Exam 19: Custards, Puddings, Mousses, and Soufflés

You will need ladyfingers to make ______________.

_____ puddings are usually rather heavy and filling and served during cold weather.

Steamed puddings are ___________________.

_____ is a baked pudding.

A standard soufflé contains ________________.

A dessert soufflé can be made more stable by ______________________________.

_____ can be used as a base for a soufflé.

Steamed puddings can be cooked in a ___________________.

A charlotte made in a mold lined with slices of jelly roll is called ____________________.

Blancmange is an English pudding made of _____________, _______________, _______________, plus flavorings and salt.

Crème anglaise _________________________________________.

Which of the following statements will not be found in an explanation of custard preparation?

Which of the following statements about crémeux is false?

The primary flavor in mousse aux cassis is _________.

Bavarians, mousses, and hot soufflés are given their light texture by the addition of whipped cream.

Bread pudding is a baked mixture of bread and custard.

It is possible to convert chiffon pie filling and Bavarian cream recipes to soft mousses by _________________________.

The milk used in baked puddings should be scalded ___________________.

Baked custard is done when its internal temperature reaches 195°F.

You might use a broiler to prepare ___________________.