Yeye the explorer part III

Question 1

A foamy sauce made by whipping egg yolks with a liquid, often wine or liqueur. Recipes are included one made without wine and a more traditional one made with wine.

Accepted Answer

2

Question 2

is made by pouring a custard mixture over slices or cubes of bread arranged in a baking pan and placing it in the oven to bake.

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2

Question 3

Are ice cream molds made by lining a chilled mold with softened ice cream, freezing it hard and then filling the center with another flavor of ice cream or sherbet and freezing it again.

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2

Question 4

cook sugar up to soft ball stage(240°F) then add to egg whites whip together until cool

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1

Question 5

means "sugared dough." Its higher sugar content. used primarily for small items such as tartlets and petits fours, cookies, cakes and muffins

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1

Question 6

Cream with a fat content of 30% or more, but preferably over 35%,

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1

Question 7

In the classical pastry shop, sweetened, vanilla-flavored whipped cream.

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0

Question 8

are whipped egg whites sweetened with sugar. They are frequently used for pie toppings and cake icings.

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1

Question 9

Also known as vanilla custard sauce is a stirred custard. It consists of milk, sugar, and egg yolks stirred over very low heat until slightly thickened, then flavored with vanilla

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Question 10

Also called crème pâtissière, contains a starch-thickening agent that stabilizes the eggs. It can be boiled without curdling.

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2

Question 11

Is a rich chocolate cream with many uses, including as a glaze, icing, or filling for cakes and pastries, and as a base for confections.

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Question 12

Chocolate creams that are given a light texture by the addition of egg foams or whipped cream or both.

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0