Back
46: In Review Questions
Why is it essential for pastry cream to reach a full boil before it is removed from the heat?
Name two ways to flavor pastry cream.
Crème mousseline is pastry cream with the addition of _____ _____.
True or false. Crème anglaise is thickened with starch.
A. True
B. False
Why would a chef use only the egg yolks when creating baked custard?
List two reasons why whipped cream breaks down and separates into fat particles and a watery liquid.
Even a small amount of _____ coming in contact with egg whites during whipping will prevent the whites from gaining the necessary volume.
Why are French and Swiss meringues baked at very low temperatures?
What is the role of fat or gelatin in a mousse mixture?
How is a Bavarian cream different from a fruit-based mousse?
True or false. In hot environments, American buttercream is more stable than French buttercream.
A. True
B. False
List the two basic ingredients in American buttercream.
Your Name
Your E-mail
Send yourself a copy
Your Instructor's E-mail
Additional Recipient's E-mail (optional)
Comments
I confirm my input is correct and am ready to submit