Custards and Foams

How are you today?? :)

• AMAZING!

• Ready for the weekend

• A little sleepy

• Hungry!

What are custards thickening with?

• baking powder

• egg products/starch

• sugar

• salt

A common name for a pastry cream is _______

• custard

• cream

• pudding

• frosting

Why is pastry cream a potentially hazardous food?

• it is a dessert

• it is low in carbohydrates

• if improperly handled, it can become a breeding ground for pathogens

• it is high in sugar

Creme anglaise is classified as a

• custard sauce

• custard paste

• custard scent

• custard cake

Foams are created by incorporating large amounts of ___ _______ into cream or egg whites.

• sugar

• soda

• air bubbles

• baking powder

A very important rule when making whipped cream is that the cream must stay ____

• hot

• room temperature

• boiling

• cold

What is the name of the foam that is made by beating egg whites with sugar?

• pudding

• meringue

• pie

• custard

What is the most basic meringue?

• French meringue

• Italian meringue

• American meringue

• Dessert meringue

Mousses and Bavarian creams can be served on their own either molded or _______.

• scooped

• melted

• burned

• fried