Exam 32: Pies, Pastries and Cookies

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

Cheesecake is an example of a baked custard.

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

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

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

Which of the following is not a custard?

Vanilla custard sauce is:

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

Another name for flan is:

Custards will curdle with:

Chantilly cream is mainly composed of:

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

Vanilla custard sauce is also known as _________________ ________________.

Folding Italian meringue into pastry cream produces:

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

Sabayon can be served hot or cold.

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

Pastry cream should be:

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

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