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University of New Haven HTMG 2210 Chapter 14 1)Eggs and dairy products are susceptible to bacterial contamination
University of New Haven
HTMG 2210
Chapter 14
1)Eggs and dairy products are susceptible to bacterial contamination. What precautions should be taken to avoid food-borne illnesses when preparing custards?
2. Explain why pastry cream should be boiled and why custard sauce should not be boiled.
- Identify three desserts that are based on baked custard.
- Compare a classically prepared Bavarian, chiffon, mousse and soufflé. How are they similar? How are they different?
- Why should the oven door be kept closed the entire time that a soufflé bakes?
- Identify three fruits suitable for making into a fruit coulis and describe the procedure to make them.
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