Desserts and Sweet Sauces Quiz

What is the common element linking virtually all desserts?

• Flour

• Butter

• Sugar

• Eggs

What ingredient is used to set many cold molded desserts?

• Gelatine

• Cornstarch

• Sugar

• Cream

What is the purpose of beating egg whites?

• To create a batter

• To trap air for soufflés and mousses

• To thicken sauces

• To add flavor

Which ingredient is often used as a decoration for desserts?

• Fruit

• Chocolate

• Nuts

• Gelatine

What type of sauce is well suited to a simple dessert?

• Cold sauce

• Rich sauce

• Fruit puree

• Hot fudge

What is a characteristic of hot sauces?

• They are made ahead of time

• They are always thick

• They are served cold

• They are made just before use

Which of the following is NOT a thickening agent for sauces?

• Flour

• Eggs

• Sugar

• Cornstarch

What type of sauce includes chocolate sauce and caramel sauce?

• Rich sauces

• Syrups

• Fruit purees

• Custard sauces

How should sauces made with dairy products be stored?

• In the freezer

• In airtight containers in a cool dry place

• In an open container

• At room temperature

What is a common use for whipped cream?

• To thicken sauces

• As a layer for trifle

• To make custard

• To coat fruit