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WorksheetsIngredients in Preparing Desserts and Sweet Sauces
Total questions: 10
Worksheet time: 20mins
If egg whites have not been cleanly divided and contain traces of yolk, they will not whip up to satisfactory foam. A pinch of salt helps the whites to whip up better.
TRUE
FALSE
MAYBE
I DON'T KNOW
Take eggs out of the refrigerator any time so they are at room temperature. This way they will whisk up better and incorporate more air.
TRUE
FALSE
MAYBE
I DON'T KNOW
Creams have the same taste and texture according to the recipe or procedures being used
TRUE
FALSE
MAYBE
I DON'T KNOW
Batter is often rested at room temperature after it is made to reduce its elasticity so that it flows more freely over the pan.
TRUE
FALSE
MAYBE
I DON'T KNOW
Milk and white chocolate are easier to work with rather than dark chocolate
TRUE
FALSE
MAYBE
I DON'T KNOW
They are used to set many cold-molded desserts. It is the basis for jellies and is also used to set creams and mousses.
GELATIN
CREAM
BATTER
CHOCOLATES
This simple mixture of flour and water is used to make crepes and pancakes.
GELATIN
CREAM
BATTER
CHOCOLATES
Which statement are TRUE?
Castor sugar is best for meringues and some cakes because it dissolves more easily
Brown sugar is commonly used in hot sauce as it produces a lovely rich caramel flavor.
BOTH A AND B ARE TRUE
BOTH A AND B ARE FALSE
Which statement are TRUE?
Packed nuts are fresh rather than you toasted in your own
The Batter is often rested at cold temperature after it is made to reduce its elasticity so that it flows more freely over the pan
BOTH A AND B ARE TRUE
BOTH A AND B ARE FALSE
What sugar is best for meringues and some cakes because it dissolves more easily?
granulated sugar
castor sugar
Confectioner's sugar or icing sugar
Brown sugar
