Busy. Please wait.

show password
Forgot Password?

Don't have an account?  Sign up 

Username is available taken
show password


Make sure to remember your password. If you forget it there is no way for StudyStack to send you a reset link. You would need to create a new account.
We do not share your email address with others. It is only used to allow you to reset your password. For details read our Privacy Policy and Terms of Service.

Already a StudyStack user? Log In

Reset Password
Enter the associated with your account, and we'll email you a link to reset your password.
Don't know
remaining cards
To flip the current card, click it or press the Spacebar key.  To move the current card to one of the three colored boxes, click on the box.  You may also press the UP ARROW key to move the card to the "Know" box, the DOWN ARROW key to move the card to the "Don't know" box, or the RIGHT ARROW key to move the card to the Remaining box.  You may also click on the card displayed in any of the three boxes to bring that card back to the center.

Pass complete!

"Know" box contains:
Time elapsed:
restart all cards
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.

  Normal Size     Small Size show me how

Garde Manger

Desserts test

Granite French, similar to sorbet but stirred frequently not churned.
Granita Italian version of Granite.
Ice cream USDA: must contain 10% milkfat and 20% milk solids.
Two types of ice cream? Philadelphia cream cheese or Custard (Bombe)
Sherbet Fruit juice, sugar and water. May contain milk, cream, or egg whites.
Sorbet Fruit juice, zest, vodka, and sugar. Cleanses the palate. Acid is the most important ingredient.
Spumoni Fruit cake of ice cream.
Semifreddo Frozen mousse. Air makes it half frozen.
Baked Alaska Ice cream cake layered with meringue.
Crepes Suzette Orange compound butter crepes, flambeed.
Souffle To jump (rises). Custard, thickened with eggs. Marquise, frozen mousse like dessert usually chocolate.
Difference in flan and creme brulee? Flan is inverted and creme brulee has sugar burnt on top.
Zabaglione Foamy custard with egg yolk, sugar, and sherry/wine. Dessert custard sauce.
Parfait Layered ice cream dessert traditionally, with pudding.
English Trifle Layered cake with whipped cream or pastry cream.
Chantilly cream Sugar and vanilla whipped cream.
Bavarian cream Custard sauce thickened with gelatin whipped cream folded in. Turned out from mold.
Charlotte Russe Lady fingers and Bavarian cream.
Charlotte Royal Jelly rolls and Bavarian cream.
Bombe Two or more flavors of ice cream, separate layers in a spherical mold.
Melba sauce Raspberry coulis.
Tuile Lace cookie for garnish in desserts.
Bonus: Explain making a souffle (ingredients, Mixing procedures, and serving essentials) Eggs, milk, butter, flour, cheese, cream of tarter. Folding carefully is essential to a souffle. Serve immediately, when it cools, it will collapse.
Created by: kford9790