4TH QUARTER - LESSON 2

A Latin word for Gelatin which means "stiff" or "frozen“

• Gelatinus

• Gelatus

• Gelatenus

This is the common element linking virtually in all desserts.

• Sugar

• Egg

• Cream

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

• Egg

• Fruit

• Chocolate

This is used as an effective layer for a trifle. It can also be used for puddings.

• Sugar

• Gelatin

• Cream

This is used to make crepes and pancakes. This is also used to coat fruit for fritters.

• Gelatin

• Batter

• Chocolate

These are available whole, ground, roasted, or caramelized.

• Sugar

• Nuts

• Chocolate

This may be melted to easily blend into fillings and batters. It can also be poured over desserts such as cakes and puddings.

• Eggs

• Nuts

• Chocolates

Why do establishments stick to the most popular flavors?