Desserts Quiz

Which of the following is NOT a variety of chocolate?

• Dark

• Milk

• Almond

• White

The ideal temperature for storing chocolate is:

• 45 degrees F

• 55 degrees F

• 65 degrees F

• 75 degrees F

Which of the following tempering methods involves moving portions of chocolate on a marble slab to cool?

• Tempering

• Tabling

• Seeding

• Stirring

Which of the following is NOT TRUE about ganache?

• It can be flavored with herbs, fruits, extracts and alcohols

• The more you stir it, the thinner it gets

• It is used as a filling for candy, cakes, and pastries

• It is made by combining 2/3s of hot cream with chocolate

A liquid thickened with eggs is known as a:

• Custard

• Mousse

• Bavarian Cream

• Ganache

An aerated flavored dessert or filling is known as a:

• Custard

• Mousse

• Bavarian Cream

• Ganache

Which of the following is NOT a type of frozen dessert?

• Sherbet

• Bavarian Cream

• Sorbet

• Granité

TRUE or FALSE: The more sugar there is in a frozen dessert, the harder the dessert.

• True

• False

Which of the following basic cookie and cake ingredients provides structure and moisture?

• Flour

• Eggs

• Sugar

• Fat

Which of the following basic cookie and cake ingredients adds moisture and texture?

• Flour

• Eggs

• Sugar

• Fat