
COOKERY LESSON RECAP
Flashcard
•
Other
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11th Grade
•
Practice Problem
•
Hard
Wayground Content
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8 questions
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1.
FLASHCARD QUESTION
Front
IDENTIFY THE ZOOMED-IN PICTURES OF VARIOUS TYPES OF DESSERTS: Fruits, Cheese, Gelatin, Frozen
Back
Frozen
2.
FLASHCARD QUESTION
Front
IDENTIFY THE ZOOMED-IN PICTURES OF VARIOUS TYPES OF DESSERTS: Frozen, Fruit Cobblers, Puddings, Custard
Back
Frozen
Answer explanation
Frozen Soufflés and Frozen Mousses 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
3.
FLASHCARD QUESTION
Front
GUESS THE ZOOMED IN PICTURES OF DIFFERENT TYPES OF DESSERTS. Options: FROZEN, CUSTARD, FRUIT, GELATIN
Back
FROZEN
Answer explanation
FROZEN - Mousses 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
4.
FLASHCARD QUESTION
Front
GUESS THE ZOOMED-IN PICTURES OF DIFFERENT TYPES OF DESSERTS.
Back
FRUIT COBBLERS
Answer explanation
Fruit Cobblers - 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.
5.
FLASHCARD QUESTION
Front
GUESS THE ZOOMED-IN PICTURES OF DIFFERENT TYPES OF DESSERTS: PUDDING, CUSTARD, GELATIN, CHESSE.
Back
CUSTARD
Answer explanation
CUSTARD - Baked and soft custards vary in so many ways. Creamy, delicate, baked custards may be served in their baking cups or may be unmolded and served with fruit garnishes or with dessert sauces.
6.
FLASHCARD QUESTION
Front
GUESS THE ZOOMED-IN PICTURES OF DIFFERENT TYPES OF DESSERTS: CUSTARD, PUDDING, GELATIN, FRUIT.
Back
PUDDING
Answer explanation
Puddings are relatively simple to prepare and vary with sauces.
7.
FLASHCARD QUESTION
Front
GUESS THE ZOOMED-IN PICTURES OF DIFFERENT TYPES OF DESSERTS: CUSTARD, GELATIN, CHEESE, FRUIT.
Back
GELATIN
Answer explanation
Gelatin Dessert - These are easily prepared, economical and vary in many ways. Gelatin is marketed in two forms. First, the unsweetened, granular type that must be softened in water before use, and the fruit gelatin to which flavor, color, and sugar have already been added.
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