CDM CDM Glazes, Fillings & Toppings 1 — Questions and Answers
Question 1: What is the ideal temperature range for a standard vanilla glaze to achieve a smooth, even coat on a doughnut?
- 95–105°F (Correct answer)
- 120–130°F
- 60–70°F
- 140–150°F
Correct answer: 95–105°F
A vanilla glaze applied at 95–105°F flows smoothly and sets properly without running off or becoming too thick.
Question 2: Which ingredient is primarily responsible for the shiny finish on a chocolate glaze?
- Corn syrup (Correct answer)
- Heavy cream
- Butter
- Powdered sugar
Correct answer: Corn syrup
Corn syrup adds gloss and prevents crystallization, giving chocolate glaze its characteristic shiny finish.
Question 3: When preparing a Bavarian cream filling, what is the key step that prevents lumps from forming?
- Tempering the eggs before adding hot cream (Correct answer)
- Adding cream cheese to the mixture
- Using cold milk directly
- Mixing at high speed throughout
Correct answer: Tempering the eggs before adding hot cream
Tempering gradually raises the egg temperature by whisking in hot cream slowly, preventing scrambling and lumps.
Question 4: What type of sugar is typically used to make a dry coating for a cinnamon-sugar doughnut?
- Granulated sugar (Correct answer)
- Powdered sugar
- Brown sugar
- Turbinado sugar
Correct answer: Granulated sugar
Granulated sugar is used for cinnamon-sugar coatings because it provides the desired slightly crunchy texture and appearance.
Question 5: What causes a glaze to become grainy or crystallized after setting on a doughnut?
- Insufficient corn syrup or overheating the sugar (Correct answer)
- Too much vanilla extract
- Using filtered water
- Applying glaze too quickly
Correct answer: Insufficient corn syrup or overheating the sugar
Without enough corn syrup or when sugar is overheated, sucrose recrystallizes, creating a grainy texture in the finished glaze.
Question 6: Which filling is most commonly used in a Boston cream doughnut?
- Pastry cream (crème pâtissière) (Correct answer)
- Whipped cream
- Lemon curd
- Raspberry jam
Correct answer: Pastry cream (crème pâtissière)
Boston cream doughnuts are traditionally filled with pastry cream, which is a thick, egg-and-starch-thickened vanilla custard.
CDM CDM Glazes, Fillings & Toppings 1
What is the ideal temperature range for a standard vanilla glaze to achieve a smooth, even coat on a doughnut?