Please identify the four Tastes we discussed in class

You are using a water weight 1300, insert/inlay 30%, and you will need to provide 7 Entremets. NO ROUNDING UP!! Enter answers to the 2nd decimal place only.

Lemon Juice   240g

Lemon Zest     3ea.

Gelatin Sheets  8ea

Whipped cream 400g

Egg Whites         183g

Sugar                   287g

TOTAL                 1140g  

You are using a water weight 1550, insert/inlay 30% and you are to provide 3 entremets. NO ROUNDING UP!! Enter answers to the 2nd decimal place only

Frangelico       30g

Eggs                 275g

Sugar               140g

Chocolate        170g

72% Chocolate 170g

Butter                 95g

Heavy Cream     470g

Gelatin  Sheets      6ea.

TOTAL                   1356g

When decorating an Entremet how much surface area is covered?

List Three Inlays we have used in class.

When making Cremuex the flavor base is?

Pectin NH has the ability to reheat (Thermoreversible .) What other pastry Ingredient has the same capability?

Select the three egg foams we have used in class

Select the correct ratios for White, Milk, And Dark Chocolate sprays.