Quiz 2: Identification & Multiple Choice

1. Simple mixture of flour and water is used to make crepes and pancakes. It is also used to coat fruit for fritters.

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

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

4. The common element for all desserts. It may be used to sprinkle over fruit, beaten into egg yolks for custard or into whites for a meringue. It serves as sweeteners.

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

6. This is a flavored liquid blend of ingredients that adds flavor and enhances the appearance of

the food.

• Appetizer

• Sauce

• Dessert

• Stock

7. Which of the following sauces is suited to a simple dessert?

• cold sauce

• hot fudge sauce

• light sauce

• rich sauce

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

• Hot fudge

• Hot sauce

• Rich sauce

• Light Sauce

9. The following are thickening agents for sauce, EXCEPT

• baking powder

• cornstarch

• cream

• flour

10. Which of the following containers is used to store sauces?

• airtight jar

• Plastic bottle

• Medium-sized bowl

• Small plastic bag