4th Quarter Monthly Test Review

How do you define dessert and what is/are the reason/s why we eat desserts?

There are 3 common types of sugar that we talked about namely: Granulated, Caster/Superfine, and Powdered/Confectioner's sugar. What is the difference between them?

Why is it necessary to take eggs out of refrigerator prior to use?

Enumerate and discuss the 4 stages of beating egg whites.

(Note: Use Shift+enter in answering this question to avoid giving an incomplete answer)

Flour and Cornstarch are considered as one of the cheapest thickening agents available in the market. What is their difference when it comes to color and texture?

The cream is considered as an expensive thickening agent. What do you think is the advantage of using cream when it comes to sauces?