Show:
Meringues
Sauces/Plating
Custards
Frozen Desserts
Chocolate
100
This meringue is made with raw egg whites and raw sugar
What is French or common
100
This sauce is made with fruit puree
What is a coulis
100
This is the French name for flan
What is creme caramel
100
This is when garnishes (add-ins) to ice cream should be added
What is after churning
100
This is the term for what happens to chocolate when it gets too hot or is out of temper
What is fat bloom
200
This meringue is made by cooking egg whites and sugar together before whipping
What is Swiss
200
This is the French name for vanilla custard sauce
What is creme anglaise
200
This is a stirred custard made with egg yolks and wine
What is sabayon
200
This is frozen fruit puree with egg yolk or dairy
What is sherbet
200
This is the term for what happens to chocolate when you place it in the refrigerator
What is sugar bloom
300
This meringue is made with raw egg whites and sugar syrup
What is Italian
300
This is how to ensure whipped cream attains the most volume
What is ensure everything is very cold.
300
This causes a custard to curdle
What is overcooking
300
This is a denser, silkier ice cream
What is gelato
300
This is the process of stabilizing the cocoa butter when melting chocolate
What is tempering
400
These are two ways to ensure high volume when whipping egg whites
What is warm the egg whites to room temperature, have a clean bowl/whisk, adding cream of tartar
400
This is a thin cookie-like dough used for making garnishes
What is a tuile
400
This is the custard that should be allowed to boil
What is pastry cream
400
This is ice cream set on spongecake and encased in golden-brown meringue
What is a Baked Alaska
400
Removing cocoa butter from chocolate liquor creates this chocolate product
What is cocoa powder
500
This is when to add sugar when whipping egg whites
What is once they have started foaming
500
This is the term used for the measure of the fluidity of a sauce
What is viscosity
500
This is the definition of a custard
What is any liquid thickened by the coagulation of egg proteins
500
This is when the flavors of frozen desserts are most pronounced
What is after being tempered for 5-10 minutes
500
This is the name for thin piped chocolate decorations
What is filigree