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?

1-2 minutes Signup and view all the answers

What type of cheese is used in New York cheesecake?

Cream cheese Signup and view all the answers

What is a common cause of cheesecake cracking during baking?

Overmixing the batter Signup and view all the answers

What is the correct procedure for tempering eggs?

Slowly add a heated liquid to the eggs Signup and view all the answers

Which type of cheesecake tends to have a lighter texture?

Italian cheesecake Signup and view all the answers

What happens if a cheesecake is overbaked?

It can crack and become dry Signup and view all the answers

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

Cook the liquid with added starch until it boils Signup and view all the answers

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

A sauce thick enough to coat the back of a spoon Signup and view all the answers

What primarily influences the consistency of custards?

The ratio of eggs to liquid and addition of starch Signup and view all the answers

What defines boiled custards compared to stirred custards?

They must be brought to a boil during preparation Signup and view all the answers

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

Starch or flour Signup and view all the answers

What is a key characteristic of baked custards?

Their final texture depends on ingredient proportions and type Signup and view all the answers

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

Constantly stirring during the cooking process Signup and view all the answers

How can a successful cheesecake be assured?

By understanding the differences between Italian and New York Cheesecakes Signup and view all the answers

What is a main function of custards in desserts?

To serve as a filling or sauce for complex desserts Signup and view all the answers

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.

Tempering

Slowly cooking eggs to prevent curdling or scrambling.
Heat liquid and slowly pour into eggs.
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.