COOKERY QUIZ

This ingredient is used to set cold molded desserts like jellies, mousses, and creams.

• a) Cornstarch

• b) Pectin

• c) Gelatin

• d) Baking powder

This ingredient can be granulated, castor, brown, or confectioner’s and is essential for adding sweetness to desserts.

• a) Salt

• b) Sugar

• c) Flour

• d) Baking soda

This ingredient should be fresh, at room temperature before use, and is often used in meringues and soufflés.

• a) Butter

• b) Egg whites

• c) Milk

• d) Yogurt

This dairy product is used as a decoration, accompaniment, or main ingredient in desserts and should always be pasteurized.

• a) Yogurt

• b) Butter

• c) Cream

• d) Cheese

This ingredient comes in different varieties such as dark, milk, and white and can be melted, molded, or used as a topping for desserts.

• a) Chocolate

• b) Caramel

• c) Cocoa powder

• d) Marshmallow

Which type of sugar is best for meringues because it dissolves easily?

• a) Brown sugar
  
  

• b) Castor sugar
  
  

• c) Granulated sugar
  
  

• d) Confectioner’s sugar
  
  

What should you do to prevent nuts from becoming rancid?

• a) Store them in a warm, dry place
  
  

• b) Keep them well-wrapped and refrigerate them
  
  

• c) Soak them in water overnight
  
  

• d) Mix them with sugar before storing
  
  

What happens if an egg white contains traces of yolk when whisking?

• a) It will not whip up properly
  
  

• b) It will create a thicker foam
  
  

• c) It will make the mixture sweeter
  
  

• d) It will make the eggs last longer
  
  

Which of the following is a sign of good-quality cream?

• a) It has a sour smell
  
  

• b) It is past the expiration date but still looks good
  
  

• c) It is pasteurized and within the use-by date
  
  

• d) It has a very thick texture due to added stabilizers
  
  

Why is it important to let batters rest at room temperature before using?

• a) To allow the flavors to mix better
  
  

• b) To reduce its elasticity and allow it to flow freely over the pan
  
  

• c) To make it thicker for better consistency
  
  

• d) To let it rise properly before cooking