Professional Baking Chapter 20

  1. Baked Custard
    A custard that is baked without being disturbed so it sets into a solid.
  2. Bavarian Cream
    A light, cold dessert made of gelatin, whipped cream, and custard sauce or fruit.
  3. Charlotte
    (1) A cold dessert made of Bavarian cream or other cream in a special mold, usually lined with ladyfingers or other sponge products. (2) A hot dessert made of cooked fruit and baked in a special mold lined with strips of bread.
  4. Christmas Pudding
    A dark, heavy steamed pudding made of dried and candied fruits, spices, beef suet, and crumbs.
  5. Cornstarch Pudding
    A sweetened liquid, usually milk and flavorings, that is boiled with cornstarch to thicken it.
  6. Cream Pudding
    A boiled pudding made of milk, sugar, eggs, and starch.
  7. Custard
    A liquid that is thickened or set by the coagulation of egg protein.
  8. Mousse
    A soft or creamy dessert that is made light by the addition of whipped cream, egg whites, or both.
  9. Panna Cotta
    An Italian pudding made of cream, gelatin, and flavorings; literally, "cooked cream."
  10. Pot de Crème (poh duh krem)
    A rich baked custard.
  11. Rice Impératrice
    A rich rice pudding containing whipped cream, candied fruits, and gelatin.
  12. Soufflé
    (1) A baked dish containing whipped egg whites, which cause the dish to rise during baking. (2) A still-frozen dessert made in a soufflé dish so that it resembles a baked soufflé.
  13. Stirred Custard
    A custard that is stirred while it is cooked so that it thickens but does not set.
Card Set
Professional Baking Chapter 20
Professional Baking Chapter 20 vocabulary about baking Custards, Puddings, Mousses, and Soufflés