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TLE (Q4: exam) > Dessert (multiple choice) > Flashcards

Dessert (multiple choice) Flashcards

1
Q

health benefits of dessert

A
  • provides essential nutrients
  • lowers LDL cholesterol level; improves HDL cholesterol level
  • sets the mood
  • helps in the digestive process
  • helps in weight loss
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2
Q

can eventually build up within the walls of blood vessels, and narrow the passageways

A

ldl cholesterol

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3
Q

ldl meaning

A

low-density lipoprotein

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4
Q

hdl meaning

A

high-density lipoprotein

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5
Q

can form a clot which can get stuck in the narrowed space of blood vessels, causing a heart attack or stroke

A

ldl cholesterol

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6
Q

bad cholesterol

A

ldl cholesterol

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7
Q

good cholesterol

A

hdl cholesterol

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8
Q

picks up excess cholesterol in the blood, and takes it back to the liver (where it is broken down and removed from the body)

A

hdl cholesterol

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9
Q

key hormone that stabilizes the mood, feelings of well-being, and happiness

A

serotonin

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10
Q

α-amino acid used in the biosynthesis of proteins

A

tryptophan

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11
Q

converted into the neurotransmitter serotonin in the brain

A

tryptophan

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12
Q

active in areas associated with eating behaviors, passivity/violence, addiction, and depression

A

serotonin

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13
Q

natural substance that triggers positive moods, and stimulates the feeling of pleasure

A

theobromine

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14
Q

fruit-based dessert provides the body with _____, which help fight off wrinkles, poor eyesight and even cancer

A

Vitamin C

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15
Q

body and brain rely on the _____ and ______ for energy

A

calories;
glucose

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16
Q

_____-rich desserts can help the feeling of physical deprivation after skipping or going too long between meals

A

carbohydrate

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17
Q

if the weight is low, eating solid and drinking high _____ desserts can help

A

calorie

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18
Q

_____-rich desserts are essential to have proper digestion

A

fiber

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19
Q

_____-filled desserts have more calories that may harm one’s heart

A

fat

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20
Q

classifications of dessert

A

fruits
frozen dessert
pudding
custard
cheese
gelatin
fruit cobblers

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21
Q

classification of dessert:
simplest dessert

A

fruit

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22
Q

classification of dessert:
appetizing aroma
simple
clean washed appearance
slightly chilled

A

fruits

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23
Q

types of frozen desserts

A

ice cream
sherbet and ices
frozen soufflés and mousses

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24
Q

classification of dessert:
smooth frozen mixture of milk, cream, sugar, flavorings, and sometimes eggs

A

frozem dessert: ice cream

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25
Q

classification of dessert:
made from fruit juices, water, and sugar

A

frozen dessert: sherbet

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26
Q

classification of dessert:
contains milk, cream, and sometimes egg whites

A

frozen dessert: American sherbet

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27
Q

classification of dessert:
contains fruit juice, water, sugar, and sometimes egg whites

A

frozen dessert: ices

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28
Q

____ increase smoothness and volume

A

egg whites

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29
Q

egg whites increase _____ and _____

A

smoothness; volume

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30
Q

classification of dessert:
made like chilled mousses and bavarians, whipped cream, beaten egg whites or both

A

frozen dessert: frozen soufflés and mousses

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31
Q

whipped cream or beaten egg whites are folded to give _____, and allow the soufflé/mousse to be _____

A

lightness;
still frozen in ordinary freezer

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32
Q

classification of dessert:
relatively simple to prepare and varies with sauces

A

pudding

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33
Q

tyoes of pudding

A

cornstarch pudding,
rice pudding,
bread pudding

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34
Q

cornstarch pudding is also known as

A

blancmange

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35
Q

blancmange is also known as

A

cornstarch pudding

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36
Q

classification of dessert:
ready to serve

A

cheese

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37
Q

cheese differs depending on the ____

A

kind of milk used,
kind of cheese-making procedure,
seasonings,
ripening process

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38
Q

2 types of custard

A

baked; soft

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39
Q

classification of dessert:
may be served in baking cups or
may be unmolded and served with fruit garnishes or with dessert sauces

A

custard: baked

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40
Q

characteristics of baked custard

A

firmness of shape,
smooth, tender texture,
rich and creamy consistency,
excellent flavor

41
Q

characteristics of soft custard

A

velvety smooth texture,
rich flavor,
has pouring consistency of heavy cream

42
Q

classification of dessert:
easily prepared, economical, varies in many ways

43
Q

2 forms of gelatin

A

unsweetened; sweetened

44
Q

also known as fruit gelatin

A

sweetened gelatin

45
Q

also known as sweetened gelatin

A

fruit gelatin

46
Q

classification of dessert:
granular type;
must be softened in water before use

A

gelatin: unsweetened

47
Q

gelatin with added flavor, color, and sugar

A

sweetened gelatin

48
Q

classification of dessert:
depth = 2 or 3 inches

A

fruit cobblers

49
Q

classification of dessert:
topped with biscuit dough

A

fruit cobbler

50
Q

classification of dessert:
may be served hot or cold

A

fruit cobbler

51
Q

fruit pie vs fruit cobbler

A

fruit pie – pie crust
fruit cobbler – biscuit dough

52
Q

ingredients in dessert

A

sugar
gelatine
egg yolks
egg whites
cream
batter
nuts
chocolate
sauce
fudge

53
Q

ingredient used in preparing dessert:
most common

54
Q

ingredient used in preparing dessert:
may be used to sprinkle over fruit

55
Q

ingredient used in preparing dessert:
may be beaten into egg yolks (for custard)

56
Q

ingredient used in preparing dessert:
may be beaten into egg white (for meringue)

57
Q

cooked by boiling sugar and water to desired temperature

A

sugar syrup

58
Q

4 types of sugar

A

granulated
castor
confectioner’s
brown

59
Q

ingredient used in preparing dessert:
most common sugar

A

granulated sugar

60
Q

ingredient used in preparing dessert:
sugar that is best for meringues and some cakes

A

castor sugar

61
Q

ingredient used in preparing dessert:
sugar that dissolves more easily

A

castor sugar

62
Q

also known as icing sugar

A

confectioner’s sugar

63
Q

also known as confectioner’s sugar

A

icing sugar

64
Q

ingredient used in preparing dessert:
sugar that is most commonly used in hot sauce

A

brown sugar

65
Q

ingredient used in preparing dessert:
sugar that produces a rich caramel

A

brown sugar

66
Q

ingredient used in preparing dessert:
used to set cold-moulded desserts

67
Q

ingredient used in preparing dessert:
basis for jellies

68
Q

ingredient used in preparing dessert:
used to set cream and mousses

69
Q

ingredient used in preparing dessert:
may be mixed with flavorings, sugar, and cream/milk (custard)

70
Q

ingredient used in preparing dessert:
may be whisked together over hot water (sabayon)

71
Q

ingredient used in preparing dessert:
beaten to soft peaks will support soufflés and mousses

72
Q

ingredient used in preparing dessert:
beaten to firm peaks suits meringues

73
Q

ingredient used in preparing dessert:
often used as decoration or accompaniment

74
Q

ingredient used in preparing dessert:
may be used as an effective layer for trifle

A

whipped cream

75
Q

ingredient used in preparing dessert:
may be combined with rice, sugar, and milk (rice pudding)

76
Q

types of cream

A

whipped cream
pure cream
double cream
reduced cream

77
Q

ingredient used in preparing dessert:
cream with added stabilizer/gelatin to make the texture seem thicker

A

reduced cream

78
Q

ingredient used in preparing dessert:
mixture of flour and water

79
Q

ingredient used in preparing dessert:
used to coat fruits and fritters

80
Q

types of nuts

A

whole,
ground,
roasted,
caramelized

81
Q

ingredient used in preparing dessert:
may be melted to easily blend into fillings and batters

82
Q

ingredient used in preparing dessert:
can be shaped and molded into decorations

83
Q

types of chocolate

A

bitter sweet,
semi sweet,
dark,
white,
milk

84
Q

ingredient used in preparing dessert:
flavored liquid blend of ingredients that adds flavor and enhances appearance

85
Q

ingredient used in preparing dessert:
can give an entirely different appearance, flavor, color, and moisture

86
Q

ingredient used in preparing dessert:
soft confection made of butter, sugar, and chocolate

87
Q

kinds of sauces

A

rich sauce,
light sauce,
hot fudge,
hot sauce,
cold sauce

88
Q

ingredient used in preparing dessert:
sauce - for simple desserts

A

rich sauce

89
Q

ingredient used in preparing dessert:
sauce - for rich desserts

A

light sauce

90
Q

ingredient used in preparing dessert:
sauce - contrast to cold cornstarch pudding or vanilla ice cream

91
Q

ingredient used in preparing dessert:
sauce - made just before serving

92
Q

ingredient used in preparing dessert:
sauce - cooked ahead of time, then cooled, covered, and chilled

A

cold sauce

93
Q

ingredient used in preparing dessert:
thickening agents for sauce

A

starch,
cream,
eggs,
rice,
flour,
grains,
cornstarch

94
Q

3 categories of sauces

A

custard sauces,
fruit purees,
syrups

95
Q

ingredient used in preparing dessert:
sauce - added flavor to create varieties (ex: vanilla custard sauce, chocolate)

A

custard sauces

96
Q

ingredient used in preparing dessert:
sauce - purees of fresh or cooked fruits, sweetened with sugar

A

fruit purees

97
Q

ingredient used in preparing dessert:
sauce - sometimes added with flavorings and spices

A

fruit purees

98
Q

ingredient used in preparing dessert:
sauce - ex: chocolate sauce and caramel sauce

99
Q

ingredient used in preparing dessert:
sugar used for dusting the tops of dessert

A

confectioner’s sugar

TLE (Q4: exam) (2 decks)

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