What Is the Difference Between a Stirred and a Baked

Q30: Custards will curdle with:<br>A)too many eggs<br>B)overstirring<br>C)overcooking<br>D)expired cream

Q31: Chantilly cream is mainly composed of:<br>A)vanilla custard

Q32: Crème brûlée should be served hot from

Q33: Vanilla custard sauce is also known as

Q34: Folding Italian meringue into pastry cream produces:<br>A)crème

Q36: Sabayon can be served hot or cold.

Q37: Slowly whisking a hot liquid into egg

Q38: Pastry cream should be:<br>A)cooked in the oven

Q39: Pastry cream should not be boiled in

Q40: Gelato,ice cream,and semifreddi are all frozen,churned desserts.