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TLE (Q4: exam) > Dessert (true or false) > Flashcards

Dessert (true or false) Flashcards

1
Q

identify why the statement is false:
Sugar is beaten into egg yolks to make meringues.

A

Sugar is beaten into egg yolks to make CUSTARD.

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2
Q

identify why the statement is false:
Sugar is beaten into egg whites to make custard.

A

Sugar is beaten into egg whites to make MERINGUES.

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3
Q

identify why the statement is false:
Sugar syrup is made by freezing sugar and water.

A

Sugar syrup is made by BOILING sugar and water.

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4
Q

identify why the statement is false:
Brown sugar is the most commonly used sugar.

A

GRANULATED SUGAR is the most commonly used sugar.

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5
Q

identify why the statement is false:
Castor sugar is also known as icing sugar.

A

CONFECTIONER’S SUGAR is also known as icing sugar.

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6
Q

identify why the statement is false:
Brown sugar dissolves more easily than other types of sugar.

A

CASTOR SUGAR dissolves more easily than other types of sugar.

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7
Q

identify why the statement is false:
Granulated sugar is used for dusting the tops of dessert.

A

CONFECTIONER’S SUGAR is used for dusting the tops of dessert.

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8
Q

identify why the statement is false:
Brown sugar is best for meringues and some cakes.

A

CASTOR SUGAR is best for meringues and some cakes.

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9
Q

identify why the statement is false:
Granulated sugar is commonly used in hot sauce, as it produces a rich caramel.

A

BROWN SUGAR is commonly used in hot sauce, as it produces a rich caramel.

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10
Q

identify why the statement is false:
Many desserts are prepared using commercial leaf or sweetened gelatine.

A

Many desserts are prepared using commercial leaf or POWDERED gelatine.

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11
Q

identify why the statement is false:
Gelatines are available either flavored or colored.

A

Gelatines are available either PLAIN OR FLAVORED AND COLORED.

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12
Q

identify why the statement is false:
Egg yolk may be mixed with flavorings, sugar, and cream or milk to make sabayon.

A

Egg yolk may be mixed with flavorings, sugar, and cream or milk to make CUSTARD.

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13
Q

identify why the statement is false:
Egg yolk may be whisked together over hot water to make custard.

A

Egg yolk may be whisked together over hot water to make SABAYON.

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14
Q

identify why the statement is false:
Egg white may be whisked together over hot water to make sabayon.

A

Egg YOLK may be whisked together over hot water to make sabayon.

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15
Q

identify why the statement is false:
Keep eggs in the refrigerator prior to use.

A

Take eggs OUT of the refrigerator prior to use.

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16
Q

identify why the statement is false:
Eggs will whisk up better, and incorporate more air in the refrigerator.

A

Eggs will whisk up better, and incorporate more air at ROOM TEMPERATURE.

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17
Q

identify why the statement is false:
When raw eggs are beaten, air is trapped in the mixture in the form of liquid.

A

When raw eggs are beaten, air is trapped in the mixture in the form of BUBBLES.

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18
Q

identify why the statement is false:
Egg whites beaten to firm peaks will support soufflés and mousses.

A

Egg whites beaten to SOFT peaks will support soufflés and mousses.

18
Q

identify why the statement is false:
Egg whites beaten to soft peaks suit meringues.

A

Egg whites beaten to FIRM peaks suit meringues.

19
Q

identify why the statement is false:
Egg whites should be fresh and first grade quality.

A

Egg whites should be fresh and A grade quality.

20
Q

identify why the statement is false:
If egg whites have been cleanly divided and contain traces of yolks, they will not whip up to satisfactory foam.

A

If egg whites have NOT been cleanly divided and contain traces of yolks, they will whip up to satisfactory foam.

21
Q

identify why the statement is false:
A pinch of sugar helps the egg whites to whip up better.

A

A pinch of SALT helps the egg whites to whip up better.

22
Q

identify why the statement is false:
A pinch of salt helps the egg yolks to whip up better.

A

A pinch of salr helps the egg WHITES to whip up better.

23
Q

identify why the statement is false:
Double cream may be used as an effective layer for trifle.

A

WHIPPED cream may be used as an effective layer for trifle.

24
Q

identify why the statement is false:
Cream may be combined with rice, sugar, and chocolate to make rice pudding.

A

Cream may be combined with rice, sugar, and MILK to make rice pudding.

25
Q

identify why the statement is false:
Double cream has a stabilizer or gelatin added to it to make the texture seem thicker, and to improve the whipping cream.

A

REDUCED cream has a stabilizer or gelatin added to it to make the texture seem thicker, and to improve the whipping cream.

26
Q

identify why the statement is false:
Reduced cream has a stabilizer or gelatin added to it to make the texture seem thinner , and to improve the whipping cream.

A

Reduced cream has a stabilizer or gelatin added to it to make the texture seem THICKER, and to improve the whipping cream.

27
Q

identify why the statement is false:
Dough is used to make crepes and pancakes.

A

BATTER is used to make crepes and pancakes.

28
Q

identify why the statement is false:
Batter is often chilled at the refrigerator after it is made to reduce its elasticity so that it flows more freely over the pan.

A

Batter is often RESTED AT ROOM TEMPERATURE after it is made to reduce its elasticity so that it flows more freely over the pan.

29
Q

identify why the statement is false:
Batter is often rested at room temperature after it is made to improve its elasticity so that it sticks more to the pan.

A

Batter is often rested at room temperature after it is made to REDUCE its elasticity so that it FLOWS MORE FREELY over the pan.

30
Q

identify why the statement is false:
Keep nuts well distributed in a pan and store in refrigerator to prevent the oils in the nuts in becoming rancid.

A

Keep nuts well WRAPPED and store in refrigerator to prevent the oils in the nuts in becoming rancid.

31
Q

identify why the statement is false:
Keep nuts well wrapped at room temperature to prevent the oils in the nuts in becoming rancid.

A

Keep nuts well wrapped and STORE IN REFRIGERATOR to prevent the oils in the nuts in becoming rancid.

32
Q

identify why the statement is false:
Bitter sweet and semi sweet chocolate are more difficult to work with than dark chocolate.

A

MILK and WHITE chocolate are more difficult to work with than dark chocolate.

32
Q

identify why the statement is false:
Milk and white chocolate, because of their chocolate content, are more difficult to work with than dark chocolate.

A

Milk and white chocolate, because of their MILK content, are more difficult to work with than dark chocolate.

33
Q

identify why the statement is false:
Fudge is a soft confection of water, sugar, and chocolate.

A

Fudge is a soft confection of BUTTER, sugar, and chocolate.

33
Q

identify why the statement is false:
Milk chocolate is more nutritious than dark chocolate.

A

DARK chocolate is more nutritious than MILK chocolate.

34
Q

identify why the statement is false:
Light sauce is well suited to a simple dessert.

A

RICH sauce is well suited to a simple dessert.

35
Q

identify why the statement is false:
Rich sauce is well suited to a rich dessert.

A

LIGHT sauce is well suited to a rich dessert.

36
Q

identify why the statement is false:
Hot sauces are made one hour before serving.

A

Hot sauces are made JUST BEFORE serving.

37
Q

identify why the statement is false:
Hot sauce contrasts cold cornstarch pudding and vanilla ice cream.

A

Hot FUDGE contrasts cold cornstarch pudding and vanilla ice cream.

38
Q

identify why the statement is false:
Cold sauces are made one hour before serving.

A

Cold sauces are cooked WAY AHEAD OF TIME (then cooled and chilled).

39
Q

identify why the statement is false:
Vanilla custard sauce and chocolate are added for appearance.

A

Vanilla custard sauce and chocolate are added to create VARIETIES.

40
Q

identify why the statement is false:
Fruit purees are sweetened with chocolate.

A

Fruit purees are sweetened with SUGAR.

TLE (Q4: exam) (2 decks)

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