Previous Knowledge
Beating fat and sugar together to incorporate small bubbles of air.
What is creaming?
Best flour for crepe batter and tuiles.
What is bread flour?
Pouring a quantity of sauce onto a plate in a pool, or into a border or shape that has been piped onto a plate.
What is flooding?
Edible pieces added into ice cream as it finishes churning, before being frozen.
What are inclusions?
Sweet chocolate with approx. 12% milk products added in.
What is milk chocolate?
Napoleons, vol au vents, and bouchées are made from this base.
What is puff pastry?
Prevention measures for the base of a fruit flan from puffing up (blistering) while blind baking.
What is docking or using dry beans or pie weights while baking?
Best storage practice for baked tuiles and brandysnaps to prevent staling.
What is in the dry storage in an airtight container?
Sorbets are churn frozen compared to a Granita which is this.
What is still-frozen?
Another name for alkalized processed cocoa powder.
What is Dutch processed?
The three main components of a Bavarian cream.
What is bloomed gelatin, hot creme Anglaise, whipped cream?
Dominant flavor in marzipan.
What is almond?
Method to fix a curdled creme Anglaise sauce.
What is blending it then straining?
Ice cream is best scooped and served at this temperature.
What is -12C?
Cocoa powder is produced by removing the _____ _______ from chocolate liquor.
What is cocoa butter?
The percentage of cocoa powder in the following recipe; 275 g of cake flour and 10 g of cocoa powder.
What is 3.6%?
A popular dessert that relies on a smooth creamy texture, and the thickening power of coagulation, similar to a custard.
What is baked cheesecake?
Temperature creme Anglaise is served.
What is warm or cold?
One or two scoops of ice cream, a poached or canned peach half, raspberry coulis, and toasted almond slices.
What is a Coupe Melba?
The three methods of tempering chocolate.
What is traditional (double boiler), seeding, and microwave?
Bavarians, chiffons, mousses, and souffles all share their light, fluffy texture from these, or combination of these ingredients. (2)
What is foamed egg whites and/or whipped cream?
The base of a baked souffle before folding in foamed egg whites.
What is milk thickened with beurre manie?
Temperature sugar is cooked to for caramel.
What is 160C/320F?
A technique Philadelphia style ice cream relies on since it has no eggs.
What is high-overrun?
Minimum percentage of cocoa butter in couverture.
What is 32%?