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On Baking - Custards, Creams And Sauces

25 Questions
Baking Quizzes & Trivia

A quiz based on material taught in the "On Baking" textbook by Labensky, Martel, and Damme.

Questions and Answers
  • 1. 
    A custard is any liquid thickened by the coagulation of egg proteins.
    • A. 

      True

    • B. 

      False

  • 2. 
    The more eggs used, the richer and thicker the custard will be.
    • A. 

      True

    • B. 

      False

  • 3. 
    What are some ways to make a thicker custard?
    • A. 

      Using more eggs

    • B. 

      Using a richer liquid such as cream (as opposed to milk)

    • C. 

      Using less liquid

  • 4. 
    Most custards are thickened with a starch.
    • A. 

      True

    • B. 

      False

  • 5. 
    Custards can be baked in the oven or cooked on a stove top.
    • A. 

      True

    • B. 

      False

  • 6. 
    When cooking a custard on a stove top, why is it important to keep stirring the mixture?
    • A. 

      To prevent the custard from having a cooked flavor.

    • B. 

      To distribute the ingredients evenly.

    • C. 

      To stabilize the eggs and prevent curdling.

  • 7. 
    When making a custard sauce, a small portion of the heated milk mixture is stirred into the yolks. Then the yolk mixture is stirred into the heated milk. This step is called ______ and helps raise the temperature of the eggs without causing them to curdle.
    • A. 

      Tempering

    • B. 

      Liaison

    • C. 

      Steeping

  • 8. 
    When making custard, it's important to prevent the eggs from curdling. What does curdling mean in this context?
    • A. 

      Spoiling or turning sour.

    • B. 

      To coagulate or congeal.

    • C. 

      To collapse.

  • 9. 
    When making a custard sauce, do not allow the temperature to exceed ____ or the custard will break.
    • A. 

      190 degrees F.

    • B. 

      200 degrees F.

    • C. 

      210 degrees F.

  • 10. 
    Vanilla custard sauce is made with ___________.
    • A. 

      Egg yolks, sugar and milk or half-and-half.

    • B. 

      Egg yolks, sugar and milk thickened with starch (such as flour or cornstarch).

    • C. 

      Eggs, sugar and wine.

  • 11. 
    Pastry cream is a stirred custard made with _________.
    • A. 

      Egg yolks, sugar and milk or half-and-half.

    • B. 

      Egg yolks, sugar and milk thickened with starch (such as flour or cornstarch).

    • C. 

      Eggs, sugar and wine.

  • 12. 
    Pastry cream can be boiled.
    • A. 

      True

    • B. 

      False

  • 13. 
    ________ is a rich dessert custard topped with a crust of caramelized sugar.
    • A. 

      Creme brulee

    • B. 

      Creme chiboust

    • C. 

      Sabayon

  • 14. 
    Folding Italian meringue into a pastry cream will produce a _________.
    • A. 

      Mousseline

    • B. 

      Creme Chiboust

    • C. 

      Creme brulee

  • 15. 
    Folding whipped cream into a pastry cream will lighten it and produce a ________.
    • A. 

      Mousseline

    • B. 

      Creme Chiboust

    • C. 

      Creme brulee

  • 16. 
    When making custard (especially if it contains citrus), why is it important to cook milk and/or cream in a nonreactive saucepan?
    • A. 

      A copper, aluminum, or cast-iron saucepan could give the custard an off-flavor.

    • B. 

      A copper, aluminum, or cast-iron saucepan could make the custard turn an odd color.

    • C. 

      Both A and B.

  • 17. 
    ________ is a foamy, stirred custard sauce made by whisking eggs, sugar and wine over low heat.
    • A. 

      Creme brulee

    • B. 

      Mousseline

    • C. 

      Sabayon

  • 18. 
    _______ is a firm custard baked over a layer of caramelized sugar and inverted for service.
    • A. 

      Flan

    • B. 

      Creme brulee

    • C. 

      Creme chiboust

  • 19. 
    A _______ is made with a custard base, often thickened with flour, that is lightened with whipped egg whites and then baked. The air in the egg whites expands to create a light, fluffy texture and tall rise.
    • A. 

      Creme Chiboust

    • B. 

      Souffle

    • C. 

      Mousseline

  • 20. 
    When making vanilla custard sauce or pastry cream, you should NOT use an electric mixer to mix sugar and egg yolks. It would incorporate too much air.
    • A. 

      True

    • B. 

      False

  • 21. 
    What is the cause of an undesirable watery custard?
    • A. 

      Too much fat

    • B. 

      Custard overcooked

    • C. 

      Cream overmixed

  • 22. 
    The custard sauce is lumpy. What happened?
    • A. 

      Custard was overcooked.

    • B. 

      Custard contains too much fat.

    • C. 

      Sugar and yolks were not mixed properly.

  • 23. 
    The baked custard is curdled. What happened?
    • A. 

      Custard was not mixed properly.

    • B. 

      Custard was overcooked.

    • C. 

      Custard contains too much fat.

  • 24. 
    What are the most likely causes for a pastry cream that is too runny?
    • A. 

      Not enough starch.

    • B. 

      Undercooked starch.

    • C. 

      Wrong starch was used.

    • D. 

      Overstirring.

    • E. 

      Too much fat.

  • 25. 
    What can you do to prevent cheesecake from cracking?
    • A. 

      Cool it slowly.

    • B. 

      Soften cream cheese before using.

    • C. 

      Blend batter on low speed.