Lesson Eleven Lesson Eleven Evaluation LESSON Eleven: Advanced Pastry Techniques with Heather Moore of Schoolcraft College of Culinary Arts Lesson Eleven: Advanced Pastry Techniques with Heather Moore of Schoolcraft College of Culinary Arts Name * Name First First Last Last Email * Date * Title * Organization * 1. Chef Heather uses what in the base as a gluten-free alternative? * Almond flour Gluten-free flour Ground cashews Rice crispies 2. The meringue is supposed to be whipped to what kind of peak? * Soft Medium Stiff Extra Stiff 3. The lemon curd is brought up to what temperature when cooking? * 160 degrees F 170 degrees F 180 degrees F 190 degrees F 4. Sugar is hydroscopic, which means it does which of the following? * Retains moisture Repels moisture Emulsifies fat Stabilizes foam 5. What gelling alternative does Chef Heather recommend for those that don’t consume gelatin? * Agar agar Carrageenan Fish gelatin Pectin Submit If you are human, leave this field blank.
