| A | B |
|---|
| aerating | adding air to food |
| Bavarian cream | similar to mousse EXCEPT NO EGG FOAM |
| creame anglaise | used as a base for icecream and mousses |
| frozen souffle | frozen mousse, also called a parfait |
| granite | frozen dessert made from flavored water base; has large ICE CRYSTALS, similar to shaved ice |
| meringue | stiffly beaten egg WHITES & sugar |
| mousse | made by adding air to flavored bases such as chocolate or fruit puree |
| parfait | frozen mousse, also called a frozen souffle |
| sabayon | made by whipping egg YOLKS |
| sherbet | like a sorbet but has meringue added to make it lighter |
| sorbet | frozen dessert make from frozen flavored base |
| sugar syrup | concentrated solution of sugar and water |
| 3 types of custards | baked, stirred, & boiled |
| 4 components of a mousse | base, egg foam, geletin, & chipped cream |
| 2 factors affecting hardness of frozen dessert | 1-sugar content, 2- amount of aeration |
| chocolate mousse | does NOT use GELATIN because cocoa butter acts as stabilizer |
| examples of BAKED custards | cheese cake, pumpkin pie, & creme brulee |
| examples of STIRRED custards | ice cream base, mouse base, Bavarian cream base |
| examples of BOILED custards | pastry cream, cream pie fillings |
