Deck 14: Custards, Creams and Sauces

Question 1

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 Anglaise

Answer 1

c

Question 2

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

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.

Answer 2

D

Question 3

When a starch is added to a stirred egg custard

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.

Answer 3

A

Question 4

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

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 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
soufflé

Question 6

Which of the following is a stirred custard?

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

Question 7

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.

Question 8

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

Question 9

A coulis is a

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

Question 10

Which of the following custards can be allowed to boil?

A) Vanilla custard sauce
B) Crème anglaise
C) Crème patissière
D) Chocolate custard sauce

Question 11

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

Question 12

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

Question 13

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

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

Question 14

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
Bavarian

Question 15

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

Question 16

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

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 17

Which of the following ingredients makes a firm custard?

A) Whole eggs
B) Egg yolks
C) Heavy cream
D) Sugar

Question 18

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

Question 19

Crème caramel is a custard

A) baked over a layer of caramelized sugar.
B) topped with a layer of brown sugar.
C) flavored with caramel sauce.
D) prepared with whole eggs and milk.

Question 20

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

Question 21

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

Question 22

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

Question 23

Baking a custard at a (high/low) temperature until just set ensures that the custard will be firm but not watery.

Question 24

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.

Question 25

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

Question 26

When preparing a mousse that is to be served cold, it is recommended that
eggs be used to prevent bacterial contamination.

Question 27

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

Question 28

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

Question 29

When preparing a chilled fruit mousse for a torte that will be sliced before serving, use less gelatin than if the mousse is to be eaten with a spoon.