plated desserts 2021

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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)


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