Dessert balances out a meal and gives “closure” to the meal.

True or False. Eating dessert is an opportunity to experience different flavors and textures that you cannot get in other foods like vegetables, meats, and fruits.

True or False. Dessert is “fattening”

The simplest dessert and one of the best dessert because they are nutritious, appetizing, and easy to prepare and serve.

It is made in all parts of the world from a variety of milk from cows, goats, and sheep.

Characteristics of good fruit desserts...

True or False. The unsweetened gelatin is the granular type that must be softened in water before use.

Creamy, delicate, baked dessert may be served in their baking cups or maybe unmolded and served with fruit garnishes or with dessert sauces.

Characteristics of baked custard...

Characteristics of Pudding...

A kind of dessert with a depth of two or three inches and are topped with biscuit dough rather than being made with pie crust.

A frozen dessert with smooth frozen mixture of milk,

cream, sugar, flavorings and sometimes eggs.

A frozen dessert made from fruit juices, water, and sugar.

A sweet dessert, made either with whipped cream or egg whites that are stabilized with gelatin.

A baked dessert made with beaten eggs, eaten as soon as it's baked and it has a set base and is soft in the center.

A flavored liquid blend of ingredients that adds flavor and enhances the appearance of the food.

A soft confection made of butter, sugar, chocolate

It is well suited to a simple dessert.

It is suited to a rich dessert.

It is a delightful contrast to a cold cornstarch pudding or vanilla ice cream.

It is a delightful contrast to a cold cornstarch pudding or vanilla ice cream.

These are simply purees of fresh or cooked fruits, sweetened

with sugar.

True or False. Sauces should be kept in airtight containers and stored in a cool dry place away from moisture, oxygen, light and pests.

True or False. Food made with starches that contain egg, milk, cream and other dairy products are prone to bacterial contamination and to food- borne illness.

True or False. Sauces made with these ingredients should be kept out of the temperature danger zone.

These are thickening agents improve the quality of the sauces except one...

True or False. Hot sauces are cooked ahead of time, then cooled, covered, and put in the refrigerator to chill.

True or False. Cold sauces are made just before they are to be used.

True or False. Fruit cobblers may be served

either hot or cold.

One of the most important activities after preparation wherein they are to be kept properly to avoid spoilage.

True or False. Perishable foods should spend no more than 4hours at a temperature between 40 and 140°F.

True or False. Keep bread tightly wrapped and in moisture-proof wrapping.

True or False. Not all sandwiches should be stored at recommended chill temperatures 0.5°C, soon after packing

True or False. Packing must be clearly labeled with the product description, use by date, and storage requirement.

To draw, fold in order to cover.

It is used package sandwich.

The process of preserving perishable food on a large scale by means of refrigeration

It is to refrigerate or reduce the temperature of food

The application of low temperature that changes the state of water in the food from liquid to solid ice.