Dessert (true or false)

Question 1

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

Answer 1

Sugar is beaten into egg yolks to make CUSTARD.

Question 2

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

Answer 2

Sugar is beaten into egg whites to make MERINGUES.

Question 3

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

Answer 3

Sugar syrup is made by BOILING sugar and water.

Question 4

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

Answer 4

GRANULATED SUGAR is the most commonly used sugar.

Question 5

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

Answer 5

CONFECTIONER’S SUGAR is also known as icing sugar.

Question 6

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

Answer 6

CASTOR SUGAR dissolves more easily than other types of sugar.

Question 7

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

Answer 7

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

Question 8

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

Answer 8

CASTOR SUGAR is best for meringues and some cakes.

Question 9

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

Answer 9

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

Question 10

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

Answer 10

Many desserts are prepared using commercial leaf or POWDERED gelatine.

Question 11

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

Answer 11

Gelatines are available either PLAIN OR FLAVORED AND COLORED.

Question 12

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

Answer 12

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

Question 13

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

Answer 13

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

Question 14

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

Answer 14

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

Question 15

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

Answer 15

Take eggs OUT of the refrigerator prior to use.

Question 16

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

Answer 16

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

Question 17

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

Answer 17

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

Question 18

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

Answer 18

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

Question 18

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

Answer 18

Egg whites beaten to FIRM peaks suit meringues.

Question 19

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

Answer 19

Egg whites should be fresh and A grade quality.

Question 20

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.

Answer 20

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

Question 21

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

Answer 21

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

Question 22

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

Answer 22

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

Question 23

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

Answer 23

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

Question 24

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

Answer 24

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

Question 25

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.

Answer 25

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

Question 26

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.

Answer 26

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

Question 27

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

Answer 27

BATTER is used to make crepes and pancakes.

Question 28

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.

Answer 28

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

Question 29

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.

Answer 29

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

Question 30

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.

Answer 30

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

Question 31

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

Answer 31

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

Question 32

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

Answer 32

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

Question 32

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

Answer 32

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

Question 33

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

Answer 33

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

Question 33

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

Answer 33

DARK chocolate is more nutritious than MILK chocolate.

Question 34

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

Answer 34

RICH sauce is well suited to a simple dessert.

Question 35

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

Answer 35

LIGHT sauce is well suited to a rich dessert.

Question 36

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

Answer 36

Hot sauces are made JUST BEFORE serving.

Question 37

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

Answer 37

Hot FUDGE contrasts cold cornstarch pudding and vanilla ice cream.

Question 38

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

Answer 38

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

Question 39

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

Answer 39

Vanilla custard sauce and chocolate are added to create VARIETIES.

Question 40

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

Answer 40

Fruit purees are sweetened with SUGAR.