1 Exercise: Thickening Agents in Bakeshop Products

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Published 2003

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Look up formulas for the common bakeshop products listed in the left column of the following table and place a checkmark in the box indicating which of the thickening agents listed in the top row contributes to the thickening and gelling of each.

Pastry Product	Eggs (Specify Whole, Whites, or Yolks)	Gelatin	Starch	Fruit Pulp/Fruit Pectin	Cheese
Pastry cream
Crème brûlée
Banana cream pie
Fruit pie filling
Chiffon pie
Bavarian cream
Cheesecake
Pumpkin pie

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