Lesson Eight Lesson Eight Evaluation LESSON EIGHT: Advanced Pastry Techniques: Raspberry Panna Cotta with Melissa Fritz of CIA Lesson Eight: Advanced Pastry Techniques: Raspberry Panna Cotta with Melissa Fritz of The Culinary Institute of America Name * Name First First Last Last Email * Date * Title * Organization * 1. What ingredient does Chef Fritz add to the panna cotta for acidity to balance out the fat content at the end of cooking? * Sour cream Crème fraiche Buttermilk Lime juice 2. What gave the sorbet its color in addition to IQF Raspberry? * Hibiscus petals Raspberry powder Ube IQF Raspberry 3. If Chef Melissa were to use a stabilizer in the sorbet, which would she recommend? * Ice cream stabilizer Xanthan gum Sorbet stabilizer Agar Agar 4. What does Chef Melissa use to get rid of air bubbles in the panna cotta? * Stirring with a wooden spoon Torching the surface Hitting the bottom of the pan on the table Straining the mixture 5. What temperature does she cook the sugar syrup for the caramelized rice cereal to? * 121° C 121° F 145° C 145° F Submit If you are human, leave this field blank.
