hot and cold desserts

Three basic doughs make up the stretched dough category:

1.phyllo 2.strudel 3.cannoli

T/F Sugar helps to speed up the formation of the meringue.

False It actually slows down the formation and helps to prevent overwhipping

Select the three ways to measure sugar density.

1.floating egg 2.brix 3.baume

For which reasons do we flambee?

1.for show 2.to concentrate flavor 3.to reduce(burn off alcohol)

Ices differ from ice cream in the following ways:

1.more sugar 2.more acidic from acid in fruit 3.no dairy(except in sherbert) 4.ices have a greater cooling characteristic

What is the significance of using bananas in the Bananas Foster?

Bananas use to be imported through new orleans and this dish was made to showcase the banana

T/F The term "nappe" means to strain.

False It is a consistency temp of 175-185

T/F The introduction of fat interferes with the formation of the meringue.

True

T/F Cherries Jubilee was created by Escoffier in honor of Queen Victoria's reign.

True

What two ingredients inhibit freezing?

1.sugar 2.alcohol

Three USDA requirements for ice cream to be classified as ice cream are: 10% butterfat, no more than __________% overrun and 20% serum solids.

100%

what should the the total sugar content is ice cream be?

14-16% and not exceed 18%

According to the lecture notes, strudel dough is thought to have been created by the Hungarians, but made famous by ______________.

Austrians

What famous restaurant popularized Baked Alaska?

Delmonico's

By the 1700's, ice cream was common in ____________ and the colonies.

England

T/F The name Suzette, in Crepe Suzette, comes from the sister of the Prince of Wales.

False comes from companion of prince of wales

T/F Crepe Suzette was named after the dining companion of Auguste Escoffier.

False named after a companion of the prince of wales

T/F Cherries Jubilee was created by Escoffier in honor of Nellie Melba.

False was created by Escoffier but to celebrate the golden jubilee of queen victorias reign

The three categories of meringue are:

French/common Swiss Italian

Gelato

Italian custard base sim to french but higher % yolks and milk not cream less overrun

Shredded phyllo is know as ____________.

Kataifi

The orgin of Crepe Suzette is credited to a young waiter working at the Cafe de Paris in ___________________ in the 1890s.

Monte Carlo

Cannoli is the Italian word meaning ______________.

Pipe

What is the effect of vinegar on strudel dough?

Relaxes the dough

Which churn-frozen ice has milk or cream in the base?

Sherbet

Which churn-frozen ice has a meringue in it?

Spoom

What is the purpose of aging?

To allow the protein to absorb the water ice cream will be less icy

T/F As the percentage of overrun increases, the perceived quality of the ice cream decreases.

True

T/F Based on the reading in the section for "Qualities of Ice Cream" as overun increases, body/firmness decreases.

True

T/F French meringue is considered the simplest, lightest and most delicate of the three types of meringue.

True

T/F French meringue is sometimes referred to as cold or common meringue because it is made without any application of heat.

True

T/F Frozen yohurt was developed as a lowfat aternative to ice cream and is made by the same method as that used for American-style ice cream.

True

T/F Ice cream requires more flavoring than most nonfrozen products because its cold temperature decreases the sensitivity of taste buds, reducing their ability to perceived flavors.

True

T/F In 1846, a dairymaid named Nancy Johnson invented a portable hand-cranked ice cream freezer

True

T/F In the preparation of French meringue, adding the sugar too quickly, or all at once, will destroy the thin film you are trying to create.

True

T/F Phyllo originated along the Eastern Mediterranean and is the basis for many popular sweet and savory Greek, Turkish and Armenian dishes.

True

T/F Sorbet, spoom and sherbet are examples of churn-frozen ices.

True

T/F Spirits, liqueurs or alcohol used in ice cream are considered freezing inhibitors.

True

T/F The famous New York restaurant Delmonico's popularized Baked Alaska.

True

T/F There are two types of ice cream: custard based and a lighter style that does not use eggs.

True

T/F Total butterfat content in ice cream should not exceed 22-25%

True

T/F Two important things happen during the freezing process of ice cream: 1) the mix is being frozen and 2) air is incorporated.

True

T/F When the ice cream base is "aging", the proteins absorb the water content, preventing the formation of ice crystals and producing a smoother finished product.

True

T/F When using fruit purees in ice creams, a high water content in a fruit puree will promote undesireable iciness.

True

T/F Coupe is the French name for the American dessert called sundae.

True

T/F Exposure to air and fluctuations of storage temperatures promotes ice crystallization in ices.

True

T/F The grainy texture in ices can be reduced by substituting part of the granulated sugar with an invert sugar such as honey or glucose.

True

T/F The invention of the hand-cranked ice cream freezer allowed for the incorporation of air through constant churning during the freezing process.

True

T/F Three common problems sometimes encounted in the production of churn-frozen ices are: separation of sugar syrup, crystallization of sugar and ice, and a course or crumbly texture.

True

The distinction between crisps and crumbles is generally based on the topping. The crumble usually contains _________ and oats, where as the crisps is composed of white sugar, butter, flour and no oats.

brown sugar

The ____________ found in milk and cream is the chief contributor to the texture, body and richness of ice cream.

butterfat

Traditional baked fruit desserts in the classic American repertoire include:

crisps/crumbles cobblers grunts betties pandowdies

The concentrated sugar syrup (in an ice) may separate if the sugar content is too ________.

high

Flambeed desserts are usually presented tableside in view of the guests. Beyond the drama of leaping flames, burning-off the alcohol will ____________ the flavor of the sauce.

intensify

Phyllo is the Greek word meaning _________________.

leaf

Egg yolks provide smoothness in ice cream due to ________________, an emulsifier that controls the separation of butterfat during the freezing process.

lecithin

what are the other solids in milk besides butterfat called?

serum solids

Frozen products that are not churned during the freezing process are called "still frozen," some examples are:

souffle glace parfait glace semi-freddo frozen mousse

Grunts are similar to cobblers in that it has a buscuit dough on top of the fruit. However, grunts are ____________ rather than baked.

steamed

What is a peach melba

sundae made w poached peaches,ice cream, and melba sauce(red currant + rasp) -made by Escoffier to honor opera singer nellie melba

Butterfat content of ice cream

total should not exceed 22-25%