Le Cordon Bleu Intermediate Pastry Written
Exam – Questions & Solutions
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Terms in this set (42)
What is the coefficient of x7
the water per gram of
Gelatin powder?
Specify the "bloom" of Bronze grade: 140 blooms, un-pure
gelatin grade. Silver grade: 160 blooms, partially purified
Bronze grade: *Gold grade: 200 blooms, mostly purified
Silver grade: Platinum grade: 240 blooms, totally pure
*Gold grade:
Platinum grade:
The gelatin has to be 70℃
melted in a liquid at
minimum
Pectin is an ingredient Cooking jam and fruit jelly
usually used for...
Pectin is originally from... Fruit
Why do we add stabilizer To retard ice crystal growth during storage.
to ice cream and sorbet?
What kind of tool can we Refractometer
use to measure the
density of a sorbet?
What is the minimum -18℃
temperature of storage
for the sorbet?
What do we usually NOT Dairy products
use to make a sorbet?
, What is the ideal -10℃
temperature to serve a
sorbet?
What are 3 reasons for Stabilizer, thickener, texturizer
using gelatin.
Much of commercial Pigskin
gelatin today is a by-
product of _____?
After being isolated and extracted, gelatin undergo
What are bloom units? different stages of purification, which will determine
its 1) grade and 2) gelling power.
1. Refers to the process of softening the gelatin in
The term bloom is used
liquid prior to melting it.
in two different contexts.
2. Refers to the firmness of gelatin.
Stabilizers are Water-soluble, cannot mix dry, need to mix w/
hydrocolloids, meaning water.
they are ______?
1. Increase mix viscosity
Name 3 reasons
2. Retard ice crystal and lactose crystal growth
stabilizers are added to
during storage
ice cream and sorbet?
3. Reduce the rate of meltdown
Name each stabilizer 1. Increase mix viscosity (locust)
trait's responsible 2. Retard ice crystal and lactose crystal growth
ingredient. during storage (sodium alginates)
3. Reduce the rate of meltdown (carrageenan)
1. Increase mix viscosity
2. Retard ice crystal and
lactose crystal growth
during storage
3. Reduce the rate of
meltdown
Exam – Questions & Solutions
Save
Terms in this set (42)
What is the coefficient of x7
the water per gram of
Gelatin powder?
Specify the "bloom" of Bronze grade: 140 blooms, un-pure
gelatin grade. Silver grade: 160 blooms, partially purified
Bronze grade: *Gold grade: 200 blooms, mostly purified
Silver grade: Platinum grade: 240 blooms, totally pure
*Gold grade:
Platinum grade:
The gelatin has to be 70℃
melted in a liquid at
minimum
Pectin is an ingredient Cooking jam and fruit jelly
usually used for...
Pectin is originally from... Fruit
Why do we add stabilizer To retard ice crystal growth during storage.
to ice cream and sorbet?
What kind of tool can we Refractometer
use to measure the
density of a sorbet?
What is the minimum -18℃
temperature of storage
for the sorbet?
What do we usually NOT Dairy products
use to make a sorbet?
, What is the ideal -10℃
temperature to serve a
sorbet?
What are 3 reasons for Stabilizer, thickener, texturizer
using gelatin.
Much of commercial Pigskin
gelatin today is a by-
product of _____?
After being isolated and extracted, gelatin undergo
What are bloom units? different stages of purification, which will determine
its 1) grade and 2) gelling power.
1. Refers to the process of softening the gelatin in
The term bloom is used
liquid prior to melting it.
in two different contexts.
2. Refers to the firmness of gelatin.
Stabilizers are Water-soluble, cannot mix dry, need to mix w/
hydrocolloids, meaning water.
they are ______?
1. Increase mix viscosity
Name 3 reasons
2. Retard ice crystal and lactose crystal growth
stabilizers are added to
during storage
ice cream and sorbet?
3. Reduce the rate of meltdown
Name each stabilizer 1. Increase mix viscosity (locust)
trait's responsible 2. Retard ice crystal and lactose crystal growth
ingredient. during storage (sodium alginates)
3. Reduce the rate of meltdown (carrageenan)
1. Increase mix viscosity
2. Retard ice crystal and
lactose crystal growth
during storage
3. Reduce the rate of
meltdown
