Hot cold and frozen desserts

How long should strudel paste be rested for before rolling out?

• 10 minutes.

• 20 minutes.

• 40 minutes.

• 60 minutes.

What will happen to a Baked Alaska if the oven is too hot when cooking?

• The ice cream will melt.

• The meringue will burn before cooking.

• The sponge will burn on the bottom.

• The egg white will separate from the sugar.

After strudel paste has been rolled out, which one of the following methods should be used to stretch and roll the paste?

• Rolling pin and greaseproof paper.

• Rolling pin and damp cloth.

• Back of hands and silicone paper.

• Back of hands and a dry cloth.

How can a strawberry bavarois be made healthier?

• Add more fruit.

• Serve smaller portions.

• Leave out the sugar.

• Use semi-skimmed milk.

Which one of the following quality points should be checked when cooking apple charlottes?

• Sides are evenly coloured and mix is not splitting through sides.

• Firm to the touch and has a toasted smell.

• Crisp on top and mix is not splitting through sides.

• Soft to the touch and smells of bread.

K12: Which one of the following is the correct method to finish a golden syrup pudding?

• De-moulded and served warm with sauce anglaise.

• De-moulded and served with chocolate sauce.

• Served in a mould with double cream.

• Served in a mould with lemon flavoured ice cream.

Which one of the following combinations is the advantage of serving chocolate mousse in individual dishes?

• Presentation, time, more washing up.

• Minimise waste, time, less washing up.

• Presentation, portion control, less waste.

• Maximise waste, more washing up, portion control.

Which one of the following is the best method of preparing fresh fruit for summer pudding?

• Cooked in stock and passed through a sieve.

• Poached in water then pureed.

• Poached in brandy till soft.

• Cooked in water and sugar.

K6/K10: Which one of the following could be a cause of a rubbery and stiff vanilla bavarois?

• Too many egg yolks have been used.

• Too much gelatine has been used.

• Bavarois has been cooked for too long.

• Bavarois has been de-moulded for too long.

Which one of the following is an effect of over-whipped egg whites when making an Italian meringue?

• The boiled sugar will cook the foam structure giving a coarse grain finish.

• The boiled sugar will dissolve the foam structure and the mix will split.

• The mix will split and the sugar will set at the bottom of the bowl.

• The boiled sugar will cook the foam structure and give a smooth finish.