3. The word "dessert" originated from the French word ...?

4. It is a variety of culinary preparations based on milk or cream cooked with egg yolk to thicken it?

2. A spicy Italian sauce used to top pastas or dripping foods.

5.    Frozen foods made with egg white, gelatin, whipped cream, etc.

6. Color is vital in presentation of the dessert. What color gives passion and excitement?

7. What bacteria that can make you sick , it is from live poultry droppings?

8. What culinary services are given when eggs can be folded  into batters and mixtures to make these expand and rise, producing soft, pillowy cakes and breads?

9. In the four basic styles of fried eggs, when the egg is flipped and the yolk is only slightly runny, what styles is it?

10. It is a very flavorful, light colored stock made with fish bones.

11. _______ is critical to the final presentation of food. It can enhance your presentation.

12. It can either take the form of light and flaky bread with an airy texture, what is it?

13. What is the second most important contributors of flavor to stocks?

14.  The most common spice usually throw it into soup, pilaf, and broths. It has a bitter flavor. for they improve the flavor and the smell.

15. Breaking a whole egg into a hot pan with butter or oil, then after a minute, add 1 tablespoon of water, then covered right away, is what method of cooking egg?

16. It is made up of beaten eggs, meat or fish, vegetables, and flour, rice, potato, or pasta, topped with breadcrumbs and cheese, baked slowly, what is it?

17. It is a cream soup made from shellfish, what is it?

18. A nutrients from eggs that boosts memory and brain functioning, what is it?

19. It is a traditional Japanese sweet dessert soup.

20. A nutrients from eggs that protects cell from harmful radicals.

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