Ingredients in Preparing Desserts and Sweet Sauces

If egg whites have not been cleanly divided and contain traces of yolk, they will not whip up to satisfactory foam. A pinch of salt helps the whites to whip up better.

• TRUE

• FALSE

• MAYBE

• I DON'T KNOW

Take eggs out of the refrigerator any time so they are at room temperature. This way they will whisk up better and incorporate more air.

• TRUE

• FALSE

• MAYBE

• I DON'T KNOW

Creams have the same taste and texture according to the recipe or procedures being used

• TRUE

• FALSE

• MAYBE

• I DON'T KNOW

Batter is often rested at room temperature after it is made to reduce its elasticity so that it flows more freely over the pan.

• TRUE

• FALSE

• MAYBE

• I DON'T KNOW

Milk and white chocolate are easier to work with rather than dark chocolate

• TRUE

• FALSE

• MAYBE

• I DON'T KNOW

They are used to set many cold-molded desserts. It is the basis for jellies and is also used to set creams and mousses.

• GELATIN

• CREAM

• BATTER

• CHOCOLATES

This simple mixture of flour and water is used to make crepes and pancakes.

• GELATIN

• CREAM

• BATTER

• CHOCOLATES

Which statement are TRUE?

• Castor sugar is best for meringues and some cakes because it dissolves more easily

• Brown sugar is commonly used in hot sauce as it produces a lovely rich caramel flavor.

• BOTH A AND B ARE TRUE

• BOTH A AND B ARE FALSE

Which statement are TRUE?

• Packed nuts are fresh rather than you toasted in your own

• The Batter is often rested at cold temperature after it is made to reduce its elasticity so that it flows more freely over the pan

• BOTH A AND B ARE TRUE

• BOTH A AND B ARE FALSE

What sugar is best for meringues and some cakes because it dissolves more easily?

• granulated sugar

• castor sugar

• Confectioner's sugar or icing sugar

• Brown sugar