Custards, Pie Fillings, Puddings, Choux Paste

Front 1

A basic egg custard consists of . . .

Back 1

eggs
milk or cream
sugar
flavoring

Front 2

Egg custards are thickened or gelled with . . .

Back 2

heat, via coagulation of egg proteins

Front 3

Examples of egg custards are . . .

Back 3

creme caramel
creme brulee
creme anglais (aka vanilla custard sauce)

Front 4

variations on basic egg custards include . . .

Back 4

pumpkin pie
bread pudding
quiches
cheesecakes

Front 5

As eggs are heated, what happens?

Back 5

The proteins in whites and yolks denature or unfold

Front 6

unfolded proteins do what?

Back 6

move through liquid and bond or aggregate

Front 7

protein coagulation is sometimes called . . .

Back 7

protein aggregation

Front 8

Properly aggregated egg proteins form what?

Back 8

a strong, yet flexible network that traps water and other liquids

Front 9

The more eggs are heated, the more they do what?

Back 9

aggregate

so the network gets more rigid and tight

Front 10

The egg proteins may overcoagulate, which is sometimes called . . .

Back 10

curdling

Front 11

The result of curdling is called . . .

Back 11

weeping or syneresis, where bits of tough gel float in pools of squeezed out liquid

Front 12

What happens when cakes absorb squeezed out water?

Back 12

The cake will shrink to a dry, rubbery toughness because the gelatinizing starches take the water.

Front 13

It is beneficial to do what about coagulation?

Back 13

Slow it down

Front 14

Proteins are also coagulated by what?

Back 14

Acid
salt
freezing
whipping
drying

Front 15

Ways to slow down coagulation

Back 15

dilute the egg with milk or water

Front 16

Proteins in undiluted eggs coagulate at what temp?

Back 16

160

dilute the eggs and they coagulate at 180

Front 17

dilution with milk, sugar, cream makes it more difficult for what to happen in eggs?

Back 17

proteins to bump into each other and bond

reduces risk of over coagulation

Front 18

when bonding occurs, you'll get what type of product?

Back 18

softer, more tender as additional liquid gets trapped in coagulated protein network

Front 19

egg coagulation requires . . .

Back 19

TIME

The faster the rate of cooking, the less time needed.

Front 20

if eggs coagulate too quickly, what happens?

Back 20

the proteins don't unfold right and are less likely to gel or thicken

Front 21

to maximize thickening, use . . .

Back 21

low heat seating and stir constantly

Front 22

which coagulates at higher temp, yolks or whites?

Back 22

yolks

whites, whole eggs, yolks

Front 23

egg yolk proteins are lipoproteins, bonded to fats and emulsifiers, which means?

Back 23

they make it more difficult for proteins to aggregate

Front 24

sugar slows what?

Back 24

protein coagulation in custards by preventing proteins from unfolding

Front 25

if proteins are slow to unfold, they will be . . .

Back 25

slow to coagulate

Front 26

how does sugar cook egg yolks?

Back 26

pulls water from eggs, drying them, and without water, proteins in yolk get close to each other and bond quickly, as if heat was applied

Front 27

tempering is . . .

Back 27

careful addition of one ingredient to another when 2 ingredients start at different temps.

Front 28

what is the goal of tempering?

Back 28

avoid damaging either ingredient

Front 29

to avoid premature cooking of egg proteins, what should you do?

Back 29

slowly add a small amount of hot liquid to eggs before they get added to the bulk of the milk.

This dilutes without raising temp.

Front 30

adding sugar to dilute eggs is what?

Back 30

another way to protect eggs from effects of heat

Front 31

why are water baths good for baking egg custards?

Back 31

slows the process and evens out baking so the outside doesn't get tough and curdly before inside is cooked

Front 32

If enough sugar is present, what happens to coagulation?

Back 32

It stops completely and baked good will remain raw even after extended baking

Front 33

Lipids such as fat, oils and emulsifiers interfere with coagulation of egg proteins, so they do what?

Back 33

slow down coagulation by coating egg proteins.

also tenderize custards

Front 34

acid does what to coagulation?

Back 34

speeds it up and lowers the temp at which coagulation happens

Ex: lemon juice, buttermilk
carefully monitor baking times

Front 35

starches increase the temperature of egg coagulation by doing what?

Back 35

interfering with the process, slowing it

Ex: Pastry cream must be boiled because of cornstarch but vanilla custard is not.

Front 36

vanilla custard sauce can curdle at what temp?

Back 36

185

Front 37

calcium in hard water does what?

Back 37

strengthens coagulation of egg proteins

Front 38

stirring eggs as they are heated does what?

Back 38

constant stirring keeps eggs from aggregating into solid mass. Sauce thickens instead of forming a solid

Front 39

protease enzymes like those in pineapple do what?

Back 39

break down egg proteins, so cook out the enzyme first

Front 40

eclairs and cream puffs are made from a dough called what?

Back 40

eclair paste, or choux paste, or pate a choux

Front 41

What does the French name "pate a choux" mean?

Back 41

cabbage paste

Front 42

Procedure for eclair paste

Back 42

1. bring liquid, fat, salt, sugar to boil
2. add flour all at once; stir until forms ball and pulls away from pan
3. let cool to 140 - beat so it cools evenly
4. add eggs one at a time

Front 43

eclair paste is similar to what?

Back 43

popover batter even though one is thick and the other thin

both are leavened by steam

Front 44

heat of oven coagulates what in choux paste?

Back 44

gluten and egg proteins to set structure

Front 45

what are 3 ways to test doneness of eclair paste?

Back 45

1) V test
2) run fingers into a channel for a few seconds
3) stretch test to four inches

Front 46

eclair paste must be what when piped?

Back 46

firm enough to hold its shape

Front 47

for eclair paste start at what oven temp?

Back 47

425 for 15 minutes, then down to 375

Front 48

eclair shells must be what before being removed from oven?

Back 48

firm and dry

Front 49

Pie fillings require what to come together?

Back 49

thickeners

Front 50

what are the 2 most common thickeners for pies?

Back 50

starches
eggs

Front 51

cream pies look best with what kind of pie dough?

Back 51

mealy pie dough

Use warm fillings, which cool to a smooth, uniform mass and give clean cuts

Front 52

how does chiffon pie get its texture?

Back 52

from adding beaten egg whites and/or whipped cream

Front 53

a fruit-based chiffon pie uses what to thicken?

Back 53

gelatin

Front 54

when folding in ingredients, when should you do it?

Back 54

before the gelatin sets

Front 55

cream pies are the same as what?

Back 55

pudding or pastry cream

Front 56

cream pies are made with what thickener?

Back 56

cornstarch so they hold their shape

Front 57

how do you test for doneness in custards?

Back 57

shake the pie gently, and if no longer liquid, it's done.

center may be slightly soft but will cook as it cools. inserted knife an inch from center should come out clean

Front 58

what is the greatest difficulty in cooking soft pies?

Back 58

cooking the crust completely without overcooking the filling

Front 59

tips for cooking soft pies correctly. . .

Back 59

start at bottom of a hot oven
450 for 10 minutes to set the crust
reduce to 325-350

Front 60

how is key lime pie different from other custard pies?

Back 60

it is not baked.
acidity of lime juice cooks it

Front 61

custards such as pumpkin and pecan pie are made with what?

Back 61

uncooked liquid containing eggs, and they coagulate during baking

Front 62

what's important in making an apple pie?

Back 62

taste, texture
good flavor and acidity
apples should hold their shape
Granny Smith

Front 63

how does the old-fashioned method for making pie work?

Back 63

1) mix starch, spices, sugar
2) mix it into the fruit
3) fill unbaked pie shells
4) add lumps of butter
5) cover with top or streusel

Front 64

what are the drawbacks of using the old-fashioned method when making apple or peach pie?

Back 64

thickening is hard to control
you have to pile the fruit high to avoid the shrinkage, that leaves a gap between the fruit and the crust

Front 65

advantage of the cooked juice method?

Back 65

only the juice gets cooked

less heat and handling of the fruit

Front 66

when using cans of water or syrup packed fruits, what information do you need to know?

Back 66

the drained weight of the fruit

Front 67

syrup pack means what?

Back 67

fruit is packed in a sugar syrup

Front 68

water pack means what?

Back 68

fruit is packed in water it was processed in

Example: sour cherries

Front 69

heavy pack means what?

Back 69

fruit is packed in a small amount of water or juice

Front 70

solid pack means what?

Back 70

no water is added

Front 71

what is the cooked fruit method?

Back 71

everything is cooked together, and then thickened with starch

Front 72

what is the cooked juice method?

Back 72

the gel is made separately by cooking the juice, seasonings and thickener, then mixed with fruit

Front 73

What are the two methods of making pie with fruit?

Back 73

cooked juice method

cooked fruit method

Front 74

In a fruit pie, what's the most important ingredient?

Back 74

solid fruit

Front 75

what are the functions of a gel in a fruit pie?

Back 75

bind the fruit
carry flavor of spices
add shine/gloss to improve appearance

Front 76

other starches you can use as thickeners in fruit pies

Back 76

cornstarch
tapioca
potato starch

Front 77

For fruit fillings, a gel consists of . . .

Back 77

fruit juice
water
sugar
spices
starch thickener

Front 78

what are fruit fillings?

Back 78

solid fruit pieces bound by gel

Front 79

when should you add sugar, acids like lemon juice to the filling?

Back 79

AFTER the starch or they will affect the starch's ability to thicken

Front 80

to avoid lumping, what kind of liquid should the starch be mixed with?

Back 80

COLD liquid or sugar before adding hot material

Front 81

what is a problem with using cornstarch?

Back 81

it can settle out before gelatinizing happens.

So use instant, which doesn't have to be cooked

Front 82

why not use flour for a pie thickener?

Back 82

it has less thickening power and can cloud the product

Front 83

why should you use waxy maize when planning for a frozen pie?

Back 83

it won't break down when frozen

Front 84

why is waxy maize best for fruit pies?

Back 84

It's clear when set and makes a soft paste instead of a firm gel

Front 85

why use cornstarch for cream pies?

Back 85

it sets up into a firm gel that holds its shape when sliced

Front 86

pumpkin pie is an example of a custard pie that needs what?

Back 86

both an egg thickener and a starch sometimes

Front 87

what does "creme brulee" mean?

Back 87

burnt cream

Front 88

You may not need a water bath if what?

Back 88

the starch content is high

Front 89

bake in a water bath to do what?

Back 89

so outside edges don't overcook before the inside is set

Front 90

bake custards at what temp?

Back 90

325 or lower to prevent overcooking and curdling

Front 91

scald milk before beating into eggs to do what?

Back 91

1) reduce cooking time
2) help cook product more evenly

Front 92

egg yolks make a richer custard than what?

Back 92

whole eggs

Front 94

a baked custard of eggs, milk, sugar and flavorings is baked until what?

Back 94

eggs coagulate and custard sets

should hold a clean, sharp edge when cut

Front 95

baked puddings are what?

Back 95

custards that contain additional ingredients in large quantities.

Ex: bread pudding, rice pudding

Front 96

mousses, Bavarian creams (meringues, whipped cream) are often bound with?

Back 96

gelatin

Front 97

example of a gelatin pudding is?

Back 97

panna cotta, italian for "cooked cream"

Front 98

a pudding not thickened with starch or eggs must be stabilized with what?

Back 98

gelatin

Front 99

cream puddings are the same as pastry cream. give some examples

Back 99

coconut
chocolate
butterscotch

Front 100

what is the difference between cornstarch puddings and cream puddings?

Back 100

cream puddings are thickened using eggs

Front 101

cornstarch puddings consist of . . .

Back 101

milk
sugar
flavorings
cornstarch, sometimes enough to mold it
Ex: blancmange

Front 102

what are rangetop puddings thickened by?

Back 102

starch mostly

They have to be boiled to gelatinize

Front 103

sweet baked custards are used as what?

Back 103

pie filling or dessert by itself

Front 104

pastry cream is what?

Back 104

a stirred custard that has starch thickeners as well as eggs.

can be heated above 185 because of starch

Front 105

creme anglaise is what?

Back 105

aka vanilla custard sauce, a stirred custard

Front 106

an overbaked custard is watery because . . .

Back 106

moisture separates from toughened protein

Front 107

do not heat custards higher than what?

Back 107

185 on the stove

325 in oven

Front 108

there are 2 basic kinds of custards . . .

Back 108

stirred (remains pourable)

baked (not stirred)

Front 109

what is a custard?

Back 109

a liquid thickened or set by coagulation of egg proteins

Front 110

there are 2 kinds of dessert puddings . . .

Back 110

starch thickened

baked

third kind: steamed

Front 111

3 bases for chiffon

Back 111

1) thickened with starch
2) thickened with eggs (choc, pump)
3) thickened with both (pastry cream)

ex: lemon chiffon

Front 112

guidelines for using gelatin

Back 112

measure accurately
don't use raw pineapple
stir in COLD water
let stand 5 minutes to soften
heat until dissolved
cool until slightly thickened
stir base occasionally
work fast folding in
fill pies
keep refrigerated

Front 113

where did creme brulee come from?

Back 113

England and pudding

Front 114

what chef made a loaf from flour and water only?

Back 114

Popelini in 1540

Front 115

What did Jean Avice add to dough?

Back 115

use of egg to make profiteroles in 1760

Front 116

what did pate a choux originate from?

Back 116

pate a chaud, or hot dough

Front 117

How did Careme change pate a choux?

Back 117

He added bread flour to strengthen the structure. He fixed the dough to where it is today.

Front 118

What term refers to the stage of flour and water before eggs are added in pate a choux?

Back 118

panade

Front 119

What does "dorer" mean?

Back 119

to wash with egg

Front 120

what does "dessecher" mean?

Back 120

to dry out

Front 121

what does "quinconce" mean?

Back 121

stagger the rows

Front 122

who was Catherine de Medici's chef?

Back 122

Panterelli

Front 123

if butter is used to replace all the shortening in pie dough, what's the adjustment in formula?

Back 123

increase the percentage of fat by about one fourth

Front 124

to ensure even distribution, when do you add the salt in a pie dough?

Back 124

dissolve it into the water first

Front 125

when making a chiffon pie containing egg whites and whipped cream, which do you fold in first?

Back 125

chefs prefer to fold in the egg white firsts because if cream is added first, there's a danger it will get overbeaten and turn to butter.