CDM Glazes, Fillings & Toppings Flashcards

What is the primary difference between a cake doughnut topping and a yeast doughnut topping in terms of application timing?

Answer: Cake doughnut toppings are applied immediately after frying while the surface is still warm

Cake doughnut surfaces absorb toppings better while still warm from frying, whereas yeast doughnuts are typically glazed warm but can tolerate slightly more cooling.

When making a lemon curd filling for doughnuts, what is the key indicator that the curd has properly cooked and thickened?

Answer: The curd coats the back of a spoon and holds a clear line when drawn through

The 'nappe' test—where the curd coats a spoon and a drawn line holds—indicates the egg proteins and starch have thickened the curd properly.

Which cocoa product produces the richest, darkest chocolate glaze for premium doughnuts?

Answer: Dutch-processed cocoa powder

Dutch-processed cocoa is alkalized, which neutralizes acidity and deepens the color and flavor, resulting in a darker, smoother chocolate glaze.

What is 'blooming' in the context of chocolate used for doughnut toppings?

Answer: A white or gray film that forms when chocolate is improperly stored or tempered

Bloom occurs when cocoa butter or sugar migrates to the surface of chocolate, creating an unappealing white or gray discoloration.

Which technique is used to create a marbled glaze effect on a doughnut?

Answer: Swirling two contrasting glazes together using a skewer before dipping

Swirling two poured glazes of contrasting colors with a skewer creates the irregular veined pattern characteristic of a marbled doughnut.

How does humidity in the production environment affect powdered sugar toppings on doughnuts?

Answer: High humidity causes powdered sugar to dissolve and become sticky

Powdered sugar is hygroscopic and absorbs moisture from humid air, causing it to dissolve into a wet, sticky film on the doughnut surface.