TLE 4TH PPT W2

Question 1

The word dessert is derived from the French word

Answer 1

Desservir

Question 2

Desservir translates to

Answer 2

“to clear the table”

Question 3

First use of desserts was to wash down the aftertaste of a large meal with something sweet. True or False

Answer 3

True

Question 4

to be one of the first desserts ever eaten in the middle ages.

Answer 4

Custard

Question 5

The 17th century also saw the move of having desserts solely reserved for the _ as opposed to having several small dessert courses as palate cleansers throughout.

Answer 5

end of meals

Question 6

POPULAR DESSERTS IN THE WORLD

Answer 6

• Doughnuts (USA)
• Brigadeiros (Brazil)
• Churros (Spain)
• Paletas (Mexico)
• Gelato (Italy)
• Mochi (Japan)
• Macarons (France)
• Songpyeon (Korea)
• Halo-Halo (Philippines)

Question 7

The common element linking virtually all desserts is .

Answer 7

Sugar

Question 8

It may be used to sprinkle over fruit, beaten into egg yolks for custard or into whites for a meringue.

Answer 8

Sugar

Question 9

Is used to set many cold moulded desserts.

Answer 9

Gelatine

Question 9

Is used to set many cold moulded desserts.

Answer 9

Gelatine

Question 10

It is the basis for jellies and is also used to set creams and mousses.

Answer 10

Gelatine

Question 11

May be mixed with flavorings, sugar, and cream or milk to make custard or they may be whisked together over hot water to create a sabayon.

Answer 11

Egg yolks

Question 12

When raw _ are beaten, air is trapped in the mixture in the form of bubbles.

Answer 12

egg whites

Question 13

Beaten to soft peaks will support souffles and mousses while _______ are beaten to firm peaks are suitable for meringues.

Answer 13

Egg whites

Question 14

It provides the basis for many desserts, with very little effort needed to make an attractive colorful display.

Answer 14

Fruit

Question 15

This ingredient is often used as a decoration or accompaniment for both cold and hot desserts, but may also be used as one of the recipe ingredients.

Answer 15

Cream

Question 16

This simple mixture of flour and water is used to make crepes and pancakes. It is also used to coat fruit for fritters.

Answer 16

Batters

Question 17

It may be melted to easily blend into fillings and batters.

Answer 17

Chocolate

Question 18

Are available whole, ground, roasted or caramelized. They are an important part of dessert cookery as they provide flavor for creams and ice creams.

Answer 18

Nuts

Question 19

It can also be poured over desserts such as cakes and puddings, when melted _______ is cooled, it can be shaped and moulded into many attractive decorations.

Answer 19

Chocolate

Question 20

The simplest dessert and one of the best are __ because they are nutritious, appetizing, and easy to prepare and serve.

Answer 20

Fruits

Question 21

It is another excellent dessert that is ready to serve.

Answer 21

Cheese

Question 22

It is made in all parts of the world from a variety of milks from cow, goat and sheep.

Answer 22

Cheese

Question 23

These are easily prepared, economical and vary in many ways.

Answer 23

Gelatin Dessert

Question 23

These are easily prepared, economical and vary in many ways.

Answer 23

Gelatin Dessert

Question 24

a gelatin dessert that must be softened in water before use, and the fruit gelatin to which flavor, color, and sugar have already been added.

Answer 24

unsweetened, granular type

Question 24

a gelatin dessert that must be softened in water before use, and the _______ to which flavor, color, and sugar have already been added.

Answer 24

1. unsweetened, granular type
2. fruit gelatin

Question 25

Baked and soft _____ vary in so many ways. Creamy, delicate, baked ______ may be served in their baking cups or maybe unmolded and served with fruit garnishes or with dessert sauces.

Answer 25

custards

Question 26

are relatively simple to prepare and vary with sauces.

Answer 26

Puddings

Question 27

Puddings are classified as

Answer 27

a.Cornstarch pudding, sometimes called blancmange
b.Rice Pudding
c.Bread Pudding

Question 28

These are not fruit pies. They have a depth of two or three inches and are topped with biscuit dough rather than being made with pie crust. They may be served either hot or cold.

Answer 28

Fruit Cobblers

Question 29

3 FROZEN DESSERTS:

Answer 29

A. Ice cream
B. Sherbet and Ices
C. Frozen Souffles and Frozen Mousses

Question 29

3 FROZEN DESSERTS:

Answer 29

A. Ice cream
B. Sherbet and Ices
C. Frozen Souffles and Frozen Mousses

Question 30

Smooth frozen mixture if milk, cream, sugar, flavorings and sometimes eggs.

Answer 30

Ice Cream

Question 31

Made from fruit juices, water and sugar

Answer 31

Sherbet and Ices

Question 32

it contains milk and cream and sometimes egg white.

Answer 32

American Sherbet

Question 33

increase smoothness and volume.

Answer 33

Egg whites

Question 34

It contains only fruit juice water, sugar and sometimes egg white.

Answer 34

Ice

Question 35

Made like chilled mousses and Bavarians, whipped cream, beaten egg whites or both are folded to give lightness and allow to be still frozen in an ordinary freezer.

Answer 35

Frozen Souffles and Frozen Mousses

Question 35

Made like chilled mousses and Bavarians, whipped cream, beaten egg whites or both are folded to give lightness and allow to be still frozen in an ordinary freezer.

Answer 35

Frozen Souffles and Frozen Mousses

Question 36

Used to coat fruit or fritters

Answer 36

Batters

Question 37

They are an improtant part of dessert cookery as they pro ide flavor for creams and ice creams.

Answer 37

Nuts