713 - Hot and Cold Desserts Recap
Authored by Luke Aston
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Used 8+ times
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11 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Why would we use a bain marie when baking a custard?
To ensure an even cook
to slowly scramble the egg
To keep the product cold
2.
MULTIPLE SELECT QUESTION
45 sec • 1 pt
Why Might ice cream be bought in rather than made fresh?
Consistent product
Saves Time
Healthier option
Less staff required
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
How would we finish a Creme Brulee?
Sprinkle with sugar and caremelise
Top with caramel and bake
Blow torch the top and Serve
4.
FILL IN THE BLANKS QUESTION
1 min • 1 pt
Custard tart, Crème Brulee, Crème Caramel are types of what dessert?
(a)
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Pavlova is ________ Based Dessert
Meringue Based
Egg Based
Custard Based
Ice-Cream Based
6.
OPEN ENDED QUESTION
3 mins • 2 pts
Steps for Producing vanilla Ice cream...
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7.
MULTIPLE SELECT QUESTION
45 sec • 1 pt
Two advantages of Preserving through bottling
Extended Shelf life
Cost Effective
reduced flavour and colour
remove flavours
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