Questions for Discussion

Appears in

Published 2003

About how much water will 5 sheets of gelatin absorb when they are properly bloomed? Show your work, and assume that the sheets weigh 0.1 ounce (3 grams) each.
A formula calls for 5 sheets of gelatin but only powdered gelatin is available (assume Bloom rating of 230 for powdered gelatin). How much powdered gelatin should be weighed out? What adjustments should be made with water, if any? Show your work.
A formula calls for 5 sheets of gelatin but only powdered gelatin is available. The standard calculation to convert from sheets to powder was made, but a Bavarian cream comes out too firm. Assume ingredients were weighed properly. What went wrong?
Why might a butterscotch cream pie, which is high in sugar, have half the sugar added after the cornstarch-milk-egg mixture is already cooked? If all the sugar were added to the butterscotch cream pie before the mixture is cooked, what might happen to the texture, appearance, and mouthfeel of the pie?
A starch-thickened cherry pie filling doesn’t taste tart enough, so more lemon juice is added. Why is it best to add the lemon juice after the cherry pie filling is cooked and cooled? Even better than adding the lemon juice at the end of the cook time is to use a starch that is stable to acid. What starch is the best choice for acid stability?
Your assistant shows you a starch-thickened sauce that is too thin. Explain how you can tell by looking at and tasting the sauce whether the starch was undercooked or overcooked.

The licensor does not allow printing of this title