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WorksheetsIngredients of Desserts
Total questions: 10
Worksheet time: 2mins
Brown sugar is commonly used in ____________ as it produces a lovely rich caramel flavor.
gelatin
hot sauce
rancid
recipe specifications
Milk and white chocolate because of their _____content is more difficult to work with than dark chocolate
elasticity
fresh
milk
rancid
Batter is often rested at room temperature after it is made to reduce its _______ so that it flows more freely over the pan.
elasticity
fresh
rancid
yolk
Creams vary in taste and texture so choose according to ____________________.
elasticity
pinch of salt
room temperature
recipe specifications
Keep nuts well wrapped and store in the refrigerator to prevent the oils in the nuts from becoming _____.
elasticity
fresh
tangy
rancid
A _________ helps the whites to whip up better
recipe specifications
room temperature
pinch of salt
hot sauce
Batters should be made up from the ______ ingredients.
gelatin
fresh
rancid
yolk
Take eggs out of the refrigerator prior to use so they are at (a) . This way they will whisk up better and incorporate more air.
If egg whites have not been cleanly divided and contain traces of (a) , they will not whip up to satisfactory foam.
(a) may be plain or flavored and colored for effect.
