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Questions for Discussion

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About
  1. How can you avoid unwanted crystallization when cooking sugar syrups?
  2. Why is cream of tartar or lemon juice sometimes added to a sugar syrup before or during cooking?
  3. Vanilla custard sauce and pastry cream both contain eggs. Why is it possible to boil pastry cream but not custard sauce?
  4. Explain the importance of sanitation in the production of pastry cream. What specific steps should you take to ensure a safe product?
  5. Explain the effects of fat, sugar, and temperature on the whipping of egg whites into foams.
  6. Describe two simple ways of preparing fruit sauces.

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