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Yeye the explorer part II

marielle reyes
7
0
Idinagdag na problema (20/ 20)
Huwag payagan ang maling sagot
Itago ang sagot
public na pagsusulit

problema 1

pumili

In its simplest form, it is made by creaming butter with powdered sugar, although other fats can be used, such as butter or lard.

  • Custard
  • Buttercream
  • Pastry Cream
  • Buttercup

problema 2

pumili

Check all that applies: Guidelines for Whipping Cream

  • Cream for whipping should be at least 1 day old. Very fresh cream doesn't whip well.
  • If the cream is not to be used immediately, set it aside.
  • Do not overwhip. Stop beating when the cream forms peaks that hold their shape. If the cream is whipped longer, it first becomes grainy in appearance and then separates into butter
  • Chill the cream and all equipment thoroughly, especially in hot weather.
  • If the cream is to be sweetened, use extra- fine granulated sugar or, for best stability, sifted confectioners' sugar.

problema 3

pumili

Check all that applies: Guidelines for Making Meringues

  • Fats helps egg whites from foaming properly: It is okay to have a little trace of egg yolks
  • Do not overbeat- Beaten egg whites should look moist and shiny.
  • Sugar makes egg white foams more stable
  • Mild acids help foaming
  • Egg whites foam better if they are at a cold place than in room temperature.

problema 4

pumili

Check all that applies: Types of Sauces

  • CUSTARD SAUCE
  • CHOCOLATE SAUCE
  • LEMON SAUCE
  • GELEE
  • SABAYON

problema 5

pumili

Check all that applies: Secondary Items & Décor

  • Fruit
  • Whipped cream
  • Fruit crisps or chips
  • Chocolate decorations of many types
  • Choux lattice

problema 6

pumili

Usually melted chocolate containing additional fats or liquids, or both. They are applied warm and set up to form a thin, shiny coating. Gelatin-based glazes

  • Chocolate Glaze
  • chocolate ganache
  • Pastry Cream

problema 7

pumili

In making chocolate ganache what is the ratio suitable for using it as a glaze?

  • two parts chocolate to one part cream
  • Equal parts chocolate and cream
  • three parts chocolate to two parts of cream

problema 8

pumili

These pastries are generally Crisp rather than moist and soft

  • pate brisee
  • petit four glace
  • Petit four sec
  • pate a choux

problema 9

pumili

A cake that is across between shortened and unshortened. It has fat and beaten egg whites.

  • sponge cake
  • pound cake
  • Chiffon Cake
  • ice cream cake

problema 10

pumili

made by beating a hot sugar syrup into the egg whites. This is the most stable because the egg whites are cooked by the heat of the syrup. When flavored with vanilla, it is also known as boiled icing

  • Swiss meringue
  • Italian meringue
  • french meringue

problema 11

pumili

It is an edible icing used to decorate or sculpt cakes and pastries

  • icing
  • Fondant
  • glaze
  • buttercream

problema 12

pumili

It is made from sugar, water, gelatin, and glycerol.

  • icing
  • Fondant
  • glaze
  • buttercream

problema 13

pumili

is used for bottom crust, especially in baked fruit pies and soft or custard type pies because it resists sogginess.

  • pate brisee
  • flaky dough
  • Mealy dough
  • pate sablee

problema 14

pumili

Éclair and cream puff are made from what dough

  • éclair paste
  • choux paste
  • pate sucree
  • a and b

problema 15

pumili

which literally means "broken dough," Usually used for large tarts. Like apple pie, quiche, lemon meringue or chicken pie.

  • Pâte sablée
  • Pâte brisée
  • pate a choux
  • Pate sucree

problema 16

pumili

Contains even more fat and less egg and other moisturizers. Can be used for small tarts and other pastries. The crumbly, "sandy" texture of the baked dough gives the pastry its name, which means sand

  • pate sucree
  • Pâte brisée
  • Pâte sablée

problema 17

pumili

Also known as stock syrup, is a solution of equal weights of sugar and water

  • dessert syrup
  • Simple Syrup
  • cake syrup

problema 18

pumili

Are made from soft doughs. The dough must be soft enough to be forced through a pastry bag but stiff enough to hold its shape.

  • rolled cookies
  • molded cookies
  • Bagged Cookies or pressed cookies
  • icebox cookies

problema 19

pumili

Fillings or components of cakes and pastries, as ingredients of such desserts as Bavarian creams and mousses, and as sauces or toppings.

  • Basic Syrups
  • Basic Cream
  • Sauces

problema 20

pumili

Two methods possible for caramelizing sugar.

  • soft and hard method
  • wet and dry method
  • hot and cold method
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