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On Baking - Custards, Creams And Sauces

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