Dessert (true or false) Flashcards
identify why the statement is false:
Sugar is beaten into egg yolks to make meringues.
Sugar is beaten into egg yolks to make CUSTARD.
identify why the statement is false:
Sugar is beaten into egg whites to make custard.
Sugar is beaten into egg whites to make MERINGUES.
identify why the statement is false:
Sugar syrup is made by freezing sugar and water.
Sugar syrup is made by BOILING sugar and water.
identify why the statement is false:
Brown sugar is the most commonly used sugar.
GRANULATED SUGAR is the most commonly used sugar.
identify why the statement is false:
Castor sugar is also known as icing sugar.
CONFECTIONER’S SUGAR is also known as icing sugar.
identify why the statement is false:
Brown sugar dissolves more easily than other types of sugar.
CASTOR SUGAR dissolves more easily than other types of sugar.
identify why the statement is false:
Granulated sugar is used for dusting the tops of dessert.
CONFECTIONER’S SUGAR is used for dusting the tops of dessert.
identify why the statement is false:
Brown sugar is best for meringues and some cakes.
CASTOR SUGAR is best for meringues and some cakes.
identify why the statement is false:
Granulated sugar is commonly used in hot sauce, as it produces a rich caramel.
BROWN SUGAR is commonly used in hot sauce, as it produces a rich caramel.
identify why the statement is false:
Many desserts are prepared using commercial leaf or sweetened gelatine.
Many desserts are prepared using commercial leaf or POWDERED gelatine.
identify why the statement is false:
Gelatines are available either flavored or colored.
Gelatines are available either PLAIN OR FLAVORED AND COLORED.
identify why the statement is false:
Egg yolk may be mixed with flavorings, sugar, and cream or milk to make sabayon.
Egg yolk may be mixed with flavorings, sugar, and cream or milk to make CUSTARD.
identify why the statement is false:
Egg yolk may be whisked together over hot water to make custard.
Egg yolk may be whisked together over hot water to make SABAYON.
identify why the statement is false:
Egg white may be whisked together over hot water to make sabayon.
Egg YOLK may be whisked together over hot water to make sabayon.
identify why the statement is false:
Keep eggs in the refrigerator prior to use.
Take eggs OUT of the refrigerator prior to use.
identify why the statement is false:
Eggs will whisk up better, and incorporate more air in the refrigerator.
Eggs will whisk up better, and incorporate more air at ROOM TEMPERATURE.
identify why the statement is false:
When raw eggs are beaten, air is trapped in the mixture in the form of liquid.
When raw eggs are beaten, air is trapped in the mixture in the form of BUBBLES.
identify why the statement is false:
Egg whites beaten to firm peaks will support soufflés and mousses.
Egg whites beaten to SOFT peaks will support soufflés and mousses.
identify why the statement is false:
Egg whites beaten to soft peaks suit meringues.
Egg whites beaten to FIRM peaks suit meringues.
identify why the statement is false:
Egg whites should be fresh and first grade quality.
Egg whites should be fresh and A grade quality.
identify why the statement is false:
If egg whites have been cleanly divided and contain traces of yolks, they will not whip up to satisfactory foam.
If egg whites have NOT been cleanly divided and contain traces of yolks, they will whip up to satisfactory foam.
identify why the statement is false:
A pinch of sugar helps the egg whites to whip up better.
A pinch of SALT helps the egg whites to whip up better.
identify why the statement is false:
A pinch of salt helps the egg yolks to whip up better.
A pinch of salr helps the egg WHITES to whip up better.
identify why the statement is false:
Double cream may be used as an effective layer for trifle.
WHIPPED cream may be used as an effective layer for trifle.
identify why the statement is false:
Cream may be combined with rice, sugar, and chocolate to make rice pudding.
Cream may be combined with rice, sugar, and MILK to make rice pudding.
identify why the statement is false:
Double cream has a stabilizer or gelatin added to it to make the texture seem thicker, and to improve the whipping cream.
REDUCED cream has a stabilizer or gelatin added to it to make the texture seem thicker, and to improve the whipping cream.
identify why the statement is false:
Reduced cream has a stabilizer or gelatin added to it to make the texture seem thinner , and to improve the whipping cream.
Reduced cream has a stabilizer or gelatin added to it to make the texture seem THICKER, and to improve the whipping cream.
identify why the statement is false:
Dough is used to make crepes and pancakes.
BATTER is used to make crepes and pancakes.
identify why the statement is false:
Batter is often chilled at the refrigerator after it is made to reduce its elasticity so that it flows more freely over the pan.
Batter is often RESTED AT ROOM TEMPERATURE after it is made to reduce its elasticity so that it flows more freely over the pan.
identify why the statement is false:
Batter is often rested at room temperature after it is made to improve its elasticity so that it sticks more to the pan.
Batter is often rested at room temperature after it is made to REDUCE its elasticity so that it FLOWS MORE FREELY over the pan.
identify why the statement is false:
Keep nuts well distributed in a pan and store in refrigerator to prevent the oils in the nuts in becoming rancid.
Keep nuts well WRAPPED and store in refrigerator to prevent the oils in the nuts in becoming rancid.
identify why the statement is false:
Keep nuts well wrapped at room temperature to prevent the oils in the nuts in becoming rancid.
Keep nuts well wrapped and STORE IN REFRIGERATOR to prevent the oils in the nuts in becoming rancid.
identify why the statement is false:
Bitter sweet and semi sweet chocolate are more difficult to work with than dark chocolate.
MILK and WHITE chocolate are more difficult to work with than dark chocolate.
identify why the statement is false:
Milk and white chocolate, because of their chocolate content, are more difficult to work with than dark chocolate.
Milk and white chocolate, because of their MILK content, are more difficult to work with than dark chocolate.
identify why the statement is false:
Fudge is a soft confection of water, sugar, and chocolate.
Fudge is a soft confection of BUTTER, sugar, and chocolate.
identify why the statement is false:
Milk chocolate is more nutritious than dark chocolate.
DARK chocolate is more nutritious than MILK chocolate.
identify why the statement is false:
Light sauce is well suited to a simple dessert.
RICH sauce is well suited to a simple dessert.
identify why the statement is false:
Rich sauce is well suited to a rich dessert.
LIGHT sauce is well suited to a rich dessert.
identify why the statement is false:
Hot sauces are made one hour before serving.
Hot sauces are made JUST BEFORE serving.
identify why the statement is false:
Hot sauce contrasts cold cornstarch pudding and vanilla ice cream.
Hot FUDGE contrasts cold cornstarch pudding and vanilla ice cream.
identify why the statement is false:
Cold sauces are made one hour before serving.
Cold sauces are cooked WAY AHEAD OF TIME (then cooled and chilled).
identify why the statement is false:
Vanilla custard sauce and chocolate are added for appearance.
Vanilla custard sauce and chocolate are added to create VARIETIES.
identify why the statement is false:
Fruit purees are sweetened with chocolate.
Fruit purees are sweetened with SUGAR.
