HCA 106- eclair

which of the following is NOT prepared with Pate a choux?

• Eclair

• Dacquoise

• Gougeres

• Profiteroles

which of the following statements is incorrect?

• Swiss meringue is made with egg whites and sugar heated over a double boiler.

• Italian meringue is made with egg whites and hot sugar syrup.

• Common or French meringue is made with egg whites and powdered sugar.

• Marshmallows are made with hot sugar syrup.

What is the essential ingredient in a crêpe flambée dessert?

• strawberries

• Brandy

• Brown sugar

• ricotta cheese

Crisp, hollow muffins made from a rich egg batter are called:

• baked meringues

• churros

• popovers

• Succes

Egg whites foam best at approximately:

• 45°F.

• 70°F.

• 95°F.

• 212°F.

To prepare a French meringue, when is the sugar added?

• Half before whipping and half is delicately folded in.

• Half when the egg whites are foamy/ hold soft peaks, and the other half is delicately folded in.

• Half when the egg whites are stiff, and the other half is delicately folded in.

• All of the sugar is added when the egg whites are foamy/hold soft peaks.

Hot sugar syrup poured over whipped egg whites produces ________ meringue.

• Italian

• Swiss

• COmmon

• French

Which of the following can cause beads of moisture to appear on meringue after it has baked?

• using old eggs

• overwhipping the egg whites

• using an insufficient quantity of sugar

• all of the above

The difference between standard éclair paste and éclair paste formulated for smooth surface éclairs is that the latter:

• contains sugar and more butter

• uses eggs that have been heated to 95°F (35°C) before adding.

• is baked at a lower temperature.

• all of the above

A tender meringue preparation into which ground nuts are folded is called:

• pavlova

• beignet

• dacquise

• vacherin