desserts level 2

what colour should the caramel be for creme caramel?

• Light brown

• Golden brown

• Dark brown

• pale brown

How should flour be stored?

• In a tray in the kitchen

• in a covered container in the store room

• In a covered container in the fridge

• in an open container in the store room

why is time and temperature important when cooking a creme caramel?

• To enhance flavour

• To ensure custard has set evenly

• To ensure the custard does not over colour

• To give the custard an open texture

What are the quality points of a fruit mousse?

• Solid texture, pale colour

• Rubbery texture, dark colour

• Light texture, springy consistency

• Heavy texture, springy consistency

Why is a whisk used for whipping cream?

• To incorporate air

• To breakdown fat

• To add flavour

• To reach all parts of the bowl

Which preparation methods are used when making a victoria sponge?

• Creaming, folding, moulding

• Mixing, aeration, folding

• Mixing, aeration, portioning

• Creaming, aeration, folding

What is cooking by bain marie

• In a tray of water in the oven

• In a tray of water in the steamer

• On a tray in the oven

• On a tray under the grill

The sides of a pastry tart case is too pale, how would you correct it?

• Brush with egg wash and bake until golden

• Use a blow torch to colour the sides

• Brush with oil and bake until golden

• Brush with egg wash

How is creme brulee traditionally cooked?

• On the stove

• Bain Marie in the oven

• Bain Marie on the stove

• In a steamer

How do you stop skin forming on pastry cream?

• Sprinkle with caster sugar

• Cover with a lid

• Keep hot in a Bain Marie

• Cool quickly in the blast chiller