Sample interview questions: Can you explain your knowledge of different types of pastry cream stabilization methods?
Sample answer:
1. Starch:
- Advantages:
- Economical and widely available.
- Provides a smooth and creamy texture.
- Can be used to create a variety of textures, from thin sauces to thick puddings.
- Disadvantages:
- Can break down if overcooked, resulting in a grainy texture.
- Can be difficult to dissolve completely, resulting in lumps.
2. Gelatin:
- Advantages:
- Provides a firm and stable texture.
- Can be used to create a variety of textures, from mousses to panna cottas.
- Easy to use.
- Disadvantages:
- Can be difficult to dissolve completely, resulting in lumps.
- Can have a slightly rubbery texture if not used properly.
- If not correctly used may have a high melting point.
3. Eggs:
- Advantages:
- Provides a rich and creamy texture.
- Can be used to create a variety of textures, from custards to meringues.
- Disadvantages:
- Can be difficult to cook properly, resulting in curdling.
- Can be susceptible to bacterial contamination.
4. Pectin:
- Advantages:
- Provides a firm and stable texture.
- Can be use… Read full answer