TLE 9 - Cookery

1. This is used to measure heat intensity, and also for different purposes in food preparation-for meat, candy or deep-fat frying.

• Temperature scale

• Double boiler

• Grater

• Spatula

2. These are kitchen essentials because of their usefulness for used for creaming, stirring, and mixing. They should be made of hard wood.

• Temperature scales

• Wooden spoons

• Graters

• Spatulas

3. These are considered as the simplest dessert because they are nutritious, appetizing and easy to prepare and serve

• A. Fruits

• B. Cheeses

• C. Gelatin dessert

• D. Custard

4. This is another excellent dessert that is ready to serve. It is made in all parts of the world from a variety of milk from cow, goat and sheep.

• Fruit

• Cheese

• Gelatin dessert

• Custard

5. These are easily prepared, economical, and vary in many ways. They are marketed in two forms; the unsweetened and the fruit gelatin.

• Fruits

• Cheeses

• Gelatin dessert

• Custard

6. How are the sherbet and ice prepared?

• It is prepared with milk, cream, sometimes egg white with the ice contains fruit juice water, sugar.

• It is made like chilled mousses & Bavarian, whipped cream, beaten egg whites.

• It is made with mixture of milk, cream, sugar, flavorings and sometimes eggs

• None of these

7. Why do people eat desserts?

• Dessert balances out a meal & give closure to the meal

• Eating dessert is an opportunity to experience different flavors

• Dessert can be an opportunity to be creative.

• All of these

8. This contains starch as well as eggs, resulting in a much thicker and more stable product.

• Custards

• Pastry cream

• Cream anglaise

• Dessert syrup

9. How to store the sauces of desserts?

• Sauces should be kept in airtight containers

• Stored in a cool place away from moisture, oxygen, light, and pests.

• Stored in the refrigerator and never left to stand at room temperature.

• All of these

10. What must be the quality of egg whites when preparing it as desserts?

• Egg whites should be fresh and grade a quality

• This may be plain or flavored and colored for effect

• Use only pasteurized cream

• Granular sugar is used in most recipes & castor sugar is best for meringues & some cakes because it dissolves more easily