Conversions
Breads
Meringues & Icings
Ice Cream & Frozen Desserts
Custards
100
____ T = 4 oz
What is 8 T?
100
Gives strength and structure to breads.
What is gluten?
100
A meringue which is uncooked.
What is a French meringue?
100
A type of ice cream that does not contain eggs.
What is Philadelphia-style ice cream?
100
A stovetop custard that also contains a starch thickener.
What is pastry cream?
200
____ oz = 2 qt
What is 64 oz?
200
The way to see if you've developed enough gluten in your bread.
What is the windowpane test?
200
The most stable meringue.
What is an Italian meringue?
200
Made like chilled mousses and bavarians, then still frozen.
What is a frozen souffle or frozen mousse?
200
A baked custard with caramel on the bottom.
What is creme caramel or flan?
300
____ gal = 8 pt
What is 1 gal?
300
The mixing method used for rich doughs.
What is the sponge method?
300
An icing that uses yolks and a hot syrup.
What is a French buttercream?
300
The increase in volume due to the incorporation of air when freezing ice cream.
What is overrun?
300
The maximum temperature for a custard to reach.
What is 185*F?
400
____ pt = 48 tsp
What is 1/2 pt?
400
The step in which yeast acts on sugars after shaping.
What is proofing?
400
An icing that creams together butter and sugar?
What is a simple buttercream?
400
The temperature range at which frozen desserts should be tempered for 24 hours.
What is 8* to 15*F (-13* to -9*C)
400
The way to control the even baking of a baked custard.
What is a water bath?
500
____ oz = 2 gal
What is 256 oz?
500
The category of doughs in which the butter is layered into the dough.
What is laminated or rolled-in?
500
An icing made with egg whites and powdered sugar, that is hard and brittle when dry.
What is royl icing or decorator's icing?
500
Increase the volume and smoothness of sherbets.
What are egg whites?
500
A custard that contains additional ingredients, usually in large quantities, such as bread or rice.
What is a baked pudding?
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