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.
Correct Answer:
Verified
Q2: Which of the following procedures should be
Q8: MATCHING
a) whipped cream
b) eggs, sugar, butter and
Q9: A coulis is a
A) fruit filling made
Q12: MATCHING
a) whipped cream
b) eggs, sugar, butter and
Q12: Which of the following ingredients makes a
Q14: Which of the following custards can be
Q14: MATCHING
a) whipped cream
b) eggs, sugar, butter and
Q15: A large percentage of whipped egg whites
Q18: MATCHING
a) whipped cream
b) eggs, sugar, butter and
Q20: A mousse may contain whipped cream, whipped
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