plated desserts 2021
The range of sugar density for granite should be _______ Baume & ________ Brix
10 - 12 Baume 22 - 26 Brix
How much fat is in clarified butter?
100% fat
Gelatin will be fully melted at.
110˚F
What is the internal temperature of a baked custard?
155°F
When cooking Crème Anglaise, what temperature does Nappe occur at?
175-180°F
What is the appropriate portion size for the main item on a traditional plated dessert?
4-6 oz
What type of cheeses is low and is used in NY style cheese cakes?
Bakers cheese
Which of the following crème Anglaise products is made without using an additional baking process?
Bavarian
The two steps for preparing gelatin are.
Bloom and heat
Which of the following is not a gluten free?
Buckwheat
Which of the following is not a way to mimic fat functions?
Coconut oil
Which would not turn into a powder when mixed with tapioca maltodextrin?
Coconut puree
What temperature water should be used for Eco labs wash N Walk?
Cold
When poaching pears, it is important to
Cook the fruit in slightly simmering liquid with a constant heat
What do I have to do to tropical fruits in order to use them in a gelatin bound cream?
Cook to 145°F for 15min
Once the yolks are added to a Crème Anglaise, it should be?
Cooked to nappe (175-180°F)
The best way to increase dessert sales is
Educate wait-staff
Fine dining style of desserts can be easily reproduced to large quantities to store and serve later.
False
Food Allergies are fatal 1 in every 50 cases.
False
Which statement is true regarding a meringue?
Fat will affect stabilization
What are the two enemies of couverture?
Heat and moisture
How does a dairy stabilizer reduce iciness?
It adds fat
To measure sugar density you can use _________ or ________
Refractometer or Hydrometer
The following liquids can be Vegan alternatives in Ice Cream production
Rice Milk, Soy Milk, Almond Milk, Cashew Milk
Sorbet and sherbet are different because?
Sherbet has the addition of butterfat
Why do you temper couverture?
Shine and snap
Which is not a function of sugar in baking?
Shortens shelf life
Cold infusion of flavor into a mixture requires
Solid + liquid+ cold/room temp + time + time
Hot infusion of flavor into a mixture requires
Solid + liquid+ heat + time
Which of the following sugar substitute is not a derived from a natural sources?
Splenda
Which is not a function of fats in pastry?
Stabilize
What production considerations do you need to consider when planning a menu?
Staff skill level
Which ingredients affect the freezing of "ices"?
alcohol and Sugar
Lace and Tuile are examples of ______________.
crunch component
Which are Custard based sauces.
crème Anglaise, sabayon, curd
What occurs in the T.D.Z?
d. Rapid growth of Bacteria
Which of the four types of sheet gelatin is the one we use at JWU?
gold
What temperature should gelatin foam be heated to and then cooled to before foaming?
110°F cool to 80°F
When tempering White couverture, it is heated to ________ and then cooled to a working temperature of _________.
115˚F - 86˚F
When tempering milk couverture, it is heated to ________ and then cooled to a working temperature of _________.
115˚F - 88˚F
When tempering dark couverture, it is heated to ________ and then cooled to a working temperature of _________.
122˚F - 90˚F
The range of sugar density for sherbet should be _______ Baume & ________ Brix
14 - 18 Baume 22 - 26 Brix
The range of sugar density for sorbet should be _______ Baume & ________ Brix
14 - 18 Baume 22 - 26 Brix
What is a typical range of overhead cost in a restaurant?
15-25 %
What type & temperature of milk is best for foaming?
2% @ 160°F
What's the ideal amount of overrun in an ice cream?
20%
What is a typical range of food cost in a restaurant?
20-35%
The best option for dry-slow baking a meringue or fruit chip in an oven, would be?
200˚F
What is the Brix reading for a sorbet?
22 - 26
What is a typical range of labor cost in a restaurant?
25-35%
How often should your Sanitizer buckets be changed, if not dirty?
30 min
What temperature does sugar start to caramelize?
320°F
What temperature does water freeze at?
32°F
What temperature do you roast fruit at?
375-425°F
Gelatin will begin to set at.
68˚F
Ices can have up to ________ % of alcohol content and still freeze with a desirable texture
7%
Gelatin will begin to melt at.
86˚F
Gelato, is:
A cooked base of milk, yolks, sugar and flavorings.
Which of the following best defines what vegan means when pertaining to food?
A person that does not consume animal products
How does a stabilizer reduce iciness?
Absorbs water resulting in small ice crystals
What is faux caviar/pearls stabilized with?
Agar agar
What is fluid gel stabilized with?
Agar agar
Which of the following is a vegan gelatins replacements/substitutions?
Agar agar
Extracts are typically ______ based?
Alcohol
What two ingredients affect the freezing of ices?
Alcohol and Sugar
Tulip cookies are:
All the above
Which of the following liquids can be vegan alternatives?
Almond milk, cashew milk, rice milk, soy milk
Which of the he following frozen components are Dairy Based
American Style Ice Cream, French Style Ice Cream, Gelato, Frozen Yogurt
Which of the following textual elements is not used for sensory analysis?
Appearance visual
What do emulsifiers do in ices?
Assist in suspend fat and water together
What are the four guidelines for modifying recipes?
Bake time, Final texture, Final taste, Check the labels before starting
Which of the following is true about Crème Brulee?
Baked at 350˚F, using a water-bath
What are the five basic tastes?
Bitter, Sour, Umami, Sweet, Salty
Which of the following is not a gluten-free flour?
Buckwheat
What is beurre noisette?
Butter that has its milk solids caramelized
The final product using the dry-slow baking method should have?
Caramelized appearance
Which is not considered a traditional sauce?
Caviar peals
What is the best definition of a Ganache?
Chocolate and a water base liquid
What are the four categories of sauce as discussed in the lecture
Chocolate, custard, fruit, sugar
Which of the following is not an enemy of couverture?
Cocoa butter
A vegan alternative for ice cream?
Coconut milk
What gives lace cookies they're pliability when hot and structure when cold?
Corn syrup
What in lace cookies controls the spread?
Corn syrup
Chocolate with additional amounts of cocoa butter added is called
Couverture
What type of cheeses is most commonly used in NY style cheese cheesecake?
Cream cheese
Candied Nuts, Dried Meringue and Soils are examples of modern ___________.
Crunch components
What are the components of Cremeux?
Crème Anglaise, Gelatin, and Whip cream
What are the components of a traditional Bavarian cream?
Crème Anglaise, and gelatin
Which of the following is not a base used to make Chocolate mousse?
Crème Anglaise, for a dense, rich yellow color
Which of the following crème Anglaise products is made with using an additional baking process?
Crème Brulee
The most likely reason that a Crème Caramel would have an undesirable, spongy texture is because the:
Custard was over-baked
When designing a dessert menu, you should consider
Customer expectations
What are two factors that will determine the texture and consistency of a custard?
Dairy and eggs
Defines a custard?
Dairy liquid set by the coagulation of egg proteins
What are the components of Panna cotta?
Dairy, Sweetener, Gelatin, and Flavoring
The definition of a Panna Cotta is?
Dairy, sugar and flavoring set with gelatin
What are the two methods discussed in lecture to temper chocolate?
Direct (microwave)Seeding method (vaccination, tabling)
Grilling fruit is a cooking method.
Dry
Roasting fruit is a cooking method.
Dry
The ingredient in French ice cream that gives it rich texture, body and mouthfeel is the
Egg yolks
Which is not a function of eggs in pastry?
Emulsifier
Which is not a reason why you use a stabilizer in a water-based ice?
Emulsifies
What is in tropical fruit that breaks down gelatin?
Enzymes
Which is the deciding factor when choosing a type of frozen component?
Fat content
In which order do you place the following items in a Pastry refrigeration storage unit from the top to bottom.
Finished product, Fruit, Dough, Dairy, Eggs
Which of the following is a vegan egg substitutes/replacement?
Flaxseed meal
What in Tulip paste controls the spread?
Flour
Which of the following is not a Hydrocolloid?
Flour
Which sauce is thickened by agar agar?
Fluid gel
Why do we use Clarified butter for sautéing in pastry?
For its smoke point
Why are gums added to gluten free flour mix is?
For proteins/starches
The difference between French and American Style Ice Creams is
French style contains eggs and American Style contains more fat
A coulis is best described as a:
Fruit puree thickened with cornstarch and strained
Which is not considered modern sauce?
Ganache
What are gellee's stabilized with?
Gelatin
What binds together no bake cheesecake?
Gelatin
What type of emulsifier is found in most dairy-based ices naturally?
Heavy cream
Which describes French style ice cream?
Higher butterfat content than American style ice cream
Gelatin is a ___________ and primarily comes from __________.
Hydrocolloid, Pig bones, connective tissue and skin
As the percentage of overrun increases during the churning of ice cream the quality will?
Improve
Over-run is a term used in ice cream production that refers to:
Increase of volume during the churning process, by adding air
The final results of reducing a sauce are all of the following except?
Intensifying Textural crunch
How does a dairy stabilizer extend the shelf life of an ice?
It adds fat
What is the final Texture wanted for Granita?
Large ice crystals that melts quickly
Refractometer uses _________ to measure sugar density.
Light
Which is not a substitute for saturated fats?
Liquid butter fat
Define a custard?
Liquid usually dairy that is set with eggs
Which is not a replacement for saturated fats?
Low fat butter
An icy, coarse and crumbly texture in a sorbet is cause by?
Low sugar content
What are the five components of a plated dessert?
Main item, sauce, crunch, garnish, frozen
Which of the following can be used as is for a granita?
Mango curry tea
Italian sabayon is traditionally flavored with?
Marsala
What is the primary stabilizer in Chocolate mousse?
Meringue
What are the basic ingredients for Creme Anglaise?
Milk, cream, sugar, egg yolks
When using Chocolate Cheese cake as a main item, which of the following will provide a good flavor balance to the main item?"
Mint sprig
When using Chocolate mousse as a main item, which component will provide a good contrast? Creating a balanced plated dessert.
Mint sprig
What's the difference between New York style in French style cheesecake's?
New York style has a lighter texture
Is sugar suitable for vegans?
No, some sugar processes used charcoal filters that may contain animal bones
What is the financier and where does it come from?
Nut tea cake that comes from Paris
Why does a cheesecake crack?
Over coagulation of the egg proteins
Which of the following crème Anglaise products is made by adding starches?
Pastry Cream
When using Warm roasted pears as a main item, which component will provide a good contrast and creating a balanced plated dessert?
Pear chip
Gelatin will not be affected if you use the following raw fruit puree:
Pears
Which of the following stabilizers are not used in dairy ices?
Pectin
Which of the following type of stabilizers is not used for Water based Ices?
Pectin apples/citrus
Which is not ideal to achieve a complex caramelize flavor?
Poaching
Fluctuations in temperature during the storage of frozen desserts can?
Promote formation of ice crystals
What does tropical fruit break down in the gelatin?
Proteins
Where does Agar Agar come from
Red seaweed
Which of the following define reduction when dealing with pastry?
Reducing the amount of an ingredient in a recipe (ie: reducing 100g of granulated sugar to 75g of granulated sugar)
The difference between a sorbet and a granita is the:
Reducing the sugar percentage to 16 - 19 Brix
Which of the following is a not modern technique for plating desserts that was talked about in class?
Reduction sauce
When using whipped cream as a component to lighten mousse and Bavarian cream, it must be used at a _________ peak.
Soft
What are the four functions of wheat flour in baking talked about in lecture?
Structure, aeration, Color, and Flavor
Define water-based Ices?
Sugar syrup bases with fruit purée
How do you know when enough flavor has been infused into a liquid?
Taste
What two factors are most commonly implicated in a foodborne illness?
Temperature & lack of cleanliness
How can you demostrate contrast on a plated dessert?
Texture, flavor, shape, color, temperature
What is Overrun?
The amount of air that gets incorporated during the freezing process.
What is the difference between Coating Chocolate and Couverture?
The cocoa butter content
Which of the following best describes a custard that is properly set during the baking process?
The custard is set with a slight jiggle
What does 'tempering' mean when working with couverture?
The process of heating and cooling the cocoa butter crystals
What is not a function of stabilizers in "ices"?
To add flavor
What are your side towels used for?
To dry your hands
Why do you want to utilize all scrap products?
To increase your profit margin
After cooking Crème Anglaise to temperature, it is placed in an ice bath to:
To rapidly cool the custard
Which of the following is not responsible for 90 % of allergic reactions?
Tomatoes
After churning and freezing French style ice cream, flavored with coffee beans and Kahlua liquor, you notice that it is icy and crumbly. What was the most likely error?
Too much Kahlua was added
Which of the following is not a chemically engineered sugar?
Trivia
What determines the texture of custard?
Type of dairy used and eggs
Which would not be a consideration for the portion size of the main item?
Type of service
What is Fat bloom?
Uneven setting of the cocoa butter crystals
Which of the following doesn't make desserts marketable & profitable?
Untrained staff
What are the guidelines for portion sizes of a modern desert?
Usually 3 to 5 ounces main item 2 ounces sauce 25 to 50% of the main item amount is the ice
These items would be an appropriate choice for Hot or cold infusion except?
Vanilla extract
Poaching fruit is a cooking method.
Wet
What type/temperature of oven should be used for custard and why?
Wet slow low baking 325°F
Which of the following is not a reason to use a stabilizers and/or emulsifiers in dairy based Ices:
When the ice contains too much fat
Which of the following define replacement when dealing with pastry?
When we take an ingredient out and replace it with an entirely different item that will not perform the same function (ie: replacing honey or agave for granulated sugar)
What is the cooking method of a classic sabayon/zabaione?
Whipped over a double boiler to 145°F or higher
Which is not a method of preventing sugar crystallization?
Whisking the sugar as it cooks
What Hydrocolloid o we use to thicken a Coulis?
Xanthan gum
Is gelatin reversible? Is so what does this mean?
Yes, You just need to stir it to make it liquid again
Frozen Yogurt, is:
Yogurt, Dairy, sugar, and flavorings
What is the minimum time and internal temperature when cooking egg products?
a. 15 sec @ 145ºF
What is JWU's Gold standard Temperature Danger Zone (T.D.Z.)?
a. 41ºF - 135ºF
How long do you wash your hands for?
b. 20 sec.
In the two stage cooling method, what is the total time allowed time to cool pastry cream?
b. 6 hr
What is the most common cause of cross contamination?
b. When bacteria is transferred from one food item to another
Washing hands prevents . from getting into food
c. Bacteria & Viruses
When do you use gloves?
c. Ready to eat food
If walnuts in your bakeshop are used for only cookies, can you claim that all other products produced in your bakeshop are nut free?
no
How does sugar affect the consistency of a sorbet?
too much sugar will have smaller ice crystals and softer body
Which of the following define substitution when dealing with pastry?
when we take an ingredient out and substitute it with a similar item that may perform the same function (ie: Splenda or stevia for granulated sugar)
