Custards and Foams

Front

What are custards thickening with?

Back

egg products/starch

Front

To coagulate the eggs proteins in a custard you typically use

Back

heat

Front

A common name for a pastry cream is _______

Back

custard

Front

Creme anglaise is classified as a

Back

custard sauce or pourable custard

Front

Egg foams are created by incorporating large amounts of ___ _______ into egg whites.

Back

air bubbles

Front

Eggs foams are made stable by what ingredient? Options: sugar, baking soda, water, baking powder

Back

sugar

Front

What is the primary purpose of using a water bath in cooking?

Back

To cook food evenly at a controlled temperature

Front

Which technique is traditionally used to create the signature crispy sugar crust on crème brûlée?

Back

Sprinkling sugar and torching it.

Front

Which of the following is a characteristic of a "stirred" custard? It is baked in a water bath, It is thickened by the use of cornstarch, It is constantly stirred while cooking, It is left to set without stirring

Back

It is constantly stirred while cooking

Front

What does the term "tempering" refer to in the preparation of custards?

Back

Gradually adding hot liquid to beaten eggs to prevent curdling.