Jacobo, Andrew Philip R.

September 25, 2016

Section 1 Bakery Science
Assignment
1. What is custard?
= Custard is a culinary preparation made by blending eggs with milk or cream. Custard
is thickened by the coagulation of the egg proteins, which is achieved by gently heating
the custard in some way.
http://culinaryarts.about.com/od/glossary/g/Custard.htm
2. Identify and explain the different types of custard
Pure or basic custards are thickened and set by eggs alone. These are the most
delicate custards; they require careful attention during cooking, which is usually done
in the even heat of a water bath, as they can quickly go from undercooked to broken
and curdled.
Starch-thickened custards contain ingredients such as flour or cornstarch for
added thickening power. These starches give custards more body, making them
sturdy enough to endure cooking with direct heat.
Gelatin-set custards have an alluring richness from the structural boost that only
gelatin can provide.
http://www.finecooking.com/articles/custards.aspx
3. What is a Cream?
Cream is a dairy product composed of the higher-butterfat layer skimmed from
the top of milk before homogenization. In un-homogenized milk, the fat, which is
less dense, will eventually rise to the top. In the industrial production of cream,
this process is accelerated by using centrifuges called "separators". In many
countries, cream is sold in several grades depending on the total butterfat content.
Cream can be dried to a powder for shipment to distant markets. Cream has high
levels of saturated fat.
https://en.wikipedia.org/wiki/Cream
4. What are the common ingredients use when making custards?
Eggs
Milk
Sugar
Salt
Flavorings
Flour
Cornstarch
Arrowroot
Potato Starch
5. Give 2 dishes of each of the following:
Baked Custard
Baked Honey Custard Baked Custard Tart
Stirred Custard

Boston Cream Pie Stirred Lemon Rice Custard

Fruit Purees

Apple and Mango Puree Passion Fruit Puree

Curd Filling
Lemon Lime Curd Lemon lime Curd Tarts