Chocolate
A combination of chocolate, ground roasted hazelnuts, and milk solids.
What is gianduja?
This part of the wheat kernel is composed of 50% to 70% starch and 8% - 18% protein.
What is the endosperm?
This mixing method is most commonly used when making a butter cake.
What is the creaming method?
This causes a souffle to rise in the oven.
What is a large percentage of egg whites?
A dessert made of ice cream wrapped in meringue and cooked in the oven.
What is Baked Alaska?
A checker board cookie is an example of this type of petit four.
What is Petit Four Sec?
This is an example of a tool you could use to make individual portion-sized spongecakes.
What is a cupcake mold, a biscuit cutter, or 3 inch cake pan?
The name of the cake used in a Tiramisu torte.
What are ladyfingers?
This process makes chocolate easier to unmold, rechains the fat molecules in the chocolate, and allows the chocolate to retain shine and crispness when it hardens.
What is tempering?
These simple sugars are examples of monosaccharides.
What are glucose and fructose?
This egg foam cake mixes egg yolks with other ingredients and then folds in whipped egg whites.
What is a sponge cake?
This custard can be allowed to boil.
What is pastry cream?
The term given to the amount of air that is incorporated into an ice cream.
What is overrun?
This is the general guideline for sizing of petit fours.
What is one to two bites?
The result of putting food on large or oversized plates.
What is food looks sparse?
European style tortes are typically made with this type of cake.
What is a relatively low fat cake / egg foam cake?
This is the working range for couverture chocolate.
What is 86F to 90F?
This is the minimum percentage of milkfat that butter must contain.
What is 80%?
This type of cake requires a chemical leavener to rise properly.
What is a creamed fat cake?
A custard baked over a layer of caramelized sugar.
What is creme caramel?
This is a result of adding glucose or corn syrup to a sorbet mixture in place of some of the sugar.
What is a reduction in graniness?
The reason you would use invert sugar in a almond petit four dough.
What is so it will last longer?
An example of a garnish that should not be used on a dessert.
What is an inedible flower?
An example of a patterned cake.
What is a joconde?
This is the primary ingredient of a white chocolate couverture.
What is cocoa butter?
When specific bacteria is added to cultured dairy products, lactose is converted into this.
What is lactic acid?
This type of buttercream is made by pouring hot liquid sugar into whipping egg whites and then adding in butter.
What is Italian Buttercream?
This prevents a baked custard from curdling while in the oven.
What is a water bath?
This is when fudge or fruit swirls should be folded into an ice cream.
What is after churning?
A petit four made from layers of sponge cake, coffee buttercream, and ganache.
What is L'Opera?
A major consideration when designing a dessert presentation.
What is the shape of the dessert, the pattern on the dessert plate, or the shape of the dessert components?
The amount of gelatin you should use for a mousse that will be put into a torte.
What is just enough to allow it to set and hold its shape when cut?
What is bloomed?
These are the functions that eggs serve.
What is flavor, leaven, and thicken?
These ingredients act as tougheners in a cake.
What are Flour, Milk, and Eggs?
This combination of ingredients will produce a firm and less rich custard.
What is skim milk and whole eggs?
This is the size of ice crystals in an ice cream that has been churned too long.
What is large?
This is a thin wafer cookie with almonds, often coated with dark chocolate on the back.
What is an Almond Florentine?
This is the name given to the garnish on the plate that has texture.
What is the crunch garnish?
The process of sitrring vats of melted chocolate with stone rollers to improve its texture.
What is conching?
This product tends to break down after being frozen.
What is cornstarch?
This leavening agent requires the addition of an acid to be activated.
What is baking soda?
This is an example of a stirred custard.
What is lemon curd?
This is the term given to storing an ice cream base in the refrigerator for 12 - 24 hours before churning.
What is maturing?
A soft, cake like cookie.
What is a madeleine?
An ice cream or granita on a dessert.
What is a frozen component?
This style cake was used to line the bowl of the Charlotte Royale.
What is a jelly roll cake?
This is responsible for giving fine chocolates their melt in the mouth quality.
What is cocoa butter?
This texture describes cheeses with a high fat content.
What is creamy?
This egg foam cake whips whole eggs with sugar and uses no chemical leaveners.
What is a genoise?
Another name for a fruit puree used as a sauce.
What is a coulis?
What is Pate a Bombe?
This is the name given to savory petit fours.
What is petit four Sal?
Pecan pie with an oatmeal stout ice cream is an example of this flavor pairing technique.
What is contrasting flavors?
This torte is made with strawberries, cream, and a layer of marzipan on top.
What is a Frasier torte?