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Tle > Ingredients > Flashcards

Ingredients Flashcards

1
Q

Common linking virtually to all desserts

A

Sugar

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2
Q

Used in most recipe

A

Granulated sugar

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3
Q

Best for meringue and some cakes because it dissolves more easily

A

Castor sugar

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4
Q

Mostly used for dusting the tops of dessert

A

Confectioner’s sugar

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5
Q

Commonly used in hot sauce as it produce lovely rich caramel

A

Brown sugar

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6
Q

Used to set many cold moulded dessert, used to set cream and mousses

A

Gelatine

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7
Q

May be plain or flavoured and coloured effect

A

Gelatine

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8
Q

May be mixed with flavoring, sugar, cream milk (custard) may be whisk with hot water(sabayon)

A

Egg yolk

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9
Q

When raw eggs are beaten air is trapped in the mixture in the form of bubbles

A

Egg whites

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10
Q

Egg whites beaten with what will support Soufflés and mousses

A

Soff peaks

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11
Q

Egg whites beaten to what is suitable for meringue

A

Firm peaks

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12
Q

Should be fresh and grade quality

A

Egg whites

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13
Q

A pinch of whT will help egg whites to whip up better

A

Salt

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14
Q

Used as decorations or accompaniment for both cold and hot dessert

A

Cream

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15
Q

Simple mixture of flour and water used to make crepes and pancakes also used to coat fritters

A

Batter

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16
Q

Should be made up from the fresh ingredients

A

Batter

17
Q

Available in whole ground, roasted or caramelized, can provide flavour of creams and ice cream

A

Nuts

18
Q

May be purchased natural or blanched

A

Nuts

19
Q

May be melted to easily blend into fillings and batters

A

Chocolate

20
Q

Can be poured over desserts such as cakes and puddings

A

Chocolate

21
Q

When it is cooled it can be shape and moulded into many attractive decorations

A

Chocolate

22
Q

A flavored liquid blend of ingredients that adds flavor and enchances the appearance of the food. Can give an entirely different appearance, flavor color and moisture to

A

Sauce

23
Q

Soft confection made of butter, sugar and chocolate

A

Fudge

24
Q

Well suited to simple desserts

A

Rich sauce

25
Q

Suited to a rich dessert

A

Light sauce

26
Q

Delightful contrast to a cold cornstarch or to vanilla ice cream

A

Hot fudge

27
Q

Made just before they are to be served

A

Hot sauces

28
Q

Cooked ahead time, then cooled, covered and put in the refrigerator to chill

A

Cold sauce

29
Q

Improve the quality of sauces

A

Thickening agents

30
Q

7 Thickening agents

A

Starch
Cream
Eggs
Rice
Flour
Grains
Cornstarch

31
Q

Vanilla custard sauce, Choco or other flavor may be added to create varieties

A

Custard sauces

32
Q

Simply purées of fresh or cooked fruits. Sweetened with sugar

A

Fruit purées

33
Q

Include such products as chocolate sauce and caramel sauce

A

Syrups

Tle (2 decks)

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