Custards, Creams And Sauces Trivia Quiz!
Questions and Answers
- 1.
A custard is any liquid thickened by the coagulation of egg proteins.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
The statement is true because custard is indeed a liquid that is thickened by the coagulation of egg proteins. The proteins in the eggs help to give custard its thick and creamy texture when cooked. Without the coagulation of the egg proteins, the liquid would remain thin and runny. Therefore, custard is a type of dessert or sauce that is made by combining eggs with a liquid and heating it until it thickens.Rate this question:
-
- 2.
The more eggs used, the richer and thicker the custard will be.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
Using more eggs in a custard recipe will result in a richer and thicker custard. Eggs contribute to the creamy texture and add richness to the custard. They also act as a binding agent, helping to thicken the custard as it cooks. Therefore, increasing the number of eggs used in the recipe will enhance the overall texture and flavor of the custard, making it richer and thicker.Rate this question:
-
- 3.
What are some ways to make a thicker custard?
- A.
Using more eggs
- B.
Using a richer liquid such as cream (as opposed to milk)
- C.
Using less liquid
Correct Answer(s)
A. Using more eggs
B. Using a richer liquid such as cream (as opposed to milk)Explanation
Using more eggs and using a richer liquid such as cream will both contribute to making a thicker custard. Eggs contain proteins that coagulate when heated, helping to thicken the custard. Adding more eggs will increase the amount of protein available for coagulation, resulting in a thicker consistency. Similarly, using a richer liquid like cream, which has a higher fat content than milk, will also contribute to a thicker texture as the fat helps to emulsify and stabilize the custard. Using less liquid overall will also result in a thicker custard as there is less liquid to dilute the thickening agents.Rate this question:
-
- 4.
Most custards are thickened with a starch.
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
In general, custards don't need a starch thickening agent. Pastry creams are a notable exception.Rate this question:
-
- 5.
Custards can be baked in the oven or cooked on a stove top.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
Custards can be prepared using two different methods: baking in the oven or cooking on a stove top. Both methods yield delicious custards, allowing for flexibility in preparation based on personal preference or available cooking equipment. Therefore, the statement "Custards can be baked in the oven or cooked on a stove top" is true.Rate this question:
-
- 6.
When cooking a custard on a stove top, why is it important to keep stirring the mixture?
- A.
To prevent the custard from having a cooked flavor.
- B.
To distribute the ingredients evenly.
- C.
To stabilize the eggs and prevent curdling.
Correct Answer
C. To stabilize the eggs and prevent curdling.Explanation
When cooking a custard on a stove top, it is important to keep stirring the mixture to stabilize the eggs and prevent curdling. Stirring the custard ensures that the eggs are evenly distributed throughout the mixture and prevents them from cooking too quickly or curdling. This helps to create a smooth and creamy texture in the custard, rather than a lumpy or curdled consistency.Rate this question:
-
- 7.
When making a custard sauce, a small portion of the heated milk mixture is stirred into the yolks. Then the yolk mixture is stirred into the heated milk. This step is called ______ and helps raise the temperature of the eggs without causing them to curdle.
- A.
Tempering
- B.
Liaison
- C.
Steeping
Correct Answer
A. TemperingExplanation
Tempering is the correct answer because it refers to the process of gradually raising the temperature of one ingredient by adding a small amount of a hot liquid to it. In this case, a small portion of the heated milk mixture is added to the yolks to increase their temperature slowly, preventing them from curdling when they are then added to the heated milk. This technique is commonly used in cooking to ensure that ingredients with different temperatures can be combined without any adverse effects.Rate this question:
-
- 8.
When making custard, it's important to prevent the eggs from curdling. What does curdling mean in this context?
- A.
Spoiling or turning sour.
- B.
To coagulate or congeal.
- C.
To collapse.
Correct Answer
B. To coagulate or congeal.Explanation
Curdling in the context of making custard refers to the process of coagulating or congealing the eggs. When eggs curdle, they solidify and form lumps, which can ruin the texture of the custard. Therefore, it is important to prevent curdling by slowly adding the hot liquid to the eggs and constantly stirring to evenly distribute the heat and prevent the eggs from coagulating too quickly.Rate this question:
-
- 9.
When making a custard sauce, do not allow the temperature to exceed ____ or the custard will break.
- A.
190 degrees F.
- B.
200 degrees F.
- C.
210 degrees F.
Correct Answer
A. 190 degrees F.Explanation
When making a custard sauce, it is important not to allow the temperature to exceed 190 degrees F. If the temperature goes beyond this point, the custard will break. This means that the emulsion of the sauce will separate, resulting in a grainy and curdled texture. By keeping the temperature below 190 degrees F, the custard will maintain its smooth and creamy consistency.Rate this question:
-
- 10.
Vanilla custard sauce is made with ___________.
- A.
Egg yolks, sugar and milk or half-and-half.
- B.
Egg yolks, sugar and milk thickened with starch (such as flour or cornstarch).
- C.
Eggs, sugar and wine.
Correct Answer
A. Egg yolks, sugar and milk or half-and-half.Explanation
Vanilla custard sauce is a creamy and sweet sauce that is typically used as a dessert topping or filling. It is made by combining egg yolks, sugar, and milk or half-and-half. The egg yolks add richness and a smooth texture to the sauce, while the sugar provides sweetness. The milk or half-and-half helps to thin out the sauce and create a creamy consistency. This combination of ingredients creates a delicious and versatile sauce that can be enjoyed with various desserts.Rate this question:
-
- 11.
Pastry cream is a stirred custard made with _________.
- A.
Egg yolks, sugar and milk or half-and-half.
- B.
Egg yolks, sugar and milk thickened with starch (such as flour or cornstarch).
- C.
Eggs, sugar and wine.
Correct Answer
B. Egg yolks, sugar and milk thickened with starch (such as flour or cornstarch).Explanation
Pastry cream is a stirred custard that is thickened with starch, such as flour or cornstarch. This thickening agent helps to give the pastry cream a smooth and creamy texture. Egg yolks are also used in pastry cream to add richness and flavor, while sugar provides sweetness. Milk is added to create a liquid base for the custard. Together, these ingredients create a delicious and velvety filling for pastries and desserts.Rate this question:
-
- 12.
Pastry cream can be boiled.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
Starch added to pastry cream protects the eggs from curdling. In fact, it MUST be boiled to fully gelatinize the starch and eliminate the taste of raw starch.Rate this question:
-
- 13.
________ is a rich dessert custard topped with a crust of caramelized sugar.
- A.
Creme brulee
- B.
Creme chiboust
- C.
Sabayon
Correct Answer
A. Creme bruleeExplanation
Creme brulee is a rich dessert custard topped with a crust of caramelized sugar. It is a classic French dessert that is known for its creamy texture and contrasting crunchy caramelized sugar topping. The custard is made with a combination of cream, egg yolks, and sugar, which is then baked and chilled. Just before serving, a layer of sugar is sprinkled on top and caramelized with a torch or broiler, creating a deliciously sweet and crispy crust. Creme brulee is a popular and indulgent dessert choice for those with a sweet tooth.Rate this question:
-
- 14.
Folding Italian meringue into a pastry cream will produce a _________.
- A.
Mousseline
- B.
Creme Chiboust
- C.
Creme brulee
Correct Answer
B. Creme ChiboustExplanation
Folding Italian meringue into a pastry cream will produce a Creme Chiboust. Creme Chiboust is a light and creamy dessert made by combining pastry cream with Italian meringue. The addition of the meringue gives the dessert a light and fluffy texture, making it a perfect filling for pastries or cakes.Rate this question:
-
- 15.
Folding whipped cream into a pastry cream will lighten it and produce a ________.
- A.
Mousseline
- B.
Creme Chiboust
- C.
Creme brulee
Correct Answer
A. MousselineExplanation
Folding whipped cream into a pastry cream will lighten it and produce a Mousseline. Mousseline is a light and fluffy cream made by combining pastry cream with whipped cream. This process adds air and volume to the mixture, resulting in a light and airy texture. The addition of whipped cream also adds a creamy and smooth consistency to the pastry cream, enhancing its overall taste and mouthfeel. Therefore, folding whipped cream into pastry cream creates a Mousseline.Rate this question:
-
- 16.
When making custard (especially if it contains citrus), why is it important to cook milk and/or cream in a nonreactive saucepan?
- A.
A copper, aluminum, or cast-iron saucepan could give the custard an off-flavor.
- B.
A copper, aluminum, or cast-iron saucepan could make the custard turn an odd color.
- C.
Both A and B.
Correct Answer
C. Both A and B.Explanation
When making custard, it is important to cook milk and/or cream in a nonreactive saucepan such as stainless steel or glass. This is because a copper, aluminum, or cast-iron saucepan could react with the acids present in citrus or other ingredients, resulting in an off-flavor or causing the custard to turn an odd color. Using a nonreactive saucepan ensures that the custard maintains its intended flavor and appearance.Rate this question:
-
- 17.
________ is foamy, stirred custard sauce made by whisking eggs, sugar, and wine over low heat.
- A.
Creme brulee
- B.
Mousseline
- C.
Sabayon
Correct Answer
C. SabayonExplanation
Sabayon is a foamy, stirred custard sauce made by whisking eggs, sugar, and wine over low heat. This sauce is commonly used in desserts and has a light and airy texture. It is often served with fruits, pastries, or used as a topping for desserts.Rate this question:
-
- 18.
_______ is a firm custard baked over a layer of caramelized sugar and inverted for service.
- A.
Flan
- B.
Creme brulee
- C.
Creme chiboust
Correct Answer
A. FlanExplanation
Flan is a firm custard that is baked over a layer of caramelized sugar and then inverted for serving. This traditional dessert is popular in many countries and is known for its smooth and creamy texture. The caramelized sugar on top adds a deliciously sweet and slightly bitter flavor to the custard. It is often enjoyed as a dessert after a meal or as a sweet treat on its own. Creme brulee and creme chiboust are different types of desserts and do not fit the description provided.Rate this question:
-
- 19.
A _______ is made with a custard base, often thickened with flour, that is lightened with whipped egg whites and then baked. The air in the egg whites expands to create a light, fluffy texture and tall rise.
- A.
Creme Chiboust
- B.
Souffle
- C.
Mousseline
Correct Answer
B. SouffleExplanation
A souffle is made with a custard base, often thickened with flour, that is lightened with whipped egg whites and then baked. The air in the egg whites expands during baking, creating a light, fluffy texture and causing the souffle to rise tall.Rate this question:
-
- 20.
When making vanilla custard sauce or pastry cream, you should NOT use an electric mixer to mix sugar and egg yolks. It would incorporate too much air.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
When making vanilla custard sauce or pastry cream, it is advised not to use an electric mixer to mix sugar and egg yolks because it would result in too much air being incorporated. This is because excessive air can cause the custard or cream to become light and airy, which is not the desired texture for these types of desserts. Instead, it is recommended to mix the sugar and egg yolks gently and slowly by hand to avoid incorporating too much air.Rate this question:
-
- 21.
What is the cause of an undesirable watery custard?
- A.
Too much fat
- B.
Custard overcooked
- C.
Cream overmixed
Correct Answer
B. Custard overcookedExplanation
When custard is overcooked, it can cause the proteins in the eggs to denature and coagulate excessively, resulting in a watery consistency. Overcooking can also cause the starch in the custard to break down, leading to a loss of thickening power and a runny texture. Therefore, custard that is overcooked is likely to become watery and undesirable.Rate this question:
-
- 22.
The custard sauce is lumpy. What happened?
- A.
Custard was overcooked.
- B.
Custard contains too much fat.
- C.
Sugar and yolks were not mixed properly.
Correct Answer
C. Sugar and yolks were not mixed properly.Explanation
The custard sauce is lumpy because the sugar and yolks were not mixed properly. When making custard, it is important to thoroughly mix the sugar and yolks together to ensure a smooth and creamy texture. If they are not properly mixed, it can result in lumps forming in the sauce. Overcooking the custard or having too much fat in it would not directly cause lumps in the sauce.Rate this question:
-
- 23.
The baked custard is curdled. What happened?
- A.
Custard was not mixed properly.
- B.
Custard was overcooked.
- C.
Custard contains too much fat.
Correct Answer
B. Custard was overcooked.Explanation
The custard being overcooked can cause it to curdle. Overcooking can cause the proteins in the custard to denature and separate from the liquid, resulting in a curdled texture. This can happen if the custard is cooked at too high of a temperature or for too long. Mixing the custard properly and the amount of fat in it are not directly related to it curdling.Rate this question:
-
- 24.
What are the most likely causes for a pastry cream that is too runny?
- A.
Not enough starch.
- B.
Undercooked starch.
- C.
Wrong starch was used.
- D.
Overstirring.
- E.
Too much fat.
Correct Answer(s)
A. Not enough starch.
B. Undercooked starch.
C. Wrong starch was used.
D. Overstirring.Explanation
The most likely causes for a pastry cream that is too runny are not enough starch, undercooked starch, wrong starch being used, and over-stirring. These factors can affect the thickening properties of the starch in the cream, leading to a runny consistency. Not enough starch or undercooked starch may result in insufficient thickening, while using the wrong starch or over-stirring can disrupt the starch's ability to form a proper gel structure, causing the cream to be runny. Too much fat, on the other hand, is not mentioned as a likely cause for a runny pastry cream.Rate this question:
-
- 25.
What can you do to prevent the cheesecake from cracking?
- A.
Cool it slowly.
- B.
Soften cream cheese before using.
- C.
Blend batter on low speed.
Correct Answer(s)
A. Cool it slowly.
B. Soften cream cheese before using.
C. Blend batter on low speed.Explanation
To prevent the cheesecake from cracking, there are three recommended steps: cooling it slowly, softening the cream cheese before using, and blending the batter on low speed. Cooling the cheesecake slowly helps to prevent sudden temperature changes that can cause cracks. Softening the cream cheese before using ensures a smooth and creamy texture, reducing the chances of cracks. Blending the batter on low speed helps to minimize air incorporation, which can also contribute to cracking. By following these steps, the likelihood of a cracked cheesecake is reduced.Rate this question:
-
Quiz Review Timeline +
Our quizzes are rigorously reviewed, monitored and continuously updated by our expert board to maintain accuracy, relevance, and timeliness.
-
Current Version
-
Mar 21, 2023Quiz Edited by
ProProfs Editorial Team -
Jul 05, 2018Quiz Created by
Alex M
Back to top