Sugar
Custards
Frozen Desserts
Icings
Cakes
100
The most accurate way to determine when you've boiled a syrup long enough.
What is a candy thermometer?, thermometer?, temperature?
100
Thickened by starch and eggs.
What is pastry cream?
100
The result of not churning an ice cream or sorbet and freezing.
What is a solid block?, one large ice crystal?...
100
An icing of creamed butter and sugar.
What is simple buttercream?
100
The mixing method for a high fat cake that uses butter.
What is creaming method?
200
When a boiling syrup reaches a high enough temperature and begins to turn brown.
What is caramelization?, caramelizing?, caramel?
200
A stovetop custard that is thickened only by the coagulation of eggs.
What is creme anglaise?, English cream?, vanilla custard sauce?
200
The temperature ice cream should be stored at.
What is 0*F or lower?
200
A buttercream that uses egg whites and a bain marie.
What is swiss meringue buttercream?
200
The mixing method for a high fat cake that uses emulsified shortening.
What is the two stage method?
300
The correct order from least done to most done: thread, caramel, hard ball, crack
What is thread -> hard ball -> crack -> caramel?
300
The temperature (if exceeded) a custard will curdle at.
What is 185*F?
300
Ice Cream without egg product.
What is Philadelphia-style ice cream?
300
An icing that uses yolks and a hot syrup.
What is French buttercream?
300
The mixing method for a low fat cake that uses oil?
What is chiffon method?
400
Acids and invert sugars are added to syrups to prevent this.
What is crystalization?
400
One way to fix a curdled creme anlaise.
What is whisk off heat?, add an ounce of cold milk and blend?
400
The increase in volume due to churn-freezing.
What is overrun?
400
An icing that uses egg whites and a hot syrup.
What is Italian buttercream?
400
The mixing method used without any fat.
What is angel food method?
500
Four ways to prevent crystalization.
What is acid, invert sugar, brush sides of pan with water and cover pan with a lid?
500
A baked custard with caramel on the bottom.
What is creme caramel?, flan?
500
I finished with 2 quarts of ice cream and had 60% overrun. This is my original volume.
What is 1.25 quarts?, 2.5 pints?, 5 cups?, 40 ounces?
500
The three functions of icings.
What is to improve appearance, contribute flavor and richness, and improve the keeping qualities of cakes?
500
2 methods to tell if a cake is done.
What is test with a skewer/toothpick and pressing lightly to see it bounce back?
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