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1 Exercise: Thickening Agents in Bakeshop Products
Appears in
By Paula Figoni
Published 2003
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 | |||||
| CrĆØme brĆ»lĆ©e | |||||
| Banana cream pie | |||||
| Fruit pie filling | |||||
| Chiffon pie | |||||
| Bavarian cream | |||||
| Cheesecake | |||||
| Pumpkin pie | |||||
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