Pastry 4A (CSCA) Word Scramble
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| Question | Answer |
| MOUSSE | French term meaning “froth” or “foam”. It is usually set in a mold and served cold. A wide variety and assortment of sweet mousses exist, but they are usually composed of a mousse base, mousse binder, and mousse lightener |
| Mousse bas | Principal flavoring agent. The base is usually made up of either a fruit puree/coulis, stirred custard, chocolate, or buttercream. Spices, zests, and liqueurs. |
| Mousse binder | Gelatin is the primary binding agent used when making a mousse. Pectin, found in most fruit, can also be a binding agent when cooked with sugar and acid. |
| Mousse lightener | Beaten egg whites, or whipped cream are folded into the stabilized mixture. |
| MOUSSELINE | French term for any type of mousse-like preparation to which a large amount of cream is added. |
| PASTRY CREAM | Stirred custard made of egg yolks, sugar, milk/cream, and a starch. Usually flour or cornstarch. |
| CURD FILLING | Type of stirred custard that incorporates butter and fruit juice into an egg and sugar mixture. |
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