Deck 12: Pastry and Dessert Components

Question 1

Products made with éclair paste are baked at relatively high temperatures in order to

A) give the products a deep, brown color after baking.
D) create a shine on the surface of the products after baking.
C) activate steam in the batter before it sets.
D) keep the products from sticking to the pan.

Answer 1

C

Question 2

Éclair paste made with will bake into a softer product than one made with
.

Answer 2

milk/ water

Question 3

Before using purchased phyllo dough, it is best to thaw it in the refrigerator.

Answer 3

True

Question 4

is a type of delicate, unleavened pancake traditionally finished at the table in the dining room so that it can be served while hot with a flavored brandy and fruit sauce.

Question 5

Crisp, hollow muffins made from a rich egg batter are called

A) baked meringues.
B) churros.
C) popovers.
D) succès.

Question 6

and provide leavening in éclair paste.

Question 7

It is most likely that a bowl of whipped egg whites that appears lumpy has been overwhipped.

Question 8

Which of the following can cause beads of moisture to appear on meringue after it has baked?

A) Using old eggs
B) Overwhipping the egg whites
C) Using an insufficient quantity of sugar
D) All of the above

Question 9

Beating egg whites in an unlined copper or aluminum bowl helps make a stable mixture.

Question 10

Cream of tartar gives meringues a melt-in-the mouth quality.

Question 11

Which of the following pastries is NOT made with éclair paste?

A) Paris Brest
B) Strudel
C) Profiteroles
D) Gougères

Question 12

Hot sugar syrup poured over whipped egg whites produces meringue.

A) Italian
B) Swiss
C) common
D) French

Question 13

Egg whites foam best at approximately

A) 45ºF.
B) 70ºF.
C) 95ºF.
D) 212ºF.

Question 14

Swiss meringue is ready to whip when all of the sugar is dissolved and the mixture loses its grainy feel.

Question 15

Meringue layers to be used for cakes and tortes should be well wrapped, then stored in the refrigerator.

Question 16

Crullers and churros are made from éclair paste that is formed, then deep-fried.

Question 17

The classic French wedding cake, a tower of cream puffs filled with pastry cream and held together with caramel syrup, is called

A) Paris Brest.
B) croquembouche.
C) St. Honoré.
D) beignet.

Question 18

When making éclair paste, add the eggs one at a time, then beat in the flour in order to make the dough smooth and pliable.

Question 19

A tender meringue preparation into which ground nuts are folded is called

A) Pavlova.
B) beignet.
C) Dacquoise.
D) vacherin.

Question 20

Which of the following is NOT added to egg whites before whipping them in order to stabilize the egg foam?

A) Cream of tartar
B) Lemon juice
C) Sugar
D) Dried egg whites

Question 21

If the weather is humid, meringues may require (less/more) time in the oven.

Question 22

In order to make a(n) meringue, use twice as much or more sugar.

Question 23

When properly whipped, egg whites will appear firm and .

Question 24

Properly prepared éclair paste should be soft but not , yet firm enough to pipe.