Lesson 3

Question 1

The common element linking virtually all desserts is sugar. It may be used to sprinkle
over fruit, beaten into egg yolks for custard or into whites for a meringue. Many
desserts use sugar syrup, which involves boiling sugar and water to the desired
temperature.

Answer 1

Sugar

Question 2

is used to set many cold molded desserts. It is the basis for jellies and is also
used to set creams and mousses

Answer 2

Gelatin

Question 3

may be mixed with flavorings, sugar and cream or milk to make custard or
they may be whisked together over hot water to create a sabayon.

Answer 3

Egg yolks

Question 4

are beaten, air is trapped in the mixture in the form of bubbles.
Egg whites beaten to soft peaks will support soufflés and mousses while whites beaten
to firm peaks are suitable for meringues.

Answer 4

Egg Whites

Question 5

provides the basis for many desserts, with very little effort needed to
make an attractive colorful display.
Fruit may be pureed, baked or poached and can then be used for pies, soufflés and
puddings.

Answer 5

Fruit

Question 6

This ingredient is often used as a decoration or accompaniment for both cold and hot
desserts, but may also be used as one of the recipe ingredients.
It may be combined with rice, sugar and milk to make a delicious rice pudding.

Answer 6

Cream

Question 7

This simple mixture of flour and water is used to make crepes and pancakes. is
also used to coat fruit for fritters.

Answer 7

Batters

Question 8

are available whole, ground, roasted or caramelized. They are an important part of
dessert cookery as they provide flavor for creams and ice creams.

Answer 8

Nuts

Question 9

may be melted to easily blend into fillings and batters. It can also be poured
over desserts such as cakes and puddings. is cooled it can be
shaped and molded into many attractive decorations.

Answer 9

Chocolate

Question 10

Many recipes will specify the type and quality of the ingredients required. It is
important that you observe these requirements if you are to achieve quality
desserts.

Answer 10

Quality

Question 11

is used in most recipes.

Answer 11

Granulated Sugar

Question 12

is best for meringues and some cakes because it
dissolves more easily.

Answer 12

Castor Sugar

Question 13

is used mostly for dusting the
tops of desserts.

Answer 13

Confectioner’s sugar or icing sugar

Question 14

is commonly used in hot sauce as it produces a lovely
rich caramel flavor.

Answer 14

Brown Sugar

Question 15

a soft confection made of butter, sugar, chocolate.
Sauces can give an entirely different appearance, flavor, color, and moisture to desserts.

Answer 15

Fudge

Question 16

Kinds and Varieties of Sauces

Answer 16

1. Rich sauce is well suited to a simple dessert.
2. Light sauce is suited to a rich dessert.
3. Hot fudge is a delightful contrast to a cold cornstarch pudding or to vanilla ice
   cream.
4. Hot sauces are made just before they are to be used.
5. Cold sauces are cooked ahead of time, then cooled, covered and put in the 9

Question 17

Thickening agents improve the quality of the sauces.

Answer 17

1. starch
2. cream
3. eggs
4. rice flour
5. grains
6. cornstarch

Question 18

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

Answer 18

Custard sauces

Question 19

These are simply purees of fresh or cooked fruits, sweetened with sugar. Other
flavorings and spices are sometimes added.

Answer 19

Fruit Purees

Question 20

Includes such products as chocolate sauce and caramel sauce.

Answer 20

Syrups