Preparing Desserts and Dessert Sauces

Question 1

is a prevalent method for making
cakes, cookies, pastries, and pies. It involves cooking the
dessert in an oven at a specified temperature and time.

Answer 1

Baking

Question 2

are made by assembling different components. These
desserts involve layering ingredients like cake, fruits,
custard, or whipped cream in a specific order for
presentation.

Answer 2

no bake

Question 3

This method involves heating
sugar until it melts and turns into caramel, which is used
for various purposes in desserts. It might include making
caramel sauces, caramelizing fruits, or creating a crispy
caramelized layer on top of certain desserts.

Answer 3

caremlization

Question 4

This technique is used in making whipped cream,
meringues, and mousses to achieve a light and airy
texture.

Answer 4

whipping/foaming

Question 5

(blank) chocolate or other ingredients
gently over low heat or in a double boiler is a method used
in making ganache, chocolate sauces, or as a coating for
various desserts.

Answer 5

melting

Question 6

Some desserts involve layering
different components to create a final product. For
instance, layer cakes involve stacking cake layers with
fillings and frostings in between.

Answer 6

layering

Question 7

(blank) desserts is an essential
step. It includes frosting cakes, piping decorations,
garnishing with fruits, nuts, or chocolate shavings, and
arranging desserts attractively for presentation.

Answer 7

decorating

Question 8

is the amount of food you choose to eat
which may be more or less than a serving.

Answer 8

portioning

Question 9

a flavored liquid blend of ingredients
that adds flavor and enhances the appearance of the
food.

Answer 9

sweet sauces

Question 10

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

Answer 10

fudge

Question 11

(blank) sauce -is well suited to a simple dessert.

Answer 11

rich

Question 12

(blank)sauce- is suited to a rich dessert.

Answer 12

light

Question 13

is a delightful contrast to a cold cornstarch pudding or to vanilla ice
cream.

Answer 13

hot fudge

Question 14

are cooked ahead of time, then cooled, covered, and put in the
refrigerator to chill.

Answer 14

cold sauces

Question 15

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

Answer 15

custard sauces

Question 16

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

Answer 16

fruit purees

Question 17

Includes such products
as chocolate sauce and
caramel sauce.

Answer 17

Includes such products
as chocolate sauce and
caramel sauce.

Question 18

Includes such products
as chocolate sauce and
caramel sauce.

Answer 18

syrups

Question 19

Flavored simple syrup is used to moisten cakes. Flavorings may be extracts like
vanilla or liquors like rum. Add flavorings after the syrup has cold, flavor may lost
if added to hot syrup. Lemon or orange rind may also add flavor to syrup

Answer 19

dessert syrup

Question 20

Stirred vanilla custard sauce; consists of milk, sugar, egg yolks, and vanilla
stirred over low heat until lightly thickened.

Answer 20

cream anglaise

Question 21

Contains starch as well as eggs, resulting in a much thicker and more stable
product. It is used as a cake and pastry filling for cream pies and pudding. With
additional liquid, it is used as custard sauce.

Answer 21

pastry cream