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    Assignment in Bake Sci

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    Allen Zafra
    Custard is made by blending eggs with milk or cream and gently heating to thicken. There are three main types of custard: pure custards thickened by eggs alone; starch-thickened custards with added flour or cornstarch; and gelatin-set custards for richness. Cream is the higher-butterfat layer skimmed from milk before homogenization. Common custard ingredients include eggs, milk, sugar, salt, flavorings, and starches like flour or cornstarch. Examples of custard dishes provided are baked honey custard, baked custard tart, Boston cream pie, apple and mango puree, and lemon lime curd tarts.

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    Assignment in Bake Sci

    Uploaded by

    Allen Zafra
    172 views3 pages
    Custard is made by blending eggs with milk or cream and gently heating to thicken. There are three main types of custard: pure custards thickened by eggs alone; starch-thickened custards with added flour or cornstarch; and gelatin-set custards for richness. Cream is the higher-butterfat layer skimmed from milk before homogenization. Common custard ingredients include eggs, milk, sugar, salt, flavorings, and starches like flour or cornstarch. Examples of custard dishes provided are baked honey custard, baked custard tart, Boston cream pie, apple and mango puree, and lemon lime curd tarts.

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    Custard is made by blending eggs with milk or cream and gently heating to thicken. There are three main types of custard: pure custards thickened by eggs alone; starch-thickened custards with added flour or cornstarch; and gelatin-set custards for richness. Cream is the higher-butterfat layer skimmed from milk before homogenization. Common custard ingredients include eggs, milk, sugar, salt, flavorings, and starches like flour or cornstarch. Examples of custard dishes provided are baked honey custard, baked custard tart, Boston cream pie, apple and mango puree, and lemon lime curd tarts.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    172 views3 pages

    Assignment in Bake Sci

    Uploaded by

    Allen Zafra
    Custard is made by blending eggs with milk or cream and gently heating to thicken. There are three main types of custard: pure custards thickened by eggs alone; starch-thickened custards with added flour or cornstarch; and gelatin-set custards for richness. Cream is the higher-butterfat layer skimmed from milk before homogenization. Common custard ingredients include eggs, milk, sugar, salt, flavorings, and starches like flour or cornstarch. Examples of custard dishes provided are baked honey custard, baked custard tart, Boston cream pie, apple and mango puree, and lemon lime curd tarts.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 3

    Jacobo, Andrew Philip R.

    September 25, 2016


    Section 1 Bakery Science
    Assignment
    1. What is custard?
    = Custard is a culinary preparation made by blending eggs with milk or cream. Custard
    is thickened by the coagulation of the egg proteins, which is achieved by gently heating
    the custard in some way.
    http://culinaryarts.about.com/od/glossary/g/Custard.htm
    2. Identify and explain the different types of custard
    Pure or basic custards are thickened and set by eggs alone. These are the most
    delicate custards; they require careful attention during cooking, which is usually done
    in the even heat of a water bath, as they can quickly go from undercooked to broken
    and curdled.
    Starch-thickened custards contain ingredients such as flour or cornstarch for
    added thickening power. These starches give custards more body, making them
    sturdy enough to endure cooking with direct heat.
    Gelatin-set custards have an alluring richness from the structural boost that only
    gelatin can provide.
    http://www.finecooking.com/articles/custards.aspx
    3. What is a Cream?
    Cream is a dairy product composed of the higher-butterfat layer skimmed from
    the top of milk before homogenization. In un-homogenized milk, the fat, which is
    less dense, will eventually rise to the top. In the industrial production of cream,
    this process is accelerated by using centrifuges called "separators". In many
    countries, cream is sold in several grades depending on the total butterfat content.
    Cream can be dried to a powder for shipment to distant markets. Cream has high
    levels of saturated fat.
    https://en.wikipedia.org/wiki/Cream
    4. What are the common ingredients use when making custards?
    Eggs
    Milk
    Sugar
    Salt
    Flavorings
    Flour
    Cornstarch
    Arrowroot
    Potato Starch
    5. Give 2 dishes of each of the following:
    Baked Custard
    Baked Honey Custard Baked Custard Tart
    Stirred Custard

    Boston Cream Pie Stirred Lemon Rice Custard


    Fruit Purees

    Apple and Mango Puree Passion Fruit Puree


    Curd Filling
    Lemon Lime Curd Lemon lime Curd Tarts

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