Plated Desserts Midterm: Awesome Guide Questions With 100% Correct And Verified Answers.

In the two stage cooling method, what is the total time allowed time to cool pastry cream - correct answers6 hours What are the five basic tastes? - correct answers sweet, sour, salty, bitter, umami When cooking Crème Anglaise, what temperature does Nappe occur at? - correct answers175-180°F What are the four categories of sauce as discussed in the lecture? - correct answers Reduction, slurry, sweetened, thickened Hot infusion of flavor into a mixture requires - correct answers Solid + liquid+ heat + time 1 gallon = ____ ounces - correct answers128 oz What is the formula for grams to ounces? - correct answers1 gram = 0.035274 oz . Divide the number of grams by 28.35 Ounces to quarts? - correct answersthe fluid ounces divided by 32 Ounces to pounds? - correct answersdivide by 16 the mass in ounces 1 fl oz = ___ mL - correct answers29.6 mL How many tablespoons are in a cup? - correct answers16 tablespoons How many tablespoons are in a 1/4 cup? - correct answers4 tablespoons How many teaspoons are in a tablespoon? - correct answers3 teaspoons What causes the pliability in lace cookies when they are hot and the structure when they are cold? - correct answersCorn Syrup 2 cups = 1 pint = 1 pound = __________ oz, when dealing with water - correct answers16 oz In which order do you place the following items in a Pastry refrigeration storage unit from the top to bottom. - correct answersFinished product, Fruit, Dairy, Dough, Eggs What is the most common cause of cross contamination? - correct answersWhen bacteria is transferred from one food item to another How can you demostrate contrast on a plated dessert? - correct answersTexture, flavor, shape, color, temperature The final results of reducing a sauce are all of the following except? - correct answersIntensifying Textural crunch The equation for formula conversion is: - correct answersDesired (Need) Yield ÷ Standard (Have) Yield When do you use gloves? - correct answersReady to eat food The difference between French and American Style Ice Creams is - correct answersFrench style contains eggs and American Style does not What are the four functions of wheat flour in baking talked about in lecture? - correct answersStructure, absorption of liquid, Color, and Flavor Over-run is a term used in ice cream production that refers to: - correct answersIncrease of volume during the churning process, by adding air What is the Brix reading for a sorbet? - correct answers22-26 What do tropical fruit enzymes break down in the gelatin? - correct answersProteins You have a formula with the total yield of 695 gr. You need to adjust your formula to a new Total Yield of 250 gr What is the conversion factor (unit)? - correct answers0.36 How long do you wash your hands for? - correct answers20 seconds What is not a function of stabilizers in "ices"? - correct answersadd flavor Gelatin is a ___________ and primarily comes from __________. - correct answersHydrocolloid, Pig bones, connective tissue and skin Which of the following is not a reason to use a stabilizers and/or emulsifiers in dairy based Ices? - correct answersWhen the ice is lacking solids What do emulsifiers do in ices? - correct answersAssist in suspend fat and water together What two ingredients affect the freezing of ices? - correct answersalcohol and sugar What is the traditional % of eggs in the following formula? Eggs 250 gr. Sugar 155 gr. Flour 543 gr. Cinnamon 50 gr. - correct answers25.05% What is JWU's Gold standard Temperature Danger Zone (T.D.Z.)? - correct answers41ºF - 135ºF 5 components of a plated dessert: - correct answersMain item, sauce, garnish, crunch, frozen component Banquet Style: - correct answers* pre-plated and stored till service * standard banquet style & casual restaurant * long-lasting dessert, garnishes, sauces * clean, simple plating styles A La Minute: - correct answers* by the minute * fine dining restaurants * station set-up mise en place 5 contrasts of a plated dessert: - correct answersflavor/tastes, textures, temperatures, shape/dimension, colors Flavor/taste: - correct answersrich/lean, sweet/sour, salty/bitter Textures: - correct answerscreamy, crunchy, silky, smooth, thin/liquidity, light, dense, hard/soft, spongy Temperatures: - correct answersfrom filling to the top sauce, it matters, temperature, can make or break a plated dessert Colors: - correct answerspale, bloody, grey, golden, light brown, dark brown, blackened and charred Example of a hot infusion: - correct answersvanilla + dairy + heat + time = intense flavor Example of a cold infusion: - correct answersSolid + liquid + cold/room temperature + time = cold infusion (Coffee Beans) What will thicken creme anglaise? - correct answersSlow heating Creme anglaise is cooked to _____ also known as _____ when cooking creme anglaise: - correct answers175 and Nappe Why is creme anglaise never boiled? - correct answersWill burn and scramble the eggs 4 Traditional Sauces: - correct answersFruit Based, Custard Based, Sugar Based, Chocolate Based 4 Modern/Contemporary Sauces: - correct answersFoams, Caviar (Agar Agar), Fluid Gel (Agar Agar), Gelatin Cubes/Gelee Classical View of a Crunch Component: - correct answersdecorative "cookie" - lace cookie Contemporary View of a Crunch Component: - correct answerssoils, nuts How is a Coulis different than a fruit sauce? - correct answersthe puree is not cooked Sorbet: - correct answersFrozen mixtures of fruit juice or fruit purée that contain no dairy and contain sweeteners and other flavors or additives. Sorbet Brix: - correct answers22-26 Sorbet Baum: - correct answers14-18 Sherbert: - correct answersfruit-based ice-cream from sorbet syrup and a fruit base containing milk or cream Sherbert Brix: - correct answers22-26 Sherbert Baum: - correct answers14-18 Granita: - correct answersa semi-frozen dessert made from sugar, water and various flavorings. Granita Brix: - correct answers14-16 Granita Baum: - correct answers10-12 How does sugar affect the consistency of a sorbet? - correct answerstoo much = not freeze What is the reason behind using a hydrometer or refractometer when making a sorbet? - correct answersto measure the sugar density by using light Difference between a sorbet and sherbet? - correct answersSherbet contains milk or cream Why do you use stabilizers? - correct answers* give it body * promote air incorporation * extend shelf life * increases melting point/delays melting What % of alc can you add to an ice without it affecting the freezing? - correct answers7% What % of sugar can you add to an ice without it affecting the freezing? - correct answers14-18% Stabilizers used in non-dairy ices. - correct answersGuar guar, gelatin, agar agar, gellan gum, etc American style ice-cream: - correct answersIce cream that has no eggs, is cooked or uncooked, and is made with milk, cream, sugar, and flavorings. French style ice-cream: - correct answersIce cream that has yolks, is cooked, and is made with milk, cream, sugar, egg yolks, and flavorings. Frozen Yogurt: - correct answersFrozen dessert that is cooked or uncooked, base of dairy, sugar, yogurt, and flavoring Gelato: - correct answerscooked base of dairy (higher % of yolk), sugar, and flavorings Ovenbaked: - correct answersPots de Creme, Creme Brûlée, Creme Caramel Stove top custards with starch added: - correct answers Pastry Cream and Creme Chiboust Sabayon: - correct answers A thick, frothy sauce, either sweet or savory, made by whisking egg yolks and liquid over low heat. Bavarian Cream: - correct answers a sweet dessert mixture made by thickening custard sauce with gelatin and then folding in whipped cream; the final product is poured into a mold and chilled until firm Cremeux: - correct answers creme anglaise set with gelatin Panna Cotta: - correct answers Custard made with vanilla beans, heavy cream, sugar, set with gelatin