Hot & Cold Desserts- Revision Questions With Correct Detailed Answers| Graded A+.

Describe in four steps the production of a Parfait - correct answers1) Sterilize equipment, whisk eggs, yolk & sugar over a bain marie till thick. 2) place on machine and whisk until cold. 3) chill then fold in flavouring 4) fold in whipped cream, place into prepared moulds & freeze Ice cream has ice crystals in it, explain why? - correct answers Insufficient churning or insufficient sugar or re-frozen On a classical menu, where would the sorbet be served, and why? - correct answers• Between entrée and main • to refresh the palate List the ingredients for a lemon sorbet and explain the production method. - correct answers Lemon zest and juice, stock syrup -Italian meringue. 1) Infuse juice & zest in stock syrup. 2) Cool to 24 c test for reading of 17degree Baumé with a sacchrometer 3) Churn freeze till thick, add Italian meringue 4) Continue churning till just frozen. What is a sacchrometer? - correct answersAn instrument used to measure the sugar density of a liquid What is the name of the piece of equipment that measures sugar density by light refraction? - correct answersRefractometer At what temperature should a sorbet be measured at for sugar density? - correct answers20-24˚C (room temperature) Describe how to finish Florentines after baking. - correct answers• Coat on smooth side with chocolate • set slightly & decorate with a comb in a wavy pattern When are Petit Fours served? - correct answersAfter dinner with coffee. State the ingredients and describe how to produce Praline - correct answers• Almonds & or hazelnuts-toasted, sugar & water a) Prepare a caramel ensuring you brush down the sides with cold water b) add nuts pour onto an oiled tray c) allow to cool then d) grind to a fine powder What is the ratio of egg whites to sugar when producing basic meringue? - correct answers1:2 (One part egg white to two parts sugar) What is added to a meringue to produce Japonaise? - correct answersGround toasted almond or hazelnuts, cornflour State in FOUR steps the production of Italian Meringue - correct answers1) Sterilize equipment 2) Prepare syrup to 110˚C - whisk whites, sugar & salt to soft peaks. 3) Take syrup to 118˚C (soft ball) and slowly pour onto meringue at high speed. 4) Turn down to low speed and whisk till cold to stabilize Explain the following faults: a. Meringue fails to whip b. Chocolate has a whitish coating ( fat bloom) c. Sorbet is still soft after churning/freezing - correct answersa) presence of yolk in whites, stale whites, greasy equipment b)poor tempering ,insufficient melting, or fluctuating temperature, c)too much sugar Explain two differences between Couverture and compound chocolate. - correct answers• Couverture- Cocoa butter content higher in couverture has to be tempered more expensive. • Compound cheaper, low cocoa butter + lecithin /flavour etc does not require tempering. What temperature should melted chocolate be when using for coating? - correct answers35˚C (Couverture-dark 30-33˚C) What will cause melted chocolate to seize? - correct answersToo hot, stirring, moisture i.e. steam State TWO procedures necessary to prevent crystallization preparing caramel. - correct answers• Wash/brush down with cold water • do not stir What are the two methods of producing a fruit coulis? - correct answers• Process fresh fruit/icing sugar till smooth, t • Cook fruit & syrup, process, pass adjust A baked egg custard has holes in it, explain why. - correct answersBoiled-oven too hot Explain the differences between a Pudding Soufflé and a Dry Soufflé - correct answersPudding Soufflé Cooked in bain marie, turned out, served with a sauce. • Dry baked, served in the mould, not usually served with a sauce Why do we add a ¼ of the meringue to a soufflé base prior to folding in the remainder? - correct answersLoosens the mix (temper), to enable the whites to be folded in easily Explain the advantages of whisking egg whites in a copper bowl. - correct answersMore volume, quicker, more stable, reaction with copper/warmth What is the difference between fresh and imitation cream? - correct answers• Fresh - natural no additives-shorter shelf life. • Imitation - milk powder, lecithin, stabilizers and flavour In FOUR steps describe the production of a vanilla Bavarois - correct answers1) Prepare a vanilla anglaise with yolks, sugar, milk &vanilla 2) Soften gelatine and add to the warm anglaise, pass. 3) Chill over ice till setting point is reached. 4) Temper with a little of the whipped cream then fold in the remainder, pour into prepared moulds and chill till set. Why do we soak leaf or bloom powdered gelatine before using? - correct answersSo it will dissolve easily A Bavarois has separated after setting, explain why. - correct answersCream added too early before setting point was reached. How do you tell when a Dry Soufflé is cooked? - correct answers• Time • Colour • Appearance • sides are dry to the touch Why would a jelly made with fresh pineapple not set? - correct answersProtein eating enzymes destroy gelatine (-bromelin) State how the moulds are prepared for a Chilled or frozen Soufflé - correct answersCollared with kitchen paper and secured gelatine and acid effect - correct answersacid: further strengthen the albumen framework gelatine : make a sauce or batter thick without tough and rubbery sugar: strengthen the framework for the developing foam salt: stability of the foam fresh puree relative with anglaise and bavarois - correct answerspassion fruit vanilla banana cherry differences between bavarois and souffle - correct answers- bavarois is made with custard base - use cream to areate - set with gelatine - bake or steam to cook - use egg white for aerate how to produce fresh coulis - correct answersboil selected fruit with sugar and water sieve through sieve and cill until required chocolate temperature - correct answers- melting on main-marie 49'C - tempering temperature: on marble cool down from 25 to 28'C - heat up temperature: 29 to 31'C for white chocolate, 30 to 32'C for milk chocolate, and 30 to 33'C for dark chocolate. tempering importance - correct answers- melting to an exact temperature - the couverture is cut to small pieces and heated to exactly the temperature needed - simply stir, ready for instant use tabling tempering method (four steps) - correct answers- on bain marie melt chocolate to 49'C (not exceed 49'C)