Sweets in the Bakeshop

Also known as custard.

• mousse

• meringue

• pastry cream

• Barvarian cream

Pastry cream is...

• combining egg whites and sugar.

• milk thickened with starch and egg yolks, sweetened with sugar.

• is crème anglaise.

• gently raising the temperature of egg yolks.

Define tempering.

• egg yolks mixed with a small amount of hot liquid before incorporating into the remaining ingredients to avoid curdling

• introducing flavors into the milk

• beating egg whites to trap air into its protein structure

• solidifying fat or gelatin by lightening it with whipped cream

Match the following

• custard sauce that is the base of many ice creams

• creme anglaise

• sweetened whipped cream

• creme mousseline

• light pastry cream resulting from addition of whipped cream to pastry cream

• creme chantilly

A foam made by beating egg whites with sugar.

• foam

• creme

• custard

• meringue

What are the three types of meringue?

• Bavarian, French, Italian

• Barvarian, Swiss, Italian

• Bavarian, Swiss, French

• Swiss, French, Italian

Match the following

• unstable foam

• Mousse

• stable foam

• Meringue

• stable foam

• Bavarian Cream

made from liquid custard sauce bound with gelatin and lightened with whipped cream

• mousse

• meringue

• pastry cream

• Barvarian cream

solidified by fat or gelatin and lightened with whipped cream

• mousse

• meringue

• pastry cream

• Barvarian cream

a chocolate sauce

• ganache

• caramel

• coulis

• sorbet