Desserts

Question 1

sweet course eaten at the end of a meal

Answer 1

dessert

Question 2

satisfied one’s graving
provide a healthy option for breakfast
may inspire one to be active

Answer 2

dessert

Question 3

balances a meal and gives closure to a meal
can be an opportunity to be creative
makes you feel like a kid again
is romantic

Answer 3

reasons we eat and serve deserts

Question 4

contain cooked ingredients and are best served hot

Answer 4

hot desserts

Question 5

apple pie
banana fritters
ginataan

Answer 5

examples of hot desserts

Question 6

cakes
candies and chocolate
cookies

Answer 6

hot desserts varieties

Question 7

yeast cake
sponge cake
butter cake

Answer 7

types of cakes

Question 8

drop cookies
molded cookies
rolled cookies
refrigerator cookies
pressed cookies
bar cookies

Answer 8

types of cookies

Question 9

may or may not contain cooked ingredients which are then chilled and served cold

Answer 9

cold deserts

Question 10

halo-halo
jellied deserts
custard

Answer 10

example of cold deserts

Question 11

contain milk fat, flavoring, sweeteners, and some solid ingredients which may be added before or after the freezing process, depending on the recipe

Answer 11

frozen deserts

Question 12

ice cream, sorbet, parfait

Answer 12

example of frozen deserts

Question 13

Fruits
Cheese
Gelatin Dessert
Custard
Puddings
Fruit Cobblers
Frozen Desserts

Answer 13

types of deserts

Question 14

the simplest desserts and one of the best because they are nutritious, appetizing, and easy to prepare and serve

Answer 14

fruits

Question 15

appetizing aroma
simple
slightly chilled

Answer 15

characteristics of good fruit desserts

Question 16

soft
semi-hard
hard

Answer 16

cheese consistency

Question 17

unsweetened, granular gelatin

fruit gelatin

Answer 17

two types of gelatin

Question 18

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

Answer 18

characteristics of baked custard

Question 19

velvety smooth texture
rich flavor
has pouring consistency of heavy cream

Answer 19

characteristics of soft custard

Question 20

cornstarch puddings/blancmage
rice pudding
bread pudding

Answer 20

classifications of puddings

Question 21

not fruit pies
have a depth of 2 or 3 inches
are topped with biscuit dough instead of pie crust
can be hot or cold

Answer 21

fruit cobblers

Question 22

smooth frozen mixture of milk, cream, sugar, flavorings, sometimes eggs

Answer 22

ice cream

Question 23

made from fruit juices,water and sugar

Answer 23

sherbet and ices

Question 24

made like chilled mousses and bavarians, whipped cream, beaten egg whites or both are folded to give lightness and allow to be still frozen in an ordinary freezer

Answer 24

frozen souffles and frozen mousses

Question 25

``` granulated sugar brown sugar sugar cubes/lumps milled/powered/icing/confectionary sugar syrup ```

Answer 25

types of sugar

Question 26

condensed milk evaporated milk powdered milk

Answer 26

types of milk

Question 27

eggyolk eggwhite whole egg

Answer 27

eggs

Question 28

all-purpose flour cake flour buckwheat flour barley flour

Answer 28

types of flour

Question 29

channel island extra thick double cream clotted cream country style/double cream goat's milk double cream

Answer 29

types of cream

Question 30

apple sauce pureed berries dried fruits pumpkin

Answer 30

solid ingredients

Question 31

nuts

Answer 31

nuts

Question 32

custard sauce syrup fruit puree

Answer 32

desserts sauces

Question 33

``` citrus and honey syrups caramel sauce magic shell english sticky toffee sauce berry coulis ```

Answer 33

presentation add-ons

Question 34

Color Texture Balance Height

Answer 34

Factors and Techniques in planting and presenting desserts

Question 35

These cakes are similar to bread and include some types of pastries.

Answer 35

Yeast cake/Chiffon cake/Butter cake

Question 36

Gingerbread cookies is an example of what type of cookies

Answer 36

rolled cookies

Question 37

Pinwheel cookies is an example of what type of cookies

Answer 37

refrigerator cookies/pressed cookies/molded cookies

Question 38

It is used to set many cold moulded desserts

Answer 38

Gelatin/Egg Yolk/Sugar

Question 39

Are a natural binder and may also be used as sugar replacement.

Answer 39

Dried fruits/Applesauce/Pureed berries

Question 40

Has a hearty slightly sweet flavor and considered great to use in desserts to give them extra body and texture.

Answer 40

Pumpkin/Applesauce/Pureed berries