creams, custards, pudding

Question 1

A combination of sugar and water that is brought to
a boil and cooked to a certain temperature

Answer 1

Sugar solution

Question 2

240°F (116°C)

Answer 2

Soft ball

Question 3

236°F (113°C)

Answer 3

Thread

Question 4

300°F (149°C)

Answer 4

Hard crack

Question 5

260°F (127°C)

Answer 5

Hard Ball

Question 5

246°F (119°C)

Answer 5

Firm ball

Question 5

338°F (170°C)

Answer 5

Caramel

Question 6

270°F (132°C)

Answer 6

Soft crack

Question 6

Whipped whole eggs, egg yolks, or egg whites with
sugar

Answer 6

Egg foams

Question 6

Beaten egg whites stabilized with sugar (59-68°F)

Answer 6

Meringue

Question 7

1:1 egg whites to sugar

Answer 7

French meringue

Question 8

Cooked sugar is poured over whipping whites

Answer 8

Italian meringue

Question 9

Heat the egg whites and sugar before whipping

Answer 9

Swiss meringue

Question 10

Cooked or Uncooked egg foam with make with
whole egg or egg yolk whisked with sugar over a
bain marie

Answer 10

Sabayon

Question 11

Vanilla flavored whipped cream (15% sugar)

Answer 11

Creme Chantilly

Question 12

Cooked egg foam with egg yolk and cooked sugar

Answer 12

Pate a bombe

Question 13

Heavy cream that has been whipped to increase its
volume and lighten the texture. 35-40% butter fat is desired

Answer 13

Creme fouettee

Question 14

Used as a dessert sauce or served as a
dessert with fruits.

Answer 14

Creme Zabaglione

Question 15

Used as a base for dessert sauces, bases
for ice cream, butter cream and mousse

Answer 15

Creme anglaise

Question 16

Same as Crème Anglaise, but has to
be brought to a boil (Very versatile)

Answer 16

Creme patisserie

Question 17

Rich soft custard made bound with yolks
(as opposed to crème renversée which
uses whole eggs and yolks)

Answer 17

Creme a flan

Question 18

Rich custard slightly firmer than a flan and
bound with a combination of whole eggs
and yolks

Answer 18

Creme renversee

Question 19

Slightly firmer than crème renversée
because of the use of whole eggs. Caramelized sugar is poured into molds,
then custard is poured in and poached in a
water bath in the oven.

Answer 19

Creme caramel

Question 20

Rich custard with a thin layer of
caramelized sugar

Answer 20

Creme brulee

Question 21

Chocolate is the most common flavor. Texture is similar to ganache

Answer 21

Pot de creme

Question 22

Cream cheese, sour cream, butter, sugar, eggs and flavorings. Set by coagulation of eggs

Answer 22

Cheesecake

Question 23

A very light preparation, made primarily with fresh cheese, heavy cream, sugar and egg yolks

Answer 23

Crème au Fromage Blanc

Question 24

Ganache originated in the southwest of France, where the word gancher stands for patauger, which means to wade or splash and describes the chocolate when a hot liquid is poured over it.

Answer 24

Ganache Montees

Question 25

These are sweet milk-based dessert similar in consistency to egg-based custards, though it may also refer to other types such as bread and rice pudding

Answer 25

Pudding

Question 26

100% pastry cream, 50% butter and 25% praline paste. Butter steabilizes the cream

Answer 26

Creme Paris-brest

Question 27

Made of milk, cream, sugar, and flavoring and is thickened with cornstarch.

Answer 27

Blancmange or Cornstarch Puddings

Question 28

Italian for “cooked cream

Answer 28

Pana Cotta

Question 29

These are similar to baked puddings except that they are steamed, and has a heavy, dense, texture and its richness makes them warming, comforting desserts on winter nights.

Answer 29

Steamed puddings

Question 29

These are milk, cream, eggs and sugar mixtures poured over bread or rice and “baked” on a bain marie until set.

Answer 29

Baked puddings

Question 30

Also known as Crème Chiboust Pastry cream and Italian Meringue (4:1)

Answer 30

Crème St. Honoré

Question 31

Whipped cream where melted chocolate or chocolate ganache is incorporated

Answer 31

Crème Fondante

Question 32

Pastry cream lighten with whipped cream and stabilized with gelatin. Also known as Crème Legere

Answer 32

Crème Diplomate

Question 33

French term meaning “foam”. Lightened with egg foams and/or whipped cream to create the airy texture

Answer 33

Mousse

Question 34

Also called Bavarois. Crème Anglaise with whipped cream set with gelatin.

Answer 34

Creme Bavaroise

Question 35

Crème Anglaise style custard thickened with butter and sometimes gelatin

Answer 35

Cremeux