Chapter 47: Dessert Sauces

What is the primary purpose of dessert sauces?

• To provide moisture and increase flavor while improving the appearance of a dessert

• To replace the dessert entirely

• To serve as the main course

• To be consumed on their own

Which dessert sauce is considered a classic because of its pourable consistency?

• Chocolate sauce

• Caramel sauce

• Fruit coulis

• Crème Anglaise

What ingredient can be added to Crème Anglaise to flavor it?

• Chocolate

• Mustard

• Vinegar

• Salt

How is a ganache prepared?

• By freezing chocolate sauce

• By mixing hot liquid with chopped chocolate

• By baking chocolate at low temperature

• By boiling milk and adding sugar

What is the first step in making caramel sauce?

• Freezing the caramel

• Adding cream to caramel

• Mixing caramel with chocolate

• Placing sugar and water in a saucepan over medium heat

What must be done after adding cream to caramel in caramel sauce preparation?

• Add more sugar to the mixture

• The caramel should be removed from heat

• Stir the sauce to ensure the cream and caramel have dissolved

• The sauce should be frozen immediately

What determines the texture of a finished sorbet?

• The amount of sugar

• The type of fruit used

• The amount of cream

• The freezing temperature

What is the legal requirement for the butterfat content in sherbet?

• 2 to 3 percent

• 1 to 2 percent

• 3 to 4 percent

• 0 to 1 percent

What is unique about the preparation of a granité?

• It is mixed with eggs and sugar before freezing

• It is churned in an ice-cream maker

• It is allowed to freeze in a shallow pan and manually stirred several times

• It is baked in an oven

Which dessert is topped with a cold poached peach half and raspberry coulis?

• Bombe

• Banana Split

• Soufflé Glacé

• Peach Melba