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Bake 2 Midterm: Chapter 13 Pastry & Dessert ComponentsVersion en ligne
Dessert Components
1
What is the cooked mixture of liquid, fat, and flour called during the initial stage of preparing éclair paste?
2
Why is the flour added immediately when the liquid and fat mixture reaches a rapid boil?
3
Which type of flour is recommended for preparing éclair paste to provide strong structure?
4
What serves as the primary leavening agent in baked éclair paste?
5
To prevent deep, unwanted surface cracks on éclair paste during baking, what step can be taken?
6
What is the primary indicator that an éclair shell has been properly baked through?
7
How long after filling should éclair paste pastries ideally be served to prevent them from becoming soggy?
8
What savory hors d'oeuvre is made by flavoring éclair paste with cheese or herbs before baking?
9
Small baked rounds of éclair paste filled with ice cream and topped with chocolate sauce are known as:
10
What is the main function of beating the panade vigorously in a mixer bowl before adding the eggs?
11
Which ratio of sugar to egg whites creates a soft meringue?
12
At what temperature range do egg whites foam best?
13
How is a Common (French) Meringue prepared?
14
What temperature should the egg white and sugar mixture reach over a bain marie when preparing Swiss Meringue?
15
At what stage of sugar syrup cooked on a thermometer is the syrup added to egg whites for Italian Meringue?
16
Why is Italian Meringue considered ideal for pie toppings like Lemon Meringue Pie without needing further oven baking?
18
Why is cake flour or starch often mixed with ground nuts in nut meringue preparations (such as dacquoise)?
19
What is a primary cause of meringue weeping or releasing beads of sugar syrup?
20
What internal moisture barrier can be applied to baked meringue shells to extend their shelf life when filled?
21
What type of flour is used to make strudel dough elastic enough to be stretched thin?
22
When stretching strudel dough by hand, which part of the hand should touch the dough to avoid tearing it?
23
What technique helps roll a filled strudel log without tearing the delicate stretched dough?
25
How should frozen phyllo dough be thawed to prevent the leaves from sticking together?
26
While working with unwrapped phyllo sheets, how should the remaining stack be kept to prevent drying out?
27
What type of batter is used to make traditional crêpes?
29
In the dessert preparation crêpes flambées, what purpose does flaming the alcohol serve?
30
How long should crêpe batter rest after mixing before it is cooked?
31
What is pâte à choux (éclair paste)?
32
What role does an acid like cream of tartar play when whipping egg whites?
33
What characterizes a hard meringue compared to a soft meringue?
34
Which factor helps maximize the volume and stability of whipped egg whites during processing?
35
What happens to egg whites if they are over-whipped?
36
How do soft peaks differ from stiff peaks when whipping meringues?
37
What is a traditional Paris-Brest?
38
In pastry preparation, what does the term "seasoning" or "ageing" egg whites refer to?
39
What is the objective of the macaronage stage when making French macarons?
40
Why is it critical to allow piped macaron batter to rest at room temperature before baking until a skin forms?
41
When working with meringue, how does weather like humidity or temperature affect baking times?
42
Which set of elements represents both the core structural components and key design principles necessary to compose a complete, balanced plated dessert?
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