Let them eat cake
Beating sugar and fat together to incorporate air.
What is creaming?
The best flour choice for making puff and choux pastry.
What is bread flour?
When piping a shell border, this tip is used in the piping bag.
What is star?
How bread pudding is served.
100% flour, 100% butter, 100% whole egg, 70% sugar.
What is pound cake?
In this mixing method, eggs are added in one at a time.
What is the creaming method?
The leavener for puff pastry and choux pastry.
What is steam?
Traditional icing on a Black Forest Cake.
What is whipped cream?
Baked custards are sometimes baked in this to prevent drying and cracking the top.
What is a water bath?
100% cake flour, 340% sugar, 7% cream of tartar, 480% egg white.
What is Angel Food cake?
A probable cause of toughness in a finished cake.
What is over mixing?
When making puff pastry, the amount of butter/shortening should equal the amount of flour used to make the dough.
What is true?
The temperature sugar syrup is cooked to for French and Italian buttercream.
What is 116C?
The three components of Bavarian cream.
What is gelatin, creme anglaise, and whipped cream.
100% cake flour, 150% sugar, 50% vegetable oil, 52% egg yolk.
What is Chiffon cake?
Angel food, genoise, sponge, and chiffon all benefit from this mixing method.
What is the foaming method?
The fat for puff pastry should be spread over.
What is one-half to two-thirds of the dough surface?
The two functions of icing.
What is protect cakes and discourage staling?
Can be boiled despite having eggs due to the addition of cornstarch.
What is pastry cream?
100% cake flour, 170% sugar, 280% whole egg.
What is sponge cake?
The temperature caramel sugar is cooked to.
What is 160-170C?
A tall tower made from profiteroles.
What is a croquembouche?
Where icing should be applied to first when frosting a cake.
What is the top?
The base for French style ice cream.
What is creme anglaise?
100% cake flour, 115% sugar, 10% emulsified shortening, 100% whole egg.
What is high-ratio or emulsified?