Evaluation-Ingredients in preparing desserts

1.This simple mixture of flour and water is used to make crepes and pancakes.

• a. Nuts

• b. Creams

• c. Sugar

• d. Batter

2.It may be melted to easily blend into fillings and batters.

• a. Sugar

• b. Chocolate

• c. Nuts

• d. Egg yolk

3.Batter is often rested at room temperature after it is made to reduce its elasticity so that it flows more freely over the pan.

• a. True

• b. False

• c. Maybe

• d. I don't know

4.Milk and white chocolate are easier to work with rather than dark chocolate.

• a. True

• b. False

• c. Maybe

• d. I don't know

5.They are used to set many cold-molded desserts.

• a. gelatin

• b. Cream

• c. Batter

• d. Chocolates

6.They are available whole ,ground ,roasted or caramelised

• a. Nuts

• b. Creams

• c. Sugar

• d. Batter

7.This ingredient is often used as a decoration or accompaniment for both cold and hot desserts.

• a. Nuts

• b. Batter

• c. Cream

• d. Fruits

8.It provides the basis for many desserts with very little effort needed to make an attractive colorful display.

• a. Egg yolk

• b. Egg white

• c. Fruit

• d. Nuts

9.It may be mixed with flavourings, sugar and cream or milk to make custard.

• a Egg yolk

• b. Egg whites

• c. Fruit

• d. Nuts

10.It is the basis for jellies and is also used to set creams and mousses.

• a. Sugar

• b. Gelatin

• c. Fruit

• d. Nuts