Hot and cold desserts and puddings test practice

Which of the following desserts is gelatine based?

• Apple crumble

• Sticky toffee pudding

• Bavarois

• Baked Alaska

Which dessert are these the instructions for?

Whisk the egg yolks and sugar together

Boil the milk and vanilla

Add the milk to the egg mixture and cook out as for fresh custard

(cooking the mixture to 85˚C whilst constantly stirring)

Pass through a sieve and add the cream

Chill the custard to 7˚C within 1½ hours and freeze

• Apple crumble

• Vanilla ice cream

• rice pudding

• Strawberry cheesecake

If my recipe is for 8 portions of souffle but I only want to make 2 portions I should?

• Follow the recipe I have

• Divide my recipe by 2

• Divide my recipe by 4

• Divide my recipe by 8

Which of the following desserts is ice cream-based?

• Creme brulee

• Chocolate fondant

• Baked Alaska

• Apple Charlotte

Which of the following ingredients commonly used in the preparation of hot and cold desserts could cause an allergic reaction?

• nuts

• dairy products

• eggs

• all of the above

Profiteroles and eclairs are made from which of these pastry types?

• Short

• Puff

• Choux

• Sweet

Which of these sauces would traditionally be served with apple crumble?

• Chocolate sauce

• Toffee sauce

• Strawberry sauce

• Custard sauce

The main difference between baked cheese cake and non-baked cheesecake is the use of?

• flour

• sugar

• eggs

• cheese

Meringue is used in which of the following desserts?

• Baked Alaska

• Floating island

• Eton mess

• All of the above

True or false: To finish preparation when serving a creme brulee we sprinkle sugar on top and caramelise it with a blow torch or under the grill.

• True

• False