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24 Cards in this Set
- Front
- Back
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Royal icing |
Icing made with confectioners sugar and egg whites |
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Buttercream |
Icing made from a butter or shortening blended with confectioners sugar and sometimes water |
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Flat icing |
A mixture of confectioners sugar and water sometimes blended with other ingredients |
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An icing made with meringue and gelatin |
Marshmallow |
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Sugar syrup crystallized to a smooth creamy white mass used during baking |
Fondant |
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Boston cream pie |
A sponge cake or yellow cake filled with pastry cream and topped with chocolate fondant |
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A variety of small fancy cakes and other pastries usually in single bite portions. |
French pastry |
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Function of icings |
Add flavor. Improve appearance. Improve keeping quality with icing |
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A simple buttercream is what |
Far and sugar |
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Marshmallow icing |
Contains gelatin while boiled doesn't |
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Cake components |
Cake. Icing. Filling. Decor |
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Harmonious components for a cake |
Flavor. Texture. Color. Shape |
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A frozen dessert in a dome shaped mold |
Bombe |
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Over run |
An increase in volume while freezing through air |
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Dessert made of sugar, eggs, fruit juice, and sometimes milk |
Sherbert |
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Egg content |
Sherbet has eggs. Sorbets have no eggs. |
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A still frozen similar to sherbet with a coarse texture |
Granite |
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Dessert with peach half and raspberry sauce |
Peach malba |
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Dessert with one or two scoops of ice cream served in a dish or glass with any number of toppings |
Coupe. Sundae |
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Baked sponge base with ice cream and meringue |
Baked Alaska |
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Parfait |
A dessert with alternating layers of ice cream and fruit or syrups |
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Ice cream storage |
Below zero and served around 8-15 degrees |
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Ice cream mix has what problem for sanitation? |
The mix is liable to many bacteria |
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Ice cream that has no cream at all |
Ice milk |
