This is made from a South American bean called cacao that is flavorful solid rich in fat
What is chocolate
100
Whipped egg whites folded into a flavorful base
What is souffle
100
Brownie Mousse Trifle
What is one stage and tempering
100
Define the one stage method
What is mixing wet with dry
100
There are _____pts. in a 1/2 qt.
What is one
200
Chocolate should be stored short term in an_____________ that is in a cool, dry well ventilated area unless if it’s humid then it should be stored in the _________________
What is airtight container or refrigerator or freezer
200
Layered dessert usually with whipped cream
What is trifle
200
Souffle
What is meringue
200
Define blind baking
What is baking a pie shell without a filling
200
How many ounces are in 1 pt.
What is 16 oz.
300
A dessert made with melted chocolate that is folded into whipped cream and egg yolks
What is mousse
300
A crème anglaise that is baked then torched with sugar
What is crème brulee
300
Crème brulee
What are crème anglaise and tempering
300
Define tempering
What is equalizing of two temperatures
300
How many oz. are in 1 Tbsp.
What is 1/2 oz.
400
A method where you mix dry and liquid together before you bake
What is the one stage method
400
Cookie that is poured, baked then cut into bars
What are brownies
400
Vanilla cheesecake
What is tempering & compote
400
Define poaching and baking
What is moist cooking applying heat immersed in hot liquid for a long period of time and application of dry heat with the circulation of hot air
400
If a dessert costs $4.59 a 30% markup would be
What is $15.30
500
What two products are derived from cacao beans
What is chocolate liquor and cocoa powder
500
Cooked sauce that is sweetened then pureed
What is simple syrup
500
Fresh Ice Cream or Custard Ice Cream
What is crème anglaise
500
List the components of a plated dessert (CrAFT)
What is color, appearance, flavor, texture, height & garnishing