We have sent an email with your new password.


On Baking - Custards, Creams And Sauces

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

  
Changes are done, please start the quiz.


Question Excerpt

Removing question excerpt is a premium feature

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

Removing ad is a premium feature

Upgrade and get a lot more done!
Take Another Quiz