TLE review exams

 is one of the highlights of the meal.

• DESSERTS

• APPETIZER

• MEAL

• LUNCH

Which is NOT one of the 3 importances of desserts

• Eating dessert is an opportunity to experience different flavors and textures that you can’t get from other food

• Stimulates the appetite and is usually served before a meal

• Dessert balances out and gives closure to a meal

• Preparing dessert allows being creative by discovering and making interesting mixtures that you may not have thought of

served at a lukewarm temperature or higher (40℃ or 104℉ and above). Desserts like crepes, fritters, crunch, flambe, fried fruits, baked fruits, and souffles are served warm or hot

• COLD DESSERTS

• HOT DESSERTS

served at below room temperature (20℃ - 18℃) to chill and freeze. Examples of these are fruit salads, mousse, ice cream, sherbets, fresh fruit with or without dressing, cream and custard, and some baked fruits.

• HOT DESSERTS

• COLD DESSERTS

Are made by putting ingredients into a hot oven

• FROZEN

• BAKED

• FRIED

• PASTRY

are rich muffins that contain a high proportion of fat, sugar, and eggs. They are leavened by air, steam, or carbon dioxide

• PIES

• DOUGHNUT

• MUFFINS

• CAKES

small cakes that have a high portion of fat, sugar, and eggs

• MUFFINS

• PIES

• PUDDINGS

• MERINGUES

are a bread variety softened in milk, egg, and sugar added

• WAFFLES

• PUDDINGS

• PANCAKE

• CUSTARDS

 a type of pastries consisting of a high portion of fat, sugar, and a small amount of water added to make a tender and flaky crust

• CREPES

• WAFFLES

• PIES

• PANCAKES

a tender and thickened mixture of milk, egg, and sugar molded in a flan molder and then steamed or baked

• CUSTARD

• PANCAKE

• PUDDINGS

• MERINGUES