialty Cakes

Petits Fours and Confections

Restaurant and Plated Desserts

Chocolate and Sugar Work 1

Filters

Exam 14: Custards, Creams and Sauces

Remove custard from the heat when it approaches ºF to prevent the mixture from curdling.

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

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

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.

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 -curd

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.

A coulis is a

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

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 Chantilly

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

Which of the following is a stirred custard?

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

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

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

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

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

When making a custard, the process of slowly whisking some hot liquid into egg yolks in called

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

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 -charlotte

When a starch is added to a stirred egg custard

Professionalism

Tools and Equipment for the Bakeshop

Principles of Baking

Bakeshop Ingredients

Mise En Place

Quick Breads

Yeast Breads

Enriched Yeast Breads

Laminated Doughs

Cookies and Brownies

Pies and Tarts

Pastry and Dessert Components

Cakes and Icings

Ice Cream and Frozen Desserts

Healthful and Special-Needs Baking

Tortes and Specialty Cakes

Petits Fours and Confections

Restaurant and Plated Desserts

Chocolate and Sugar Work 1

Filters