Entrments: Creams

Question 1

Heavy whipped cream to volumize and for texture

has 30-40% butter fat

Answer 1

Creme Foutte (whipped Cream)

Question 2

VAnilla flavored whipped cream with 15% sugar

Answer 2

Creme Chantilly

Question 3

Wine cream containing:
sugar
wine
yolks
flavoring

which is also a stirred custard

Answer 3

Creme Zabaglione

Question 4

Stirred custard used for sauces which should be never cooked at 180 F

Made with yolk, milk and sugar

Answer 4

Creme Anglaise

Question 5

Cream similar to creme anglaise but with cornstarch and somtimes butter.

Answer 5

Creme Patesserie ( Pastry Cream)

Question 6

flan bounded by egg yolk which is smooth

Answer 6

Creme a Flan

Question 7

more firm than a creme a flan bounded by egg yolks and eggs

Answer 7

Creme Renverse

Question 8

firmer than creme renversee which is bounded by eggs.

It also has caramelized sugar poured in to the mold.

Answer 8

Creme Caramel

Question 9

Custard with caramelized sugar torched on top.

Answer 9

Creme Brulee

Question 10

Means a “pot of creme usually “ made of chocolate, and having similar texture to chocolate gananche.

Answer 10

Pot de Creme

Question 11

Dessert by coagulated eggs made of cream cheese, sour cream, butter, eggs and sugar.

Answer 11

Cheesecake

Question 12

a filling made of butter, sugar, eggs and almond nut meal

Answer 12

Almond Cream

Question 13

combination of almond cream and pastry cream (2:1)

Answer 13

Frangipane

Question 14

Frsh cheese, heavy cream, sugar and egg yolk

Answer 14

Creme au Fomage Blanc

Question 15

Whipped Ganache foriginating from the SW France

Answer 15

Ganache Montees

Question 16

100% pastry cream
50% butter
25% praline paste

Answer 16

Creme Paris- Brest

Question 17

steps in making praline

Answer 17

mix smoothed praline and butter and add pastry cream

Question 18

cross of pastry cream and butter cream also known as German Butter Cream

Answer 18

Mousseline Creme

Question 19

milk-based desserts similar to of consistency to egg based creams

Answer 19

Pudding

Question 20

“Cornstarch Pudding”

Answer 20

Blancmange

Question 21

Pudding made of milk, cream, sugar and flavoring thickened by cornstarch

Answer 21

Blancmange

Question 22

Blancmange made with almonds, almond paste and gelatine.

Answer 22

French Blancmange

Question 23

Similar to pastry creambut with less conrnstarch. It is usually flavored with chocolate or coconut.

Answer 23

Cream Pudding

Question 24

Italian cream made of milk and gelatin

Answer 24

Panna Cotta

Question 25

Milk, cream eggs and sugar ar pured into bread or rice and baked on baine-marie

Answer 25

Baked Pudding

Question 26

Similar to steamed pudding, but it is heavy, dense and rich. It is comforting during the winter season

Answer 26

Steamed Pudding

Question 27

Sweetened rice that has been steamed or baked after milk, sugar and eggs are poured

Answer 27

Rice Pudding

Question 28

bread-lined pudding withh summer fruit filling

Answer 28

Summer pudding

Question 29

Pastry cream + Italian Meringue + Gelatin

Answer 29

Creme St. Honore

Question 30

whipped cream + melted chocolate

Answer 30

Chocolatine/ Creme Fondant

Question 31

pastry cream + whipped cream + gelatine

Answer 31

Creme Diplomate

Question 32

French term for "foam" refering to dessert which is sweet or savory, mixed with eff foam or cream,

Answer 32

Mousse

Question 33

Determines the egg foam used and gelatine required

Answer 33

Flavor Base

Question 34

3 Bases for Mousses

Answer 34

Fruits Stirred Creams ganache

Question 35

2 types of egg foams for mousse

Answer 35

Italian Meringue Sabayon /Pate a bombe

Question 36

foam for light and delicate mousse

Answer 36

Italian Meringue

Question 37

foam that is rich and complex for mousse

Answer 37

Sabayon/ pate a bomb

Question 38

thins out the flavor of the base containing 35% fat minimum

Question 39

2 setting agents for mousse

Answer 39

Cocoa butter and gelatin

Question 40

fruit puree + soft peak cream + meringue + gelatin

Answer 40

Fruit mousse

Question 41

chocolate ganache + whipped cream + egg foam

Answer 41

Chocolate mousse

Question 42

Creme Anglaise + whipped cream + gelatin

Answer 42

Creme Bavaroise

Question 43

creme anglaise thickened by butter and custard Placed in an immerssion blender to emulsify cream.

Answer 43

Cremeux

Question 44

By L'E cole du Grand Chocolate meaning " creamy and smooth" in Japanese

Answer 44

Namelaka

Question 45

glucose+ milk+gelatin boiled incorporate in melted chocolate add whipped cream

Answer 45

Namelaka