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Plated Desserts Midterm:
In the two stage cooling method, what is the total time allowed time to cool pastry cream - correct answers6 hours What are the five basic tastes? - correct answers sweet, sour, salty, bitter, umami When cooking Crème Anglaise, what temperature does Nappe occur at? - correct answers175-180°F What are the four categories of sauce as discussed in the lecture? - correct answers Reduction, slurry, sweetened, thickened Hot infusion of flavor into a mixture requires - correct answers Solid + liquid+ heat
- time 1 gallon = ____ ounces - correct answers128 oz What is the formula for grams to ounces? - correct answers1 gram = 0.035274 oz. Divide the number of grams by 28. Ounces to quarts? - correct answersthe fluid ounces divided by 32 Ounces to pounds? - correct answersdivide by 16 the mass in ounces 1 fl oz = ___ mL - correct answers29.6 mL How many tablespoons are in a cup? - correct answers16 tablespoons How many tablespoons are in a 1/4 cup? - correct answers4 tablespoons
How many teaspoons are in a tablespoon? - correct answers3 teaspoons What causes the pliability in lace cookies when they are hot and the structure when they are cold? - correct answersCorn Syrup 2 cups = 1 pint = 1 pound = __________ oz, when dealing with water - correct answers16 oz In which order do you place the following items in a Pastry refrigeration storage unit from the top to bottom. - correct answersFinished product, Fruit, Dairy, Dough, Eggs What is the most common cause of cross contamination? - correct answersWhen bacteria is transferred from one food item to another How can you demostrate contrast on a plated dessert? - correct answersTexture, flavor, shape, color, temperature The final results of reducing a sauce are all of the following except? - correct answersIntensifying Textural crunch The equation for formula conversion is: - correct answersDesired (Need) Yield ÷ Standard (Have) Yield When do you use gloves? - correct answersReady to eat food The difference between French and American Style Ice Creams is - correct answersFrench style contains eggs and American Style does not What are the four functions of wheat flour in baking talked about in lecture? - correct answersStructure, absorption of liquid, Color, and Flavor
What is JWU's Gold standard Temperature Danger Zone (T.D.Z.)? - correct answers41ºF - 135ºF 5 components of a plated dessert: - correct answersMain item, sauce, garnish, crunch, frozen component Banquet Style: - correct answers* pre-plated and stored till service
- standard banquet style & casual restaurant
- long-lasting dessert, garnishes, sauces
- clean, simple plating styles A La Minute: - correct answers* by the minute
- fine dining restaurants
- station set-up mise en place 5 contrasts of a plated dessert: - correct answersflavor/tastes, textures, temperatures, shape/dimension, colors Flavor/taste: - correct answersrich/lean, sweet/sour, salty/bitter Textures: - correct answerscreamy, crunchy, silky, smooth, thin/liquidity, light, dense, hard/soft, spongy Temperatures: - correct answersfrom filling to the top sauce, it matters, temperature, can make or break a plated dessert Colors: - correct answerspale, bloody, grey, golden, light brown, dark brown, blackened and charred Example of a hot infusion: - correct answersvanilla + dairy + heat + time = intense flavor
Example of a cold infusion: - correct answersSolid + liquid + cold/room temperature
- time = cold infusion (Coffee Beans) What will thicken creme anglaise? - correct answersSlow heating Creme anglaise is cooked to _____ also known as _____ when cooking creme anglaise: - correct answers175 and Nappe Why is creme anglaise never boiled? - correct answersWill burn and scramble the eggs 4 Traditional Sauces: - correct answersFruit Based, Custard Based, Sugar Based, Chocolate Based 4 Modern/Contemporary Sauces: - correct answersFoams, Caviar (Agar Agar), Fluid Gel (Agar Agar), Gelatin Cubes/Gelee Classical View of a Crunch Component: - correct answersdecorative "cookie" - lace cookie Contemporary View of a Crunch Component: - correct answerssoils, nuts How is a Coulis different than a fruit sauce? - correct answersthe puree is not cooked Sorbet: - correct answersFrozen mixtures of fruit juice or fruit purée that contain no dairy and contain sweeteners and other flavors or additives. Sorbet Brix: - correct answers22- Sorbet Baum: - correct answers14-
What % of sugar can you add to an ice without it affecting the freezing? - correct answers14-18% Stabilizers used in non-dairy ices. - correct answersGuar guar, gelatin, agar agar, gellan gum, etc American style ice-cream: - correct answersIce cream that has no eggs, is cooked or uncooked, and is made with milk, cream, sugar, and flavorings. French style ice-cream: - correct answersIce cream that has yolks, is cooked, and is made with milk, cream, sugar, egg yolks, and flavorings. Frozen Yogurt: - correct answersFrozen dessert that is cooked or uncooked, base of dairy, sugar, yogurt, and flavoring Gelato: - correct answerscooked base of dairy (higher % of yolk), sugar, and flavorings Ovenbaked: - correct answersPots de Creme, Creme Brûlée, Creme Caramel Stove top custards with starch added: - correct answersPastry Cream and Creme Chiboust Sabayon: - correct answersA thick, frothy sauce, either sweet or savory, made by whisking egg yolks and liquid over low heat. Bavarian Cream: - correct answersa sweet dessert mixture made by thickening custard sauce with gelatin and then folding in whipped cream; the final product is poured into a mold and chilled until firm Cremeux: - correct answerscreme anglaise set with gelatin Panna Cotta: - correct answersCustard made with vanilla beans, heavy cream, sugar, set with gelatin
What does gelatin do? - correct answersturns a liquid to semi-solids, traps air (protein), set point at 68 degrees F Gelatin's setting point = ______ - correct answers Gelatin's begins to melt = ______ - correct answers Gelatin is fully dissolved = ______ - correct answers Function of flour in baked goods: - correct answers1.) provides structure 2.) absorbs liquid 3.) contributes color 4.) contributes flavor Wet Slow Baking: - correct answers* Baking @ 300-
- Slow setting of eggs providing a smooth creamy texture, even baking, no drying, no cracking on the surface Dry Slow Baking: - correct answers* Baking @ low temp 200
- Evaporates moisture, dries without any caramelization/browning Ex: Wet slow baking- - correct answerscustards, chocolate lava cake, pudding Ex: Dry slow baking- - correct answersFruit chips, dried fruit leather, fruit roll up, baked merigues The texture and consistency of custards are determined by which two ingredients? - correct answers1.) the type of dairy used 2.) the part of the egg used
2.) adds texture (makes said frozen component more creamy and smooth for example) 3.) extends shelf life 4.) stabilizes the frozen component which in turn decreases its melting point You have a formula with the total yield of 6 # 3 oz. You need to adjust your formula to a Total Yield 2 # 13oz. What is the conversion factor (unit)? - correct answers0. What is the minimum time and internal temperature when cooking egg products? - correct answers15 sec @ 145ºF Tulip cookies are: - correct answersMade with bread flour Shaped while still hot Spread using a template What is the main difference between sorbet and sherbet? - correct answersSherbet has the addition of butterfat You have a formula with the total yield of 695 gr. You need to adjust your formula to a Total Yield 250 gr What is the conversion factor (unit)? - correct answers0. When using chocolate cheesecake as a main item, which of the following will provide a good flavor balance? - correct answersCherry Rosewater Sorbet You have a formula with the total yield of 695 gr. You need to adjust your formula to a Total Yield 1932 gr What is the conversion factor (unit)? - correct answers2.
The best option for dry-slow baking a meringue or fruit chip in an oven, would be? - correct answers200ºF 2 cups = 1 pint = 1 pound = ______ ounces - correct answers16 oz These items would be an appropriate choice for Hot or cold infusion except? - correct answersvanilla extract The final product using the dry-slow baking method should have? - correct answersCrispy texture Based on your main item, what is the deciding factor when choosing a frozen component? - correct answersfat content Which is a correct guideline when making cheesecake? - correct answersScrape the bowl often to prevent lumps Name the five (5) contrasts to consider for a plated dessert. Give an example of each. - correct answers1.) texture: oat soil, nuts, pretzel, tulip cookie, lace cookie, etc. 2.) flavor: have flavors that compiment one another, such as chocolate and cherries pairing well with one another. You want to utilize the 5 tastes: sweet, sour, salty, bitter, and umami. In this case the chocolate would be the bitter component and the cherries could be the sweet and or sour component. 3.) shape: textural appearence, having different shapes such as a spiral of a tulip cookie or a spiral or smear of the sauce adds to the plates composition by having different shapes to compose the plated dessert. 4.) color: pale, bloody, light, dark, etc. 5.) temperature: having the correct temperatures can make or break your plated dessert. If you have a hot main item and serve/plate it when it is too hot it can wreck your whole presentation by melting your frozen component or sliding all over the plate. You must have a good sense of temperature control when plating a dessert, it really does matter and play a huge detrimental role in the final plating. An example of a temperature contrast would be having a room-temperature cheesecake paired with a sorbet or other frozen component, the different temperatures breaks up the plate in a way that creates great contrast between the 5 overall components of a plated dessert.
The difference between a sorbet and a granita is the: - correct answersReducing the sugar percentage to 16 - 19 Brix The primary reason to slow bake custard in a water bath is: - correct answersslowly set the eggs Name the five (5) components to a plated dessert. - correct answers1.) main item 2.) sauce 3.) garnish 4.) crunch 5.) frozen component What are the five (5) basic tastes? Give an example of each. - correct answers1.) sweet: white chocolate 2.) sour: citrus fruits - ex: lemons, limes, oranges, etc 3.) salty: salted nuts, nuts, lace cookies topped w/ salt, etc 4.) bitter: dark chocolate 5.) umami: seaweed When tempering dark couverture, it is heated to ________ and then cooled to a working temperature of _________. - correct answers122˚F - 90˚F What is a typical range of labor cost in a restaurant? - correct answers25-35% What is Fat bloom? - correct answersUneven setting of the cocoa butter crystals What is the primary stabilizer in Chocolate mousse? - correct answersCouverture Which of the following is not responsible for 90 % of allergic reactions? - correct answersTomatoes
When designing a dessert menu, you should consider - correct answersCustomer expectations What production considerations do you need to consider when planning a menu? - correct answersstaff skill level What temperature water should be used for Eco labs wash N Walk? - correct answerscold Chocolate with additional amounts of cocoa butter added is called - correct answersCouverture Which of the following is not a base talked about in class to make Chocolate mousse? - correct answersCrème Anglaise, for a dense, rich yellow color What are the two enemies of couverture? - correct answersHeat and moisture Why do you want to utilize all scrap products? - correct answersTo increase your profit margin What is the traditional % of Sugar in the following formula? Eggs 250 grams Sugar 155 grams Flour 543 grams Cinnamon 50 grams - correct answers15.53% How often should your Sanitizer buckets be changed, if not dirty? - correct answers30 min Which of the following define reduction when dealing with pastry? - correct answersReducing the amount of an ingredient in a recipe (ie: reducing 100g of granulated sugar to 75g of granulated sugar)
Which of the following define substitution when dealing with pastry? - correct answersWhen 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) Which of the following is a vegan egg substitutes/replacement? - correct answersflaxseed meal What are two factors that will determine the texture and consistency of a custard? - correct answersdairy and eggs Which is not a replacement for saturated fats? - correct answerslow fat butter
