Custards, Creams And Sauces Trivia Quiz!
- 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 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 the cheesecake from cracking?
- A.
Cool it slowly.
- B.
Soften cream cheese before using.
- C.
Blend batter on low speed.
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