Tarts And Custards

Front 1

custards-definition

Back 1

are liquids set by coagulation of egg proteins

Front 2

never go over what temperature for custards

Back 2

185℉

Front 3

temper

Back 3

the process of combining a hot liquid with raw eggs to ensure that eggs proteins do not coagulate

Front 4

nappage

Back 4

warmed apricot preserves thinned with water.

Front 5

mirror glaze

Back 5

fruit juice or water thickened with gelatin for shine and consistency.

Front 6

how do u preserve fruit for fruit tarts

Back 6

by glazing the fruit

Front 7

why do u glaze fruit tarts

Back 7

looks and preserves fruit

Front 8

what are the best to use for fruit tarts

Back 8

berries, kiwi, peach, plums, cherries

Front 9

why do u have to be careful with tropical fruit in fruit tarts

Back 9

enzymes can break down the starch bonds in the pastry cream.

Front 10

Swiss meringue ratio

Back 10

1:2 1pt egg whites 2pt sugar

Front 11

tart vs pie: _______ shells are typically baked fully before filling

Back 11

tart

Front 12

Describe a tart pan:

Back 12

straight- sided rater than sloped edges

can come in any shape

come with solid or removable bottoms

Front 13

Tart vs pie:

1) has only one crust

2) can have more than one crust

Back 13

1) tart

2) pie

Front 14

Custards generally consist or what ingredients

Back 14

liquids, eggs, flavorings and sometimes starch

Front 15

two types of custards

Back 15

Stove- top Custard

Baked custard

Front 16

Stove-top custards

Back 16

stirred continuously while cooking

generally conain starch or other thickener

MUST BE BOILED

Liquid can be milk cream or juice

Front 17

What liquids can be used to make a stove top custard

Back 17

Just about anything but generally

milk

cream

or juice

Front 18

when using starch in a stove top custard you must do what

Back 18

it must be added to cold liquid, either by adding at the beginning of the cooking process or by making a slurry and adding it in.

MUST BE BOILED

Front 19

Baked custards

Back 19

cook at low heat in a water bath

not stirred during cooking

generally pourable when cooled

holds a clean, sharp edge when set

Front 20

What type of oven is better for baked custards

Back 20

a still oven

Front 21

Creme Patissiere

Back 21

Pastry cream; very thick and creamy

Front 22

Pastry Cream formula:

Back 22

1000 g milk

250 g sugar

90 g egg yolk

125 g whole egg

75 g cornstarch

60 g butter

15 g vanilla extract

Front 23

what does starch contribute to pastry cream

Back 23

thickens and stabilizes the eggs

Front 24

What temp does pastry cream need to reach, for how long and why

Back 24

Needs to be boiled for the starch to thicken- about 2 min

Front 25

when is starch added to pastry cream

Back 25

mixed with sugar first then eggs are added in to create a thick paste

Front 26

how are milk and eggs combined for pastry cream

Back 26

eggs are tempered with scalded milk

Front 27

how should pastry cream be cooled

Back 27

poured into a shallow pan lined with plastic wrap, it is then fully wrapped in plastic wrap and set over an ice bath to cool, once cooled it should be stored in the refrigerator until ready to use.

Front 28

can pastry cream be frozen

Back 28

no

Front 29

a ____________ based custard can not be frozen but an ___________ based custard can

Back 29

Starch based

Egg based

Front 30

Lemon curd is thickened with what

Back 30

egg

Front 31

Formula for ganache

Back 31

2 pt chocolate

1 pt cream

Front 32

Does ganache have to be made by a specific formula?

Back 32

No the ratios can be adjusted based on the thickness desired.

Front 33

Blind Baking

Back 33

dough is rolled out to desired thickness

dough is rolled into pan

press foil into shell

fill with pie beans or weights

bake until edges are golden brown

remove foil and beans; bake until bottom is golden brown

Front 34

Frangipan

Back 34

Almond filling

Front 35

this product can be made with either almond flour or paste

Back 35

Frangipan

Front 36

What MOP is used when making frangipan

Back 36

Creaming

Front 37

At what point in the mixing would you add Almond flour to Frangipan

Back 37

added with dry ingredients

Front 38

At what point in the mixing method would you add almond paste to Frangipan

Back 38

goes in with the butter and sugar

Front 39

If the bottom of a tart pan is missing what should you do

Back 39

use a sheet pan lined with parchment paper under shell

Front 40

Steps for a ganache tart

Back 40

par-baked shells are filled with softened ganache

tarts are chilled to set

can be left as is or finished with glazes, fruit, ect

can be double chocolate by using chocolate tart dough

Front 41

Fresh Fruit tarts are ________ cost with _____ profit margine

Back 41

High cost with low profit margine

Front 42

How long of a shelf life does a fresh fruit tart have

Back 42

2 day max

Front 43

why are lemon curd tarts often topped with meringue

Back 43

Sweetness of meringue helps to conteract tartness of lemon curd

Front 44

why are egg whites and sugar heated to create a swiss meringue? and how?

Back 44

Egg whites and sugar are heated together over a double boiler before whipping heating the mixture creates a more stable structure of albumin proteins.

Front 45

How long is meringue whipped? why

Back 45

to hold a stiff peak

So that it can be pipped onto the tart and hold shape

Front 46

Steps to assembling a cream pie

Back 46

Par bake pie shell

fill with cream filling

Front 47

Pate Brisee

Back 47

Broken dough

used for pie dough

Front 48

Pate Sucree

Back 48

Sweet dough

Used for tart shells

much higher sugar content; can be mixed using either sablage or creaming method

Front 49

pate sablee

Back 49

Sandy dough

more fat than pate sucree;

less eggs and other moisturizers; very tender, good for small tarts and cookies.

PAY CLOSE ATTENTION TO GLUTEN DEVELOPMENT

Front 50

Sablee-

Back 50

Sand

Front 51

sucree

Back 51

sugared

Front 52

pate

Back 52

dough

Front 53

brisee

Back 53

broken

Front 54

Short Dough

Back 54

tenderized with fat and sugar; very short gluten strands

Front 55

3-2-1 dough

Back 55

3 pts flour

2 pts fat

1 pt liquid

Front 56

1-2-3 dough

Back 56

1 pt sugar

2 pt fat

3 pt flour

Front 57

Coconut Cream Pie

Back 57

Toasted coconut and coconut extract are added to pastry cream

Front 58

Banana Cream Pie

Back 58

banana slices are added to pastry cream

Front 59

When is chocolate added to make a Chocolate Cream pie

Back 59

while pastry cream is still warm/room temp

Front 60

fat cut into flour; left in small pieces will make what kind of pie dough

Back 60

flaky dough

Front 61

Fat in mealy dough is:

Back 61

fully blended with flour

Front 62

what type of dough will absorb less liquid from pie filling

Back 62

Mealy

Front 63

what type of dough should be used for a top crust

Back 63

Flaky

Front 64

what type of dough should be used for a bottom crust and why

Back 64

Mealy; will absorb less liquid

Front 65

MOP: berries should be made with what method?

Back 65

Cooked juice

Front 66

MOP: the Cooked fruit method should be used when

Back 66

for fresh fruit or dried fruit

Front 67

Canned fruit should be used for what method of pie production

Back 67

Cooked juice

Front 68

two types of cream pies

Back 68

Custards

Chiffons

Front 69

a shiffon pie is set with what

Back 69

Gelatin

Front 70

A cream pie may or may not contain this thickening ingredient

Back 70

starch

Front 71

what is used to lighten a shiffon pie

Back 71

egg white or whipped cream

Front 72

crimp

Back 72

done to the outer edge of a pie

Front 73

the pie slurry is what

Back 73

the "goo" part of the the fruit pie

Front 74

Blancmange is also know as _______.

Back 74

cornstarch pudding

Front 75

What is Blancmange made with

Back 75

milk sugar, flavorings, thickened with cornstarch

Front 76

MOP: Blancmanage

Back 76

Part of the milk , sugar and flavorings are simmered, rest of milk and starch are made into a slurry. Slurry is boiled with flavored milk until thickened.

Front 77

Cremeux is french for

Back 77

creamy

Front 78

Cremeux is _______ thickened with _______, ________ or ___________-

Back 78

creme anglaise thickened with gelatin, butter or chocolate

Front 79

MOP cremeux

Back 79

1) prepare Creme anglaise

2) if gelatin is used, bloom gelatin and stir it into the hot mixture

4) add any other desired flavorings

5) if butter is used, cool the anglaise to 90F, mix softened butter in with an immersion blender

6) pour into desired containers and chill

Front 80

Pana cotta means

Back 80

cooked cream

Front 81

what is Panna Cotta made with

Back 81

milk or crream, sugar, and flavorings are heated and then gelatin is added

Front 82

MOP Pana Cotta

Back 82

mixture is poured into molds or serving dish and then chilled; if enough gelatin is used, panna cotta can be unmolded

Front 83

how are baked custards baked

Back 83

in a water bath

Front 84

what texture are baked custards when set?

Back 84

solid

Front 85

Creme brulee means

Back 85

burt cream

Front 86

what finishing touch does creme brulee get?

Back 86

a thin layer of sugar is caramelized on top of the mixture to create the brulee

Front 87

what is creme brulee

Back 87

very rich custard with high yolk, cream and sugar content is baked in a water bath

Front 88

how is pots de creme different from Creme brulee

Back 88

does not set up as thick, no caramelized sugar on top

Front 89

what are pots de creme baked in?

Back 89

small ramekins and espresso cups