Custards and Cheesecakes Overview
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Questions and Answers

What happens to proteins in a liquid when it begins to boil?

  • They cause the liquid to evaporate
  • They dissolve completely
  • They begin to gelatinize (correct)
  • They form a solid layer on top

Which of the following is NOT a food high in starch?

  • Tapioca
  • Lettuce (correct)
  • Potatoes
  • Cassava

What is the first step to thicken a liquid with starch?

  • Stir starch with a little water (correct)
  • Add starch directly to the boiling liquid
  • Cool the liquid down before adding the starch
  • Increase the heat to maximum before adding starch

How long should you continue to boil and stir the liquid after adding starch?

<p>1-2 minutes (B)</p> Signup and view all the answers

What type of cheese is used in New York cheesecake?

<p>Cream cheese (C)</p> Signup and view all the answers

What is a common cause of cheesecake cracking during baking?

<p>Overmixing the batter (A)</p> Signup and view all the answers

What is the correct procedure for tempering eggs?

<p>Slowly add a heated liquid to the eggs (B)</p> Signup and view all the answers

Which type of cheesecake tends to have a lighter texture?

<p>Italian cheesecake (B)</p> Signup and view all the answers

What happens if a cheesecake is overbaked?

<p>It can crack and become dry (C)</p> Signup and view all the answers

What is a necessary step when using starches to thicken a liquid?

<p>Cook the liquid with added starch until it boils (C)</p> Signup and view all the answers

What does 'nappe' refer to in the context of cooking?

<p>A sauce thick enough to coat the back of a spoon (D)</p> Signup and view all the answers

What primarily influences the consistency of custards?

<p>The ratio of eggs to liquid and addition of starch (B)</p> Signup and view all the answers

What defines boiled custards compared to stirred custards?

<p>They must be brought to a boil during preparation (A)</p> Signup and view all the answers

Which ingredient can be added to custards to alter the texture?

<p>Starch or flour (C)</p> Signup and view all the answers

When preparing stirred custards, what is essential to prevent the eggs from scrambling?

<p>Tempering the egg mixture (D)</p> Signup and view all the answers

What is the purpose of proofing the yeast when making bread?

<p>To ensure the yeast is alive. (D)</p> Signup and view all the answers

What temperature should the liquid be when proofing the yeast?

<p>100 to 110 degrees Fahrenheit. (B)</p> Signup and view all the answers

How long should the dough knead for optimal development?

<p>7 to 10 minutes. (B)</p> Signup and view all the answers

When is the dough ready after the first rise?

<p>When it has doubled in size and holds indentation. (D)</p> Signup and view all the answers

What should be done to the bowl used for the first rising of the dough?

<p>It should be coated with cooking spray. (A)</p> Signup and view all the answers

Which of the following types of cakes primarily utilize the creaming method?

<p>Layer cakes (A)</p> Signup and view all the answers

What is the main purpose of preheating the oven before baking cakes?

<p>To avoid loss of leavening (A)</p> Signup and view all the answers

What essential component must be achieved for the egg foam method before folding into the batter?

<p>Stiff peaks (B)</p> Signup and view all the answers

Why is it important to prepare the pans before mixing the cake batter?

<p>To prevent deflation of the batter (A)</p> Signup and view all the answers

What is the texture of a cake made using the creaming method?

<p>Fine grain with uniform air cells (D)</p> Signup and view all the answers

What is the process of gently combining whipped egg whites into a batter called?

<p>Folding (D)</p> Signup and view all the answers

What is a potential consequence of overmixing the batter after folding in the egg whites?

<p>Dense texture (A)</p> Signup and view all the answers

At what level should cake pans be filled to ensure proper rising?

<p>Half to two-thirds full (B)</p> Signup and view all the answers

Flashcards

Custard

A creamy mixture made by thickening a liquid with egg proteins. The consistency depends on the ratio of eggs to liquid, whether yolks or whole eggs are used, and the type of liquid. Starches or flour can also be added.

Stirred Custards

Custards cooked on the stovetop while constantly stirring to prevent eggs from scrambling. They can be used as sauces, dessert components, or enjoyed alone.

Sabayon

A light, airy custard made with egg yolks and sugar, often flavored with wine or brandy.

Lemon Curd

A thick, tangy custard made with eggs, sugar, and citrus juice.

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Crème Anglaise

A classic custard sauce, often flavored with vanilla, commonly served over desserts.

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Boiled Custards

Custards cooked on the stovetop using eggs and a thickener, such as cornstarch or flour, resulting in a thicker consistency than stirred custards. They require boiling to fully cook the thickener.

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Pastry Cream

A thick, creamy base used as a filling in pastries and other baked goods. It’s made with eggs, flour, and often a flavoring agent like vanilla.

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Baked custards

A baked custard generally cooked in a ramekin or a baking dish. They have a variety of textures and flavors depending on ingredients used.

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What is starch?

A substance extracted from various foods, like corn, potatoes, or tapioca, that thickens liquids when heated.

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How to thicken a liquid with starch

The process of using starch to thicken a liquid. It involves mixing starch with a little water to prevent clumping, then stirring it into boiling liquid.

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How starch thickens a liquid

When starch is heated in a liquid, it absorbs water and forms a network that traps the liquid, resulting in a thicker consistency.

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Flour as a thickener

A common type of starch used for thickening, often found in all-purpose flour.

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Other common starches

Other starches used for thickening, including cornstarch, arrowroot, and tapioca.

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Italian Cheesecake

A type of cheesecake made with ricotta cheese, known for its lighter texture and consistency compared to its New York counterpart.

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New York Cheesecake

A type of cheesecake made with cream cheese, known for its rich, heavy, and dense texture.

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Tempering Eggs

A process in which a liquid is gradually heated to a specific temperature, slowly bringing eggs to a certain temperature to prevent them from curdling or scrambling. It involves slowly adding a hot liquid to eggs, stirring constantly.

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Nappe

A consistency achieved when a sauce is thick enough to coat the back of a spoon smoothly, indicating that it is sufficiently thickened.

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Starch

A substance extracted from various foods, like corn, potatoes, or tapioca, that thickens liquids when heated. It absorbs water and forms a network that traps the liquid, resulting in a thicker consistency.

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Thickener

A thickener that must be added to a boiling liquid to achieve the desired thickening effect. It includes starch, flour, and other thickening agents.

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Cheesecake

A type of baked custard that is particularly vulnerable to cracking and sinking due to factors such as overmixing, cold ingredients, excessive heat, and overbaking.

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A Thickener Mixture

A mixture of water and starch that is brought to a boil to create a thickener. The starch granules release their thickening power when the mixture reaches a boil.

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What is proofing yeast?

It's the process of creating a foamy mixture by activating the yeast with warm liquid and sugar. This step ensures the yeast is alive and ready to leaven the dough.

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What is kneading?

This is a crucial step in bread-making where the dough is worked repeatedly to develop gluten. Gluten gives the bread its structure and chewiness. This process involves pushing, folding, and turning the dough to develop its elasticity.

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What is the first rising?

It's about ensuring the yeast has time to ferment the sugars in the dough, producing carbon dioxide and causing the bread to rise. This happens in a warm, draft-free environment.

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What is the 'indent test'?

This is a sign that the yeast has been active and the dough has risen sufficiently. Gently pressing the dough should leave a dent that slowly springs back up.

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What is punching down the dough?

This is done after the first rise to deflate the dough and allow it to relax before shaping. This ensures even rising and a more consistent texture.

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Creaming Method

A mixing method where softened fat and sugar are vigorously combined to incorporate air, resulting in light and airy cakes.

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Egg Foam Method

A mixing method that uses whipped egg whites to create a light and airy texture, often used for sponge and angel food cakes.

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Folding

The process of gently folding whipped egg whites into a batter, ensuring the air bubbles remain intact for a light and airy texture.

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Soft Peaks

The stage of whipping egg whites where peaks form and stand upright, but slightly droop at the top.

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Firm Peaks

The stage of whipping egg whites where peaks stand upright and hold their shape.

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Stiff Peaks

The stage of whipping egg whites where peaks are stiff and don't fall over when the whisk is lifted.

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Preparing Cake Pans

The process of preparing cake pans before adding the batter to prevent deflation and ensure easy removal.

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Baking Cakes in the Middle of the Oven

Baking cakes in the middle of the oven ensures even heat distribution, resulting in a consistently baked cake.

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Study Notes

Custards

  • Custards are liquids thickened by egg protein coagulation.
  • Consistency depends on the ratio of eggs to liquid, whether whole eggs or just yolks are used, and the type of liquid.
  • Starches or flours can also be added.
  • Custards can be stirred, boiled, or baked.

Types of Custards

Stirred Custards

  • Cooked on the stovetop, constantly stirred to prevent eggs from scrambling.
  • Can be served as a dessert sauce, part of a complex dessert or eaten alone.
  • Common examples include vanilla custard sauce (crème anglaise), sabayon, and curd fillings.

Boiled Custards

  • Cooked on the stovetop using eggs and a thickener like cornstarch or flour.
  • Must be brought to a boil.
  • Common examples include pudding and pastry cream.

Baked Custards

  • Cooked in the oven.
  • Flavor and texture depend on the quantity and type of ingredients.
  • Common examples include cheesecake, crème caramel, flan, crème brûlée, and bread pudding.

Cheesecakes

  • Two main types are Italian and New York.
  • New York cheesecake uses cream cheese, resulting in a rich, heavy, and dense texture.
  • Italian cheesecake uses ricotta cheese, providing a lighter texture and consistency.

Cheesecake Issues

  • Overmixing: Introduces air bubbles which expand and burst during baking, causing cracking.
  • Cold Ingredients: Cold ingredients don't cream effectively, resulting in uneven baking.
  • High Oven Temperature: High temperatures cause proteins to coagulate quickly, leading to cracking.
  • Overbaking: Custards, including cheesecake, can be dry and cracked if overcooked.
  • Incorrect Ratio of Ingredients: Imbalances in the ratios of ingredients in the cheesecake batter can cause cracking or sinking.
  • Incorrect Baking Time: Baking time needs to be adjusted depending on the size and type of cheesecake.

Tempering

  • Slowly cooking eggs to prevent curdling or scrambling.
  • Heat liquid and slowly pour into eggs, whisking constantly.
  • Return mixture to a pot, cook over medium-low heat and stir constantly until the mixture reaches nappe consistency.
  • Remove from heat and strain.
  • Nappe consistency is thick enough to coat the back of a spoon.

Thickeners

  • Thickeners, such as starches or flours, are added to liquids to create a firmer consistency.
  • Starches include cornstarch, arrowroot, and others.
  • When using starches or flours, bring liquid to a boil before adding the thickener.
  • This gelatinizes protein, enabling stabilization and thickening.
  • Flour, typically all-purpose, is another common thickener.

Starch

  • Starch comes from plant-based foods high in starch (e.g., corn, potatoes, tapioca, beans, rice).
  • Different starches work in different ways.

Thicken Sauce with Cornstarch

  • Stir starch with a little water (to prevent clumping)
  • Pour into boiling liquid
  • Continue stirring for 1-2 minutes.

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Description

This quiz explores the various types of custards, including stirred, boiled, and baked varieties. You will learn about the key components and preparation methods, as well as an introduction to cheesecakes. Test your knowledge on these classic dessert techniques and their applications.

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