Desserts

Question 1

A course that completes the meal

Answer 1

Dessert

Question 2

Also called as “sweets”

Answer 2

Dessert

Question 3

Recommended after eating lunch or dinner, because?

Answer 3

Breakfast is already heavy to eat dessert

Question 4

Importance of desserts

Answer 4

• provides essential nutrients
• lower the LDL and improves the HDL
• set the mood
• helps in digestive process
• helps in losing weight

Question 5

Classification/types of dessert

Answer 5

• Fruits
• Frozen desserts
• Pudding
• Custard
• Cheese
• Gelatin
• Fruit cobblers

Question 6

CLASSIFICATION

• simplest dessert

Answer 6

Fruits

Question 7

CLASSIFICATION

• easy to find at the market

Answer 7

Fruits

Question 8

CLASSIFICATION

• characteristics of good fruit dessert

Answer 8

• Clean washed appearance
• Appetizing aroma
• Simple
• Slightly chilled, refreshing

Question 9

CLASSIFICATION

• types of frozen desserts

Answer 9

• Ice cream
• Sherbet and Ices
• Soufflés and Mousses

Question 10

CLASSIFICATION
(TYPE OF FROZEN DESSERT)

• made from milk, cream, sugar, falvorings, sometimes egg

Answer 10

Ice cream

Question 11

CLASSFICATION
(TYPE OF FD)

• smooth frozen mixture

Answer 11

Ice cream

Question 12

CLASSIFICATION
(TYPE OF FD)

• made from fruit juices, sugar, water

Answer 12

Sherbet

Question 13

CLASSIFICATION
(TYPE OF FD)

• kind of sherbet
• made from fruit juice, sugar, water, cream, milk, sometimes egg whites

Answer 13

American sherbet

Question 14

CLASSIFICATION
(TYPE OF FD)

• egg whites are added, because?

Answer 14

It increases the smoothness and volume

Question 15

CLASSIFICATION
TYPE OF FD

• made from fruit juice, sugar, water, and sometimes egg whites

Answer 15

Ices

Question 16

CLASSIFICATION
TYPE OF FD

• made like chilled mousses and bavarians
• whipped cream and beaten egg whites

Answer 16

Frozen soufflés and mousses

Question 17

CLASSIFICATION
TYPE OF FD

• these are thick and smooth

Answer 17

Frozen soufflés and mousses

Question 18

CLASSIFICATION

• simple to prepare
• vary in sauces

Answer 18

Puddings

Question 19

CLASSIFICATION

• types of puddings

Answer 19

• cornstarch/blancmange
• rice
• bread

Question 20

CLASSIFICATION

• baked and soft

Answer 20

Custard

Question 21

CLASSIFICATION

• characteristics of baked custard

Answer 21

• Firmness of shape
• Rich and creamy consistency
• Excellent flavor
• Cooked in oven
• Smooth, tender texture

Question 22

CLASSIFICATION

• characteristics of soft custard

Answer 22

• Velvety smooth texture
• Rich flavor
• Has pouring consistency of heavy cream
• Cooked in steamer but sometimes in oven

Question 23

CLASSIFICATION

• champorado

Answer 23

Rice pudding

Question 24

CLASSIFICATION

• maja blanca

Answer 24

Cornstarch pudding

Question 25

CLASSIFICATION - leche flan

Answer 25

Soft custard

Question 26

CLASSIFICATION - made from left over breads

Answer 26

Bread pudding

Question 27

CLASSIFICATION - another simple dessert - differs from the milk used, kinds of procedure, seasonings and ripening processes

Answer 27

Cheese

Question 28

CLASSIFICATION - easily prepared, economical, and vary in many ways

Answer 28

Gelatin

Question 29

CLASSIFICATION - granular type that must be softened in water before use

Answer 29

Gelatin - unsweetened

Question 30

CLASSIFICATION - flavor, color, sugar have already been added

Answer 30

Gelatin - sweetened/fruit gelatin

Question 31

CLASSIFICATION - have a depth of two or three inches - topped with biscuit dough rather than being made with pie crust

Answer 31

Fruit cobblers

Question 32

CLASSIFICATION - can be serve hot or cold

Answer 32

Fruit cobblers

Question 33

Enumerate the INGREDIENTS

Answer 33

• Sugar • Gelatin • Egg yolks • Egg whites • Cream • Batter • Nuts • Chocolates

Question 34

INGREDIENTS - common linking to all desserts

Answer 34

Sugar

Question 35

INGREDIENTS - may be used to sprinkle over fruit, beaten into egg yolks for custard or into whites for meringue

Answer 35

Sugar

Question 36

INGREDIENTS - many desserts use _______ - involves boiling sugar and water to the desired temperature

Answer 36

Sugar syrup

Question 37

INGREDIENTS - quality points of sugar

Answer 37

• GRANULATED • CASTOR • CONFECTIONER'S/ICING • BROWN

Question 38

INGREDIENTS Qual points of sugar - used in most recipes

Answer 38

Granulated sugar

Question 39

INGREDIENTS Qual points of sugar - best for meringues and some cake

Answer 39

Castor sugar

Question 40

INGREDIENTS Qual points of sugar - easily dissolves

Answer 40

Castor sugar

Question 41

INGREDIENTS Qual points of sugar - icing sugar

Answer 41

Confectioner's sugar

Question 42

INGREDIENTS Qual points of sugar - used mostly for dusting the tops of dessert

Answer 42

Confectioner's sugar

Question 43

INGREDIENTS Qual points of sugar - commonly used in hot sauces

Answer 43

Brown sugar

Question 44

INGREDIENTS Qual points of sugar - produces a lovely rich caramels

Answer 44

Brown sugar

Question 45

INGREDIENTS - used to set many cold moulded dessert

Answer 45

Gelatin

Question 46

INGREDIENTS - basis for jellies - used to set cream and mousses

Answer 46

Gelatin

Question 47

INGREDIENTS - may be mixed with flavorings, sugar, and cream/milk to make custard

Answer 47

Egg yolks

Question 48

INGREDIENTS - when raw eggs are beaten, air is trapped in the mixture in the form of bubbles

Answer 48

Egg whites

Question 49

INGREDIENTS - often used as decoration - can also be the main ingredients

Answer 49

Cream

Question 50

INGREDIENTS - may also be used as an effective layer for trifle

Answer 50

Whipped cream

Question 51

INGREDIENTS - simple mixture of flour and water

Answer 51

Batter

Question 52

INGREDIENTS - they are important part of dessert cookery

Answer 52

Nuts