WEEK 3 4TH

Question 1

is a flavored liquid blend of ingredients that adds flavor and enhances the appearance of food.

Answer 1

Sauce

Question 2

Contribute flavor and moisture to a particular dessert

Answer 2

Dessert Sauces

Question 3

Usually begin as a dessert sauce.

Answer 3

Frozen desserts

Question 4

Chefs use these sauces to create exciting plated desserts presentations.

Answer 4

Dessert Sauces

Question 5

is well-suited a simple dessert.

Answer 5

Rich Sauce

Question 6

Is suited to a rich dessert

Answer 6

Light Sauce

Question 7

Is a soft confection made of butter, sugar, and chocolate.

Answer 7

Fudge

Question 8

can be made just before they are to be used.

Answer 8

Hot Sauces

Question 9

are cooked ahead of time, then cooled, covered and refrigerated to chill.

Answer 9

Cold Sauces

Question 10

Vanilla _____ sauce, chocolate, and other flavor may be added to create varieties.

Answer 10

Custard Sauces

Question 11

These are simply ______ of fresh/cooked fruits, sweetened with sugar.

Answer 11

Fruit Purees

Question 12

Includes such products as chocolate sauce and caramel sauce.

Answer 12

Syrups

Question 13

Classic dessert sauce, versatile, can be the base to ice.

Answer 13

Crème Anglaise

Question 14

Different types, hot and cold, two methods to make.

Answer 14

Chocolate Sauce

Question 15

Most well-known is ganache

Answer 15

Chocolate Sauce

Question 16

chopped chocolate and boiling hot heavy cream.

Answer 16

Ganache

Question 17

Starts with the prep of ________, which is a sugar cooked to 320 degrees, after making it you must add liquid to prevent it from turning into candy.

Answer 17

Caramel Sauce

Question 18

Hot cream and water are often added to make this sauce

Answer 18

Caramel Sauce

Question 19

Easiest to make, most popular are raspberry, strawberry, mango, apricot, mixed berry.

Answer 19

Fruit Sauces

Question 20

Mixture of pureed fruit, simply syrup and lemon juice.

Answer 20

Fruit Sauces

Question 21

Place fruit in blender, some fresh fruit needs to be cooked first, be sure to strain!

Answer 21

Fruit Sauces

Question 22

Keep sauces in _ and store in a _ away from moisture, oxygen, light, and pests.

Answer 22

1. airtight containers
2. cool dry place

Question 23

Food made with _ that contain egg, milk, cream, and other dairy products are prone to bacterial contamination and cause food-borne illness.

Answer 23

starches