Yeye the explorer part II

Question 1

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

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Question 2

Check all that applies: 	Guidelines for Whipping Cream

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Question 3

Check all that applies:  	Guidelines for Making Meringues

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Question 4

Check all that applies: Types of Sauces

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Question 5

Check all that applies: Secondary Items & Décor

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Question 6

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

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Question 7

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

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Question 8

These pastries are generally Crisp rather than moist and soft

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Question 9

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

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Question 10

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

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Question 11

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

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Question 12

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

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Question 13

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

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Question 14

Éclair and cream puff are made from what dough

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Question 15

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

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Question 16

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

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Question 17

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

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Question 18

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.

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Question 19

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

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Question 20

Two methods possible for caramelizing sugar.

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