
Hot and Cold Desserts
Authored by Mathew Duncan
Other
Professional Development
Used 12+ times

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8 questions
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1.
MATCH QUESTION
1 min • 1 pt
Match the following Sauce with the Correct Hot Dessert.
Rice Pudding
Custard
Sticky Toffee Pudding
Crème Anglaise
Steamed Sponge Pudding
Chocolate Sauce
Beignets
Fruit Coulis
Fruit Crumbles
Butterscotch Sauce
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
State the best way to adjust an eight portion pudding soufflé recipe to serve two
Divide by 4
divide by 2
Multiply by 4
Multiply by 2
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which of the following are factors in relation to portion control which should be taken into consideration when preparing and serving bread and butter pudding
- Size of dish used
- Number of portions required
- Standardised recipe
- Cost per portion
- Type of service
– dependent on size of portion
- Additional accompaniments being served
- type of plate
- making sure that it fills people up
- What Sauce you serve it with
- yield cost
- Does it taste nice
Wing it and hope for the best
-temperature you serve it at
- making sure you use correct bread
-using unsalted butter
-lots of custard
- all portions are the same size
- that it goes to the correct table
4.
REORDER QUESTION
1 min • 1 pt
Put the following method for making ice cream in the correct order.
Whisk the egg yolks and sugar together
Pass through a sieve and add the cream
Chill the custard to 7˚C within 1½ hours and freeze in an ice cream machine
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)
5.
MATCH QUESTION
1 min • 1 pt
Match the following dessert to the correct type.
Meringue
Banana Split
Gelatine
Crème brulée
Egg Based
Bavarios
Ice Cream
Pavlova
6.
FILL IN THE BLANK QUESTION
1 min • 1 pt
Name 1 Allergen that is common in Desserts
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What Temperature Should you store Ice Cream at
0C
5C
-14C
-18C
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