Ingredients

Question 1

Common linking virtually to all desserts

Answer 1

Sugar

Question 2

Used in most recipe

Answer 2

Granulated sugar

Question 3

Best for meringue and some cakes because it dissolves more easily

Answer 3

Castor sugar

Question 4

Mostly used for dusting the tops of dessert

Answer 4

Confectioner’s sugar

Question 5

Commonly used in hot sauce as it produce lovely rich caramel

Answer 5

Brown sugar

Question 6

Used to set many cold moulded dessert, used to set cream and mousses

Answer 6

Gelatine

Question 7

May be plain or flavoured and coloured effect

Answer 7

Gelatine

Question 8

May be mixed with flavoring, sugar, cream milk (custard) may be whisk with hot water(sabayon)

Answer 8

Egg yolk

Question 9

When raw eggs are beaten air is trapped in the mixture in the form of bubbles

Answer 9

Egg whites

Question 10

Egg whites beaten with what will support Soufflés and mousses

Answer 10

Soff peaks

Question 11

Egg whites beaten to what is suitable for meringue

Answer 11

Firm peaks

Question 12

Should be fresh and grade quality

Answer 12

Egg whites

Question 13

A pinch of whT will help egg whites to whip up better

Answer 13

Salt

Question 14

Used as decorations or accompaniment for both cold and hot dessert

Answer 14

Cream

Question 15

Simple mixture of flour and water used to make crepes and pancakes also used to coat fritters

Answer 15

Batter

Question 16

Should be made up from the fresh ingredients

Answer 16

Batter

Question 17

Available in whole ground, roasted or caramelized, can provide flavour of creams and ice cream

Answer 17

Nuts

Question 18

May be purchased natural or blanched

Answer 18

Nuts

Question 19

May be melted to easily blend into fillings and batters

Answer 19

Chocolate

Question 20

Can be poured over desserts such as cakes and puddings

Answer 20

Chocolate

Question 21

When it is cooled it can be shape and moulded into many attractive decorations

Answer 21

Chocolate

Question 22

A flavored liquid blend of ingredients that adds flavor and enchances the appearance of the food. Can give an entirely different appearance, flavor color and moisture to

Answer 22

Sauce

Question 23

Soft confection made of butter, sugar and chocolate

Answer 23

Fudge

Question 24

Well suited to simple desserts

Answer 24

Rich sauce

Question 25

Suited to a rich dessert

Answer 25

Light sauce

Question 26

Delightful contrast to a cold cornstarch or to vanilla ice cream

Answer 26

Hot fudge

Question 27

Made just before they are to be served

Answer 27

Hot sauces

Question 28

Cooked ahead time, then cooled, covered and put in the refrigerator to chill

Answer 28

Cold sauce

Question 29

Improve the quality of sauces

Answer 29

Thickening agents

Question 30

7 Thickening agents

Answer 30

Starch Cream Eggs Rice Flour Grains Cornstarch

Question 31

Vanilla custard sauce, Choco or other flavor may be added to create varieties

Answer 31

Custard sauces

Question 32

Simply purées of fresh or cooked fruits. Sweetened with sugar

Answer 32

Fruit purées

Question 33

Include such products as chocolate sauce and caramel sauce

Answer 33

Syrups