Plated Desserts – Final Exam Questions With 100% Verified Answers Pass At First Attempt.

what are the 5 components of a plated dessert? - correct answers1. main item 2. sauce 3. garnish 4. crunch 5. frozen component what is the portion size for the main item? - correct answers3-5 oz what is the portion size for the frozen component? - correct answers0.5-1 oz (small scoop or quenelle of ice cream, sherbet, sorbet) name the 5 basic tastes - correct answerssalty, sweet, bitter, umami, sour what is the equation for hot infusion? - correct answerssolid + liquid + heat +time what is an example of a hot infusion? - correct answerstea or coffee what is the equation for a cold infusion? - correct answerssolid + liquid +cold/room temp + time what ingredient is used to thicken crème angalise? - correct answersegg yolks what temperature is crème anglaise cooked to? - correct answers175-180 degrees F (nappe) why is crème anglaise never brought to a boil? - correct answersthe eggs will coagulate - scramble what components on a plated dessert are considered garnishes? - correct answersall items on the plate except the main item & sauces what is an example of a classical view of a crunch component? - correct answersdecorative cookie what is an example of a contemporary view of a crunch component? - correct answerscandied nuts why does lace cookie spread? - correct answershigh amount of sugar which ingredient will make lace cookie pliable? - correct answerscorn syrup how is coulis different from a fruit sauce? - correct answerscoulis is not cooked and always strained how is the spreading controlled in a tulip cookie? - correct answersthe ratio of ingredients is all the same (i.e. bread flour, egg whites, powdered sugar) sorbet is a _______ based ice - correct answerswater what is the difference between brix and baume? - correct answersbrix: % of sugar baume: sugar density what are the brix and baume of sorbet? - correct answersbrix: 22-26 baume: 14-18 sherbet has the addition of ________ - correct answersdairy what are the brix and baume of sherbet? - correct answersbrix: 22-26 baume: 14-18 what is the definition of a granita? - correct answersstill-frozen ice with an intentional coarse, grainy texture what are the brix and baume of a granita? - correct answersbrix: 14-16 baume: 10-12 the more sugar is a frozen dessert leads to... - correct answerssofter product with smaller ice crystals the less sugar in a frozen dessert leads to... - correct answersfirmer, more coarse product with larger ice crystals what is a hydrometer? - correct answersdevice that measures the brix of a liquid what course is sorbet classically served? - correct answerspalate cleanser why do you use stabilizers in ices? - correct answersincreases melting temp, reduces iciness, creates creamy texture, extends shelf life what two ingredients affect the freezing of ices? - correct answerssugar & alcohol - affect the freezing point what % of alcohol can you put into an ice without it affecting the freezing? - correct answers7% what % of sugar can you put into an ice without it affecting the freezing? - correct answersdairy base: 14-18% water base: brix 22-26 what stabilizers are used in non-dairy ices? - correct answersguar gum, pectin, agar agar, carboxymethyl cellulose, xanthan gum, locust bean gum, gelatin what is overrun? - correct answersrefers to the amount of air pushed into the ice cream while it's being made - 20% is premium the higher the overrun the ________ the quality of the ice cream - correct answerslower define American style ice cream - correct answersfrozen dessert made from milk, cream, sugar and flavoring (does not contain eggs) define French style ice cream - correct answerscustard based ice cream (milk, cream, sugar, egg yolks flavoring) what are the ingredients in frozen yogurt? - correct answerslow-fat yogurt, flavoring, gelatin define gelato - correct answersItalian custard based ice cream (milk, egg yolks, sugar, flavoring) what percent overrun is gelato? - correct answers20% define sobayon - correct answersa classic dessert sauce whipped & thickened over a double boiler (egg yolks, sugar, marsala wine) define Bavarian cream - correct answersa mixture of crème anglaise, gelatin, and whipped cream define cremeux - correct answers"cream in French" - anglaise set with gelatin define panna cotta - correct answerssweet cream thickened with gelatin (eggless custard) gelatin primarily comes from ______ - correct answerspig skin/bones, can also come from fish or beef what does gelatin do? - correct answersturns liquids into solids (ex: jello) what are two types of gelatin? - correct answerssheets and powder what are the different grades of gelatin sheets and how do they differ? - correct answersbronze, silver, gold, platinum - bloom strength is different what are the 2 steps when using gelatin? - correct answers1. bloom - hydrate in cold water 2. dissolve - 110 degrees F