Author: user

Crème WebQuest

 Name:____________________________  			Date: _____________________
Creme Anglaise is a French word for English Cream. Crème Brulee is French for burnt cream. Both items, in the culinary world are classified as custard based desserts. Examples of other custard base items are pastry cream, ice cream, Bavarians, quiche, to name a few. It is important to understand the interaction of the key ingredients, and adding how adding flavoring, thickeners, heat creates different affects. As you watch these videos, notice how each chef has clearly a different outcome, but creates a different dish from the same basic ingredients.

Step One:  Crème Anglais
1.  What are the 3 main ingredients in creme anglaise?

2.  There is a cooking term called “nappee’, which means to coat the back of the spoon. How does this pertain to creme anglaise?

3.  What would a practical application be for creme anglaise?

4.  What does the term “tempur” mean when cooking this sauce?

5.  What would happen if the liquid was allowed to boil after adding the eggs?

Crème WebQuest 								(Page two)
Name:_________________________				Date: _____________

Step Two: Crème Brulee
1.  This chef offered information about the vanilla bean origin. It comes from a particular plant, called an _____________________. 

2.  Stirring yolks and sugar together is referred to as _____________.

3.  What are the 3 main ingredients in creme brulee?

4.  How is creme brulee cooked?

5.  How do you know when creme brulee is ready to take out of the oven?

6.  What is the final step in finishing creme brulee?

Crème WebQuest 								(Page three)

Name:_________________________				Date: _____________

Upon completion of both sets of questions,  noticing the two different techniques, reflect on the similarities and differences. Refer the functions of each key ingredient-eggs, sugar, dairy and time and temperature.

 How could we increase the creaminess in either dish? 

Could we make this thicker? How? 

What would adding a pinch of nutmeg to either dish remind you of? 

What is the effect of caramelization on the baked custard?

 Use your imagination and background knowledge of flavors to possibly create your own dessert using what you have learned.

Our next step will be to create a  sauce anglaise and crème brulee.

Webquest Directions:  http://www.toolboxpro.org/classrooms/template.cfm?ID=4605&P=108834
Crème Anglais: http://www.toolboxpro.org/classrooms/template.cfm?ID=4605&P=108835
Crème Brulee:  http://www.toolboxpro.org/classrooms/template.cfm?ID=4605&P=108836