This ingredient can prevent egg whites from foaming properly during meringue production.
What is fat?
100
This sugar is used in syrup production.
What is granulated sugar?
100
The primary ingredient in a coulis
What is fresh fruit?
100
Sweetened vanilla whip cream
What is creme chantilly?
200
Another name for french meringue.
What is common meringue?
200
This ingredient whips best when both it and the mixing bowl are chilled.
What is whipping cream?
200
The process in which sugar is cooked until it changes color.
What is caramelization?
200
This ingredient should be carefully added to caramel sauce after the sugar caramelizes.
What is cream?
200
An emulsion of cream and chocolate
What is ganache?
300
A meringue made by pouring hot sugar syrup slowly into whipping egg whites.
What is Italian meringue?
300
This type of sugar is less likely to crystallize
What is invert sugar?
300
A dessert syrup is simple syrup with the addition of a
What is flavouring?
300
Egg yolks, sugar (and sometimes wine) are whipped over a hot water bath until ribbon stage is achieved.
What is a sabayon?
300
Pastry cream is thickened with both eggs and this ingredient.
What is a starch?
400
This meringue is warmed over a hot water bath before whipping.
What is Swiss Meringue?
400
Cream must have this percentage of fat at minimum to whip.
What is 30%
400
The best way to check the doneness of a syrup.
What is a candy thermometer?
400
This traditional sauce is made by caramelizing sugar and deglazing with butter, citrus juice, and liqueur, it is a favorite served with crepes.
What is Sauce Suzette?
400
This variation of pastry cream is stabilized with gelatin and lightened with a meringue.
What is chiboust?
500
This meringue is baked and contains twice as much sugar as egg whites.
What is a hard meringue?
500
This amazing powder/dry ingredient has 2 special powers:
1) It stabilizes egg whites in meringue production
2) It prevents crystallization in sugar cooking
What is cream of tartar?
500
When you water wash the sides of a pot in sugar cooking, you are trying to prevent this.
What is crystallization?
500
Creme Anglaise should be cooked to this temperature.
What is 85 degrees celsius
500
this chocolate cream is given a light texture by the addition of whipped cream or egg foams. It can be served on its own as a dessert or used as a filling.