Cold Desserts

Question 1

These are desserts prepared without the use of fire or heat

Answer 1

cold desserts

Question 2

A classic and beloved cold treat available in numerous flavors

Answer 2

ice cream

Question 3

An Italian frozen dessert similar to ice cream but typically denser and creamier due to a higher milk-to-cream ratio

Answer 3

gelato

Question 4

A dairy-free frozen dessert made with fruit puree, sugar, and water

Answer 4

sorbet

Question 5

lighter alternative to ice cream

Answer 5

yogurt

Question 6

frozen fruit or puree on a stick

Answer 6

popsicle

Question 7

layers of yogurt, granola, and fruits, typically served in a glass

Answer 7

parfait

Question 8

italian layered dessert with soaked ladyfingers, mascarpone cheese, and cocoa powder

Answer 8

tiramisu

Question 9

mixture of flour and water used to make crepes and pancakes

Answer 9

batter

Question 10

may be melted to easily blend into fillings and batters and can be molded into attractive decorations or poured

Answer 10

chocolate

Question 11

often used as a decoration or accompaniment for both cold and hot desserts, but may also be used as one of the recipe ingredients

Answer 11

cream

Question 12

beaten into soft peaks which will support souffles and mousses while whites beaten to firm peaks are suitable for meringues

Answer 12

egg whites

Question 13

egg whites are beaten into ______ to support souffles and mousses

Answer 13

soft peaks

Question 14

egg whites are beaten into ______ suitable for meringues

Answer 14

hard peaks

Question 15

may be mixed with flavorings, (sugar and cream or milk to make custard) or whisked together over hot water to create sabayon​

Answer 15

egg yolks

Question 16

used in season and complements dish

Answer 16

fruit

Question 17

set cold molded desserts

Answer 17

gelatin

Question 18

provides flavor and available in whole, ground, roasted or caramelized. can be skinned, left whole, finely chopped, or powdered. ​

Answer 18

nuts

Question 19

sprinkle over fruits, beaten on egg yolks (custard) or whites (meringues)

Answer 19

sugar

Question 20

a thick, smooth sauce made from puréed and strained fruits or vegetables, can be savory or sweet

Answer 20

coulis

Question 21

It’s a French word that literally means “flowing” or “running,”

Answer 21

coulis (describes its texture)

Question 22

a rich, pourable custard sauce that can be served hot or cold over cake, fruits, or other desserts.

Answer 22

creme anglaise

Question 23

French for “English custard,”

Answer 23

creme anglaise

Question 24

ingredients of creme anglaise

Answer 24

eggs, sugar and milk or cream ​

Question 25

a sweetened whipped cream of French origin

Answer 25

cream chantilly

Question 26

Cream Chanitilly is named after ______

Answer 26

Château de Chantilly (17th Century)

Question 27

creamy and fruit-based, with citrus and berry flavors, thick and pourable

Answer 27

curd

Question 28

a variety of rich and creamy sauces made with egg yolks, milk, and sugar, can be enjoyed on their own or used as toppings and ingredients in different dishes

Answer 28

custard sauce

Question 29

adding flavoring to stock syrup. consistency determined by sugar content

Answer 29

flavored syrup

Question 30

cooked sauce with only four ingredients : fresh strawberries, sugar, lemon juice, and water.

Answer 30

strawberry sauce

Question 31

made from whole fruits, cooked, reduced, and pureed until very thick.

Answer 31

fruit butter

Question 32

does fruit butter contain butter?

Answer 32

no, term refers to consistency

Question 33

combining butter, sugar and flavorings often liqueurs

Answer 33

hard sauce

Question 34

mixture of egg yolks, flavoring, and sugar beaten over simmering water until thick, then beaten until cooled

Answer 34

sabayon

Question 35

served hot and is a good accompaniment for poached fruits, pound cakes, ice cream and other desserts.

Answer 35

hot chocolate sauce

Question 36

popular dessert topping and can be served plain, sweetened, or flavored

Answer 36

whipped cream

Question 37

add moisture, flavor, and richness to desserts

Answer 37

sauce

Question 38

light and airy topping that can be made with heavy cream, powdered sugar, and vanilla extract​

Answer 38

whipped cream

Question 39

claassic dessert accompaniment that can be served in scoops or sundaes​

Answer 39

ice cream

Question 40

healthy and refreshing accompaniment to desserts

Answer 40

fresh fruit

Question 41

add crunch and texture to desserts

Answer 41

nuts

Question 42

delicious and satisfying accompaniment to desserts

Answer 42

cookies

Question 43

hygienic procedures (7)

Answer 43

1. Wash hands
2. separate raw and cooked food to avoid cross contamination
3. proper storage - perishable goods and finished dessert in appropriate temperature to avoid growing bacteria
4. use fresh ingredients
5. personal hygiene - do not handle food when sick or if you have an open wound
6. safe food handling temperatures - desserts requiring refrigeration 40 degreesF or 4gedreesC hot desserts at 140°F (60°C)
7. proper cooking and baking - follow prescribed time to ensure thoroughness and safety in eating