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Plated Desserts Study Guide Final
Exam
The five components to a plated dessert are? - correct answers Main item, sauce/sauces, garnish, crunch component, frozen component What are 4 categories of sauces and give an example of each? - correct answers Fruit base- coulis, custard based- creme anglaise, sugar based- caramel, chocolate based- chocolate sauce How is Coulis different than a fruit sauce? - correct answers Uncooked fruit based Solid + Liquid + Heat + Time= - correct answers Infusion Which ingredient will thicken a creme anglaise? - correct answers egg yolks What temperature do you cook creme anglaise to? - correct answers170- How come creme anglaise is never bought to a boil? - correct answer sCould curdle the egg yolks Which ingredient makes the lace cookie pliable - correct answerscorn syrup How is the spreading controlled in a tulip cookie? - correct answers Gluten content of flour, protein of egg white, starch in confectioners' sugar How can you anchor a frozen component to the plate - correct answersA cup of tulip, almond lace, fruit/tempered chocolate, cakes/ crunches The five contrasts to a plated desserts are? - correct answers Flavor, temperature, texture, shape, color
How is a la minute and banquet plating different? - correct answersA la minute is by order and banquet is pre-plated desserts Which baking technique is used for fruit chips and meringue? - correct answersDried slow bake What are the benefits of baking fruit chips and meringue with that method? - correct answersno browning/ caramelization What are the 3 functions of poaching fruit? - correct answerstenderizes, enhances flavor, enhances color Name some uses for leftover poaching liquid - correct answersre-poach, reduced as sauce, adjusted to make a sort/ granite, using for glazing What are some guidelines when plating a dessert? - correct answersAll plates should be identical, all items on the plate should be edible, odd number of element on a plate are more visually appealing, avoid unnatural colors, mise en plase Name the functions of wet-slow baking. - correct answersslow setting of eggs providing a smooth creamy texture, promotes even baking of the product, prevents cracking on the surface of the product. Which ingredient in custards will make them set? - correct answerscoagulation of egg protein What are the similarities and difference between creme caramel and creme brulee?
- correct answerscustard; the caramel is placed on the bottom of the mold before baking in creme caramel, sugar is torched after the baking process on top of the creme brûlée How can you determine the texture and consistency of a custard? - correct answerstype of dairy used, the part of the egg used
Cheesecake is classified as a - correct answersmember of custard family How is a NY cheesecake different from a French cheesecake? - correct answersFrench: lighter texture, made a sponge cake base NY: Rich with dense texture, made with a graham cracker/cookie crust If you have lumps in your cheesecake batter, what are 2 possibilities why? - correct answersAdding liquid before lumps are gone, not scraping the bowl What are the 2 types of gelatin? - correct answerssheets and powder what are the 2 steps when using gelatin? - correct answersrehydrate in cold water, melt at 110F Why when making pineapple mousse, the mousse might not set up? - correct answersEnzymes can break down gelatins; have to heat up to remove enzymes to 165F What are the 3 sugar cooking techniques? - correct answersWet/wet sand, Dry/Direct, Fondant-glucose How can you prevent sugar crystallization? - correct answersadding acid, clean equipment, no stirring, wet down the sides Name the four basic ingredients of chocolate mousse and what are their functions - correct answersMelted Chocolate- cocoa butter stabilizers; Whipped cream- butterfat stabilizes mouse; Fat- adds richness; Common/Cold/French Meringue- add air, lightens, not stabilize What are some precaution or guidelines when making chocolate mousse? - correct answersTiming and Temperature is crucial, prepare each component before assembly, cold chocolate/ moisture causing the moisture causing the mousse to seize creating lumps
Name the two peaks of whipped cream and their uses? - correct answerssoft- used as an ingredients; stiff- hold shape When tempering chocolate with the vaccination method, what is the heating and working temperature of dark chocolate? Milk chocolate? White chocolate? - correct answersDark- 122F (Heating), 90F (working); Milk- 115F (Heating), 88F (working); White- 115F (heating), 86F (Working) Chocolate 2 main enemies are - correct answersMoisture, Excessive Heat Why is the cake batter for the microwave cake strained before pouring into the canister? - correct answersto remove chunks so the batter can get through the tiny holes How is agar agar activated? - correct answersHeat What is the percentage of agar agar used in a fluid gel? - correct answers1% Tapioca Maltodextrin will stabilize___ resulting in a powder? - correct answersfats 95% or higher What is the type of milk you use for a milk foam and what is the temperature is heated to? - correct answers2% of less; heat to 160-165F What is the flavor of Amaretto? - correct answersalmond What is the flavor of kailua? - correct answersCoffee What is the flavor of Grand Mariner? - correct answersOrange what is the flavor of chambord? - correct answersraspberry
