Hot and Cold Desserts

Match the following Sauce with the Correct Hot Dessert.

• Steamed Sponge Pudding

• Crème Anglaise

• Fruit Crumbles

• Chocolate Sauce

• Beignets

• Custard

• Rice Pudding

• Fruit Coulis

• Sticky Toffee Pudding

• Butterscotch Sauce

State the best way to adjust an eight portion pudding soufflé recipe to serve two

• Divide by 4

• divide by 2

• Multiply by 4

• Multiply by 2

Which of the following are factors in relation to portion control which should be taken into consideration when preparing and serving bread and butter pudding

• - Size of dish used

  - Number of portions required

  - Standardised recipe

  - Cost per portion

  - Type of service

  – dependent on size of portion

  - Additional accompaniments being served

• - type of plate

  - making sure that it fills people up

  - What Sauce you serve it with

  - yield cost

  - Does it taste nice

• Wing it and hope for the best

• -temperature you serve it at

  - making sure you use correct bread

  -using unsalted butter

  -lots of custard

  - all portions are the same size

  - that it goes to the correct table

Put the following method for making ice cream in the correct order.

• Add the milk to the egg mixture and cook out as for fresh custard (cooking the mixture to 85˚C whilst constantly stirring)

• Whisk the egg yolks and sugar together

• Pass through a sieve and add the cream

• Boil the milk and vanilla

• Chill the custard to 7˚C within 1½ hours and freeze in an ice cream machine

Match the following dessert to the correct type.

• Gelatine

• Crème brulée

• Meringue

• Pavlova

• Egg Based

• Bavarios

• Ice Cream

• Banana Split

Name 1 Allergen that is common in Desserts

What Temperature Should you store Ice Cream at

• 0C

• 5C

• -14C

• -18C

State the best way to adjust an eight-portion steamed sponge pudding recipe to serve twenty four.

• Divide by 3

• Divide by 4

• Multiply by 3

• Multiply by 4