Quiz 3 BPP

What kind of accompaniment consists of milk, sugar, eggs and flavorings?

• Cream        

• Custard 

• Ganache

• Syrup

It refers to the uniformity in grains and texture. It is how it feels in the mouth when eating.

• Appearance

• Consistency   

• Color

• Moisture Content  

It is the amount of moisture present in pastry products which contributes to the moistness and softness of pastries.

• Appearance

• Consistency    

• Color  

• Moisture Content

Chef Agatha places 3 ounces chopped bittersweet chocolate in a heatproof bowl. Bring ½ cup heavy cream to a simmer in a small saucepan, pour over chocolate. She let it stand for 2 minutes and added 2 tbsp. unsalted butter and mix until smooth. Let stand, stirring Occasionally until slightly thickened. What glaze does she have made?

 

• Basic Milk Glaze

• Lemon Glaze

• Chocolate Glaze

• Brown Sugar Glaze      

What is the primary purpose of using eggs in pastry making?

• Moisture

• Flavor

• Color

• Structure

Whisk together 2 cups confectioner’s sugar with 2 tsp. finely grated lemon zest and ¼ cup lemon juice until smooth. This makes about 1 cup.

Heat 6 tbsp. unsalted butter and ½ cup packed light brown sugar in a saucepan over medium, stirring, until sugar has dissolved. Add 2 tbsp. of heavy cream, 1 tsp vanilla extract and ½ tsp. salt brings to a boil. Remove from heat, then let cool until thickened. This makes about 1 cup.

Whisk together 2 cups confectioner’s sugar and ¼ cup milk until smooth, adding more milk if needed to reach desired consistency. Make about ¾ cup.

Place 3 ounces chopped bittersweet chocolate in a heatproof bowl. Bring ½ cup heavy cream to a simmer in a small saucepan, pour over chocolate. Let stand for 2 minutes. Add 2 tbsp. unsalted butter and mix until smooth. Let stand, stirring occasionally until slightly thickened. Make 1 cup.

It consists of milk, sugar, eggs and flavorings. Whole eggs are used for greater thickening power. Used as pie fillings and as a dessert by itself.