Deck 19: Custards, Puddings, Mousses, and Soufflés

Question 1

Many puddings, Bavarians, mousses, soufflés, and frozen desserts are based on _____.

A) crème anglaise
B) pastry cream
C) either a or b
D) neither a nor b

Answer 1

C

Question 2

The light texture of Bavarians, mousses, and soufflés depends on _____.

A) whipped cream
B) meringue
C) either a or b
D) neither a nor b

Answer 2

C

Question 3

_____ puddings are usually rather heavy and filling and served during cold weather.

A) Baked
B) Steamed
C) Charlotte
D) Starch-thickened

Answer 3

B

Question 4

Which of the following statements will not be found in an explanation of custard preparation?

A) Do not stir baked custard as it cooks.
B) A custard is a liquid thickened or set by the coagulation of egg protein.
C) A watery custard is one that has been overbaked.
D) Do not cook a custard to an internal temperature higher than that of boiling water (212°F/100° C) or it will curdle.

Question 5

Crème anglaise _________________________________________.

A) is a stirred custard
B) consists of milk, sugar, and egg whites
C) is cooked over high heat
D) none of the above

Question 6

Pastry cream __________________________________________.

A) is a stirred custard that contains starch thickeners as well as eggs
B) can be cooked to a higher temperature than other custards without curdling
C) is thicker and more stable than crème anglaise
D) all of the above

Question 7

Which of the following is not one of the steps in the bottom-to-top procedure for assembling entremets?

A) Place the bottom layer, such as a cake layer or japonaise, inside the cake ring.
B) Partially fill the cake ring with mousse.
C) Place the frozen insert in the ring and press it down into the mousse.
D) Invert the entremets and remove the cake ring.

Question 8

Blancmange English style is ______________________________.

A) baked
B) made of milk, sugar, flavorings, and gelatin
C) another name for cornstarch pudding
D) too thin to be molded
E) all of the above

Question 9

Which of the following may be used as an ingredient in crémeux?

A) Gelatin
B) Butter
C) Chocolate
D) All of the above

Question 10

You cannot make _____ pudding without eggs.

A) cornstarch
B) cream
C) gelatin
D) English-style blancmange

Question 11

_____ is a baked pudding.

A) Rice pudding
B) Bread pudding
C) Panna cotta
D) Both a and b

Question 12

The amount of _____ in a custard determines its firmness.

A) egg
B) sugar
C) milk
D) gelatin

Question 13

The eggs in a custard become completely cooked or coagulated at _____.

A) 185°F (85°C)
B) 212°F (100°C)
C) 325°F (165°C)
D) none of the above

Question 14

Many baked puddings are cooked in a water bath so that ___________________.

A) their outside edges will not overcook before their inside is set
B) their internal temperature will remain at a constant 212°F (100°C) temperature as the water boils
C) they are steamed rather than baked
D) all of the above

Question 15

The milk used in baked puddings should be scalded ___________________.

A) to reduce cooking time
B) help the product cook more evenly
C) to partially coagulate the milk proteins
D) both a and b

Question 16

You might use a broiler to prepare ___________________.

A) bread and butter pudding
B) plum pudding
C) blancmange
D) crème brûlée

Question 17

A ______________ cheesecake contains meringue.

A) baker's
B) cream
C) French
D) New York-style

Question 18

Steamed puddings are ___________________.

A) heavy, dense, and rich
B) usually served during cold weather
C) warming and comforting
D) all of the above

Question 19

Traditional English Christmas pudding contains all of the following ingredients except ___________________.

A) plums
B) beef suet
C) bread flour
D) molasses

Question 20

Steamed puddings can be cooked in a ___________________.

A) water bath
B) compartment steamer
C) large, deep pan
D) all of the above

Question 21

If your Bavarian cream is too rubbery, it's probably because you __________________.

A) forgot to add the whipped cream
B) used too much gelatin
C) forgot to whip the gelatin into the cream
D) softened your gelatin in cold water

Question 22

A cold charlotte is an example of a _______________.

A) soufflé
B) Bavarian cream
C) frozen dessert
D) none of the above

Question 23

It is possible to convert chiffon pie filling and Bavarian cream recipes to soft mousses by _________________________.

A) changing the flavoring ingredients
B) substituting whipped cream for the meringue
C) reducing the amount of gelatin
D) all of the above

Question 24

Whipped cream that is folded into a hot base will _____.

A) melt
B) curdle
C) deflate
D) both a and c

Question 25

You will need ladyfingers to make ______________.

A) unbaked orange cheesecake
B) rice impératrice
C) charlotte royale
D) charlotte russe

Question 26

The primary flavor in mousse aux cassis is _________.

A) raspberry
B) almond
C) vodka
D) blackcurrant

Question 27

Which of the following statements about crémeux is false?

A) After combining crème anglaise and chocolate, the mixture should be whipped as it cools in order to create a light texture.
B) The first step in making crémeux is to make crème anglaise.
C) Gelatin is sometimes added to crémeux to give it body.
D) When butter is added to crémeux, the base should be slightly warm but not hot.

Question 28

Which of the following statements about soufflés is true?

A) Soufflés are lightened with beaten egg yolks.
B) A soufflé should be cooled for approximately 30 minutes before it is served.
C) Soufflés are more stable than cakes.
D) Baking causes soufflés to rise, like cakes.

Question 29

A standard soufflé contains ________________.

A) a base
B) egg whites
C) flavoring ingredients
D) all of the above

Question 30

_____ can be used as a base for a soufflé.

A) Pastry cream
B) A sweetened white sauce
C) Dried candied fruits or finely chopped nuts
D) Both a and b

Question 31

Which of the following elements of a soufflé can be prepared ahead of time and refrigerated?

A) The base
B) Flavoring ingredients
C) Egg whites
D) Both a and b

Question 32

A dessert soufflé can be made more stable by ______________________________.

A) whipping part of the sugar with the egg whites
B) cooking it in a water bath
C) adding egg yolk to the egg whites as they are being whipped
D) heating the base before the egg whites are combined with it

Question 33

Cornstarch puddings are similar to cream puddings, except that cornstarch puddings do not contain eggs.

Question 34

Baked custard is done when its internal temperature reaches 195°F.

Question 35

A suitable baking temperature for baked custard is 325°F.

Question 36

Bread pudding is a baked mixture of bread and custard.

Question 37

For more uniform baking, custards should be baked in a water bath.

Question 38

If an entremets is assembled inside a flexible mold, it is assembled using the top-to-bottom procedure.

Question 39

Bavarians, mousses, and hot soufflés are given their light texture by the addition of whipped cream.

Question 40

A liquid that is thickened or set by the coagulation of egg protein is called ______________.

Question 41

Blancmange is an English pudding made of _____________, _______________, _______________, plus flavorings and salt.

Question 42

Vanilla pudding is the same product as pastry cream, except that it usually contains less _______________.

Question 43

Crème caramel is a custard baked in a dish lined with _____________.

Question 44

Christmas pudding or plum pudding is cooked by _____________.

Question 45

Vanilla Bavarian cream is made by adding what two ingredients to vanilla custard sauce (crème anglaise)?

Question 46

A charlotte made in a mold lined with slices of jelly roll is called ____________________.