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On Baking - Custards, Creams And Sauces

25 Questions  I  By Vneely
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Food Quizzes & Trivia
A quiz based on material taught in the "On Baking" textbook by Labensky, Martel, and Damme.

  
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Question Excerpt

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1.  ________ is a foamy, stirred custard sauce made by whisking eggs, sugar and wine over low heat.
A.
B.
C.
2.  When cooking a custard on a stove top, why is it important to keep stirring the mixture?
A.
B.
C.
3.  _______ is a firm custard baked over a layer of caramelized sugar and inverted for service.
A.
B.
C.
4.  Folding whipped cream into a pastry cream will lighten it and produce a ________.
A.
B.
C.
5.  ________ is a rich dessert custard topped with a crust of caramelized sugar.
A.
B.
C.
6.  When making a custard sauce, do not allow the temperature to exceed ____ or the custard will break.
A.
B.
C.
7.  Folding Italian meringue into a pastry cream will produce a _________.
A.
B.
C.
8.  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.
B.
C.
9.  What are some ways to make a thicker custard?
A.
B.
C.
10.  Pastry cream is a stirred custard made with _________.
A.
B.
C.
11.  The custard sauce is lumpy. What happened?
A.
B.
C.
12.  Pastry cream can be boiled.
A.
B.
13.  Custards can be baked in the oven or cooked on a stove top.
A.
B.
14.  What is the cause of an undesirable watery custard?
A.
B.
C.
15.  What can you do to prevent cheesecake from cracking?
A.
B.
C.
16.  Most custards are thickened with a starch.
A.
B.
17.  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.
B.
C.
18.  Vanilla custard sauce is made with ___________.
A.
B.
C.
19.  A custard is any liquid thickened by the coagulation of egg proteins.
A.
B.
20.  When making custard (especially if it contains citrus), why is it important to cook milk and/or cream in a nonreactive saucepan?
A.
B.
C.
21.  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.
B.
22.  When making custard, it's important to prevent the eggs from curdling. What does curdling mean in this context?
A.
B.
C.
23.  What are the most likely causes for a pastry cream that is too runny?
A.
B.
C.
D.
E.
24.  The more eggs used, the richer and thicker the custard will be.
A.
B.
25.  The baked custard is curdled. What happened?
A.
B.
C.
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