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WorksheetsChapter 47: Dessert Sauces
Total questions: 1
Worksheet time: 7mins
What is the primary purpose of dessert sauces?
To provide moisture and increase flavor while improving the appearance of a dessert
To replace the dessert entirely
To serve as the main course
To be consumed on their own
Which dessert sauce is considered a classic because of its pourable consistency?
Chocolate sauce
Caramel sauce
Fruit coulis
Crème Anglaise
What ingredient can be added to Crème Anglaise to flavor it?
Chocolate
Mustard
Vinegar
Salt
How is a ganache prepared?
By freezing chocolate sauce
By mixing hot liquid with chopped chocolate
By baking chocolate at low temperature
By boiling milk and adding sugar
What is the first step in making caramel sauce?
Freezing the caramel
Adding cream to caramel
Mixing caramel with chocolate
Placing sugar and water in a saucepan over medium heat
What must be done after adding cream to caramel in caramel sauce preparation?
Add more sugar to the mixture
The caramel should be removed from heat
Stir the sauce to ensure the cream and caramel have dissolved
The sauce should be frozen immediately
What determines the texture of a finished sorbet?
The amount of sugar
The type of fruit used
The amount of cream
The freezing temperature
What is the legal requirement for the butterfat content in sherbet?
2 to 3 percent
1 to 2 percent
3 to 4 percent
0 to 1 percent
What is unique about the preparation of a granité?
It is mixed with eggs and sugar before freezing
It is churned in an ice-cream maker
It is allowed to freeze in a shallow pan and manually stirred several times
It is baked in an oven
Which dessert is topped with a cold poached peach half and raspberry coulis?
Bombe
Banana Split
Soufflé Glacé
Peach Melba
