On Baking - Custards, Creams And Sauces

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