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1 Exercise: Thickening Agents in Bakeshop Products

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top 1000How Baking Works
How Baking Works

By Paula Figoni

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 ProductEggs (Specify Whole, Whites, or Yolks)GelatinStarchFruit Pulp/Fruit PectinCheese
Pastry cream     
CrĆØme brĆ»lĆ©e     
Banana cream pie     
Fruit pie filling     
Chiffon pie     
Bavarian cream     
Cheesecake     
Pumpkin pie     
      
      
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