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AIT Prep > Creams, Custards, Fillings, and Icings > Flashcards

Creams, Custards, Fillings, and Icings Flashcards

1
Q

What are 3 functions of icings/frostings?

A
  1. Contribute flavour and richness
  2. Improve appearance
  3. Improve keeping quality by forming protective coatings around cakes
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2
Q

What are 8 basic types of icings/cake coatings?

A
  1. Poured fondant
  2. Buttercream
  3. Foam-type icings
  4. Fudge-type icings
  5. Flat-type icings
  6. Royal/decorator’s icing
  7. Glazes
  8. Rolled coatings
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3
Q

What is poured fondant?

A

Poured fondant is a sugar syrup that is crystallized to a smooth, creamy white mass.

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4
Q

What is poured fondant used for?

A

Napoleons
Eclairs
Petits fours
Some cakes

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5
Q

What are buttercreams?

A

Buttercream icings are light, smooth mixtures of fat and sugar. They may also contain eggs to increase their smoothness or lightness.

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6
Q

What are 5 basic kinds of buttercreams?

A
  1. Simple buttercream + decorator’s buttercream
  2. Meringue-type buttercream
  3. French buttercream
  4. Pastry cream - type buttercream
  5. Fondant-type buttercream
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7
Q

How are simple buttercreams made?

A

Simple buttercreams are made by creaming together fat and confecitoners’ sugar to the desired consistency and lightness. A small quantity of egg whites, yolks, or whole eggs may be whipped in, while some formulas also include nonfat milk solids

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8
Q

What is Decorator’s buttercream?

A

Decorator’s buttercream (rose paste) is a special type of simple buttercream used for making flowers and other cake decorations. It’s only creamed a little, on low speed, to avoid whipping in too much air, which would make it unable to hold delicate shapes. Shortening is often used as the only fat in decorator’s buttercream, to give maximum stability to the finished decor.

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9
Q

What is Meringue-type buttercream?

A

A mixture of butter and meringue. Very light icings.

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10
Q

What are French buttercreams?

A

Pate a bombe whipped to a light foam, then whipping in soft butter. Rich but light

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11
Q

What are Pastry cream-type buttercreams?

A

Mixing equal parts thick pastry cream and softened butter, and whipping until light.

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12
Q

What are Fondant type buttercreams?

A

Cream equal parts fondant and butter. Flavour as desired.

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13
Q

What is the preferred fat for buttercreams?

A

Unsalted Butter is the preferred fat for buttercreams because of its flavour and melt-in-the-mouth quality. (As opposed to shortening in which the fat congeals and coats the inside of the mouth, where it doesn’t melt)

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14
Q

What is a disadvantage of using butter in a buttercream? How can we remedy this?

A

Butter makes a less stable icing because it melts so easily. To remedy:

  1. Only use buttercreams in cool weather
  2. Blend a small quantity of emulsifier shortening with the butter to stabilize it
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15
Q

What are Foam-Type Icings?

A

Foam icings / Boiled icings, are meringues made with a boiling syrup. These icings are not stable.

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16
Q

What is Marshmallow icing?

A

Boiled icing with the addition of gelatin

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17
Q

What are Fudge-Type icings?

A

Rich and heavy.
Predominant ingredient: sugar.
Contain less fat than buttercreams.
Stable and hold up well on cakes and in storage.
Danger of drying and crusting = cover well.

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18
Q

What is Flat Icing?

A

Also called Water Icing.

Mixtures of confectioners sugar and water, sometimes with corn syrup and flavourings added.

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19
Q

What is Flat Icing used for?

A

Coffee Cakes
Danish pastry
Sweet Rolls

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20
Q

What is the working temperature of Flat Icing?

A

100F or 38C

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21
Q

What is Royal Icing?

A

Royal Icing/Decorating/Decorator’s Icing is made with egg whites, which make it hard and brittle when dry. Used mainly for decorative work.

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22
Q

What is String Work?

A

Delicate strands or filaments of icing are suspended between two attachment points.

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23
Q

What is Flooding?

A

Filling an outline with a thin royal icing to create a smooth surface.

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24
Q

What are Glazes?

A

Thin, glossy, transparent coatings that give a shine to baked products and help prevent drying.

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25
Q

What are Rolled Coatings?

A

Coatings for cakes rolled into thin sheets and draped to cover the cake.

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26
Q

What are 3 examples of Rolled Coatings?

A
  1. Marzipan
  2. Rolled fondant
  3. Modelling chocolate
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27
Q

What is Marzipan?

A

Paste made of ground almonds and sugar

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28
Q

What is Rolled Fondant?

A

Doughlike product consisting primarily of confectioner’s sugar, combined with small quantities of glucose, water, gelatin, and other ingredients to give it the proper consistency. It is firm and stiff enough to be kneaded, and pliable enough to be rolled out in thin sheets.

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29
Q

What is Modeling Chocolate?

A

Stiff paste made of melted chocolate and corn syrup.

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30
Q

What is the Drop String Method?

A

Drop string method / Falling Method - Paper cone is held above the surface, and icing is allowed to fall or drop from the tip of the cone onto the surface being decorated.

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31
Q

What is the Contact Method?

A

The tip of the paper cone of icing stays in contact with the decorated surface.

32
Q

The Contact Method is used in what 2 situations?

A
  1. When you want to vary the thickness of the line

2. Decorating a vertical surface, such as the side of a cake

33
Q

What are the 4 materials Pastry Bags are made out of?

A
  1. Disposable plastic bags - hygienic
  2. Reusable plastic bags - soft, reinforced plastic, durable, easy to use
  3. Nylon bags - synthetic fabric, easier to clean than cotton
  4. Cotton - traditional material, but highly absorbent and must be washed and sterilized after each use.
34
Q

What is Marbling?

A

Marbling is a technique most frequently used with fondant. Partly mix two colours so the colours are in decorative swirls

35
Q

What is Piping Jelly?

A

Transparent, sweet jelly used for decorating cakes. Can be made into jelly transfers.

36
Q

What is a Gâteau?

A

French for “cake”. The Term is nearly as general as the English word “cake” - used to refer to a wide range of products.

37
Q

What is a Torte?

A

German word “torte” is generally used to describe layer cakes. Tons of definitions.
British definition: sponge layer cake marked off into individual wedges that are individually decorated.
Another definition claims Torte is a cake baked from a batter that contains nuts and or crumbs but little or no flour.

38
Q

What is a Schwarzwalder Kirschtorte?

A

Black Forest Torte

39
Q

What is a custard?

A

A liquid thickened or set by the coagulation of egg protein

40
Q

What are the 2 basic types of custards?

A
  1. Stirred custard - stirred as it cooks and remains pourable when cooked (except pastry cream)
  2. Baked custard - not stirred and sets firm
41
Q

Do not heat custards higher than what temperature?

A

185F/85C. This is the temp at which egg-liquid mixtures coagulate. If heated beyond this, the mixture tends to curdle. An overbooked custard becomes watery because the moisture separates from the toughened protein

42
Q

What is Crème Anglaise?

A

Vanilla custard sauce.

Milk, sugar, and egg yolks stirred over very low heat until lightly thickened

43
Q

What is Pastry Cream?

A

Stirred custard, containing starch thickeners as well as eggs.
Thicker and more stable product.
The exception to the 85C rule, as it must be boiled.

44
Q

What is Cornstarch Pudding or Blancmange?

A

Consists of milk, sugar, and flavourings, and thickened with a starch.
Blancmange comes from French words for “white” and “eat”

45
Q

What is Cream Pudding?

A

Pastry Cream.
Usually made with less starch, and may be contain additional flavoring ingredients, such as butterscotch (which comes from using brown sugar instead of white sugar).
Used for cream pie fillings

46
Q

What is a pan cotta?

A

A pudding not thickened with starch or eggs, but bound/stabilized instead with gelatin.

47
Q

What are 2 examples of puddings bound with gelatin?

A
  1. Mousses

2. Bavarian creams

48
Q

What is Crémeux?

A

French: “creamy”. Built on a base of crème anglaise (milk, sugar, egg yolks stirred over low heat until lightly thickened), with the addition of another thickening/binding ingredient such as gelatin, butter, or chocolate

49
Q

What temperature should baked custards be baked at?

A

325F (165C) or lower

50
Q

What is a crème brûlée?

A

“burnt cream” - a baked custard with sugar that is caramelized on top shortly before service. Made with heavy cream.

51
Q

What are unbaked cheesecakes?

A

Unbaked cheesecakes that rely on gelatin, rather than coagulated eggs to set firm, are a type of Bavarian Cream

52
Q

What is Christmas pudding?

A

A famous steamed pudding, also known as Plum Pudding. May be baked in a water bath, but steaming is more energy-efficient and helps keep the pudding moist during the long cooking time.

53
Q

What is one similarity between bavarians, mousses, and soufflés?

A

They all have a light, fluffy texture created by the addition of whipped cream, beaten egg whites, or both

54
Q

What is Bavarian Cream?

A

French: Bavarois.

  1. Custard sauce/ crème anglaise
  2. Gelatin
  3. Whipped cream
55
Q

What are cold charlottes?

A

A dessert consisting of Bavarian cream made in a mold lined with a sponge-cake product

56
Q

What is a mousse?

A

Any soft or creamy dessert made light and fluffy by the addition of whipped cream, beaten egg whites, or both. Gelatin is often reduced or left out, so the mousse is often softer than the bavarian.

57
Q

What is a soufflé?

A

Lightened with beaten egg whites then baked. Baking causes the soufflé to rise like a cake because the air in the egg foam expands when heated. Toward the end of the baking time the egg whites coagulate. Since soufflés are not as stable as cakes, they fall shortly after removed from the oven.

58
Q

What are the 3 elements of a soufflé?

A
  1. Base
  2. Flavoring ingredient
  3. Egg whites
59
Q

What is crème chantilly?

A

Sweetened, vanilla-flavoured whipped cream

60
Q

What are 3 basic meringue types?

A
  1. Common meringue/French meringue
  2. Swiss meringue
  3. Italian meringue
61
Q

What is the difference between French Meringue, Swiss Meringue, and Italian Meringue?

A

French Meringue is made by simply beating egg whites and sugar.
Swiss meringue is made by whisking the egg whites and sugar over a double boiler until the sugar is dissolved.
Italian meringue is made by pouring a hot sugar syrup into the egg whites.

62
Q

What is a soft meringue?

A

Soft meringue may be made with as little was 1:1 ratio (weight) of sugar to egg whites.

63
Q

What is a hard meringue?

A

Hard meringue may be made with up to 2x as much sugar as egg whites.

64
Q

What is Crème Anglaise?

A

A stirred vanilla custard sauce, consisting of milk, sugar and egg yolks stirred over very low heat until slightly thickened. It is a base component for other preparations such as Bavarian creams and crémeux.

65
Q

What is Pastry Cream?

A

Also called Crème Pâtissière, contains a starch-thickening agent that stabilizes the eggs. It can be boiled without curdling, and must be boiled or else the starch will not cook completely.

66
Q

What is pastry cream mousseline?

A

According to the textbook, pastry cream mousseline is pastry cream with added whipped cream folded in. In class we’ve called this Diplomat Cream.

67
Q

What is crème Chiboust?

A

Crème Chiboust is pastry cream with added meringue, stabilized with gelatin.

68
Q

What is a coulis?

A

A coulis is a thick sauce made of puréed fruits, sweetened with sugar.

69
Q

What is a gelée?

A

A gelée is a liquid thickened with gelatin.

70
Q

What is a sabayon?

A

A sabayon is a foamy sauce made by whipping egg yolks with a liquid, often wine or liqueur.

71
Q

What is zabaglione?

A

Zabaglione is an Italian dessert or sauce made of whipped egg yolks and Marsala wine.

72
Q

What are the 2 methods of caramelizing sugar?

A
  1. Wet method

2. Dry method

73
Q

What is the difference between the Wet Method and the Dry Method when caramelizing sugar?

A

Wet method - sugar is first combined with water and boiled to dissolve it, making a syrup. An acid may be added to help prevent crystallization. The sugar caramelizes after the water has boiled off.
Dry method - Sugar is melted in a dry pot without first making it into a syrup. An acid such as lemon juice may be added to the sugar and rubbed in so the crystals are slightly moist.

74
Q

What is a chocolate ganache, in the context of chocolate creams?

A

A rich chocolate cream, able to be used as a glaze, icing, or filling, and a base for confections. It can be whipped to create a mouselike texture for filling, but once whipped it must be used at once as it becomes firm and difficult to spread.

75
Q

What is a chocolate mousse, in the context of chocolate creams?

A

Chocolate creams given a light texture by the addition of egg foams, or whipped cream, or both.

AIT Prep (14 decks)

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