9.2 Concept Review Eggs – Custard

  1. How do the 2-egg and 3-egg custards compare in thickness or gel strength, appearance, sweetness, total flavor?

 

 

  1. Why may stirred custards made from the same ingredients and recipe produce dissimilar products?

 

 

  1. Why does a three-egg custard require more attention during cooking versus a two-egg custard?

 

 

  1. Which custard products were an egg sol and which were an egg gel.

 

 

  1. What steps were taken to prevent coagulation while making the stirred custard?

 

 

  1. What method was used to prevent over-coagulation while making the baked custard?

 

 

  1. Why do stirred custards made from the same ingredients and recipe have different coagulation temperatures?

 

 

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