Yeye the explorer part IV

Question 1

What is the main difference between adding cornstarch to eggs and cooking it versus cooling it?

Accepted Answer

When cornstarch is mixed w/ egg and then cooked, it acts as thickening agent. However, if cornstarch is added to eggs w/o cooking and mixture is then cooled, the cornstarch won't activate or thicken

Question 2

Why is accurate scaling and uniform sizing important in making a cookie

Accepted Answer

Scaling precisely helps manage portion sizes and cookies of the same size bake at the same rate. If some cookies are larger, they may remain undercooked while smaller ones can become overcooked

Question 3

Enumerate basic meringue types

Accepted Answer

French, italian, and swiss meringue

Question 4

Enumeration: Different types of pastries

Accepted Answer

PUFF PASTRY, PATE A CHOUX, PIE, TART AND TARTLET, BAVARIAN AND MOUSSES, CUSTARD AND PUDDING, COOKIES AND BROWNIES, SUFFLES, STUDEL AND PHYLLO

Question 5

ENUMERATION: CLASSIC PASTRY DOUGH

Accepted Answer

PATE BRISEE, PATE SUCREE, PATE SABLEE

Question 6

ENUMERATION: GIVE AT LEAST 5 TART AND TARTLET

Accepted Answer

APPLE TART, FRESH FRUIT TART, LEMON TART, WALNUT TART, ALMOND TART, CASHEW TART, CHOCOLATE TART, CHOCOLATE BANANA TART

Question 7

ENUMERATION: 2 PUFF PASTRY MAKING METHOD

Accepted Answer

FOUR FOLD METHOD AND THREE FOLD METHOD

Question 8

ENUMERATION: 5 PATE A CHOUX

Accepted Answer

CREAM PUFF, ECLAIR, PARIS BREST, PRALINE, CHOUX FLORENTINE

Question 9

ENUMERATION: TWO BASIC TYPES OF PIE DOUGH

Accepted Answer

MEALY DOUGH, FLAKY DOUGH

Question 10

ENUMERATION: COOKIE CHARACTERISTICS (4)

Accepted Answer

CRISPINESS, CHEWINESS, SOFTNESS, SPREAD

Question 11

ENUMERATION: COOKIE TYPES (8)

Accepted Answer

BAGGED, DROPPED, ROLLED, MOLDED, ICEBOX, BAR, SHEET, STENCIL

Question 12

ENUMERATION: CUTTING METHOD OF PETIT FOUR

Accepted Answer

STRAIGHT OR CUBE, ROUND USING CUTTER, DIAMOND

Question 13

ENUMERATION: GLAZING METHOD (3)

Accepted Answer

RACK METHOD, FUNNEL METHOD, DIPPING METHOD

Question 14

ENUMERATION: CLASSIFICATION OF CAKE (3)

Accepted Answer

SHORTENED, UNSHORTENED, CHIFFON CAKES

Question 15

ENUMERATION: BASIC TYPES OF ICING

Accepted Answer

FONDANT, BUTTERCREAM, FOAM TYPE, COATINGS, FLAT TYPE, ROYAL, GLAZES

Question 16

ENUMERATION: BASIC CREAM

Accepted Answer

WHIPPED CREAM, MERINGUE, CREME ANGLAISE, PASTRY CREAM, CHOCOLATE CREAM, MOUSSE

Question 17

ENUMERATION: SAUCES

Accepted Answer

CUSTARD SAUCE, CHOCOLATE SAUCE, LEMON SAUCE, FRUIT SAUCE, GELEE, CARAMEL SAUCE, SABAYON

Question 18

ENUMERATION: 3 ESSENTIALS OF DESSERT PRESENTATION

Accepted Answer

GOOD BASIC BAKING AND PASTRY SKILLS, PROFESSIONAL WORK HABITS, VISUAL SENSE

Question 19

ENUMERATION: CHARACTERISTICS OF TASTE AND MOUTH FEEL PF PLATED DESSERT

Accepted Answer

FLAVOR, TEXTURE, TEMPERATURE