9.2 Concept Review Eggs – Custard
- How do the 2-egg and 3-egg custards compare in thickness or gel strength, appearance, sweetness, total flavor?
- Why may stirred custards made from the same ingredients and recipe produce dissimilar products?
- Why does a three-egg custard require more attention during cooking versus a two-egg custard?
- Which custard products were an egg sol and which were an egg gel.
- What steps were taken to prevent coagulation while making the stirred custard?
- What method was used to prevent over-coagulation while making the baked custard?
- Why do stirred custards made from the same ingredients and recipe have different coagulation temperatures?
